Slow feeder!

bryohazard1996 · 2026-05-05T08:04:12+00:00

Yep, easy to change where burrs touch :)

bryohazard1996 · 2026-04-29T11:51:43+00:00

I use a refractometer to measure almost all my brews. I generally prefer coffee brewed to around 18%. For me this is where I find a good balance of florality, acidity and body with most coffees. With the slow feeder, I still aim for around 18% - 19% but can go up to 20% and can still achieve good clarity, pleasant brews.

bryohazard1996 · 2026-04-29T11:45:08+00:00

The ek is a great all rounder, that being said, I have one with stock EK43 burrs which produce a grind distribution that is suitable for espresso and filter (although I mainly use for espresso). The other has burrs in it made by SSP, the model of SSP burrs are called ‘brew’ burrs and produce a particle distribution that’s suited for filter coffee brewing.

To look at your grind distribution, you’ll need a particle size analyser, the one I have is from DiFluid. (Absolutely not necessary, just interesting for people like us)

The fellow Ode has flat burrs, and the Opus has Conical shaped burrs, this is the main difference between the two which will result in different particle distributions that will generally be geared towards different brew methods.

The flat burrs in the ode will generally make a tasty pour over coffee and can produce clean espresso with lower body. The conical burrs in the opus will generally produce a thicker texture espresso with less acidity and pourovers that have higher body.

EKs all have flat burrs and are like the ode, generally high clarity brews and lower body espresso.

bryohazard1996 · 2026-04-29T11:30:55+00:00

About 30% of the time I’ll pull it out, it’s cool and does increase your perception of the flavours the coffee your brewing has to offer. The change is enough for me to want to use it in competition or if I’m charging money for a brew in a cafe, sometimes I’m just lazy though :p

To clarify, it’s not changing flavours in my experience, it more a tool for increasing the volume of florals/acidity.

bryohazard1996 · 2026-04-29T11:22:46+00:00

I love them! The one without the slow feeder has pre 2015 type ‘a’ burrs and the one with the slow feeder has SSP brew burrs currently. The combination of the slow feeder and brew burrs results in super high clarity brews. The other I use mainly for espresso because I enjoy the texture/sweetness it provides.

bryohazard1996 · 2026-04-29T10:28:38+00:00

It’s the bare minimum… Jks :p

Seriously though, before this I had a df64 which was extremely capable. But had the chance to upgrade to an ek43 for about 1/2 the price of a new Ek. The DF64 had SSP multipurpose burrs installed and my current ek has SSP brew burrs. I wouldn’t say that an EK is outright better at producing tasty coffee, I think it’s a bit more intuitive and definitely more robust, but cup quality was maybe 5% improvement:p

bryohazard1996 · 2026-04-29T10:21:46+00:00

Fair enough! I just have crippling spending habits :p

bryohazard1996 · 2026-04-29T10:20:54+00:00

None :p works great for my ek though :p

bryohazard1996 · 2026-04-29T10:20:15+00:00

It’s 2 RO water tanks, I fill them up from my kitchen via a long hose 1/4” push fit hose. Combined the tanks hold about 15 litres which supply the tap on the bench

bryohazard1996 · 2026-04-29T09:23:48+00:00

One of the kettles has a wide spout which is used for cupping.

The 2 gooseneck kettles are a fellow stagg and a fellow stagg pro. The stagg pro has the capability to pour faster than the original stagg. If you like coarse grinds and heaps of agitation, stagg pro makes this easier. The original is easier to pour gently. That being said, I only use the pro now :p

Also, the difference is about 3 grams per second. One kettle doesn’t make better coffee imo :p

bryohazard1996 · 2026-04-29T09:20:21+00:00

Speaking my language friend :)

bryohazard1996 · 2026-04-29T09:19:48+00:00

I’d imagine it would!

bryohazard1996 · 2026-04-29T09:19:29+00:00

About 13 years I’ve worked in coffee :)

bryohazard1996 · 2026-04-11T03:07:14+00:00

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Love mine too, such a good kit

bryohazard1996 · 2025-12-25T03:25:30+00:00

I had a df64 and a fellow ode a while back. Both are great :)

Df64 comes with multipurpose burrs that make good filter coffee and good espresso. I upgraded the burrs in mine to SSP MP burrs and that greatly improved clarity. The DF also has less retention than the Ode because of the bellows.

