Grinder Particle Distribution

[@mikepiscitella8715]

We need more PSD videos like this…Good Job

[@darylbuenocoffee]

@@mikepiscitella8715 thank you

[@mikepiscitella8715]

@@darylbuenocoffee I have a kruve and a zp6 special and have started experimenting, I did skip over the middle of the video to see the results did you mention what the target grind size was? Did you set the grinders to approximately 300 microns or was it a bit more corse?

[@darylbuenocoffee]

@@mikepiscitella8715 it was a medium grind setting.

[@ericbaluya361]

Another takeaway for me was Q Air is a good option for travel with comparable particle distribution. K6 is a good option for bang for buck. Great combo of versatility and workflow at a reasonable price. C40 and ZP6 is for those who wants the best output and taste who is willing to pay a premium.

[@darylbuenocoffee]

Yes actually, i am a fan of the q air! In fact the Q2 was my very first filter grinder but its not with me anymore. So i got the q air and it still performs great!

[@MichaelMaramzin]

Yeah. I understand this. There are a lot of parameters that affect the final result in addition to the grind size and particle distribution, such as coffee origin, roast level and date, the temperature of the water, and brewing method. No one recipe on the internet covers all these aspects. Most reviews just state you need a medium-fine or medium grind size for V60 without specifying any details about the grinder settings and other parameters. As I am a newbie in coffee brewing, I don't have enough experience to adjust brewing by coffee taste, and I have the Kruve sifter. I was curious to ask you about particle distribution, trying to eliminate combinations to get a perfect cup. Therefore, I would appreciate any specific numbers or recommendations for V60 brewing. Or at least your recommendation for the grinder for V60, which is best to achieve the V60 delicious tasting profile.

[@darylbuenocoffee]

I would always recommend a Comandante C40 when you want to get the best cup that you can do at home. This is just my personal opinion and Im not an endorser of the product but yes I would still recommend comandante everytime.

[@MichaelMaramzin]

@darylbuenocoffee Thank you! I heard that the C40 is really good. Since I will be buying a new grinder, does it make sense to consider buying the new model Comandante C60? Have you had a chance to use it and compare it to the C40?

[@darylbuenocoffee]

@@MichaelMaramzin i haven't had the chance to use the c60 but one thing to consider also is the cost. If you are buying a comandante for the first time and you're a beginner the c40 is a great tool for your coffee. Yes the c60 is better but remember the tool is only as good as the one wielding it. So i would advise getting the c40 first, master it and from there decide if you really want to get the c60. It might take you at least a year before you would want to get one. Me personally i dont have the urge to get the c60 except for its bragging reputation. Otherwise the c40 is all you need.

[@MichaelMaramzin]

13:50 Thank you for the review! Which sieves did you use for these tests? It would be very interesting to adjust grinder settings to reduce boulders and get their weight similar across all grinders and see the particle distribution. Currently, the numbers seem quite random and not aligned, making it hard to compare them. Additionally, it would be great to provide grinder settings (clicks) in this table. I have a Kruve sifter and a 1zpresso J-Ultra grinder, and I am curious to compare its particle distribution with your results. What do you think-do we need and how many fines and boulders outside the desired grind range for V60 to get the best taste profile?

[@darylbuenocoffee]

I think it still depends on your personal preference. I never use the same grind size in all of my cups except for when im preparing for a competition. My theory is the boulders actually gives you the ability to limit or extend the amount of florality in your cup. With this idea, you can actually manipulate how much florals you can get out of your cup. Think of it this way - the boulders will need more from the water for more extraction - so higher temp more agitation. Now if you add more boulders and use your normal recipe then you get a cup that is more like when you are brewing a bigger grind size. All of these compund in your end cup so if your grinder produces a lot of boulders then the tea-like aspect of the coffee will come out more.

[@MichaelMaramzin]

Could you please share Kruve sifting results for your best-tasting V60 profile and tell which grinder you use for this? I am really curious about the particle distribution in well-tasting brewing!

