I got to talk to Kinu about the POB actually. Kinu says, that any setting on the standard burr (filter coffee), the POB needs to be set at 1 rotation lower. i.e. if the standard burr is 3.5 for filter coffee, the POB should be set at 2.5 since the geometry is different. I've had this for quite awhile now and I've been enjoying the results since.
I believe that. I just made my first coffee with it on 4.5 with a light honey process. It was MUCH coarser then the stock burr on the same setting. Much better grinder uniformity and better clarity in the cup.
Just saw this video, 1 year but never too late. The Kinu coarse burr, even at a setting of 4 and above still produce a lot of fines, hence difficult to get rid of muddiness. But the coffee brewed is still a huge improvement over the brew using the stock burr that comes with the Kinu. The stock burr is very good for espresso though.
When it comes to pour over brewing, we recommend the Comandante C40. Kinus really excel with finer grinds, and even with the Coarse Burr, the Comandante performs better.
I recently just start doing pour overs with my new M47 but the bed of the coffee is always muddy and the result is kind of cloudy. I am using Chemex, which already have quite a longer drawdown time compare to V60. I have been trying to adjust the grind setting courser trying to fix this issue but no obvious result. After doing some research I found your video.Thank you for the information!
Jerry, did you buy this burr? I am having the exact same problem as you with my M47 and V60. I can't get draw down times to 3 mins, even if I sift the fines, because there are fines adhering to the course grinds and still causing muddiness.
@@russelljazzbeck and Jerry, I just bought the pour over burr a week ago and It is a game changer to be honest! It changed my pour over experience 180 degrees. Even though I can’t understand why such an expensive grinder would have such poor default pour over results, however, you must have the new pour over burr, you will notice the difference directly. The only issue is that it takes almost double the time to grind the same amount of beans. For the default burr i would suggest you guys go 5.2.0 or something within that range, and do the no blooming method “forgot what it is called”. Hope it is useful
@@charleswood5071 I don’t think there is another grinder within the same price range. I believr kinu classic is the most expensive hand grinder in this category. Also I went back to the original burr, after 5 months of using the pour over burr, the original burr are better to me, it’s either the filters were clogging or the beans were slowing the extraction, however, I’m used to it by now and it’s a great grinder. But, I would suggest you go with Comandante mk4
Thanks for another awesome video that answers a lot of my questions! I have had the M47 for a while now and have been considering this new burr. Would you say that this burr Is better for aero press then the original one?
Hi. Kinu M47 Classic user here. With standard burr set I am grinding between 1.5.0-1.7.0 range for espresso. I would like to try out my new filter burr set for cold brew. Where should I start? 4 full rotation is ok? Thanks. :)
4 would be a good place to start. You are looking for that really coarse consistency, so you could always start by grinding just a few beans and seeing what your consistency looks like and go from there.
really? I thought Moccamaster was closer to a fine grind size. And the Burr that comes with the grinder does very well with fine grinds. This second option is meant for more course grinds I think. From say a V60 up through Press pots. But I'd like to hear your results if your choose to make the switch. I'm happy to have both now.
@@primacoffeeequipment Just wanted to be sure I read that correctly... Did you mean to say that either burr set would grind more quickly than Comandante? Pretty much everyone is saying it's faster with the standard burrs anyway. So hard to know without having them both on hand though. Appreciate your help!!
Kinue pour-over burr generation 2 produces more levels of flavors and extraction, rounder bodies, and smoother acidity. It obviously outperforms C40! Check it out if you don't believe in it. However, it's only available from 2021, so all the reviews before that should be re-filmed!
If I’m only making pourovers, is it worth it to sell the m47 (with course burrs) and get a commandante instead? Or is the difference minimal enough to not matter?
@@primacoffeeequipment Thank you. So is the Kinu M47 Classic-Original ideal for French Press coffees? (The guy in video kept saying the coarse grind that this burr provided was good for pour overs. But I’m wondering if the Classic m47 is ideal for French press on its own. (And or do I need this add-on gadget.)
