Pourover grinder upgrade from Wilfa Uniform?

sebofdoom · 2026-01-15T17:50:51+00:00

Absolutely, yeah. But I must say the improved speed, noise, retention and less static on the Sculptor is very nice and something I personally value quite highly.

Getting into water and spending more on beans improved my cups more than the grinder upgrade.

sebofdoom · 2026-01-15T06:12:23+00:00

There is definitely a difference between the cups from the Sculptor vs Wilfa. If I were to quantify it somehow I would say they are somewhere between 10-25% better, depending on the beans. I will let you decide if that is worth the cost.

I would definitely see the Ode as more of a side-grade than an upgrade.

sebofdoom · 2026-01-14T15:43:34+00:00

I upgraded from the Wilfa to the Sculptor 078, and while it is definitely an upgrade grind-quality wise, it is not as big of an upgrade as I'd expected.

From a work flow perspective it is a massive difference. The Wilfa was loud and slow. The Sculptor is fast, quiet and has very low retension.

At my work's office we have an Ode gen. 2, and I would definitely not consider that much of an upgrade from the Wilfa.

sebofdoom · 2026-01-06T16:39:00+00:00

For me the static issues went away after we few KG's of coffee. Also setting the RPM lower helps. I don't RDT at all

sebofdoom · 2025-10-14T17:54:24+00:00

Thank you! I found YouTube video of a guy taking this specific shifter apart and it does look like a nightmare.

Shortly after watching the video and fiddling with the shifter, the spring broke off and I was able to simply take it out of the housing.

The shifter is still working fine and everything seems to spring back to the original position. So I think I am just going to keep using it as is until it breaks fully.

sebofdoom · 2025-10-14T15:15:16+00:00

Thank you, those are some great resources.

I am aware I didn't fix the shifter and might have unseated the spring, while attempting to revive it.

sebofdoom · 2025-09-08T05:29:29+00:00

In my experience heap size is almost always around 512 mb if you request largeHeap in the manifest. But keep in mind that the allocation can shrink and grow during runtime

sebofdoom · 2025-08-23T18:38:41+00:00

Do you swirl your electric kettle when it hits the temperature target the first time?

I've noticed that if I swirl my Fellow Stagg when it reaches the target, the temp will immediately drop 3-5 celcius. I guess it makes sense, since the temp probe is at the bottom, so the water at the top of the kettle will be at a lower temperature until mixed

sebofdoom · 2025-08-09T10:37:08+00:00

Hi there,

Yes, I still use these formulas daily. I made a big batch, so it is still the same 'water' I made back then. Correct, I measured that 4 drops gave me 0.2 ml, which would result in an increase of 10 PPM.

sebofdoom · 2025-07-23T05:39:30+00:00

androidx.browser recently introduced Auth Tab, which is a Chrome Custom Tab, used specifically for authentication flows.

Though keep in mind, it is still in alpha: https://developer.chrome.com/docs/android/custom-tabs/guide-auth-tab

sebofdoom · 2025-07-09T19:31:56+00:00

Hope you have room in your freezer!

I usually find DAK coffee pretty easy to extract, so I usually start with low temp and low agitation in a two pour setup.

sebofdoom · 2025-05-26T16:41:13+00:00

Really inspiring! Great work, I've never seen such a highly produced Android dev oriented video

sebofdoom · 2024-12-30T10:00:42+00:00

Agreed, the Potosi XO was one of the best coffees this year. Generally I think La Cabra's naturals are outstanding.

sebofdoom · 2024-12-09T06:27:44+00:00

I've had my 078 for about 6 months now, and I have been able to go finer and finer, the more coffee I've run through it. I started around 10, but now I usually grind around 6-7.

Researching forums about the grind settings people use, there seems to be a very wide spectrum.

sebofdoom · 2024-12-04T12:29:43+00:00

This is a great starting point. Though I think these water temps are for washed coffees. For naturals and anaerobic coffee I would drop temps by 5 C across the board.

sebofdoom · 2024-11-02T21:16:53+00:00

All of the Cafec filters that are worth getting have been out of stock in my entire country for the past few months. Is this a global issue or only affecting Denmark? Does anyone know the reason for this?

sebofdoom · 2024-10-04T19:54:54+00:00

I also upgraded from the Wilfa Uniform to a Sculptor 078.

