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Nice video, thanks for bringing your insight about these burrs. I'm about to pull the trigger for a DF83V, mainly for espresso since I already have a 1zpresso ZP6 Special for pour overs. I still can't decide which burr option to get between the DLC Espresso, and all SSP burrs. At least I can probably keep away the MP now, but I couldn't really find any comparison between the HU and the Lab Sweet Cast notably.

I reached out to Hansung and wanted to let everyone know. If you buy it at espresso tools it’s labeled as “64mm (MP_V1)”. That is the re released brew burr. Just ordered mine and look forward to it!

You stated in your written review that you mixed the S3 up with an 078 a couple times in blind testing? Would it be correct that these were medium roasts that got mixed up?

👌👌👌

I love my french press and you taught me a lot today but I'm, old school when it comes to measurement. I am a tablespoon and cup person. When you say grams or ml I'm lost. And how do you measure whole beans to grind for a cup? Great video and to the point!

I love how you drink your cup of coffee ☕️ 😌 Great video, I'm going to try it filtered now for sure. I bet it tastes great!

Best point was decanting, for me. I was considering the Stanley French Press that I've seen around. It's simply overpriced, but I love outdoor stuff, rugged stuff, and the idea of having French Press coffee that stays hot during my 3 cups on the back patio by the fire... seems great. Unless it gets stronger and stronger. Question would be, does it actually get stronger? If you have a french press that compresses "all the way down" then there wouldn't be that much more water exposed to the coffee, since you've all but separated it. What would be great, would be a backwards french press. (What?) Where you add the grounds to the water... and then after steeping, remove the grounds completely. Like tea. Why can't we have this? Then a double walled Stanley version would be perfect.

Not as efficient? Would love to hear that explained.

I learned that TDS meters can be calibrated in different ways. TDS meters actually measure the electric conductivity of water, and then convert the measured conductivity into ppm (or mg/L) based on some assumption about the water composition. So there are basically two most popular types of TDS meters. The most popular one which you can get cheaply, is called ‘salinity meter’. It is calibrated for table salt (NaCl) and is used to measure salinity of the pool water. The TDS values from these are not directly comparable with reference TDS values of water found on the internet. The other type of meter is called ‘4-4-2 meter’ because it is calibrated to the water containing 40% sodium sulphate, 40% baking soda, and 20% table salt. This is the type we’re looking for. Also, some TDS meters, in addition to TDS, measure raw electric conductivity (EC) directly, and show values in µS/cm. There are other calibrations, but they’re less common as far as I know. How do you know which meter you have? If it’s nowhere in the manual, which can be common for some cheaper stuff (mine didn’t have it), you can measure bottled water and compare it against what’s on the label. If it matches, you’re lucky getting a 442 meter. Otherwise it’s probably a salinity meter. So what if you’re stuck with a ‘wrong’ meter? It’s no big deal actually. If you’ve got a salinity meter, just multiply its reading by 1.4 and you get the correct ppm. If you’ve got an EC meter, multiply its reading by 0.68 and you get the correct ppm. Easy!

Lower the level for your music track..

Audio sounds very odd. Idk if its A.I. enhanced but it sounds slightly choppy and thus distracted me. Great video though 👌

For some reason RUclips doesn’t allow me to post a comment about TDS meter which I’d like to share my experiences about :(

So which burrs would you recommend for fellow ode, gen 2 or cast burrs? I brew light roasted coffee, Thank you

Actially putting that filter into the french press is kind of a complicated manuever. What I do is simply pour the cofee from the french press into an aeropress with one or two filters and immediately squish it out. I find it a little simpler and less time consuming

I use the same ratio for my one cup French press as I do with my Melita one cup filter cone: 3 heaping teaspoons for a 12 oz mug of coffee. Comes out the same either way. Taste the same either way I make it. The only thing with the French press is the cleanup. With the Melita you just toss the filter and rinse the cone.

@coffechronicler 2 different things, but how would you compare the result in the cup between the Stilosa and the Outin nano?

I’ve just made my first cup, it was like drinking dusty coffee flavoured soup 🤔 I obviously have a lot to learn.

I discovered it can be taken off when my rubber gasket became sticky because I haven't been using it. Replaced it with a new one and my Aeropress still worked like I bought it yesterday. Glad to have one before it was bought from the inventor.

Any options for plastic for the size 03? The Hario Mugen appears to only come in a size 02

I learned to drink coffee from Buon Ma Thuot in Vietnam, prepared in the specific Vietnamese way. Wonderful coffee, with a very special chocolatey taste.

What knobs would you turn to maximize acidity and minimize sweetness, aside from a longer first pour?