With the base M47 burr I can't get draw down times to 3 mins, even if I sift the fines, because there are fines adhering to the course grinds and still causing muddiness. Has anyone used this burr? Does it speed up draw down times?
I’ve had a similar experience with lighter roast and Ethiopian coffees especially. This is a common problem for the pour over method in general and for a wide range of grinders, with Fines clogging the filter… i think the known fines production of the kinu m47’s stock burr set amplifies this problem, for this grind range putting it more on par with an entry level grinder unfortunately. When it comes to espresso it’s superior to many electric grinders. When it comes to pour over quality, it’s inferior to many electric grinders or similar in fines production I’ve determined. I will suggest the clever dripper and the dump in the water method! The fines seem to have less effect using this brew method. Check it out. It’s the taste you’ve been seeking most likely. It’s a bit more forgiving. Kinu around 4.5 to start seemed like 1.5mins draw down on 4 day old Peruvian roast after 2mins immersion. Will go coarser on next up to 5 and try again. -M47 classic
@@BenGatesMedia Have you had any more success with the Kinu M47 for pour-overs? I am heavily leaning towards the Kinu over the Comandante, but I don't want to get it if it's truly that bad for pour-over techniques
@@charleswood5071 I never kept with it. I got a fellow ode for at home and sold my espresso machine. I will likely be listing my Kinu on eBay soon actually, just due to lack of use.
@@primacoffeeequipmentthats what I thought as well but I recently had to dial my grinder a lil bit finer as its grinding coarser than usual (literally 2-3 click so for example setting used to be 2. 4. 4. And now is 2. 4. 1. The burr is 2-3months old so not sure what the issue could be. Coffee started to taste ever so slightly bitter as well. I usually brew v60 and make sure the recipe is consistent so something up with the grind I believe
@@szymonbalcer There is a break-in period for all burrs. Burrs produce their best results after a period of seasoning (generally around 10kg-20kg depending on the burr and the material. It will change slightly as you use it.
@@primacoffeeequipment aaa I see that's what it probably is. I adjusted grinder accordingly and its starting to taste amazing again! Thanks very much for the info :)
Sure. The pour over / brew burr from Kinu should provide you with satisfactory results for all brewing methods, including the medium-coarse grind suggested for cupping. Remember, though, that Kinu grinders are designed for espresso grinding; and the pour over burr, while certainly a step up from the standard burr when it comes to brewing, is not going to produce the uniformity produced by dedicated brew grinders.
I wish they had this a couple months ago. I returned my M47 and kept my Comandante because the Kruve sifting results were significantly more consistent on the Comandante for 500-1000um. The timing part makes a lot of sense because the M47 would grind significantly faster than the Comandante so now that it's slowed down then maybe it'll be more on par.
The Kinu coarse burr, which must be purchased separately, is made for filter methods and its standard burr, which comes installed on all models, is made for espresso.
I got to talk to Kinu about the POB actually. Kinu says, that any setting on the standard burr (filter coffee), the POB needs to be set at 1 rotation lower. i.e. if the standard burr is 3.5 for filter coffee, the POB should be set at 2.5 since the geometry is different. I've had this for quite awhile now and I've been enjoying the results since.
Thanks for sharing!
I believe that. I just made my first coffee with it on 4.5 with a light honey process. It was MUCH coarser then the stock burr on the same setting. Much better grinder uniformity and better clarity in the cup.
Just saw this video, 1 year but never too late. The Kinu coarse burr, even at a setting of 4 and above still produce a lot of fines, hence difficult to get rid of muddiness. But the coffee brewed is still a huge improvement over the brew using the stock burr that comes with the Kinu. The stock burr is very good for espresso though.
Thanks for the input - do you think getting the Kinu for pour-overs would be a bad choice overall? How would you rank it compared to other grinders?
I like the stock burr.. and have come to know the nuances of it.
That's the most important part! Glad you've enjoyed it.
Commandante is superb for pour over, my recommendation. This kinu would be a good alternative choice if you prefer the design.
