Elk Elektronik KOLOR with Vermona Perfourmer

 

My 5U sequencer setup

 Currently I have five sequencers in my large format 5U setup

1. Moog 960

2. Two q960 synthesizer dot com  sequencers

3. Klee

4. MFOS sequencer.

The MFOS is difficult to clock without a mod.

These modifications often involve using a simple op-amp circuit (like a TL072) and a CD40106 inverter to boost and shape the incoming clock signal.

In some cases two CD40106 hex inverters connected in series may be necessary in order to give the gates and triggers being fed to the MFOS gear CMOS characteristics.

The op-amp acts as a buffer and gain stage to amplify the incoming clock signal. The CD40106 then inverts the signal and shapes it into a clean square wave that the sequencer can understand.

Till I get around to doing this I've found that the output of the MFOS sequencer drives the others quite well. Here is the basic patch.

Gentle and Sweet espresso profile - good for light roast beans

The Gentle and Sweet espresso profile, commonly used with machines like the Decent Espresso DE1, 

is characterized by a lower maximum pressure (around 6 bars) compared to the standard profile (around 9 bars), resulting in a sweeter and less acidic taste. 

This profile is known for producing a smooth, low-acidity shot that works well both on its own and with milk. 

Here's a more detailed explanation:

18g in, 33 out.

Total time : 20 secs .... quick !!

There is no long pre-infusion.

You don't need a fine espresso grind.... you can go coarser than your usual espresso grind.

Use a large flat burr grinder if possible  with a burr that produces less fines. 

Clarity is the name of the game here.

(This is the opposite situation to dark roasts which like more fines). 

If the grinder you use has a variable speed use the slowest speed possible.

Lower Pressure - this is the key:

The Gentle and Sweet profile utilizes a lower maximum pressure (6 bars) than standard espresso profiles (8-9 bars). 

Make sure the pressure doesn't drop below 6 bar since this minimum level is needed to create crema.

Lower pressure = less chance of channeling.

This lower pressure also contributes to a sweeter and less acidic espresso. 

Like the default profile, it is versatile and can be used with various coffee beans and roasts but is good for light roasts esp. Light roasted coffees resist channeling less well.

(as a side note, I sometimes use a lower pressure in my lever machines to reduce channeling. This contributes to sweetness).

Smoothness:

The lower pressure and slower extraction can lead to a smoother mouthfeel and a more balanced flavor profile. 

Pre-infusion:

It sometimes involves a short pre-infusion phase at a lower pressure, which can help with even saturation and extraction. 

Ideal for Beginners:

It can be a good starting point for those new to espresso or for dialing in new beans, as it's more forgiving and easier to work with. 

Milk Drinks:

The Gentle and Sweet profile is particularly well-suited for milk-based drinks like lattes and cappuccinos due to its balanced and mellow flavor. 

E61 profile for dark roast beans

A classic E61 espresso profile often involves no pre-infusion.

E-61 machines are also very temperature unstable.

You hit the puck hard, then ramp up to 9 bar, which you sustain.

These are often sour in taste.

To reduce the sour taste you can try to 

use a slightly coarser grind that your usual espresso grind to make a faster shot...... 25 secs or less.

The reason for this need for speed is because the constant 9 bar flowing against a puck that is eroding over time will make the flow rate go up.

This can add to sourness. 

To compensate for this you to try to make your shot quicker so the puck doesn't have time to erode.

.

If you have a flow control device attached to the E-61 use it to slow the initial flow rate.

Start with a high flow the gradually ramp down the flow to 0 by the end of the shot to reduce bitter notes and bitterness from over-extraction. 

Lowering the brewing temperature by a few degrees (e.g., to 190-195°F or 87-90°C) can also enhance sweetness and reduce bitterness in dark roasts.

