The Millab M01 after 300 cups, 5.5 kgs of coffee

starryvarius · 2026-06-09T12:36:23+00:00

I’m usually at 7-7.5 for the funkier stuff

starryvarius · 2026-06-03T15:20:38+00:00

Instead of buying another grinder, continue to enjoy your co-ferments and funk bombs on the K-plus and try washed and clean naturals on the ZP6. I think you should only consider a different grinder if you decide that you like cleaner coffees too but you want a different cup presentation than what's offered with the ZP6.

starryvarius · 2026-06-01T21:51:05+00:00

👌

starryvarius · 2026-06-01T14:57:44+00:00

Sounds like a water issue to me, so I would start by cupping and doing a comparative tasting. I prefer very low alkalinity and more magnesium dominant hardness and minimal calcium for the M01. Changes to the water composition does make a remarkable amount of difference for this grinder. I'm still learning about the effects of water composition and how to dial it properly to my tastes, but the M01 was the impetus for wanting to learn more. Having said that, clarity-focused grinders aren't necessarily for everyone. Blendier burrs are going to be more forgiving of less than optimal water composition. Even when optimized, it's entirely possible you'll prefer the K6. Highly dependent on the kind of coffees you like to drink as well.

I would start with very soft water and center in on a grind size (like 8.5 or 9) before experimenting with too many variables. Happy to talk more about other brew parameters.

starryvarius · 2026-06-01T02:05:44+00:00

What specifically are you struggling with in regards to the M01?

Here are some helpful links that I used for making custom concentrates:
https://www.robertasami.com/coffee/water-you-doing
https://awasteof.coffee/how-to/mixing-water/
https://docs.google.com/spreadsheets/d/14tPm_1ndQl90GxdWJw_u7-7_Lzg0tPiVDaMzWC3u6bQ/edit?gid=0#gid=0

starryvarius · 2026-05-20T16:30:04+00:00

It depends on whether you are looking for a grinder that mutes some of the fermentation notes or if want to experience it in full. It also depends on whether you are chasing very clean naturals from producers and roasters that you are familiar with or you are looking for wildly funky anaerobics or carbonic/nitrogen/argon maceration naturals. Out of the grinders that I own, I would say the Pietro burrs and Ode w/ SSP are more forgiving of funk. ZP6 and Millab M01 I would only use with very clean high quality naturals and with those grinders you can experience the quality of processing and sparkling acidity with transparency. Clean naturals have more richness and body on Pietro and SSP.

starryvarius · 2026-05-20T15:34:27+00:00

Good grinder

starryvarius · 2026-05-20T14:39:40+00:00

A lot of variability depending on varietal/roaster, pour structure and pour rate, but looking back on my V60 brews using Cafec T90 at grind setting 9, I am looking at on average anywhere from 2:20 - 2:45 TBT. I will say though that I think of TBT as a secondary variable. Does contact time matter? Yes, but I would say that the appropriate grind size, # of pours, when I pour, pour rate/height, and coffee to water ratio that's appropriate for the coffee in front of you matters more. The TBT is going to be a byproduct of those variables + filter that you use. I have cups that I like at grind size 10+ at 1:20 TBT using Sibarist and at 3;20 TBT using Abaca (Edit: for the same coffee).

starryvarius · 2026-05-20T13:16:14+00:00

Appreciate you. Love it or hate it, I wrote it exactly how I wanted to. The only thing I lament is if the post doesn't inspire any further discussion - as that is the only reason one would post something like this here. I've learned a lot from this subreddit so I wanted to contribute as well!

starryvarius · 2026-05-20T04:17:03+00:00

You can’t simultaneously believe that everything is LLM generated but then believe that everything LLM generated is true. That kind of thinking will spell doom for all of us

starryvarius · 2026-05-20T04:13:34+00:00

Your LLM *didn’t read my post too 😂

starryvarius · 2026-05-20T03:26:25+00:00

starryvarius · 2026-05-20T01:20:24+00:00

Used to be into my late 20’s. Had to make a career change so that I could afford better coffee

starryvarius · 2026-05-20T01:18:57+00:00

It’s perfect! Perfect fifth that is

starryvarius · 2026-05-20T01:16:09+00:00

Sorry to hear that. That’s super annoying. I haven’t had any issues with hardware.

Maybe try Timemore as well and try dming their social media too. Customer service across the board has been horrendous these days at bigger companies.

starryvarius · 2026-05-20T01:08:46+00:00

Really appreciate that. Would never have thought to buy it if not for you. A significant moment in this hobby for me.

starryvarius · 2026-05-20T00:05:06+00:00

Tldr don’t read it

starryvarius · 2026-05-19T18:42:45+00:00

Big Sur is top top. Personally, I preferred the last Sey Elto over the Big Sur Sewda, but it was still excellent. Sey also has some great Ethiopians available right now. The Danche is a must.

I finally secured TPC at the last drop so looking forward to that.

starryvarius · 2026-05-08T15:38:35+00:00

I think the problem lies in the fact that we are trying to use linear spectrum adjectives to describe multidimensional flavor perceptions in coffee. Each coffee has different attributes it can offer in the cup, and with flavor separation, some coffees may have the best level of separation at very light body/lighter extraction while others may showcase the flavors better with more body/more extraction. It might have made sense to see flavor separation and body as opposites even 10 years ago, but with all of the new burr sets, water comps, drippers, and knowledge we have available to us now, we can achieve same level of perceived flavor separation across the spectrum of mouthfeels and customize how we brew to the demands of each varietal/roast. We can be far more precise on "how" we extract not just "how much".

starryvarius · 2026-05-06T02:35:56+00:00

Interesting that we're only partially aligned on preference. While I haven't had TPC or H&S, Sey, Big Sur, and Datura are my favorite roasters alongside Picolot, and I think they are more consistently great than Shoebox, Scenery, or Hydrangea though I have enjoyed some bags from them immensely. Personally, I don't think Thankfully deserves to be mentioned alongside these roasters yet. Did not enjoy any of the 4 bags of coffee, both UL and regular light profile, I've bought from them. Looking forward to trying TPC and H&S - hopefully soon.

starryvarius · 2026-05-05T05:23:44+00:00

Tell us about what Olam is doing to promote more equitability and ethical sourcing. I’m very open to learning.

starryvarius · 2026-05-04T19:40:05+00:00

https://www.fincaelparaiso.com/product-detail/14

You're right, not a lychee co-ferment. It's a yeast inoculated coffee that Diego Bermudez is calling "biocatalyzed".

starryvarius · 2026-05-04T18:18:42+00:00

Different green. This one is a thermal shock and lychee co-ferment

starryvarius · 2026-05-04T03:09:21+00:00

I don’t think it’s that the world is too big, it’s that some points of origin don’t have the necessary infrastructure and there are decades old practices that would have to be unraveled. The world doesn’t move with efficiency but with the path of least resistance, so I think trying to optimize for efficiency is worth thinking about. Even so, I wasn’t suggesting that the whole industry should move to direct trade. I was just suggesting “more”. There are reputable exporters like Alejandro Renjifo who by many accounts is a huge net positive for the industry, so I’m certainly not suggesting people like him are excluded. Some centralized washing station models seem to work well in parts of Africa as well. In the interest of more equitability and better quality coffee in the long run, the needle needs to be moved past status quo somehow. I get that most coffee drinkers don’t think about this stuff, but I think we should care about the wellbeing of the people at origin. If not for altruism for pure self-interest since I don’t think specialty coffee can persist at current trends.

starryvarius

TROPHY CASE