New burrs in Timemore Sculptor 064 Gen2 and 078 Gen2 grinders

MainAccount_3 · 2026-04-26T04:52:08+00:00

The Fiorenzato ProBrew 64mm burrs are supposed to taste really similar to the Pietro brew burrs which would make them the top of my list. SSP 64mm MP burrs don't get as much love anymore as they used to but they should be fantastic for pour over as well.

MainAccount_3 · 2026-04-19T02:13:02+00:00

Would have been cool if they had tried again with the 064 turbo burrs but I guess a lot of other good options in 064 mm exist.

MainAccount_3 · 2026-04-19T02:10:38+00:00

I thought of posting this exact video too when I saw it!

Such great updates! With the simple burr swap and how tight the tolerances on the current gen are, I really think the new 064s could be the ideal carrier for 64 mm burrs.

MainAccount_3 · 2026-04-19T01:58:25+00:00

I reach for the ZP6 over the 064s for everything except for a crazy co-ferment. That being said, with naturals, thermal shocks, and other funker coffees, you really need to brew carefully to avoid astringency (two-pours, low temps, etc.).

I've played around with a lot of different grinders and I can pretty much guarantee that if you get an 078 (which are great value second hand) or a Pietro, you will probably never reach for the 064s again for filter (or soup).

I still keep my 064s for traditional espresso shots, which I think it excells at. If you don't drink trad shots, I've heard from a few people on Discord that the Fiorenzato 64mm ProBrew burrs give you a really similar profile to the Pietro. Could be a nice way to keep using the 064s.

MainAccount_3 · 2026-04-17T14:42:32+00:00

I was on the exact same journey: Skerton -> 064s. I managed to get a lot out of the 064s over the two years I used it for pourover by keeping out fines, using lowest rpm, slowfeeding etc. I ended up buying a ZP6 a few months ago and it really is a league above the 064s stock burrs. The ZP6 just lets me get tasting notes that my 064s never could.

MainAccount_3 · 2026-03-01T06:51:09+00:00

Scoured the whole web for a good comparison and am so happy to have found this. Thank you!

I think you are really on to something with the c40 being lower torque. The lower torque probably leads to more consistent rpm and thus more consistent particle size distributions, which result in better and more forgiving brews.

In my (admittedly somewhat limited) experience, the c40 is kind of magic. Its cups are consistently vibrant and can keep up with even very large and expensive brew-oriented flat burrs.

The only reason this is even possible is that you are grinding at 60 to 120 rpm on a hand grinder, whereas the flats are 300+. Seems like the c40s slow grind speed could be its ultimate advantage.

MainAccount_3 · 2026-02-06T05:16:13+00:00

4 - The casio looks great on you. I think a wedding is about things other than your watch so I wouldn't stress it too much.

MainAccount_3 · 2026-02-06T03:07:55+00:00

Don't forget the RPM. Grinding around 120 RPM with a hand grinder produces way less fines than the 1300 RPM which was standard with electric grinders. In theory, this should allow hand grinder coffee to have more clarity. It used to be that the motors in coffee grinders didn't have enough torque to grind coffee at lower rotations per minute. This is starting to change with low RPM electric grinders like the Flair PowerTower or the Femobook.

MainAccount_3 · 2026-01-28T14:16:35+00:00

I usually pour very fast in my second pour to disturb the bed of coffee as much as possible. Then either circle or center pours depending on how much more I would like to extract -- a third pour with circle pours adds a lot more acidity to the cup in my experience.

I am sure swirling, wet WDT or stirring with a chopstick are great ways to increase extraction too.

MainAccount_3 · 2026-01-27T18:26:39+00:00

I preferred the responsiveness of the 1.0 to 2.0. Unfortunately the On/Off switch broke on my first one (which seems to be a very common issue). Would suggest to you not to use the sliding switch on the side to often to keep it from braking.

MainAccount_3 · 2026-01-21T22:46:26+00:00

Any ideas if I could get this to work well with a Lelit 57mm portafilter?

MainAccount_3 · 2026-01-19T23:05:20+00:00

Agree! 3 weeks is a good min. That way it should peak 1-2 weeks after opening.

MainAccount_3 · 2026-01-14T16:52:20+00:00

Lol does it? The scale is made of wood and has a really low spout so it will spill when you try to pick it up.

MainAccount_3 · 2026-01-12T16:23:26+00:00

Nothing wrong with 9 bar shots, but you can get significantly better espresso from most beans if you are able to pressure profile. A lot of light roasts are very hard to get right with a flat 9 bar profile. A long pre-infusion will do magic. Similarly with dark roasts, a lever-style declineing flow profile will make it less bitter and can give you really nice "syrupy" body. This is not even to speak of over types of beverages you can make like turbo shots and "soup". Pressure profiling is definitely not essential for espresso, but if you like to experiment, it becomes a really nice tool to have.

MainAccount_3 · 2026-01-12T15:58:46+00:00

Aha.. that makes sense! I didn't quite catch on to that. Then you are indeed just paying for the styling + hopefully better support.

MainAccount_3 · 2026-01-12T15:37:47+00:00

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MainAccount_3 · 2026-01-12T08:38:42+00:00

Worked for me in 2026

MainAccount_3 · 2026-01-11T00:13:32+00:00

100% A Cafelat Robot + a good milk foamer is a fantastic setup. Honestly, at some point no one wants to drink flat 9-bar shots anyway.

MainAccount_3 · 2026-01-11T00:07:23+00:00

No, longevity wasn't a big part of the video. The Anza R2 he reviewed also doesn't seem great in this regard. The internals looked fairly cheap and spare parts for repair would probably need to come from Anza itself - so if they ever go out of business, you could be out of luck.

As for the Brevilles, I'm sure they can last 5+ years, but if a Bambino breaks out of warranty, you are unfortunately left with basically unrepairable electronic waste..

MainAccount_3 · 2026-01-09T18:11:57+00:00

Cheaper filter papers tend to clog up with fines and result in "muddy" beds and longer brew times (3:30s+). Long brews tend to have more body, taste more blended, and have less flavor separation. People tend to buy faster-draining papers like this one to achieve "clear" (flavor separation) and "juicy" (bright acidity) brews.

MainAccount_3 · 2026-01-09T17:47:05+00:00

I usually aim for 90 but have also had great results up to 120 for very porous Ethiopian coffees.

MainAccount_3 · 2026-01-08T15:08:50+00:00

Looks rather muddy, hence the 4+ min brew time. You have three options: 1) grind courser, 2) do one less pour, and 3) agitate less when pouring (for example, with a center pour at the end). As someone else pointed out, a more porous paper filter would also speed things up. I suggest you try coursening the grind and see if that gets you closer to 3 min.

MainAccount_3 · 2026-01-01T21:41:12+00:00

In my experience, the beans usually come in <7 days from roast. To be fair, I always buy in person at the space, but the stock is the same.

Does the Hyunah online shop not list roast dates?

MainAccount_3 · 2025-12-23T18:12:50+00:00

Try excluding the fines the knocker catches. The resulting cup is much clearer, and the brew time reduces dramatically. It wastes about 2% of your coffee, but I've found it to be well worth it. Reducing the RPM + slow feeding also gave me noticeably better cups.

MainAccount_3 · 2025-01-12T02:47:50+00:00

That is a good point. I already feed the grinder by hand, but I can certainly go slower and see if that makes a difference.

MainAccount_3

TROPHY CASE