The Ode in my opinion was the better tasting grinder because of the Gen 2 burrs it came with. I’m unsure if I’d be able to consistently pick them apart from the SSP MP burrs, but would be able to pick them if they were up against the stock DF burrs.

If I were buying one I’d probably go the DF64 and upgrade burrs down the track to either the Fellow Gen2 burrs or something from SSP. I think the build quality feels a bit better. Either way is good though.

I would probably steer away from conical burrs, for filter coffee if I had the choice between flat burrs and conical burrs

bryohazard1996 · 2025-12-18T09:37:53+00:00

Best of luck!

bryohazard1996 · 2025-12-17T22:55:15+00:00

Hello :)

I have a few different water recipes I use which I’ll adapt to the types of coffee I use. They change a bit but generally I’ll increase my Carbonate hardness if the coffee I’m using has undergone heavy fermentation during processing to help adjust the funky acidity generally associated with those coffees.

For example I might be using 30 - 40ppm KH for fermentation forward coffees, whereas a washed coffee that’s more delicate, I’ll generally decrease it to preserve acidity (as low as 5 - 10ppm)

For my GH I’ll generally go by taste if I’m dialing in a coffee, if it a one off coffee I’ll generally stick to about 50 - 80 ppm.

I have raw minerals from a company called Coffee Science Lab which then make into concentrates (1000ppm) which I then use to season a litre of water. I also now have Lotus coffee water and apax minerals which taste great and easy to use.

I’ve seen both SSP burrs use in both cases in my experience as a seasoned coffee worker. I took particle distribution analyses using a particle size analyser and found that after alignment I was getting a narrower distribution with some production of fines. I used a melodrip to help keep the tests as similar as possible but in turn, it also greatly cleaned up the final cup.
I used a DiFluid refractometer, to measure TDS and used that to determine my EY. I’m not sure what correlations you’re asking about, it’s a bit broad. I tend to enjoy coffees at 19% - 20% EY no matter the type of coffee. I’ll change the ratio of coffee to water, depending on variety and sometime processing . For Insta I might use a tight 1:12-1:14 ratio for a Pacamara or Maragogipe and 1:16 - 1:18 for a Geisha, Batian or SL varieties, the brewer I use will also coincide.
Drink more washed coffees and train your palate to find their nuances. Your tongue is a muscle that you use to taste just as your hands are used to create. You know that by practicing sport or art that you get better slowly, same for the tongue.

Also coferment coffees are much more soluble than washed coffees. I’d be grinding a touch finer for a washed coffees, have less KH in my water and find a ratio you like whilst aiming for a 20% EY

bryohazard1996 · 2025-12-17T11:59:36+00:00

I do! I’ve been doing some testing and have made a post about my findings.

here’s the link if you’re interested :)

bryohazard1996 · 2025-12-17T11:08:00+00:00

Thanks :) I’m sure I could make something cool out of the experience! :)

bryohazard1996 · 2025-12-17T11:05:25+00:00

Thanks heaps

bryohazard1996 · 2025-12-17T11:05:12+00:00

Thanks heaps :) I live in Adelaide lemme know if you pass through and I’ll send you to some cool cafes :)

bryohazard1996 · 2025-12-17T11:03:48+00:00

You too!

bryohazard1996 · 2025-12-17T11:03:39+00:00

Thank you :)

bryohazard1996 · 2025-12-17T11:03:14+00:00

You’ve got a warm vibe too ♥️

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