--------------------------

 The Profile: Tapering Flow

1.Initial Bloom & Higher Flow: Begin with the FCD opened to a moderate setting, allowing for a relatively high flow rate (around the machine's stock flow rate) for the first 10-15 seconds. This helps in a faster initial saturation of the coffee puck and can produce good crema. 

2. Ramp Down: After the initial high-flow period, gradually decrease the flow rate by closing the valve. The goal is to reach a very low or zero flow rate as the shot approaches its target brew ratio (e.g., for a 1:2 ratio, this would be near the end of the extraction). 

Why It Works: Dark roasts are more soluble than lighter roasts and can easily over-extract, leading to bitterness. This tapering profile mimics the trailing profile of a lever machine and helps control extraction, taming the bitter and tannic notes and bringing out sweeter, chocolatey notes. 

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These are really sexy looking machines, but their heat instability really make for a less than ideal cup of coffee. Of course many manufacturers are trying to overcome this with PIDs in group heads and boilers

but maybe a better way to go is to stabilise the boiler temp and insulate the group head (so its the same temp as the boiler).

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

CafeSing GRIZZ-63

 The CafeSing GRIZZ-63 is a manual coffee grinder featuring a large,

innovative 63mm conical burr designed to produce high-quality coffee powder for espresso  and pour-over, enhancing flavor and body. 

This grinder is great value - $200 AUD from Amazon

Its key features include a 4-layer cutting pattern for aggressive, efficient grinding, tool-free disassembly for easy cleaning, and an aluminum and stainless steel body.

capacity: Light-roast beans 36g, dark-roast beans 30g

There is a total of 72 clicks in one turn; 16-micron per click

The Burrs rub between setting 0-2

Espresso:  setting 3-6 (clicks 24-48) on the first turn.

Pour-Over: setting 1-4 (clicks 80-104) on the second turn

I bought this for espresso.... usually my setting is about 4 (depends on the coffee)

At a setting of 3 my Grind time takes about 1 min for 18g dark roast (if I'm feeling fit).

At a setting of 4, my grind time is about 45 secs

Sometimes I go as low as 2.1.

This is only at settings between 2-4 so there is plenty of "room" to go even finer ....

....so it's really good for espresso.

Usually my setting for Espresso is 4.5. So the grind time is fairly quick ... about 35secs.

I reckon this is pretty quick for a hand grinder. My Comandante c40 takes about 2 mins.

I think the speed is due to the very large 63mm conical burr and its aggressive cutting pattern

The 4-Layer Cutting Pattern burr design helps achieve excellent particle size distribution and shape, reducing bitterness. 

It's made of SUS420 stainless steel. 

8 core, octagonal burr

What really attracted me was the 63mm burr size

According to the manual, the grinder can be easily taken apart and reassembled without tools, simplifying the cleaning process. .... So I guess I'll soon find out.

In comparison, Mazzer produce a 63mm conical burr (191c)

that is used in their Kony S grinders.

https://www.mazzer.com/en/product/burrs-191c/

Very different design to the Grizz63. The Grizz's cutting pattern looks more aggressive

The Niche zero also uses 63mm conical burrs.

I understand that the Niche also uses the same Mazzer Kony 63mm burrs

Also, according to the manual:

It's Particle Shape: Three-dimensional polyhedrons with microfractures

Particle Size Distribution: Relatively wide distribution.

The Niche has more of a bi-modal distribution pattern.

Main Drawback: At high temp, flavors can become muddled

4-bearing fixed axis for high concentricity

Body Diameter-Height-Handle:

2-7-6.5 in  (50-178-165 mm)

Durable Construction:

Features an all-metal construction, including a powder-coated body and stainless steel burrs. 

Performance & Benefits

The burr design was previously only found in large electric grinders.

---------------

How to open the grinder:

 

First, adjust the hand grinder to a coarser setting—for example, set it to number 8.

Next, remove the powder cup, then use one hand to push up against the lower-burr while turning the top nut with the other hand.