Great video! Been thinking about getting the switch for iced coffee - what would you recommend for technique if doing Japanese style iced coffee? On my regular V60 I've been doing ~1/3 of total brew volume in ice, but curious about the timing of when to close the switch and reopen. Thanks in advance!

The flat bottom mod seems like a flawed idea with water pooling at the bottom not brewing coffee.

These Chinese grinders, their quality and price point, is also reflected in the photography industry. One example is Viltrox, a Chinese company producing almost high end lenses with a quality build at a fraction of a cost to the OEM lens. I have a Viltrox autofocus lens, metal build, USB port for software upgrades, quality lens construction that I purchased for roughly $400 and the Fujifilm equivalent sells for roughly $1000. Is the Fujifilm lens better? Yes but it is only better by a smidgeon, the cost the Fuji lens does not reflect a leap in quality at the higher price point. This development from China is great for budget challenged folks. I suspect this DF 54 grinder will keep 95 % of home espresso brewers happy.

Definitely would love to see your original recipe tweaked for mugen. I just made one with your OG switch recipe but with the mugen (even used K max lol) draw down was significantly longer which is to be expected. Great acidity just pretty astringent. I will mess around but it was a great starting point. Thanks for sharing! Could be the water chemistry too. I used 40/40. Would also love to hear your preferred water.

Can you suggest some medium dark coffee beans to order online?? For espresso machine of course, thanks!

What about the water first approach?

What water profile? What Water temperature?

I wish they sold the switch with a plastic (or even tritan) V60, so I wouldn't have to buy them both...

I got a mugen for one of my switches after my cat knocked the glass one on the floor. That one now lives in the office

What is you recipe for vey small doses? Thanks!

Check Mugen instruction - only up 90C. It's acrylic, it's not safe to pour hotter water. I think Hario creates it's only for dark roast coffee.

What is that carafe you’re using? Looking to switch to Mugen so it’s more travel friendly

I appreciate your efforts brother, I just got a switch and your videos are helping me get the best out of it.

Do you coarsen the grind on mugen with switch compared to your original recipe? I'm assuming less bypass would benefit from coarser but would be great to hear more on your exact Mugen switch approach.

A very intetesting experiment that ive had few others try and agree. If you put a v60 or mugen on a stand and pour away with whatever pouring method, you can spoon the bottom pour as it drips, tasting the coffee in different stages. Just like tryin out a Salami espresso shot. We all agreed that the first tasting during the bloom phase was intense ( about a 3 to 1 ratio) so 15g coffee, bloom with 50g water. The next phase was the main pour of about 150g water. During that time we could spoon and taste the coffee throught out the pour process. I dont inderstand why anyone would go past a 13-14:1 ratio. The coffee is so watered down and weak towards the last , lets say 50g, pour. If you want flavor with some body cut it off at a lower ratio. Longer ratios diliute the flavor. In a world where we have now such unique fermentation, coffee should be appreciated at its most heightened state before it dies off in temperature. It tastes the same at room temp if given too much time

Great tips! Can you please make a video on how you are dialling a grind size for a new coffee? Like your full workflow

Nice. I still haven’t gotten a switch. But I’m a big fan of my clever. Consistency and ease of use.

Yesss! Was just thinking about your channel - source of most my favorite coffee recipes!

06:20 April is releasing their own "switch" style brewer this week. It's essentially a switch style base with their glass brewer attached. However you can't swap it out since it's a design specific to that brewer.

Great video. Please repeat with a Clever Dripper!!

THANK YOU! I broke my switch glass and have been using one with a chipped top because I didn't want to buy a whole new glass. Glad this fits!

Hated the marble/lever stopper on the switch. Garbage design for the cost of it.

Do you have a link to the tritan server?

those hacks are really neat, not very costly, but adding so many options.

I’ve been using the ceramic mugen with my switch and love it. Do you use the same recipe as your normal switch for the mugen one?

Thank you for the update! I've been using the 03 switch and I'll definitely try your updated recipe.

I first came across the Mugen/Switch hack from Vincent at Tales Coffee, but found that the "ball" interferes with the bottom tip of 3:07 the cone. Thanks for sharing your hack by using the flat bottomed filter and disc. Love your videos!

Thanks for the great content! IMO The most underrated youtube coffee channels

Thanks! Informative video! I’m completely in the rabbit hole, even have a TDS meter. No regrets but I would’ve saved a lot of money just buying a 1Zpresso hand grinder and a V60 since that’s my go to method 90% of the time. Nitro cold brew is my latest obsession, lots of experimentation going on with this…