Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

I had been using the Gen 1 everyday for a while now. Drip, pour-over, French press are my usual suspects. No espresso of course. The Gen 1 was fantastic, but it did have some flaws that have been covered many times: Static (pretty bad without RDT), hopper having larger beans get stuck, gen 1 Burrs being so so.

*Edit – I am no expert. Just your average coffee lover that made a financially irresponsible decision.

Gen 2 initial impression:

Looks – About the same. No big difference.

Hopper – Fixed. I have tried beans that often get stuck and have had no problems. The increased size is lovely for when I have guests over and want to make larger amounts of coffee.

Grind – Still very pleasant sounding, but it does have a slightly higher pitch and metallic nature that is a touch less pleasing to the ears. Seems about as quick to grind as the Gen 1.

Gen 2 Burrs – It does seem more uniform and performs better at the lower grind setting by the naked Eye than Gen 1. I tend to drink light and medium coffee and have found the taste to be slightly less muddy and sweeter than before, but I am no expert here. Again slightly higher pitched and metallic, but not as much as the SSP.

Static – Night and day difference without RDT. Before it was a mess without RDT, lots of retention, little tiny zap when you grabbed the cup, harder to pour out of the container. Now in the Gen 2 it is a lovely experience.

Cup – Slightly bigger with a slightly easier to remove lid. Not a huge change but nice again for larger batches when guests stay over.

Knocker – Why am I even mentioning this? Sounds silly, but I find the new knocker to sound much nicer. Far less metallic and "?clangy". Also don't have to use as much with the new anti-static bits.

Knob – Still has steps. Lighter touch to it. Meh.. kind of a push. Both have a nice feel.

Overall impression:

Largest difference is of course the new Gen 2 Burrs which can be had for ~$80 dollars for Gen 1 machines. Easy install.

Next big thing is the anti-static bits. "You loser just RDT those grounds my dude!" The problem is often guests and family use the grinder, and I don't expect them to RDT so naturally the coffee station turns into a hurricane of grounds (which I don't blame them for as the machine is a static beast).

Again for guests, the larger hopper and cup are nice features especially after the many times family came to find me for beans getting stuck in the old hopper.

Do I recommend the upgrade? It depends.

If you are generally the only one using it, I'd just upgrade to the Gen 2 Burrs or the SSP and continue to RDT.

If you are tired of the mess/static, many others use the machine, and/or are able to sell the Gen 1, then perhaps.

Cheers from a rambling coffee noob!

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Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

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