If it’s a single-layer nut without a ball-bearing washer, turn the top nut clockwise to remove the spindle and lower burr; if it has a ball-bearing washer, turn it counterclockwise.

---------------------------------

Grinder adjustments for Espresso: 

Many grinders have a 30-micron increment that can be too coarse for dialing in espresso.

In general, the lower the the microns per click, the better your grinder will be for espresso.

By increasing the threads on the adjustment axle, we can increase the number of available adjustment settings thus making it easier to achieve the very precise grind sizes needed for espresso.

A good grinder adjustment for espresso is a step size that's between 5 and 15 microns per click to allow for precise dialing in the shot. Though some grinders are stepless, offering infinite adjustment. The best adjustment size depends on the specific grinder and the sensitivity of your espresso setup, as a single click can significantly affect your shot time and flavor.

Examples of Grinder Adjustments 

Kinu M47: each full revolution having 50 divisions,

                  resulting in a precision of approximately 5 microns per click

1-Zpresso Jmax: 8.8 microns per click

1-Zpresso J-Ultra : 8 microns / click

1-Zpresso JE-Plus & JX-Pro : 12.5 microns / click

Comandante C40: 25-30 microns per click

Comandante C40 with Red Clix: 15 microns per click

HG-1 by Weber Workshops : 13 microns per click

CafeSing Grizz 63 - 16 microns per click

Pietro by Fiorenzato : 15 microns/click

Timemore C3 (standard not the ESP version): 83 microns per click

Timemore C3 ESP: 23 microns per click

Timemore C5: 31 microns per click

Timemore C5 ESP: 15 microns per click

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Ethiopian Sidamo (inc Guji) - coffee growing region

Ethiopia is the birthplace of coffee.

Coffee production makes up nearly a third of Ethiopia’s economy and is the world's 6th largest producer.

The the most well known coffee-growing regions in Ethiopia are Sidamo, Harrar, and Kaffa.

Within Sidamo lie Yirgacheffe and Guji, two distinct regions that warrant their designation thanks to their unique flavors and high-quality beans. Other less well know regions are: Limu, Jimma and Bale.

The Arabica coffee plant first arose in Ethiopia & the country still contains the vast majority of its genetic diversity.  There are still possibly thousands of unnamed and undescribed varietals growing around the nation waiting to be discovered. It's believed the coffee plant was taken from Ethiopia to Yemen, where it was cultivated and became popular as a beverage. 

Ethiopia Sidamo is a renowned type of Arabica coffee, primarily grown in the Sidamo Province of Ethiopia. 

It's known for its unique flavor profile, characterized by a deep, wine-like or chocolatey taste with a floral aroma and bright acidity. The coffee is often naturally processed, allowing the beans to dry in the cherry, which contributes to its complex flavor. 

Links:

+ Wikipedia

Key Characteristics of Ethiopia Sidamo:

Origin: Grown in the Sidamo Province of Southern Ethiopia, a region known for its high altitudes and ideal coffee-growing conditions. It's a large area in the fertile highlands in the Rift Valley

Cultivated at an elevation of between 5,085 and 7,217 feet above sea level. (1500m to 2200m).

The high altitude means these beans are officially classified as Strictly High Grown (SHG), which typically results in a slower maturation process that allows the beans to develop more robust flavors. 

Flavor Profile: Typically features notes of dark chocolate, berries, and peach, with a bright acidity and a floral aroma. They tend to be bright with citrus acidity and fragrant with florals like lavender and jasmine.

Processing: Often naturally processed, where the coffee cherries are dried in the sun, enhancing the coffee's sweetness and fruit-forward flavors. 

Varietals: Sidamo coffee is known for its heirloom Arabica varietals. 

Versatility: It is a versatile coffee, enjoyed as both black coffee and in milk-based espresso drinks. 

Acidity: Known for its bright and vibrant acidity. 

Sustainability: Some Sidamo coffee producers are certified organic and Fairtrade, ensuring sustainable farming practices. 