[@darylbuenocoffee]

The best tasting cup always need the whole bracket of different sizes. If you take one segment of the particles then your coffee will lack in some aspect.

[@rozen.custodio]

Grabe ‘yung production! 🫶🏼 Quality information indeed! Looking forward sa cuping session comparison ng each grinder 💪🏽

[@darylbuenocoffee]

Thank you!

[@rozen.custodio]

@@darylbuenocoffee if ever master, sana may comparison din sa slowfed process

[@darylbuenocoffee]

@@rozen.custodio yes meron soon upcoming episodes

[@rozen.custodio]

@@darylbuenocoffee ‘Yon! Let’s go!

[@ericbaluya361]

It’s surprising to see the different result between c40 vs x25. I think they have the same burr size and design

[@darylbuenocoffee]

Yes I was suprised too! While they have exactly the same burr sets they have very different chamber size which means the feeding of coffee beans would differ in a significant manner. Suddenly I realized why they have exactly the same chamber size for the c60 - it was the feeding of the beans.

[@sheanakale9502]

Master, dapat i ti- nare (tare) mo nalang yung bottom container para ma measure mo ng mas consistently among everything, pero still a great comparison! Really shows an interesting results! Im always mesmerized by the quality that goes in to your vids, keep brewing master!

[@darylbuenocoffee]

Thank you, im not sure why i didnt do this but there was a reason why i had to remove the microfines from the bottom container instead of simply measuring it out it

[@sheanakale9502]

@@darylbuenocoffee in that case then absolutely! Its your way, pero in that regards may i know why?

[@darylbuenocoffee]

@@sheanakale9502 I dont really know maybe Im simply trying to minimize points of error. The way I did it was I had to reset everything, everytime, clean out screens, clean out every container and I cant simply tare out the bottom container bec I had to have another set of scale on stand by simply waiting for the weight of the microfines and i didnt see this practical in the experiment. It would be another variable I need to defend to the viewers.

[@ayman8603]

Nice video can u do the same test with and without the slow feeding technique I'm interested about the results 😅

[@darylbuenocoffee]

Yes I did, in the coming videos. It is scheduled in the next videos. :) Im trying to spcae them out so the channel isnt grinder centric

[@ayman8603]

​@darylbueno we still waiting 🥲

[@darylbuenocoffee]

@@ayman8603 coming tomorrow, but i actually decided to do it grinder per grinder so it doesnt take too long. First one is for the Kingrinder K6

[@soju1shotx]

Are you able to share your conversion chart? A lot of recipes call for comandante clicks, but I have zp6...

[@darylbuenocoffee]

@@soju1shotx yeah but unfortunately i havent released my zp6 chart. Im still refining it

[@soju1shotx]

@@darylbuenocoffee understood. Can you let me know what zp6 setting I should try if a recipe is calling for comandante 27-30 clicks?

[@darylbuenocoffee]

@@soju1shotx go for maybe around 7-7.5

[@soju1shotx]

@darylbuenocoffee appreciate your help! Quick question. Do you have your zp6 zeroed at burr lock or burr rub? I know the 1zpresso community is all over the place on this.

[@darylbuenocoffee]

@@soju1shotx hahaha yes a lot of people are. Mine is zeroed in at burr lock. I find the burr rub calibration very different from other zp6s bec of the alignment some would have burr lock at -3 mine was at -5 and the others would even have beyond bec their burr rub was so late so i opted to calibrate mine at burr lock.

[@jovetata]

Are you planning on grinding finer to see how far you can push them before the fines start to spike up? Specifically the c40 and zp6

[@darylbuenocoffee]

This i havent thought of yet, you see i am engaged in something right now and doing this is going to be a lot of work hahahaha!!! I might need to mentally prepare myself for this hahahah!

[@emil9131]

Thank for you the very informative video sir! I also just recently got my ZP6. May I ask what grind setting range do you use for v60? Did you recalibrate your 0 to grinder lock or just used the factory calibration?

