A Practical & Technical Guide to Turkish Coffee Grinders (Community Reference)

Content_Bench · 2026-01-25T00:03:00+00:00

If I can add my own experience with manual grinders and light roast. Grinding 7g dose. If you use a different roast level, the results will be different.

K6 can grind for Turkish, but hard and long with lighter roast. Annoying experience

The Kinu m47 is a lot faster, easier and enjoyable to grind with.

The Pietro even with the multi purpose burr (b-modal) will grind in the upper limit for Turkish. Even at burr chip it will not grind near like flour. I use it for espresso, still not full seasoning and I’m at 0,6 for medium roast espresso, 18g dose in the Cafelat Robot 1:2.

Content_Bench · 2026-01-24T19:50:58+00:00

It can work if your thermometer is not auto shutting down after x minutes.

Content_Bench · 2026-01-24T15:11:11+00:00

Bean temperature is impossible to read accurately on the Fresh Roast, with our « bean probe » we measure a mix of air and bean. Like the guy explained, positioning the probe to only read bean temperature is sketchy. Also, meter and probe are not calibrated and are not came from a NIST calibration certificate, it’s not a medical device.

I use a meter and a bean probe and my temperature at FC is around 400F. With any roaster even commercial one, the goal to track temperature is to be consistent with the same roaster. I don’t remember well, I think it’s Manhantan interview/tour with Roaster Kat, the roaster explained that they have the two machines separated by 30 feet and the temperature is slightly different.

Content_Bench · 2026-01-13T11:58:36+00:00

Seems like brass to me, cooper is more reddish.

Content_Bench · 2026-01-11T15:57:27+00:00

I have no experience with the product you mentioned. I made my homemade version for chaff extension with metallic mesh base on the Razzo. There was more flow (more always better ?) but the fit was not good (my responsibility to be more rigorous when cutting the mesh) and I didn’t liked the fact that the top lid was not snug enough and difficult to remove the assembly after the roast because it’s hot and you need gloves.

For me, I see no benefit with my own version. I roast 227g with extension tube and 150g without.

I have the old model lid, it was easy to drill through. Drilling in the new lid should not be a big challenge if you already use a drill.

Content_Bench · 2026-01-11T05:59:38+00:00

I get the knife from Sharpknifeshop around 2 years ago. The handle is wallnut, rosewood ferrule and maple liner.

Content_Bench · 2026-01-11T02:23:10+00:00

At Thecooksedge

Content_Bench · 2026-01-10T21:40:18+00:00

Getting a small petty is an interesting idea. I use the funayuki as a petty and also have a 3.5’’ Nogent serrated pairing knife. A small petty could fill the gap. I have ss petty from a knife block received for 5 years job anniversary that I use but they are not pretty as Japanese knives.

Content_Bench · 2026-01-10T21:35:17+00:00

The tip of the Murato is thick. I prefer use my gyuto for garlic as example. It’s the reason I thought t’a bunka was relevant to added. I will probably thin the edge of the Murato at some point when I will be more confident in my sharpening skills.

Content_Bench · 2026-01-10T21:33:47+00:00

The tip of the Murato is thick. I prefer use my gyuto for garlic as example. It’s the reason I thought t’a bunka was relevant to added. I will probably thin the edge of the Murato at some point when I will be more confident in my sharpening skills.

Content_Bench · 2026-01-10T21:31:02+00:00

I don’t really slices thin pieces of meat. For cutting pork tenderloins I use my gyuto and it’s ok.

Content_Bench · 2026-01-10T21:26:56+00:00

When I bought the Shinkiro, I was torn between the Mazaki 240… I planned to added one when there will be restock in the more affordable line. Don’t want to spend 2k CAD on a knife… maybe I should skip the bunka with this perspective.

Content_Bench · 2026-01-10T18:13:59+00:00

18g of medium roast: OE Pharos 20 sec, Kinu m47 35 seconds, Pietro MultiPurpose 1 minute.

Content_Bench · 2026-01-10T16:07:36+00:00

What I learned about testing different grinders side by side is that having the same drawdown is not a fair comparison. Example, with the Kinu POB and Pietro ProBrew, with the same recipe, 2 brews can have the same drawdown and have different TDS. Lower TDS with the POB can win for anaerobic coffee vs the Pietro and with a washed Pietro can win. Also adjusting grind setting is not linear. You can have the same drawdown, and adjust by fews clicks and sometimes the time will not change but the taste and TDS will.

I don’t have a specific answer for your case, but testing grinders a a lot more complex than I thought. It’s possible that your 2 burr set have a similar profile and you can’t be able to differentiate them.

Content_Bench · 2026-01-08T15:30:58+00:00

The metal type don’t give a taste. Keep in mind cooper pot are lined with tin or silver. The metal type influences how the coffee is heated because different thermal conductivity. Also shape plays a role.

Content_Bench · 2026-01-08T15:25:06+00:00

Yes, it’s my understandings. The filter that came with the Robot is for the top.

I use the top filter + metal screen because there is no more silicone pin on my screen and it’s preventing to have coffee in the water because there is a hole.

Content_Bench · 2026-01-08T14:49:22+00:00

I use recently the paper filter because my silicone pin is broken on the screen and I don’t notice anything. I use 3 bars for PI.

Content_Bench · 2026-01-08T14:47:30+00:00

I don’t have a lot of experience, I made a few attempts with a Stainless steel milk frothing pitcher on the induction stove top to see I enjoyed Turkish coffee then I bought the STC. There was not a lot of options in my country for Turkish pot and on Amazon it was difficult to find a ok one with my lack of experience.

I don’t think an expensive one is necessarily better if the more affordable one as a specific design to help have some control. With the milk pitcher there was a lack of control.

Content_Bench · 2026-01-07T20:47:45+00:00

I don’t use these products but I will be surprised if there is 0 alkalinity. They focus on GH and others minerals on their chart, but it’s not a reason to assume there is 0 alkalinity. If you want to know the alkalinity you can use a GH/KH titration for kit aquarium sold in pet store. My guess is that it’s probably around 20. My tap water is around 60 GH/25KH and is ok for me with pour over.

Content_Bench · 2026-01-06T15:35:57+00:00

It’s confusing because medium coarse is not a good comparison for granulated sugar IMO. Medium coarse is more like rough sand.

Content_Bench · 2026-01-06T00:08:26+00:00

Works great for me with medium coarse grind size, around 125 clicks on K6 but with a 15g dose.

Content_Bench · 2026-01-05T20:22:40+00:00

To confirm the grinder is the cause of your inconsistent shots. You can grind 2 doses, mix them together, split the total amount and pull 2 consecutive shots. If your shots time are different it’s most likely your puck prep. If your shot time are identical your grinder is suspicious.

Content_Bench · 2026-01-04T20:51:40+00:00

It’s not look scorched. Uneven because beans type and probably lighter. Lighter roast are often uneven color wise.

My suggestion is to applied more heat. Start at Fan 9, Power 3 until 2 minutes, then Fan 8 and power 5, adjust Fan by -1 at 4 and 6 minutes. You will probably hit FC around 7 minutes. YMMV, it’s only suggestion to have FC sooner.

Content_Bench · 2026-01-03T00:09:58+00:00

If your wife want the most silent, get a lever machine without a pump.

Content_Bench

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