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Guji

Ethiopian Guji coffee is known for its complex, fruity, and floral flavors, with common tasting notes including dark fruit, black cherry, plum, and red apple, often with a sweet, chocolatey finish. It is a high-quality single-origin coffee that can be brewed using various methods and is prized for its bright acidity and full body, especially in naturally processed varieties. 

The Guji region's unique environment and cultivation practices contribute to its distinct flavor profile. 

Flavor profile

Fruity:

Notes of dark fruit, purple grape, red apple, black cherry, strawberry, and mango are common. 

Sweet and floral:

A sweet, complex cup with floral hints like jasmine or lavender is often noted. 

Chocolatey:

A rich, lingering dark chocolate or cocoa flavor is frequently mentioned, especially in the finish. 

Other notes:

Depending on the processing, you may also find notes of cinnamon, figs, or a "boozy" cherry aroma. 

Processing and growing conditions

Coffee is grown at high altitudes, typically between 1,850 and 2,100 meters above sea level. 

Natural processing is common, which involves drying the coffee cherries in the sun, resulting in a heavier body and more intense, fruity flavors. 

The coffee is cultivated by numerous smallholder farmers, often using traditional and sustainable methods. 

Brewing methods:

Guji coffee is versatile and suitable for a wide range of brewing methods, including espresso, pour over, Aeropress, French press, and cold drip. 

Roast level:

It is often lightly to medium-roasted to bring out its complex flavors. 

Serving:

It can be enjoyed on its own or with milk. 

What makes it special

Regional characteristics:

The Guji region is a distinct growing area within Ethiopia, known for producing high-quality coffee with a unique flavor profile. 

Cultural significance:

Coffee farming is deeply intertwined with the Oromo culture of the Guji region. 

-------------------

Note that in the Single Origin Coffee realm you often have Espresso Roast and Filter Roast styles.

The roast profiles differ to optimize the flavor for each brewing style.

Espresso roasts are generally darker, emphasizing body and sweetness for a richer, creamier shot,

(though they are lighter than your typical blended coffee that is suitable for espresso machines).

Single origin Filter roasts are lighter and brighter that single origin espresso roasts. They are designed to highlight nuanced floral and delicate fruity notes and acidity. 

Filter Roast single origin beans are is also usually roasted quite abit lighter than blended filter beans.

They are of course suited to brewing equipment such as AeroPress, Pour Over, V60, Syphon, Cold Drip, etc etc. 

Filter roast is not intended to be used in Espresso Machines. If done you will most likely have a very sour flavour and mouthfeel.

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Flat vs conical burrs in coffee grinders

I read somewhere the words: "a good grinder is to coffee what a good set of speakers is to music".

And if one is to narrow this down to its fundamental ...

speakers should be chosen to suit the genre of music 

so burrs can be picked for the type of coffee you intend to make.

So which is better?

Flat or conical ??

The standard answer is:

Flat burrs produce a uniform, single-particle-size grind, ideal for light roasts, clarity and flavor separation in filter coffee, while conical burrs create a bimodal distribution with both coarse and fine particles, resulting in more body and balanced flavors, often preferred for dark roasts, espresso and milk-based drinks.

The graph to the left shows a bi modal particle distribution.

OK Problem solved!!! Or is it?

If I like espresso do all I need is a conical burr?

Should I just use flat burrs if I like my V60?

There are great conical burr grinders like the ZP6 which produce awesome clarity and are designed for filter coffee. There are muddy flat burrs and super clean conical ones.

Of course the answer isn't so simple and I think we are just getting started in working all this out.

It's All about FINES

Both flat and conical burrs produce fines.

Coffee fines are the smallest particles created when grinding coffee beans, essentially cell wall fragments with a very fine, powder-like consistency. They are typically undesirable in pour-over and filter brewing methods because their rapid extraction can lead to bitterness and clogging of the filter.

