Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


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, […]


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…

Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]

Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


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 […]


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]

Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

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 SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

I recently acquired a Timemore Sculptor 078s, which is intended to be used primarily for espresso and supposedly doesn’t make the cleanest drip coffee according to reviewers. So out of curiosity I’ve been comparing it a lot over the past couple weeks to my gen 1 Ode SSP both in cupping and pourovers with a variety of coffees with nearly identical grind sizes and TETs, and I am yet to find a single brew where the Ode offers better clarity or flavor in general than the Sculptor. I’ve never found the Ode gave me especially clean cups compared to the EK43s at the shop I work at, but I’ve always just attributed that to being much cheaper.

I am a sucker for clean and juicy filter coffee, so I now am asking myself why I even own the Ode in the first place. The Ode seems to just have noticeably more astringency and less juiciness/clarity overall, which is kind of the whole point of the Ode SSP I think. While I’ve noticed the body is slightly more present in the brews from the sculptor and the beds appear to have slightly more fines, it still offers coffee which is less complex than my Ode. Has anyone else had a similar experience with their Ode SSP in this regard? I have contemplated doing some burr alignment but seen mixed things about the effectiveness on this grinder. I haven’t seasoned the Sculptor at all yet, having put probably only .5kg through it, where I’ve probably put around 12-13kg through my Ode in the year and a half I’ve owned it.

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Fellow Ode SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

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 SSP astringent and lacking clarity on filter compared to even espresso-focused grinders

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