Hey thanks for the video, but I wish the description included not just water temp and ratio, but the bur grind setting on ODE and the grams of coffee. I know the info is in the video, but in the past that information has been posted in the description as well.
Love the new opening sequence and graphics throughout! After the 1st and 3rd pours, is he stirring the coffee bed or just the water above the bed? And would the grind setting for a V60 differ from the Stagg dripper?
Thanks Sam. He is stirring the bed as well, to try to make sure there are no pockets of grounds that somehow are untouched by water. For a V60 brew, yes, typically we would grind a tad finer than on Stagg X.
Can someone explain 1.3 on standard Ode? There are only 2 clicks between each number. I normally just dial back 3 full clicks from SSP so would think to go with 3 on my standard Ode since he recommends 4 with SSP. Thanks!
@fellow can you confirm? I dialed it all the way back to 1 and one click on my standard Ode but that was super fine. Pretty big difference from SPP to standard which seems so much. Thank you!
Hey Teddy, Go to 1 and then go 3 clicks up (1 below 2). For this coffee though you can 100% go anywhere between 1 and 2 on the fineness and get great results. Thanks, Brian
Hey Clay, With this coffee you can push the finer grind sizes from 1 to 2 on the grind range! SSP settings are going to depend on how many clicks the burrs are set off chirp. So the difference can be close to big on settings because of that. Thanks, Brian
Lance said that it’s important to let coffee rest for ~3 weeks after roasting to allow CO2 to escape. Is this the case for most coffees? I always thought less than 2 weeks from roast was ideal for freshness.
It really depends on the roast. Some of these lighter roasted coffees benefit from a longer rest (think of it this way: the lighter the roast the less porous the coffee will be, leading to the gas to take longer to escape). I usually let the coffee rest for about 2.5 weeks in the bag it comes in. After that first cup, I transfer over to an Atmos (or an AirScape, whatever you have) and kinda go from there.
Kyle, I was curious about that statement as well. I have been roasting light roasts for 11 years and drink exclusively light roast as pour overs and medium to dark for espresso. I can't recall ever hearing to wait 3 weeks? I roast in 10oz batches and finish within a 4-6 days depending on consumption.
@@silver03ga I work at Sey sometimes and part own a cafe in Brooklyn that's a Sey account. I've always found 5-14 days off roast is the rule of thumb for most coffee I served and drank from most roasters, but with Sey, I wait a minimum 2 weeks to open the bag and start drinking it. Sometimes even 3-4.
@Kyle Schultz I have rarely even liked a single one of these drops sooner than 2 months. Other people say 3-4 weeks for really light beans, but I've personally found the peak fruit notes generally around the 1.5-2 month mark for most of the lightest drops. I've so often not liked a bag 3-4 weeks in, thinking it was dull and lacking its notes, but then ~2 months I'll do the ol baggie squish and huff and bam then I pick up all the previously missing bag notes. I bet a lot of the people complaining in past comments about dead coffee missed a lot of greatness by not resting their beans longer.
Followed everything to t and every single cup I’ve made has had extreme choking to the point where I’ve got to discard leftover water. Only thing different I’m doing is using a S Origami dripper with 155 Kalita filters.
the origami may choke easily because there is no bottom for the filter to rest on, causing it to sag and drip more like a conical brewer but without as much side bypass...creating the problem. if it still chokes with a kalita-like brewer, you may want to check the alignment of your multipurpose/unimodal ssp-modded ode like the one shown above. But if you dont have those burrs in your ode, you'd definitely want to grind much coarser if its choking. dont be afraid to get really high brew times with low fine/unimodal burrs like the ssp multipurpose.
no questions with your brewing method, the complexity will not shown if you sip it three times during different temp, from layer to layer, everyone have its way of brewing to get the best of what we like, this is my opinion on this one
Hey thanks for the video, but I wish the description included not just water temp and ratio, but the bur grind setting on ODE and the grams of coffee. I know the info is in the video, but in the past that information has been posted in the description as well.
Oooo boy - I’m REALLY excited for this one 🤤
Any chance we could get Celsius measurements as well in the future?
opening sequence! nice!
Love the new opening sequence and graphics throughout! After the 1st and 3rd pours, is he stirring the coffee bed or just the water above the bed? And would the grind setting for a V60 differ from the Stagg dripper?
Thanks Sam. He is stirring the bed as well, to try to make sure there are no pockets of grounds that somehow are untouched by water. For a V60 brew, yes, typically we would grind a tad finer than on Stagg X.
How are the SSP burrs calibrated in this video? Is the 1 setting at burr chirp? Or any clicks past chirp?