However, they are considered important for espresso brewing to achieve a better extraction and mouthfeel, though the exact role of fines in taste is still debated.

I think that extra fines are created when the burrs re-grind already ground & compacted beans that are stuck in the burr or from old grinder burrs that don't crush & cut the beans as well as they once did. 

I have a cremaloop slow feeder which I think decreases the unevenness of the particles. 

A lower RPM on your grinder might also achieve this. I like a lower RPM for filter but a higher for espresso..... that is, I like more fines for espresso.

How they affect your coffee:

Filter Coffee:

Negative effects: Fines can clog the filter, which slows down the brewing process and can lead to over-extraction and a bitter taste. 

Positive effects: Fines can also contribute to a cleaner, sweeter cup with a smoother mouthfeel. 

Espresso:

Positive effects: Fines increase the surface area of the coffee bed, which is essential for espresso extraction to provide a good taste. 

Negative effects: They can cause bitterness and astringency by over-extracting. 

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Here's a more detailed coffee burr breakdown:

Flat Burrs:

Flavor Profile:

Flat burrs tend to produce a more uniform particle size, leading to a cleaner and more nuanced espresso shot with greater clarity and separation of flavors. 

Best for:

Lighter roasts that benefit from clarity and brightness, and those who appreciate a more defined and layered taste. 

Considerations:

Flat burrs can be less forgiving and may require more precise adjustments when dialing in your grind.  I think flats create more static that conicals

Conical Burrs:

Flavor Profile:

Conical burrs often produce a thicker, more full-bodied espresso with a more blended flavor profile. 

Best for:

Medium to dark roasts that benefit from a bolder, richer taste, and those who prefer a more forgiving grinder. 

The coffee burrs flow top to bottom. usually the centre cone spins and the outer ring stays stationary,

but in some designs its the reverse.

Considerations:

Conical burrs can be easier to dial in and may be a better option for beginners or those who prefer a more traditional espresso experience. 

One of the main theories why flat burrs have more consistent grind size is because they are easier to align. With Flats, you only need to align them horizontally, whereas conicals need to be aligned in both horizontal and vertical axes.  

I don't know if this is true. I think alignment of my HG-1 is pretty tricky.

Other factors to consider:

Milk Drinks:

For milk-based drinks, the differences between flat and conical burrs can be less noticeable, as the milk tends to mute some of the subtle flavor nuances. 

Personal Preference:

Ultimately, the best choice depends on your personal taste preferences and the specific coffee beans you are using. Some people on Reddit prefer the clarity of flat burrs, while others prefer the body and sweetness of conical burrs. 

Grinder Quality:

Regardless of the burr type, investing in a high-quality grinder is crucial for consistent result

Flat burrs need a bigger motor that allows them to grind at higher RPM. So a flat burr grinder is usually louder than a conical grinder and has higher grind retention. The higher the RPM, the more static electricity which causes grinds to stick to the burrs.

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My Grinder List.

Some of my fav grinders ... both hand and electric.

As grinders go, these aren't super expensive.

Rather than just have one grinder and swap burrs, I've so far kept to the stock burrs that

the grinders came with and just bought new grinders. (often the cost of a new set of SSP burrs was less than a new grinder).

There is plenty to experiment with, just by doing this.

+1zpresso J-Ultra

   (focus: Espresso. 48mm coated conical burr)

+1zPresso Q2 Heptagonal

   (focus: Espresso/pour-over. 38mm Steel conical burrs)

+1zPresso ZP6 special

   (Focus: Pour-overs. 48mm stainless steel burrs)

+DF 64V Gen1

   (Flat 64mm DLC (Diamond-Like-Carbon) coated burrs)

    (Focus: Multi)

+ CafeSing GRIZZ-63 63mm conical steel burrs

    Filter & espresso

+Fiorenzato Pietro 58

  (Focus: Espresso/pour-over. 58mm flat vertical burrs)

   (Focus - filter & espresso)

+ Craig Lyn - Weber Workshops HG-1 grinder

    Focus: Espresso (though it can do filter)

+Kingrinder K6

  (48mm Stainless steel conical burr)

  (filter & espresso)

+Kinu M47 Phoenix

  (47mm conical black-fusion burrs)

+Mahlkonig X54

  (54mm flat steel burrs. Idle speed:1050 rpm.