[@darylbuenocoffee]

My factory calibration was at -6 so i recalibrated to zero just because i have OCD hahaha! In the next coming videos i made a nice episode about cleaning and recalibrating your zp6 :)

[@emil9131]

@@darylbuenocoffee hahaha same! I think my factory calibration was at -4 to -5 so iniwan ko nalang as is. Great! Would love to see your ZP6 tips since there aren’t a lot of brewing videos about it actually… Maybe you can give grind setting suggestions there? Thanks for the reply! :)

[@darylbuenocoffee]

@@emil9131 of course! No problem. Well, right now im still trying to figure out the best way way to use you ZP6. So i'll be making that video soon too!

[@pinoyxbox]

You should calibrate your zp6 to zero. When you clean your zp6 you might need to dial again. My grind settings is around 4.5-6 depending on the beans. If you calibrate properly your zp6 number 4 is around 600 microns according to the grind chart from honest coffee guide. This is what i use. Hope this helps

[@darylbuenocoffee]

@@pinoyxbox yes i did, before using it - i made sure to calibrate it to zero to get a solid base for my experiments.

[@emilpietras4428]

Hello, which video is the second part of this comparison? Or it is not on the channel yet?

[@darylbuenocoffee]

Its not on the channel yet :) i have yet to do it so stay tuned :)

[@Dimich1993]

X25 just doesn't make sense, 0.7g were retained, maybe you just cleaned it and the fines stuck to the grinder.

[@darylbuenocoffee]

Actually i didnt clean the insides of the x25 just the catch cup and i blew the burr area

[@muslukcusahap]

This is not the most awaited episode, not for me 😀. I'm still waiting for the grind size comparison chart that you mentioned in the video 😀

[@darylbuenocoffee]

Hahaha im sorry, im still not 100% with the chart.

[@ericbaluya361]

Still very informative. Waiting for the grind size comparison

[@darylbuenocoffee]

@@ericbaluya361 hahaha!! Yes i will release it soon

[@AnjoMendieta-ot4dr]

did you spray water on the beans sir? before grinding?

[@darylbuenocoffee]

No i didnt sir

[@AnjoMendieta-ot4dr]

@@darylbuenocoffee oh i see sir, it was very intriguing who's the culprit of the microfines 😅 all not falls on the incident, not the speed of grind, not the size of burr it were all in conflict 😅 maybe on the burr blade design or the number of spikes maybe 😁 nice video sir, now i cannot sleep 😂hahaha

[@darylbuenocoffee]

@@AnjoMendieta-ot4dr hahahah! they are actually in the burr deisgn and the chamber design. Im not a product designer nor an industrial designer but the design of the burrs matter a lot in producing these profiles. This is the reason why some grinder makers release a filter focused burr or an espresso focused burr because the designs make all the difference in how they interact with the beans.

[@fjeena]

I think a micron setting comparison is not accurate. You should try dialling in to a certain timed pour over and see how that impacts your results. For example you may have to go much coarser on the k6 to match the ZP6 time or vice versa

[@darylbuenocoffee]

Actually this will be a more biased basis if you ask me. The findings of this whole experiment actually shows you how a grinder performs and its up to you now how to use it depending on its strengths and weaknesses. For example the ZP6 is better when you use it with finer settings bec of its ability to produce consistent boulders. It will be completely biased if I do the timing pour over test exactly for the reason that each grinder has a different particle distribution which gives them their unique profiles.

[@jonas5666]

@@darylbuenocoffee you didn't sift nearly long enough for the fine particles to make it through the 300µm sieve. Try shaking for 10 minutes and you'll see what I mean. It's better to use coarser sieves instead because below about 500µm the coffee particles will struggle to find a way through. Still better give it a couple of minutes. Then if you match the medium particle percentage you get a more accurate picture of how many particles are above / below the target. It's a lot of work and still not perfect, but about as good as it gets with a sifter (especially if using average of multiple samples..)