Great question, Fellow pls share:-) Are they the MP burrs?
Yes good question - the Ode with SSP in our store is calibrated at 5 clicks past chirp. These are the MP burrs that we have been selling on our site.
@@FellowProducts great! Thanks for the reply
@@FellowProducts Thx! Is one calibration dial "click" the rough equivalent of a one grind dial click?
@@FellowProducts on your shop it say "MP Brew Burrs". Spp sell MULTI-PURPOSE burrs and Brew Burrs but MULTI-PURPOSE Brew Burrs dont exist.
What would you recommend for chemex and original ODE burrs?
LANCE!!!!!
Can someone explain 1.3 on standard Ode? There are only 2 clicks between each number. I normally just dial back 3 full clicks from SSP so would think to go with 3 on my standard Ode since he recommends 4 with SSP. Thanks!
@fellow can you confirm? I dialed it all the way back to 1 and one click on my standard Ode but that was super fine. Pretty big difference from SPP to standard which seems so much. Thank you!
Hey Teddy,
Go to 1 and then go 3 clicks up (1 below 2). For this coffee though you can 100% go anywhere between 1 and 2 on the fineness and get great results.
Thanks,
Brian
Hey Clay,
With this coffee you can push the finer grind sizes from 1 to 2 on the grind range!
SSP settings are going to depend on how many clicks the burrs are set off chirp. So the difference can be close to big on settings because of that.
Thanks,
Brian
@@FellowProducts Thanks for the reply!
@@FellowProducts thank you so much!
Lance said that it’s important to let coffee rest for ~3 weeks after roasting to allow CO2 to escape. Is this the case for most coffees? I always thought less than 2 weeks from roast was ideal for freshness.
It really depends on the roast. Some of these lighter roasted coffees benefit from a longer rest (think of it this way: the lighter the roast the less porous the coffee will be, leading to the gas to take longer to escape). I usually let the coffee rest for about 2.5 weeks in the bag it comes in. After that first cup, I transfer over to an Atmos (or an AirScape, whatever you have) and kinda go from there.
Kyle, I was curious about that statement as well. I have been roasting light roasts for 11 years and drink exclusively light roast as pour overs and medium to dark for espresso. I can't recall ever hearing to wait 3 weeks? I roast in 10oz batches and finish within a 4-6 days depending on consumption.
It's due to the light roast which Sey generally roasts to. I've found they peak around great 3 - 5 weeks.
@@silver03ga I work at Sey sometimes and part own a cafe in Brooklyn that's a Sey account. I've always found 5-14 days off roast is the rule of thumb for most coffee I served and drank from most roasters, but with Sey, I wait a minimum 2 weeks to open the bag and start drinking it. Sometimes even 3-4.
@Kyle Schultz I have rarely even liked a single one of these drops sooner than 2 months. Other people say 3-4 weeks for really light beans, but I've personally found the peak fruit notes generally around the 1.5-2 month mark for most of the lightest drops. I've so often not liked a bag 3-4 weeks in, thinking it was dull and lacking its notes, but then ~2 months I'll do the ol baggie squish and huff and bam then I pick up all the previously missing bag notes. I bet a lot of the people complaining in past comments about dead coffee missed a lot of greatness by not resting their beans longer.
Great. I now cant match the video's grind settings because I didn't want to spend another $190 for the new SSP burrs on top of my $300 Ode grinder.
They provided the stock burr set equivalent. SSP:4 & Stock Burr: 1.3
@@jzier139 oh thanks. I missed it the first time a saw the video.
We always put our settings in the video or description 😉
@@FellowProducts time stamp for grinder settings is 3:16 for anyone looking😊
@fellow did this drop happen today? Never was notified 😰
DOPE INTO
Followed everything to t and every single
cup I’ve made has had extreme choking to the point where I’ve got to discard leftover water. Only thing different I’m doing is using a S Origami dripper with 155 Kalita filters.
the origami may choke easily because there is no bottom for the filter to rest on, causing it to sag and drip more like a conical brewer but without as much side bypass...creating the problem. if it still chokes with a kalita-like brewer, you may want to check the alignment of your multipurpose/unimodal ssp-modded ode like the one shown above. But if you dont have those burrs in your ode, you'd definitely want to grind much coarser if its choking. dont be afraid to get really high brew times with low fine/unimodal burrs like the ssp multipurpose.
he says in the video that its ok if it takes 7 minutes. how long are you choking for?
Espresso recipe?
no questions with your brewing method, the complexity will not shown if you sip it three times during different temp, from layer to layer, everyone have its way of brewing to get the best of what we like, this is my opinion on this one
gm
hey I recognize that face. Ohhhhh I see