Fellow Ode Gen. 2 SSP burrs installed incorrectly

Fellow Ode Gen. 2 SSP burrs installed incorrectly

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Fellow Ode Gen. 2 SSP burrs installed incorrectly

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Fellow Ode Gen. 2 SSP burrs installed incorrectly

Cup of Excellence to Offer El Salvador Immersion Program

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Fellow Ode Gen. 2 SSP burrs installed incorrectly

Fellow Ode Gen. 2 SSP burrs installed incorrectly

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...

Fellow Ode Gen. 2 SSP burrs installed incorrectly

I recently purchased a Gen. 2 Fellow Ode, and want to start out by saying that all things considered, I am very much enjoying the machine. There has been a visibly apparent change for the positive in grind consistency (and I've been using a Comandante C40 mk3) and the flavor is noticeably more transparent. In other words, I feel like I can taste the various nuances that the beans have.

Out of a desire to get the absolute most from machine and SSP burrs, I undertook the process of aligning my burrs last night. After going through the process of aligning the burr on the spinning carrier, I started on the fixed burr.

After determining where I wanted to shim the fixed carrier, I figured the only way to get the shim underneath and know that I had it placed where I wanted it, was to remove the burr entirely from the fixed position and then carefully set it back down again. Imagine my surprise when I lifted it out and clearly saw that it was marked as the burr that was supposed to be on the spinning carrier. I then took the burr off of the spinning carrier and found that it was clearly marked as 'fixed'.

I reached out to Fellow, and they were rapid in their response. They've assured me that this will not have done anything to the machine, but they're checking in on it so that other folks won't get their machines with the burrs installed this way.

I mention it here with the thought that if there are others out there wanting to make the most of these machines, that you might double check that the burrs are installed correctly before going through the alignment process.

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Fellow Ode Gen. 2 SSP burrs installed incorrectly

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.

Fellow Ode Gen. 2 SSP burrs installed incorrectly

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