   Allrounder)

+Timemore C3 ESP

   Focus: espresso. 38mm Conical S2C (spike-to-cut) steel burrs

+Varia VS3 Gen2

  {38mm conical 6 core High-Nitrogen 420 Stainless Steel Supernova Burrs (HRC58)}

I'll probably add to this list in the future ...  esp with grinders that use larger burrs.

I think that though bigger isn't necessarly better,  the bigger the "canvas" burr designers have to work with, the higher is their opportunity to nail something important.

This doesnt limit to flat burrs. These days you can have large size conicals ...(the Mazzer Robur S uses 71mm conicals).

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Grinder adjustments for Espresso: 

Many grinders have a 30-micron increment that can be too coarse for dialing in espresso.

In general, the lower the the microns per click, the better your grinder will be for espresso.

By increasing the threads on the adjustment axle, we can increase the number of available adjustment settings thus making it easier to achieve the very precise grind sizes needed for espresso.

A good grinder adjustment for espresso is a step size that's between 5 and 15 microns per click to allow for precise dialing in the shot. Though some grinders are stepless, offering infinite adjustment. The best adjustment size depends on the specific grinder and the sensitivity of your espresso setup, as a single click can significantly affect your shot time and flavor.

Examples of Grinder Adjustments 

Kinu M47: each full revolution having 50 divisions,

                  resulting in a precision of approximately 5 microns per click

1-Zpresso Jmax: 8.8 microns per click

1-Zpresso J-Ultra : 8 microns / click

1-Zpresso JE-Plus & JX-Pro : 12.5 microns / click

Comandante C40: 25-30 microns per click

Comandante C40 with Red Clix: 15 microns per click

HG-1 by Weber Workshops : 13 microns per click

Pietro by Fiorenzato : 15 microns/click

Timemore C3 (standard not the ESP version): 83 microns per click

Timemore C3 ESP: 23 microns per click

Timemore C5: 31 microns per click

Timemore C5 ESP: 15 microns per click

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"Seasoning" new burrs

Coffee burrs need seasoning to smooth their initial imperfections, leading to a more uniform particle size distribution. This process involves dulling the sharp, inconsistent edges of new burrs, which reduces fines (tiny, unwanted coffee particles) and creates more evenly sized grounds. Seasoning stabilizes grind performance, improves flavor consistency, and increases grinding speed by coating the burrs with coffee oils.  

Generally with 64mm burrs and smaller, about 2Kg of beans will season your grinder about 66%.

They won't be close to 100% seasoning till you have ground about 5Kg.

If your burrs are coated , you need even more seasoning... add 50% more ... thus you probably need 7-10kg to do the job properly.

For larger that 64mm, about 5kg will get you to 66% seasoning.

20Kg will get you close to 100%

If these burrs are coated, then you will need to add 50% more to this figure.

Thus for a grinder like my HG-1 with 83mm burrs , I would need about 30kg to properly season it.

( I'm not going to hand grind 30Kg ... I'll just be patient ... they say good things come to those who wait)

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

1ZPresso Q2 (international version) Heptagonal hand grinder

 The 1ZPresso Q2 Heptagonal is a compact, lightweight, and portable hand grinder

 featuring a 38mm heptagonal (7-spoke) burr set, a foldable handle, 

and a tool-free disassembly design for easy cleaning. 

It's budget friendly : $109 USD

Country of origin: Taiwan.

It's focus is Filter coffee.

It's known for producing a clean cup with fruity notes, especially in pour-over and Aeropress, 

offering a great balance of performance and portability for travelers and home users. 

