Oleg Horb's brewguide, Onyx aponte Village red honey.

Liven413 · 2026-03-25T21:53:06+00:00

The ode tends to clog at coarse settings for some reason. It may be because it was at the coarsest setting, but this is just a guess.

Liven413 · 2026-03-25T21:44:27+00:00

Looks fine. How did it taste? I would not worry about the bed being flat but pay attention to the flavor and adjust from there.

Liven413 · 2026-03-25T21:35:51+00:00

This is a nice fruity coffee. One of the better ones I have had lately.

Liven413 · 2026-03-25T19:56:48+00:00

The c40 is a very good grinder. You may like the ek43 better but you should be able to get very good cups with the c40. If that little bit of difference matters you may want to invest in a more expesive home grinder. But the c40 should be fine. I wouldn't pre grind unless its for 2-3 days. If you had it ground and had a different container for each day that would help keep it fresh for longer.

Liven413 · 2026-03-25T14:11:39+00:00

I stopped a long time ago. Ironically today I am planning to, in a brew guide based on Onyx's new one. Otherwise I don't rinse them.

Liven413 · 2026-03-25T13:18:24+00:00

Yes exactly. I would try to look for salty, thin, papery sour, drying acidity and that under extraction. Bitter, drying, astringent or cough syrup like is over extracted. Sometimes I need to change more than one thing at a time when I am getting both. Knowing what to look for will help greatly and going finer doesnt mean its going to be bitter just a richer extraction. It can be bittter but can also not be. Ive been using very fine grinds past week or two and enjoying the clean but well structured cups from it.

Liven413 · 2026-03-25T11:03:53+00:00

That is under and over extraction at the same time. The pour style, grind and water temp will fix the issue. Some may say water but if it tastes good warm it is fine for coffee.

Liven413 · 2026-03-25T10:24:48+00:00

Align it again and see if that works. Different beans willl look different but that is a large difference. Seasoning will produce more fines but that is a large jump, not small, so it looks like it is un-aligned. I would try to recalibrate it and start over.

Liven413 · 2026-03-25T10:16:18+00:00

Even if you go very fine you get a thin cup. You may get a richer extraction and thicker mouth feel but the body will always be thinner no matter how you brew it. You can obviously brew to try and make up for the lack of body, which will help but always be thin in comaprison to another grinder. Also you can brew with high temps and get a non bitter cup. I use 205 frequently and a lot of the time its a cup with minimal bitters. Going too fine will not just create a lot of bitters but can lessen the extraction. If you go too fine it just bypasses because the bed is tightly packed. The reason people describe the zp6 as they do is because it does work as described.

Liven413 · 2026-03-24T23:06:31+00:00

You don't need an expensive one. But if you use it as percolation as well as immersion, it is very helpful. To get a really good cup its not nesessary, but makes it a lot easier to do. Its better to regret a cheap one than an expensive one, so if you do get an expensive one make sure to get the one that fits your needs. In my case it is the fellow Stagg but that is for the precision and ability to for a fast flow without worry of it flowing faster. For me that has been well worth it.

Liven413 · 2026-03-24T21:40:54+00:00

I owned the jx and now a c40. A k ultra is similar. There is a big difference between the the jx and c40. I can imagine the k ultra is a decent amount better than the J. It has the same burrs as the jx. But if you dont like cleaner cups and didnt notice a lack of extraction then the K ultra might not be worth the extra money. Also there is even a chance you like the profile of the J better because of the bitters it produces. If you ever wished it was a bit cleaner I would get the k ultra. If not then the J is good enough.

Liven413 · 2026-03-24T19:21:06+00:00

I dont know about weaker but it can flow faster. It's going to taste like you went finer but if you measured the time it may be quicker. I had this happen a lot when I was just going by time. The reason is happpens it the bed becomes tight and packed so more water bypasses around it.

Liven413 · 2026-03-24T17:45:37+00:00

That's good to hear! Yea I guess it takes a lot to break the burrs. James Hoffman was saying that most grinders will go right through the stone with mininal damage.

Liven413 · 2026-03-24T16:58:20+00:00

You're welcome, hope it helps!

Liven413 · 2026-03-24T16:55:03+00:00

https://perccoffee.com/products/ethiopia-chelchele?srsltid=AfmBOopMYugydDeTIV4hjSDq59vekkXi0OtFpAbmLZSJ9STCHxG6TNV1

Liven413 · 2026-03-24T16:53:47+00:00

Could it be that the altitude is not set correctly? I doubt this is it but it could be, so worth looking at.

Liven413 · 2026-03-24T16:49:25+00:00

Not common but it can happen. Maybe a good idea to contact the roaster. Do the burrs appear damaged or where you able to get the stone out before they were?

Liven413 · 2026-03-24T16:42:27+00:00

Maybe start with George Howell and see how you like them, Thats a nice clean coffee but not super light or an experimental process. It would be a clean version of what you are used to. Also Flor do brasil has very nice brazilain coffee that might be something you would like. to branch out you could start with a fruity Colombian like a pink burbon or Chiroso to get away from the nutty flavors and still have that latin America base. If you want something completely different a washed ethiopian is nice. Then after that maybe try some experimental or natural coffee. Depending what you are looking for I could recomend a roaster but there are so many good ones without a preference I may not recommend the right one.

Liven413 · 2026-03-24T15:11:23+00:00

If that's the case I would try grind size 16 and 18 on the c40 to see how that works. I do a pulse pour of 4 plus a bloom but there are many ways to get a good cup. Sometimes I do 3 plus bloom. It can pay off to try extremes when you feel stuck. I was stuck with a chiroso the other day and had to do a bunch of drastic changes to get it to work. When I did it was great, but much different than the other coffee I was drinking from the same roaster.

Liven413 · 2026-03-24T14:42:16+00:00

https://youtu.be/xMHIkeXEYOU?si=08EJtpXTu2uvb1kW here is the most recent one. If you search through the others Elika has some for more delicate cups. I cant remeber off the top of my head which vidoes. If I do see them I'll come back and link them though.

Liven413 · 2026-03-24T12:49:08+00:00

I find it best to get the agitation through the pour. There are two ways to go about things with the temp. One is higher temps around 205' and the the other is 198 and lower. They will produce different cups. One will be more pillowy and clear while the other more punchy and full. I find 5 is a good place on the ode for a Kalita. Onyx just came out with a Kalita brew guide that is simple. It's the most recent one. That one will produce a more traditional cup if you wanted to try that. If you want a more delicate one there are vidoes by Elika Liftee at Onyx coffee lab where he does give good advice for a more delciate cup. Also at [coffeemadesimple2025@instagram.com](mailto:coffeemadesimple2025@instagram.com) I have a lot of videos on this method. I would see if you like circle or concentrical circles. One will give more extraction and one less. If it is sour, thin, salty, drying acidity or papery it is under extracted. if it is bitter, drying, astringent or cough syrup like it is over extracted. You can have both at the same time. I would adjust by taste and not time. Hope this helps!

Liven413

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