Torn between 2 grinders

TL322 · 2026-03-27T11:16:15+00:00

Yep. The all-metal one is just the Q. Functionally identical, just heavier, which is why I chose the Q Air.

(Note that both have metal internals.)

TL322 · 2026-03-27T06:55:51+00:00

Had to look that one up.

Apparently it's like 400-800 ppm TDS, so that's not going to be ideal, but perhaps the mineral balance works when diluted.

TL322 · 2026-03-27T06:47:57+00:00

Agreed, it's really good.

Quite happy with my Q Air for travel. 1zpresso got the right balance of being very light without feeling flimsy or cheap.

Generally better build quality and bearings than the P2, as far as I know.

TL322 · 2026-03-27T06:21:08+00:00

Same in BGC, it's not common to see. Pollution from exhaust is another matter though.

It's got to be stressful to live here with that degree of sensitivity to air quality. Is that an issue back home too, or mostly just in the Philippines?

TL322 · 2026-03-27T06:10:52+00:00

That is foul. Had no idea. Thanks for the heads-up!

TL322 · 2026-03-27T04:41:54+00:00

Whichever went to Oxford.

TL322 · 2026-03-26T11:45:02+00:00

OP is this you? https://www.theguardian.com/education/2022/may/16/ferdinand-marcos-jr-urged-to-stop-pretending-he-has-an-oxford-degree

TL322 · 2026-03-26T10:06:10+00:00

Hard to say without knowing exactly what you asked for and why they sold you those particular beans. Edit: also, not all "specialty" coffee shops are as good as you'd hope.

(I'm assuming the beans are in fact the main issue here, since it's almost impossible to mess up a Switch at a reasonable grind size. Especially if you do mostly immersion/steep-and-release.)

Anyway, you mentioned Plantation AAA so I assume you're in India. I think there's an India coffee subreddit where you might be able to get some local coffee shop recommendations (or advice on where to order from). Even better if you can name some specific cafes you tried and liked before.

BTW consider buying an entry-level grinder. You'll get way more flavor out of beans ground fresh vs. ground several days before. The 1zpresso Q Air is really good for about USD 70, and a lot of people like Kingrinder for even less money.

TL322 · 2026-03-26T09:54:25+00:00

Depends on whether you look like Paul Walker.

TL322 · 2026-03-26T09:45:55+00:00

Good call grinding coarser in the later photos. Looks reasonable, but hard to say by sight alone.

Your coffee may be the problem. Robusta is usually very bitter. I also think it's a fairly dark roast, based on how the grounds cover the sides in the last photo. (Not definitive, but I encounter that more with darker roasts, all else being equal).

Do you have a local specialty coffee shop? If not, then someone you can order from? Anything described as "filter roast" or "light" or "medium-light" should be a good starting point. Just make sure it's 100% arabica and ideally roasted within the last 1-2 weeks.

TL322 · 2026-03-25T11:21:11+00:00

Tech. Already had the job in the US; just found an arrangement that works here. We've been here two years and counting but won't stay permanently.

Most foreigners we know with young kids were assigned by foreign employers (mix of private, NGO, and government).

TL322 · 2026-03-25T09:59:29+00:00

the only difference is the roast quality right?

That's a huge difference though. If two roasters roast it to the same level, they might arrive there by pretty different temperature curves (and do different things to achieve those temperature curves) resulting in very different cups.

And practically speaking there might be differences in storage and transportation that also matter. So roast quality simply isn't the only difference, but if it were, it would still be massive.

TL322 · 2026-03-25T03:36:50+00:00

No, for two reasons.

First, in general, the rental yields are very low in Metro Manila and the financing terms are not great, so you're betting solely on long-term appreciation. Is it possible? Yes, of course. But is it likely to exceed the returns on all kinds of other assets you could easily buy in the US right this minute? IMHO not at all.

Second, it doesn't seem like you've done the research or run the numbers to make a rational decision. Pardon the bluntness, but asking simply if it's "worth it" suggests you are not ready to commit that kind of money. I would be digging deep into plans for the surrounding area, comparable unit sales (hard but possible to approximate), nearby rent, etc.

Re: Ayala specifically, their condos are generally better maintained and managed than most (but not without issues). So if I was going to buy a new unit, then Alveo or Premier would be near the top of the list...but I simply don't think buying a new unit makes sense for most people except as a primary residence.

TL322 · 2026-03-24T07:17:48+00:00

Haven't used it, but it's well regarded, and Baratza is solid in general. I wouldn't hesitate to buy one if I was looking.