Heptagonal Burrs:

Unlike the previous pentagonal burr models, the Q2 Heptagonal uses a 7-spoke stainless steel 38mm burr set.

(it's a very similar design to the Comandante C40, although the C40 uses a different high nitrogen alloy which would effect the grind differently to stainless S.)

I got this on a certain Chinese site.

This design in any case, gives the Q2 a very fast grind time with less physical effort to turn the handle and also great clarity .

The grinder's body is slim and light, designed to fit perfectly inside an AeroPress plunger, making it an excellent choice for travel. 

Weight:475g

Dimensions: 145mm high, 47mm diameter

It uses dual bearings and a triaxial design to ensure a stable and consistent grind, even at fine settings. 

The crank handle folds down for compact storage and easy portability. 

Stepped Adjustment:

The Q2 features a numerical, stepped grind adjustment system for precision and repeatability. 

30-click adjustment per rotation with each click representing a precise 24µ change in grind size.

The grinder can be completely taken apart by hand for thorough and convenient cleaning. 

I use the 13 setting for my Aeropress.

It will fit 20g of beans inside the hopper.

Immersion (French press, Cold brew) 70+

Drip & Pour Over 50-70

AeroPress 40-50

Moka Pot 30-40

Espresso 5-30

The grind setting is internal.

Made from a combination of 420 stainless steel and aluminum alloy, it is durable and built to last. 

The heptagonal burr is praised for producing a clean and refreshing pour-over, highlighting the fruity notes of the coffee beans. 

It is suitable for a wide range of brew methods, including pour-over, Aeropress, French press, and can even be used for manual espresso (though this isn't my first espresso grinder choice). 

It fits inside the Aeropress , and is my travel grinder of choice.

Effortless Grinding:

The burr geometry and dual-bearing system contribute to a smooth and effortless grinding experience. 

Considerations

Grind Capacity:

The Q2 has a smaller capacity, around 15-20g, which is ideal for single-serve brewing rather than large batches. 

Burr Difference:

If you're looking at an older Q2 model, it might have a pentagonal burr set, which is different from the heptagonal one here. 

Old Pentagonal set

These were designed specifically for filter-focused grinding.... pour-over, drip, or any other non-espresso brewing method.

This reminds me of the Timemore C2

The 7 sided international blade

heptagonal burr on the q2

These are very similar to what you will find in the 1zpresso K-series.

This is a Comandante C40 burr.

It's 39mm and nitro coated. 

The standard Comandante C40 has approximately 30 microns of burr adjustment per click. (the Q2 has 28microns/click). This means that each click changes the burr's position, and thus the grind size, by about 30 microns.

This provides a good level of control for most filter coffee methods like pour-overs and Aeropress. 

For Espresso: 

The 30-micron increment can be too coarse for dialing in espresso.

I general, the lower the the microns per click, the better your grinder will be for espresso.

By increasing the threads on the adjustment axle, we can increase the number of available adjustment settings.

Thus making it easier to achieve the very precise grind sizes needed for espresso.

------------------------------

There are new Q and Q air grinders that feature new shorter heptagonal burrs than the Q2

These upgraded burrs have more teeth on the collar

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Hexa vs penta burrs in a nutshell.

Hexagonal and pentagonal burrs differ in shape, with hexagonal burrs typically having six sides, while pentagonal burrs have a five-sided shape and are often used in coffee grinders for their ability to produce finer grinds with more fines, making them suitable for espresso. 

The choice depends on the application: hexagonal for medium roast beans , and pentagonal for specialized coffee grinding that produces smaller particles.  

This characteristic makes them well-suited for espresso. 

Characteristics: Pentagonal burrs, often compared to heptagonal burrs (seven-sided), require more rotations to grind but often require less force. They are sometimes preferred for darker roasted coffees due to their tendency to produce more fines. which is desirable for espresso, whereas other burr types are geared towards other brew methods. 

