I know high end grinders are probably worth it for espresso, but for pour-over coffee does it make that much difference? I use a Capresso Infinity at either fine coarse or medium coarse and that’s about it. Visibly the grind size does look a bit variable to me. Since I’m already in conical bur territory here, are higher end grinders really going to make a noticeable difference in my pour-over brews? If you feel strongly the answer is yes, I’m also curious what you would recommend (but please don’t bother naming anything over $500usd unless you provide a link to a used version that is in that range).
I’ve got my sites on the ode 2! Was hoping to find a good deal on a used one and probably replace the burs, but not seeing many options. Will likely get a new one in a month or so.
I got a Fellow Opus thinking I might get an espresso machine in the future and I was thinking it might be better for moka pot which I was doing at the time. Now I have abandoned the moka pot and have at least for now decided not to consider an espresso machine. So I regret not getting the Ode 2. Not that the Opus is a bad grinder, it isn’t bad especially at less than $200 but I am now doing only V60 pour over and the Ode 2 would be a better grinder for that.
Perhaps, but ive heard the opus is still a damn good all around grinder. Why did you give up on espresso dreams? I actually drink more espresso than coffee but love the convenience of my Jura fully automatic. Coffee is something I can really get into tweaking but I feel like playing with espresso perfection is something I don’t have the time or pockets for presently.
The Opus is a great grinder for the money. Very powerful. Low enough rpms to not generate too much heat. Not too many fines. Huge torque, like the lightest roast doesn’t even begin to make it work hard.
I already have two very nice hand grinders, so I have good conical burrs. If it hadn’t been for the moka/espresso side track, I was wanting to try out the flat burr profiles.
I have plenty of money for a nice espresso machine, what I don’t have is excess counter space in the kitchen nor an excess of patience that seems to be needed for learning and getting good at espresso.
Also, after lots of moka pot and cafe espresso, I think I just realized I am really more of a light roast filter coffee person.