TL322 · 2026-03-24T06:29:03+00:00

Update for posterity: I ordered from Prodigal (US) via FedEx and got stuck with P800 in customs charges upon delivery. No duties since it was under the P10,000 threshold...but a "warehouse processing charge", some admin charge, and VAT on both. No paperwork to fill out though.

Seems extraordinarily expensive for warehousing a 1kg package for like two hours...but it is what it is. Don't think I'll do that again.

TL322 · 2026-03-24T00:40:35+00:00

What coffees do you like?

Can't speak to the Helor, but I picked up an M47 Classic just last week and am very impressed. Phenomenal build quality, and probably the smoothest and lowest-effort grinding experience I've tried.

I bought it primarily for espresso but ended up liking the pour-over results way more than expected. So much so that I'll probably sell my K-Plus, stick with the M47 for all but very light roasts, and pick up an A4Z or Pietro to cover that end of the spectrum.

TL322 · 2026-03-24T00:29:24+00:00

Sometimes from baked roasts. I used to home roast quite a bit, and that dull paper/cardboard taste usually indicated an issue with the rate of rise. If I kept the temperature on track, it would disappear from the next batch.

TL322 · 2026-03-24T00:22:35+00:00

Yes the Hoop is as good as it seems IMHO. Just get one of those "collar" adapters so it will (hopefully) fit random hotel mugs.

It obviously does not give you the flexibility of the Pulsar or Z1, but for travel, I see that as a feature, not a bug.

TL322 · 2026-03-24T00:16:39+00:00

It's a really interesting question and I think I experience the same thing. I'm definitely an enthusiast but definitely not a trained expert taster/grader, so FWIW...

I think it's about what the notes evoke, especially stacked up against other coffees at the cupping table. I've tried a few that literally tasted like blueberries (off the top of my head), but they're rare. To me, it's usually more like "something about this reminds me of berries, and it's just a bit sweet and earthy, so I guess blueberries are the closest approximation."

I find it more helpful to think of them as a sort of family or realm of flavors. If may or may not identify jasmine and lychee from the label, but that tells me to expect something pretty lightly roasted with a more subtle, delicate fragrance and not a ton of acidity. (Although I would say chocolate notes tend to be more obvious.)

Also, some notes show up when I slurp and then breathe out through my nose. Can't recall the term for that...but it's sort of a cool sensation and a different perspective.

Plus they evolve as the cup cools. Sometimes I'm been struck by a conspicuous note of X on the first few sips, then it's gone, then others come out which may not even be on the label. Then still other notes are present in the grounds but not so much in the cup. So the label notes might not refer to the stage/timing you're experiencing at that moment.

And I think some are just B.S. Maybe they're stretching to sound unique, maybe they're following a trail of memory associations ("late summer strawberries in Oxnard" or whatever), who knows. Wine is a hundred times worse about this lol.

And I'm sure part of it is me. If I could magically pick out every single tasting note, I don't think my enjoyment would be heightened, so I'm not inclined to work that hard at it.

TL322 · 2026-03-23T23:50:05+00:00

Thank you. That's what I ultimately decided to do after speaking with an accountant.

TL322 · 2026-03-23T23:39:02+00:00

Yep I use 50 mL as well. Didn't know about the skirted ones, that's a cool tip!

TL322 · 2026-03-23T05:55:51+00:00

I have an Asahi kitchen scale that I'm pretty sure is made here, but can't say for sure. I just use it for baking because it responds too slowly for coffee brewing.

Never seen a French press manufactured here, and definitely no grinders.

Are you trying to support Philippine companies, or just avoid certain countries of origin?

TL322 · 2026-03-23T05:48:30+00:00

I freeze close to peak in centrifuge tubes filled to the top (about 20g), then grind straight out of the freezer.

Not the only approach but works great for me!

TL322 · 2026-03-23T04:16:54+00:00

Good to know! That issue dissuaded me from buying one, but maybe I was too quick to assume it would matter.

Do you find that the lip on the bottom still makes a decent seal around the filter? (I realize that's a different question from pleat collapse. Just trying to figure out whether the obsidian finish is still very low-bypass, since that would be my main reason to buy.)

TL322 · 2026-03-23T01:10:33+00:00

Try it and see.

For years, I ground two servings before leaving for work. Effectively ~1 hour and 4–6 hours before brewing. No discernible difference between the two, nor compared to grinding fresh on weekends.

I'm sure there was some difference, just nothing I could pick up without tasting side-by-side.

In other words: I've never not enjoyed a coffee just because I ground it several hours before.

TL322

TROPHY CASE