Espresso Recipes - basic

Some basic espresso recipes to get you started.

Ristretto

1:1 extraction ratio

very strong, thick, concentrated but usually sour and bitter.

use a darker roast to decrease sourness.

Dial in really fine coffee to reduce flow.

You could run it for a full 25-30 secs or 

dial coarser and cut the shot early at 15-20sec.

typical volume: 25ml

These are good with milk based drinks like caps and lattes.

Good with cortados

Normale.

Typically a single shot (1 ounce or 30ml) or a double shot (2 ounces or 60ml). 

The amount of ground coffee used and the extraction time also 

play a role in defining a "normal" shot. 

A standard double shot typically uses around 18 grams of coffee and is

 extracted in approximately 25-30 seconds, yielding about 36m.

Single Shot: Usually contains 7-9 grams of ground coffee and produces 

about 1 ounce (30ml) of espresso. 

So in summary, its a 1:2  or 1:3 ratio

Traditionally about 30secs on a 9bar machine.

balanced taste.

Lungo - Americano - long black

A longer shot, using more water, resulting in a larger volume.
You could use a coarser grind and less coffee to increase the flow. 

(added advantage of less chanelling). eg: 15g in , 60g out.

While a standard espresso typically uses a 1:2 coffee-to-water ratio

 (e.g., 18g of coffee to 36ml of water), a lungo uses a higher ratio, such as 1:3 or 1:4.5. 

Taste:

The longer extraction time and increased water result in a more diluted, 

less concentrated, and milder-flavored espresso. 

A lungo shot typically yields a larger volume of coffee compared to a standard espresso, 

often about the same size as a double espresso. 

Some sources suggest that a lungo can be more bitter due to the longer extraction, 

but this can vary depending on the coffee beans and brewing method

Americanos and Long Blacks are usually made by pulling the standard espresso 

into a glass of water or adding water to a already pulled espresso.

Alonge

An Allongé (or Allonge) coffee shot is a longer, more diluted espresso shot, 

often considered a variation of a Lungo.

 It's made by extracting a larger volume of espresso (at least double the amount of a standard shot) through a coarser grind and a higher water flow rate than traditional espresso. 

This results in a larger, less concentrated drink with a unique flavor profile, 

often described as fruity and juicy. 

A coarser grind is used to allow for a faster water flow rate, which is necessary for the longer extraction time and larger volume.

Technically it has a 1:5 ratio at a 4.5ml/s flow rate.

This is difficult to achieve with a standard 9 bar espresso machine.

This specific technique, popularized by Scott Rao, involves a fast flow rate (around 4-5 ml/s) at espresso pressure (8-9.5 bar), aiming for a 5:1 or even 6:1 ratio in 30-60 seconds.

Rao recommends using a washed, light roast, fruit-forward Ethiopian coffee for the best results. 

Spro-over.

A "spro-over" or "sprover" is a coffee brewing method that uses an espresso machine to create a drink similar to a pour-over, but with the characteristics of espresso. 

Its a bridge between espresso and pourover thus the name.

It involves using a coarser grind than traditional espresso, lower pressure 

(sometimes around 1 bar or less.), and a longer brew time (60s to 90s) in the attempt to 

extract a more flavorful, highly extracted and textured coffee.

The ratio of coffee grounds to the final beverage is higher, resulting in a more concentrated and flavorful cup, sometimes described as stronger than a pourover.

Use a coarser grind than you would for espresso, but finer than for a standard pour-over. 

Tamping is not always necessary, but if you do, do it lightly

Turbo (cafe crema)

This is a high yield shot.

Sometimes described as filter coffee from an espresso machine.

It involves using a coarser grind, lower pressure, and a long extraction time

 to achieve a faster and potentially more vibrant espresso extraction.

It aims for a 1:10 ratio of coffee grounds to espresso

 output, often with a target of 45s to 1 min for the extraction.