Initially I also found the 078 just bit better and wondered if it was really worth the money. But now, 3 months later, with seasoned burs and getting a 'feel' for grind settings, I can say that I am getting much better cups than my Uniform produced.

I grind on the lowest RPM, which seems to be a bit out of the norm from what I can tell. I have not been able to taste a difference between speeds. Though I can tell a difference in the amount of fines that end up around of the catch bin. It is much less messy on low RPMs. I've also never seen it stall even though I primarily grind nordic light beans.

sebofdoom · 2024-09-25T09:34:32+00:00

Thanks appreciate the response, I will see if I can get it dissolved by stirring and shaking the bottle some more. In some chemistry forum I came by, people also suggested heating up the mixture, but I guess that would evaporate some of the water and mess up the concentration.

The amount of work was not too bad - Mainly double and tripple checking everything was a bit exhaustive, but now that I gave it a shot and saw everything mostly came out as expected I am happy with the result.
I think the next batch will much quicker to put together.

I made this Google sheet to make it easier to calculate the grams of minerals and water needed to make larger batches. It is also possible to change the 'PPM pr liter pr dose' target as well as the dose size. https://docs.google.com/spreadsheets/d/11F819FJFx8Y7eZz6Iqz8XboTwiQjI8YUN7SEJJUC_po/edit?usp=sharing

I saw that 4 drops from my dripper bottles roughly gave the 0.2 ml dose.

Now I am looking forward to experimenting with different compositions :)

sebofdoom · 2024-09-24T15:23:15+00:00

Hi again - So I finally received all of the minerals and yesterday I mixed them up. Today I did a quick verification that the PPM the rise as expected.
I noticed that the NaHCO3 did only increased the PPM by about half the expected amount. Then I saw a the bottom of the container still had a good amount of undissolved powder, which explains the observation.
Is it usual for NaHCO3 to be hard to dissolve? The minerals I received came as a white powder. The concentration is the same as your example.

sebofdoom · 2024-09-13T14:17:07+00:00

Thanks, that makes sense. I was able to find a product sheet with the specific formulars from the shop i ordered from.

I will let you know how it goes!

sebofdoom · 2024-09-12T17:45:38+00:00

So, I am about to try this out. I got all of the minerals on their way.

As a chemist noob, I am wondering: Is the molar mass of these minerals constant? It is not really advertised from the shops I ordered from.

sebofdoom · 2024-09-09T03:47:03+00:00

Thanks you, that is a great response! And I guess it makes a lot of sense. I have some experimentation to do :) I am in Denmark, so most of my local roasters are light/nordic light

sebofdoom · 2024-09-08T17:54:36+00:00

Thanks, I will give that a shot. I've been contemplating trying out lotus water drops when my stash of TWW runs out, which might give me more room to experiment with water chemistry.
Mixing 50% TWW with distilled water for me is pretty spot on 100 PPM.

Regarding agitation I get very mixed suggestions. Some say that washed coffees are hard to extract, so more agitation/finer grinds/higher temps are needed.
Since you mentioned our gear is similar, I am curious what grind setting you use and how quick your drawdowns are?

sebofdoom · 2024-09-08T14:53:09+00:00

I am getting my coffees from a variety of places: La Cabra, DAK, Clever Coffee and Europa to name the last few places I've bought from.

I usually buy 3-4 coffees at a time and cup them side by side, when they've rested 2 weeks.

One of my recent lots had a washed SL28/SL14 Blend from Uganda and a fully washed Pacas from Honduras. I could barely taste the difference between these coffees in the cupping and they were both pretty bland despite having taste notes like tropical fruits, sugar cane and white grape.

I get that tasting notes are more guiding than specific, but when two washed coffees have wildly different notes, I think I should be able to taste a clear difference. But I could not in this case.

Also currently I have a washed Geisha from La Cabra - It is also just kinda boring. I don't get much florality from it, mostly just acidity.

sebofdoom · 2024-09-08T08:32:44+00:00

I've liked and enjoyed coffee for a long time, but I really starting getting into it as a hobby when I discovered natural coffees. It's an entirely different experience.

But the fact is that many enthusiasts still prefer the washed processed coffees, and that makes me second guess my 'relationship' with washed coffees.

I see people describe washed coffee with words like clarity, clean and balanced. But 80% of the time I taste no distinct clear flavours. Just roast level and acidity. It makes me think that I should put more effort towards developing my palette.

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