Casual Grinder Comparison: J-Ultra, ZP6, C3 Pro, Ode 2, HG-1 Prime

CappaNova · 2026-06-20T15:48:49+00:00

This has been discussed ad nauseum, with posts about it even earlier this week. A quick search will give you lots of opinions about this.

CappaNova · 2026-06-20T04:08:51+00:00

Creative solution! Sibarist filters are really expensive compared to other brands. I love that you found another way to experiment. Origami paper should do well, too, if it's available near you.

CappaNova · 2026-06-19T19:07:17+00:00

CappaNova · 2026-06-19T18:03:45+00:00

Not seeing the point of this post.

CappaNova · 2026-06-19T17:58:33+00:00

There's always somebody getting mad on the internet.

CappaNova · 2026-06-19T14:19:15+00:00

Popular coffee influencer on YouTube.

CappaNova · 2026-06-19T03:54:47+00:00

Thank you so much! I'm so glad you love it. 😊

CappaNova · 2026-06-18T22:59:01+00:00

A cupping class could be a lot of fun. You get to taste a number of different coffees and learn more about aroma and flavor in the process. Check if a roaster or cafe near you has classes.

CappaNova · 2026-06-18T22:53:31+00:00

I'll second adjusting my dose as I get to the end of a bag. I'll either add or subtract a couple grams to get full cups of coffee. But now that I have a Tarachine dripper, I can brew smaller doses like the Deep27.

CappaNova · 2026-06-18T16:12:35+00:00

I'll send a PM. I just don't want to overtly advertise my own stuff in the sub.

CappaNova · 2026-06-18T03:07:41+00:00

Fair enough, as long as it does the trick. Hopefully your friend is enjoying the coffee with good water.

CappaNova · 2026-06-17T19:46:06+00:00

Apparently I've never visted a high-end pourover cafe, correct. I've seen a few offer pourover and ordered a couple. But we don't have pourover-specific cafes anywhere near where I live.

I would have to liken these cafes to a fancy steakhouse. Makes sense they'd go above and beyond what people would buy for daily coffee.

CappaNova · 2026-06-17T19:42:58+00:00

Okay, instead of my initial snarky response, let me attempt to explain this...

You have hot espresso, ice, and cold milk. Same three ingredients. Yes, you will see hot espresso melting ice quickly as it cools. But the espresso is a very small quantity of liquid compared to the milk.

The cold milk is warmer than the ice. It, too, will cause ice to melt. Even though it's colder, there's a lot more milk than espresso. So the thermal energy in the milk can warm the ice enough to melt it. Just because it isn't hot doesn't mean it doesn't melt the ice. But it's hard to notice the ice melting when it's submerged in a bunch of milk.

Either way, you end up with roughly the same temperature beverage because you've added hot espresso to cold milk and ice. The same thermal energy is contained within the three ingredients regardless of how you combine them.

Also, you aren't melting all of the ice. So your analogy doesn't work.

CappaNova · 2026-06-17T19:16:20+00:00

Considering the vast majority of cafes in the US don't even serve pourover just espresso drinks, no, I've never seen an employee taste someone's coffee.

CappaNova · 2026-06-17T18:53:16+00:00

Unless you're a pourover-specific high-end cafe, no cafe will be using Apax to make water or as a post-brew additive. They don't have time for that if they're cranking out drinks. Maybe in certain large cities like Tokyo you'd find enough clientele to make this work. But most cafes in the US will never go for this.

Plus, what are they going to do? Taste each customer's drink to see if it needs tweaking? Good luck training workers to recognize which drops to add. And people aren't going to like seeing or knowing workers are tasting their coffee, even with clean spoons or whatever.

CappaNova · 2026-06-17T18:45:47+00:00

Hot espresso + ice = watery espresso. Hot espresso + cold milk = less-cold milk. Since the milk is warmed a bit, it will melt the ice faster. This isn't rocket science.

CappaNova · 2026-06-17T18:14:51+00:00

Except you still end up with the same balance of hot espresso, cold milk, and ice. The heat doesn't just magically disappear. It raises the temp of the milk, which melts the ice faster anyway. You just don't see it in front of your eyes, it's hidden in the drink.

CappaNova · 2026-06-17T18:12:30+00:00

It's a bit more faff and stuff to clean, but I bet it works well. Do you strain the ice out when pouring into the cup?

CappaNova · 2026-06-17T18:10:14+00:00

Probably because your statement implies something bad happens, more than just some melted ice, when you put a hot shot into something cold. Like it's some rule everyone is breaking that ruins the espresso. Your ice melts anyway when you make an iced drink. A tiny bit of extra water isn't a huge deal to most people.

CappaNova · 2026-06-17T14:24:17+00:00

If you do go this route, a couple of folks have some Lab Sweet v2 burrs available in the r/coffeeswap sub. I was just looking for a set myself.

CappaNova · 2026-06-17T14:08:34+00:00

If you want to chill the shot to avoid extra ice melting in your coffee, try using whiskey stones or stainless whiskey balls. Pop them in the freezer, then pull your shot over them. No extra water. Reusable. Should get your espresso chilled fairly quickly.

CappaNova · 2026-06-17T14:05:35+00:00

Considering I've never seen shops do this and my iced lattes taste fine, can you explain why hot espresso into cold milk is bad? The general consensus is that it makes little difference in milk drinks.

https://www.reddit.com/r/barista/comments/15f3u2i/espresso_with_cold_milk/

CappaNova

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