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No offence but it looks absolutely disgusting, haha. Looks like it has some gluey goo texture. Almost like a huge chunk of snot

I absolutely agree. Amazing city and country also.

I've been to Vietnam and Seoul the past 2.5 weeks and brought me some coffee. Korea's coffee scene is amazing!
Despite all the geishas that I had over there (iced, because that's apparently the way to go in Korea), I actually missed brewing coffee myself.
The coffees I brought are now vacuum-sealed and in the freezer. Should last a few months

Bummer, I'm pretty sure it's a circuit board with LEDs soldered onto it. Alright, gotta look for a new lamp then, thanks!

To the people on here who know a thing or two about LEDs, is the LED broken and needs replacement or can I fix it without big hassle?
It is still glowing, yet not as strong as it should be (see other photo for reference)

I'm also absolutely amazed by mine. So much in fact that I don't have anything to write about.

Built quality is amazing, workflow a charm and coffee consistently lovely since I started doing consistent brews!

Ugh, I don't want to think about espresso machines too much as it's not going to happen anytime soon.
But we want to get a new sideboard that I already declared as my future coffee space 😎

Haha, it looks like evolution stages of the Niche!
I hope I will also own a Micra one day. Maybe even a Mini but that one seems rather unpractical for 2-3 espressos a day

Show ittt

In all honesty though, I also don't think I would taste a difference between similar level grinders (yet). Maybe back-to-back but not if there are days in between.

But considering how many times I've read people faffing with alignment, static, retention and what not with some grinders, I'm really glad that the Philos basically doesn't have any of that. And that's probably the biggest selling point of it.

To bring this thread back to topic though, I can taste a major difference between my 50€ hand grinder and my Philos. Lol

Although I'm still dialling in cold brew (it's a bummer that one batch always takes so long!), it's already miles better than anything I had with my old Timemore

The placement itself is absolutely fine. It's very easy to read without having to squat and accessible as long as you can reach it.
I have slight difficulties to do single step adjustments though. Maybe the ball bearings need to break in but right now they are a bit too stiff. You won't have the problem if you change it to stepless of course

I used to do all the faff with staggered pours, controlled swirling yadda yadda, but nowadays I try to minimise complexity and focus on the basics. Gives me less headache in the morning :)
But the new grinder is certainly a good opportunity to reset and question everything, haha

Ouf, that would be like 2-3 months worth of coffee at my rate!

@JB I have a gooseneck kettle with a thermometer but I don't really control the temperature. I'm basically just bringing the water to boil and use it straight from there, so that should be fairly consistent.

@dancing james curious to hear if you also think it requires seasoning!

My coffee tastes different every brew, which I hope will get more consistent over time. Unless the Philos is revealing little mistakes in my brewing that my old hand grinder had covered. I do the following:

• 15g coffee to 250g water
  
• water is taken straight from boiling point
  
• ceramic V60 is pre-heated during boiling water
  
• 50g water to bloom for 30s, followed by random swirling
  
• 200g water at roughly 5g/s, finished with random swirling
  
  

The latter is the most inconsistent as I'm just trying to hit 25g every 5 seconds. But coffee is not so sensitive that it should make my coffee taste noticeably different right?

It's amazing how much you can spend on scales nowadays.
I saw an Acaia one for 400€ recently. Basically the CeramicSpeed of the coffee industry

@dancing james nice, I'm curious how your experiences with it will be!

As for burrs, ideally I would change to something that can manage both filter and espresso at 80% of what I could get with dedicated burrs. Just for the sake of not having to faff around. But I'll cross that bridge when I get there...

I was actually surprised that my partner got the right burr set (after the fact that she got me a grinder this expensive in the first place??). Although she likes coffee, she's not 'weird' about coffee, hah

Sounds absolutely like I should have a look!

@dancing james I got the 200 as we only do V60 with light roasts 95% of the time. But it's been a really long time that I had proper medium/dark roast V60 (other than from my Timemore C2), so at this point I don't know if I would've liked the 189 better. As for light roasts and V60 I'm very certain the 200 is the way to go!

Great, I'll try it with leftover dough next time!

I'd try the microwave route... if I had a microwave

I was always sceptical when that one was released. Isn't that just french press with extra steps?

How do you defrost the dough? It's the worst when the pizza craving hits and it takes at least a day until I can make pizza

Haha yeah. Many don't like the ceramic V60s due to the long warm-up but putting it on top of the kettle brings it to temp quite reliably (patent pending)

I am very confused by this thread

@Dammit my SO gifted it to me for my birthday (I know right??) so I wouldn't know for sure. But she mentioned that she ordered it just before the shop went on summer holidays. And funnily enough, the Mazzer online shop is currently closed.
I don't like to talk prices of a gift too much but I'll leave you the link with price in € incl. tax and shipping, which I assume she paid. Pretty much golf club if you ask me

@Tenderloin thanks! I know it's not the answer you want to hear but I only have a V60. Eventually I will treat myself with an espresso machine but since it will most likely be a Linea Micra, it's not going to happen anytime soon haha

So this happened last week and it's an absolute charm to use!
15 g in, 15 g out, no static and - I didn't know I'd value it this much - it sounds amazing.

Brewing and dialling in coffee is exciting again and it tastes much better than my Timemore C2 already (duh), but I don't think that I'm making the most of it yet. I assume it requires a bit of seasoning rather than my lack of skill (don't correct me here pls).
Can't wait for next summer, when the grinder will be fully seasoned and I'll be able to do proper cold brew! That has always been a miss with the Timemore