Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

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Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

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...

Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

Hi,

I tried to clean my Fellow Ode 1.1 Grinder and followed instructions as per Fellow. I took everything apart, cleaned the burrs and then put everything back together. I ran the grinder for 5 seconds with nothing in it and it seemed okay.

When I first tried to put beans back in, the grinder jammed. So I took everything apart, cleaned it and put it back together. Did a few checks, jammed again.

Now I have no clue what I did wrong. I've tried to play around with things. Now the dial seems to easily turn when it is on higher setting (5-11) but if I try and turn it to the finer side (5–>1), it becomes very stiff. I presume this is because the position of the dial is no longer calibrated with the actual grind setting of the grinder.

Furthermore – I have no clue if the actual grind setting is calibrated with the position of the dial. Last time I tried grinding before the latest jam (at level 7 for French press), the coffee was coming out extremely coarse.

Apologies if this isn't the right forum for machinery troubleshooting but I'm pretty sure a few people in this sub own this grinder!

Thanks!

submitted by /u/felolorocher
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Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

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.

Help fixing Fellow Ode 1.1 Grinder – keeps jamming after cleaning

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