What's better for espresso kinu m47 phoenix or commandante c40?
@@reefqandi1736 KINU way better than c40 for espresso
Kinu 47 with new coarse burr better than Comandante C40 for pour over brewing?
When it comes to pour over brewing, we recommend the Comandante C40. Kinus really excel with finer grinds, and even with the Coarse Burr, the Comandante performs better.
I recently just start doing pour overs with my new M47 but the bed of the coffee is always muddy and the result is kind of cloudy. I am using Chemex, which already have quite a longer drawdown time compare to V60. I have been trying to adjust the grind setting courser trying to fix this issue but no obvious result. After doing some research I found your video.Thank you for the information!
Glad it was helpful!
Jerry, did you buy this burr? I am having the exact same problem as you with my M47 and V60. I can't get draw down times to 3 mins, even if I sift the fines, because there are fines adhering to the course grinds and still causing muddiness.
@@russelljazzbeck and Jerry, I just bought the pour over burr a week ago and It is a game changer to be honest! It changed my pour over experience 180 degrees. Even though I can’t understand why such an expensive grinder would have such poor default pour over results, however, you must have the new pour over burr, you will notice the difference directly. The only issue is that it takes almost double the time to grind the same amount of beans. For the default burr i would suggest you guys go 5.2.0 or something within that range, and do the no blooming method “forgot what it is called”. Hope it is useful
@@iM3ath With the pour-over burr for the Kinu, would you say it is competitive with other pour-over grinders at the same price range? Thanks!
@@charleswood5071 I don’t think there is another grinder within the same price range. I believr kinu classic is the most expensive hand grinder in this category. Also I went back to the original burr, after 5 months of using the pour over burr, the original burr are better to me, it’s either the filters were clogging or the beans were slowing the extraction, however, I’m used to it by now and it’s a great grinder. But, I would suggest you go with Comandante mk4
Thanks for another awesome video that answers a lot of my questions! I have had the M47 for a while now and have been considering this new burr. Would you say that this burr Is better for aero press then the original one?
It really depends on how you use you Aeropress, but there would likely be a little a little increase in flavor clarity.
Hi. Kinu M47 Classic user here. With standard burr set I am grinding between 1.5.0-1.7.0 range for espresso. I would like to try out my new filter burr set for cold brew. Where should I start? 4 full rotation is ok? Thanks. :)
4 would be a good place to start. You are looking for that really coarse consistency, so you could always start by grinding just a few beans and seeing what your consistency looks like and go from there.
Any issues with consistency in espresso when switching back and forth between burr sets?
no issues in my experience
How does the Kinu filter burr compare to the Comandante C40 for filter/Auto-drip brewing?
I need this course burr for my Moccamaster brewer.
really? I thought Moccamaster was closer to a fine grind size. And the Burr that comes with the grinder does very well with fine grinds. This second option is meant for more course grinds I think. From say a V60 up through Press pots. But I'd like to hear your results if your choose to make the switch. I'm happy to have both now.
@@sbellosa oh no, the manual grinder by Kinu works great with a course grind
How fast/slow is the coarse burr compared to the Comandante grind speed?
The Kinus with either burr set will grind more slowly than the Comandante.
@@primacoffeeequipment Just wanted to be sure I read that correctly... Did you mean to say that either burr set would grind more quickly than Comandante? Pretty much everyone is saying it's faster with the standard burrs anyway. So hard to know without having them both on hand though. Appreciate your help!!
Kinue pour-over burr generation 2 produces more levels of flavors and extraction, rounder bodies, and smoother acidity. It obviously outperforms C40! Check it out if you don't believe in it.
However, it's only available from 2021, so all the reviews before that should be re-filmed!
Where can you find the Generation 2 pour-over burr for the Kinu? I would be very interested in more information about this!
If I’m only making pourovers, is it worth it to sell the m47 (with course burrs) and get a commandante instead? Or is the difference minimal enough to not matter?
Probably not. The taste difference between most premium hand grinders is pretty minimal.
@@primacoffeeequipment thanks! Saves me a headache of trying to sell it too
Is French Press in the “pour over” category? Anyone can answer. Thanks.
French press does not fall into the "pour over" category. It is considered a press or immersion brewer!
@@primacoffeeequipment Thank you. So is the Kinu M47 Classic-Original ideal for French Press coffees? (The guy in video kept saying the coarse grind that this burr provided was good for pour overs. But I’m wondering if the Classic m47 is ideal for French press on its own. (And or do I need this add-on gadget.)
With the base M47 burr I can't get draw down times to 3 mins, even if I sift the fines, because there are fines adhering to the course grinds and still causing muddiness. Has anyone used this burr? Does it speed up draw down times?
I’ve had a similar experience with lighter roast and Ethiopian coffees especially. This is a common problem for the pour over method in general and for a wide range of grinders, with Fines clogging the filter… i think the known fines production of the kinu m47’s stock burr set amplifies this problem, for this grind range putting it more on par with an entry level grinder unfortunately.
When it comes to espresso it’s superior to many electric grinders. When it comes to pour over quality, it’s inferior to many electric grinders or similar in fines production I’ve determined.
I will suggest the clever dripper and the dump in the water method! The fines seem to have less effect using this brew method. Check it out. It’s the taste you’ve been seeking most likely. It’s a bit more forgiving. Kinu around 4.5 to start seemed like 1.5mins draw down on 4 day old Peruvian roast after 2mins immersion. Will go coarser on next up to 5 and try again. -M47 classic
@@BenGatesMedia Have you had any more success with the Kinu M47 for pour-overs? I am heavily leaning towards the Kinu over the Comandante, but I don't want to get it if it's truly that bad for pour-over techniques
Have you had any more luck with the Kinu M47 for pour-overs? I'm trying to decide between it and a different grinder
@@charleswood5071 I never kept with it. I got a fellow ode for at home and sold my espresso machine. I will likely be listing my Kinu on eBay soon actually, just due to lack of use.
@@BenGatesMedia Gotcha, thanks for the response. Just out of curiosity, did you have the M47 Classic or a different style?
How often should you change your burr if lets say I grind 30g of coffee a day?
Most likely never! They last many hundreds of lbs.
@@primacoffeeequipmentthats what I thought as well but I recently had to dial my grinder a lil bit finer as its grinding coarser than usual (literally 2-3 click so for example setting used to be 2. 4. 4. And now is 2. 4. 1. The burr is 2-3months old so not sure what the issue could be. Coffee started to taste ever so slightly bitter as well. I usually brew v60 and make sure the recipe is consistent so something up with the grind I believe
@@szymonbalcer There is a break-in period for all burrs. Burrs produce their best results after a period of seasoning (generally around 10kg-20kg depending on the burr and the material. It will change slightly as you use it.
@@primacoffeeequipment aaa I see that's what it probably is. I adjusted grinder accordingly and its starting to taste amazing again! Thanks very much for the info :)
When it's an A-game night @3:04
Hi, Kinu`s new burr is good for cupping? Thanks!
Sure. The pour over / brew burr from Kinu should provide you with satisfactory results for all brewing methods, including the medium-coarse grind suggested for cupping. Remember, though, that Kinu grinders are designed for espresso grinding; and the pour over burr, while certainly a step up from the standard burr when it comes to brewing, is not going to produce the uniformity produced by dedicated brew grinders.
I wish they had this a couple months ago. I returned my M47 and kept my Comandante because the Kruve sifting results were significantly more consistent on the Comandante for 500-1000um. The timing part makes a lot of sense because the M47 would grind significantly faster than the Comandante so now that it's slowed down then maybe it'll be more on par.
from what I've read on coffee forums the Comandante is still much better for filter coffee than the Kinu with pour over burrs.
I was going to buy the kinu for espresso, drip, and iced coffee. So now your saying not recommended for espresso?
The Kinu coarse burr, which must be purchased separately, is made for filter methods and its standard burr, which comes installed on all models, is made for espresso.
good to know... not liking the extra time it takes to grind.