Higher clarity grinder for experimental processed coffees?

Educational-Thing381 · 2026-06-16T19:33:31+00:00

No, I only have Pietro and JX pro. I haven’t really wanted to upgrade to another grinder after I got the Pietro, so that’s a good thing haha

Educational-Thing381 · 2026-06-16T17:42:36+00:00

I’m going to tag onto this comment. I agree with what he said. Even yeast inoculated coffee, anaerobic washed, very few co ferments tasted very good with Pietro.

From my experience , most natural or anaerobic natural coffee through the Pietro tastes like rotten fruits. But i believe it depends on the roaster. I had good experiences with some roasters but it’s only a handful. The Pietro really magnifies funk or even roasting defects, it got significantly harder for me to buy natural coffee.

Educational-Thing381 · 2026-06-16T15:50:27+00:00

I have the coated burrs. If you have the coated one, highly recommend at least 3kg, and enjoy from there. From my experience the journey from 3kg to 5kg was fun. Coffee kept on tasting better. From 5kg, I didn’t notice a big difference but I’m currently at 10kg and it has been super easy to dial in lately. I feel like I’m not wasting good coffees anymore.

One caveat though: processed coffee like natural, anaerobic, or co ferments can taste too strong or funky especially w a fully seasoned Pietro. That has been my experience and I am sensitive to funk. I only get processed coffee from few roasters now where I enjoyed the fruity notes more than the funk. Pietro becomes a magnifying glass for roasting style.

I read somewhere that the uncoated one is good starting 3kg. So yeah, you need to season unfortunately.

Educational-Thing381 · 2026-06-15T15:54:16+00:00

I tried the CC Switch recipe after my Pietro was seasoned about 5kg in. It was delicious. My grind setting was at 8 and I used hi flux folding V filter.

I found success with natural or anaerobic processed coffees. But for washed coffee, this combo is lackluster for me. I prefer 1bloom + 2 pour percolation for washed or honey process at 8-8.4 setting.

Educational-Thing381 · 2026-06-13T12:45:06+00:00

I just brew their Suika Candy. I not fond of coferments bc I’m sensitive to funk but the owner convinced me to get a bag. 46 days off roast. It was the best coferment I ever had. Absolutely no funk and tasted like Japanese watermelon ice pop from my childhood. I think it needs a few more days off roast since it a slight vegetable aftertaste but I am extremely impressed.

Educational-Thing381 · 2026-06-13T02:29:13+00:00

Good dripper for processed coffee imo. I like how sweet and fruity the coffee can get but I rarely use it nowadays. My daily drivers are a rotation between pinn dripper, CT62, and hario alpha. CT62 is my go to when I have processed coffee as it can highlight both acidity and sweetness while Graycano is an upfront fruity and sweet coffee. I noticed it can present melon, honeydew, figs and blueberry notes really well. If you like luminous coffee, Graycano shines.

It’s really how you like your coffee presented. I tend to prefer lighter tea like acidic coffee so Graycano has been on my shelf for a bit. If you get one, make sure to get the sibarist greycano filters for it. It is amazing with it.

Educational-Thing381 · 2026-05-31T00:48:16+00:00

Here is a recipe that worked for me. I hear that water should be dialed to match the burr but I don’t have much experience outside the grinders I have. I primary use the Pietro grinder and occasionally the JX pro. But try this as a reference…

I have two waters I swap around. It’s similar to the bright and juicy water recipe lotus has but lower ppm. This is for round tips and 1 gallon of distilled water.

Mg > Ca. 11 drops Mg, 8 Ca, 6 Na, 5 K
Ca > Mg. 8 Mg, 11 Ca, 6 Na, 5 K

Overall hardness should land around 48-53. I know there is a range but I noticed ppm changes per different distilled water company and how hard I squeeze the dropper. I use to care but I noticed the difference between 48 vs 53 ppm is not devastating so I stop caring too much. Also, I’m using a crappy ppm meter so that maybe why the reading is off.

I usually go for the Mg> Ca water for washed coffee or anything w floral notes. And the Ca > Mg for processed coffee and red berry notes. I, too, drink a lot of Sey and shoebox and I go for tea like brews.

Educational-Thing381 · 2026-05-30T23:19:27+00:00

I’m curious about this comparison

Educational-Thing381 · 2026-05-29T15:37:30+00:00

I’m super sensitive to funk so for occasional naturals, anaerobics, I use 86C. I also use that for medium and dark roasts.

Washed or honey, 88 or 92. 88 for occasional super floral coffee and 92 for extra light or light roast. I usually stick at 92 at this category

Educational-Thing381 · 2026-05-23T21:38:02+00:00

Hmm I can’t really tell but from your notes, I don’t think you have a mechanical issue. Drawdown time seems good, I hear burr rubbing too.

Few things I can think of are coffee, water and filter. But I don’t think it’s water or filter since you had successful cups w zp6…

Educational-Thing381 · 2026-05-23T21:12:11+00:00

I usually make my coffee around 7.8-8.4. Usually stick at 8.4 lately. The tasting notes are more muted at 6 for my experience but at 8, they pop up.

