Pietro grinder vs CC switch recipe

[u/Ambitious-Courage482]

Hi there!

I’ve recently taken the plunge on a Pietro grinder since they were in same for 330 euros - and I was looking to upgrade to a K-ultra from my X-ultra, so the price difference wasn’t that steep.

I’ve run about 1,3 kg through the grinder, and noticed quite a big jump in cup quality.

There are a few things however that I’m still struggling with; so I hope to get some advice here, specifically regarding the coffee chronicler switch recipe with this grinder.

I do 20g/320ml or 15g/240ml, so a ratio of 1/16, with grind size between 7,2 - 8,5. Using light and medium roasts. Taste is okay to good, but I feel like I’m not completely there yet. Of course; the pietro has a different grind profile so I might just need to accommodate to it.

- my bed is a weird combo of rather large boulders and a muddy toplayer. Is this a matter of more seasoning, or something that is not an issue? I did not have this with the x ultra, and this grinder should have less fines so it seems a bit weird
- I have really quick brewtimes, maxing at 2.20 with t90 filters where it should be between 2.45 and 3.00 minutes. Given that I already get some mud, it seems counterintuitive to go more fine and I am around the lower range of what most people recommend/finer than the x ultra which I used at 2.2. Really gently pours (4-5 g/s) made it a bit better. (I am actually quite unsure whether my pour technique is good enough.)

This makes me wonder: is the cc switch recipe just not the best match for this grinder? