Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

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Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

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Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

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 vs Comandante C40 for pourover, a hobbyist’s comparison

About a year ago we compared a Mignon and a Niche for espresso. As we clearly preferred the flat burrs for espresso we recently bought a Fellow Ode Gen 2 to compare to the Comandante C40, which we exclusively used for the last few years for pourovers.

Compared to espresso, we feel the differences between coffees are more subtle with pourovers and we feel the same for the difference between the two grinders. That said, we find the Ode2 to give sweeter, slightly more acidic cups and so it's often easier to taste all the aromas. We mostly preferred the Ode over a wide range of coffees and recipes. However, there are some recipes, that are tuned to the Comandante, like Tetsu's Switch, which is rather boring with the Ode. Also, the Ode2 might be a little more forgiving: I feel I had less clogging and no subtly bitter cup yet, while with the Comandante that still happens from time to time and was very common until it was seasoned. I did not yet notice effects from seasoning the Ode, but I was constantly changing coffee and methods.

Going from a cheap ceramic grinder to the Comandante was a huge improvement, but a coffee that is boring or unpleasant ground with the Comandante will still be the same ground with the Ode. Method or water make a larger difference. I personally wouldn't get the Ode just for the taste, while I absolutely would replace a Niche with a Mignon for Espresso.

However, I was surprised by how big the difference in workflow feels. I rarely brew the same recipe twice in a row, and setting the Comandante and grinding takes a few moments, which I'd rather spend drinking the coffee or sleeping. The Ode is set instantly, grinds much faster and you can do something else in the meantime, like rinsing the filter, that's a big plus for me. On the other hand I have great memories drinking tasty AeroPress coffee in the outdoors or while traveling and that's something only a hand grinder can give you 🙂 Nowadays there would be cheater and more compact alternatives, on the other hand the Comandante is the de facto standard and many recipes are tuned to it, making it nice to have.

If you have both and want to adapt recipes, see /r/JamesHoffmann/comments/yb2jea/translation_of_comandante_c40_clicks_to_ode_v2/.

TLDR; How the taste changes is what we expected, but the change is rather small. However, it turns out I much prefer the handling of an electric grinder and I also really enjoy the possibilities that a hand grinder gives me outside of home, so I kept both 🙂

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Fellow Ode Gen 2 vs Comandante C40 for pourover, a hobbyist’s comparison

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 vs Comandante C40 for pourover, a hobbyist’s comparison

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