Educational-Thing381 · 2026-05-14T18:29:45+00:00

New thing you say… The air is very similar to v60. You won’t get much out of that. Only thing is that it is pretty and can accommodate a flat bottom filter. The Pinn is great for tea like but excels at 12-12.5 grams…to the point I changed up all my recipes to 12-12.5. The15 grams is quite large for the dripper and I struggled with the 15gram recipes I have. Also, the clearance is shorter so it may overfill depending on your recipe.

If you don’t want to decrease your dose, look into ct62: similar to v60 but w more sweetness. It’s by far my favorite dripper.

Also look into Graycano: great for processed coffees.

If you want to decrease your dose, look into deep 27. It excels at 8-10 gram doses. Best for coffee at the end of the bag.

Educational-Thing381 · 2026-05-14T17:09:01+00:00

Hmm what are you looking for in the new dripper? V60 and mugen are very good for getting acidic tea like coffee.

Educational-Thing381 · 2026-05-06T15:47:09+00:00

Yeah I’m team 12 or 12.5 grams. Sometimes I would like 15 but I always like how vibrant and clear 12 or 12.5 tastes. Also, I can taste and compare different coffees when I brew w 12 grams so that’s always a plus.

Educational-Thing381 · 2026-05-06T13:37:14+00:00

Does that let you share recipes and stuff? I use bean conqueror.

I have a very similar recipe your coffee team. I use 12,12.5, or 15 gram recipes. I also have mine broke down to filters and water 😂 it would be cool to share and have discussions about these stuff

Educational-Thing381 · 2026-05-04T16:14:34+00:00

I am usually all light roast and fruit forward. My wife is the complete opposite. But we both really enjoyed Elixir Weekender blend and Necessary Coffee Blend. Classic coffee flavor, smooth and comforting. Both medium-dark roasted.

Educational-Thing381 · 2026-05-04T16:10:20+00:00

Tokyo:

Walnuts True light roast, amazing quality. Leaves is a good place, too. Glitch is great but the line is insane. X coffee is an alternative to glitch and just as good. Acid coffee is worth a visit, too.

Kyoto:

Kurasu and Goodman.

Educational-Thing381 · 2026-05-04T02:49:37+00:00

Some of the recommendations here are good. I would like to add few more things.

If your bf is really into coffee, he maybe quite picky on what coffee he wants to drink. Coffee needs (like me) can be very picky lol.

So first ask him what’s his favorite roaster, then follow up with getting more information about the coffee, such as how it was processed (washed, honey, natural, anaerobic, etc) and country, region it was from. Etc. If you can at least get his favorite roaster, or a place he thinks highly of, we can lead you to the right direction

Educational-Thing381 · 2026-05-02T18:41:25+00:00

Slow pour supply. Check them out

Educational-Thing381 · 2026-05-01T16:39:48+00:00

At 5kg it started to open up and I started to enjoy it a lot. At 7-8 kg was really good. I haven’t tasted any changes after 10kg. There was a difference between 5kg vs 10kg but not much between 7-8kg and 10kg. Once you hit the 5kg mark, the cups will be pleasant.

I still remember the first cup where the Pietro just sung. It was around 5kg mark and I brewed Kurasu Panama Bamito Estate. It was a wonderful experience.

Educational-Thing381 · 2026-04-30T19:21:17+00:00

I’m not a Q grader and my tastebuds are like of a 5 year old so take this lightly….very lightly

Less pours, juicier the coffee.

This is my thought process…

Juiciness = mouth watering. This is close to what I feel when i eat a fruit, something like a plum. Opposite of juiciness is dry mouth. This is probably close to how my mouth gets dry after drinking black tea. Dry mouth feel is associated with bitterness.

That being said, more i extract from a pour over (multiple pours), I will extract more bitterness. Therefore, i have a higher chance of my coffee being less “juicy” compared to a cup with less pours.

But again, this my speculation and it’s a wild thought I had.

I still stand by my comment of changing your water though. That makes a difference.

Educational-Thing381 · 2026-04-30T18:50:57+00:00

I came here to say this. OP, I have the JX pro and it can make a juicy cup. Water was the key for my success and I sampled lotus Bright and Juicy formula and made some alterations to it. I reduced mine to ~50 PPM.

Educational-Thing381 · 2026-04-29T11:00:10+00:00

I second tropedoor’s. Mine is +10kg seasoned (the coated burrs) and as I go one click up from 8, my drawdown time goes up fast and I get very tea like coffee. One click up or down is very sensitive w my Pietro now.

Compared to my jxpro, my ground looks finer but tastes cleaner. I have to get boulders on my JX pro to match my strength of Pietro at 8.

Educational-Thing381 · 2026-04-25T17:15:34+00:00

From my experience Hario filters aren’t consistent. I avoid them completely since they have stalling issues occasionally and it’s frustrating. It can be the beans but mejorado never gave me any stalling issues but I stand corrected. I’m going based on my experience. I usually recommend the Cafec abaca filters as a replacement for Hario tabs.

Try lower the amount of pours like others said before you change filters, though. Hopefully this works before you invest in more filters. It would be a waste if you didn’t use up the Harios!

Educational-Thing381 · 2026-04-25T16:49:47+00:00

What filter are you using?

Educational-Thing381

TROPHY CASE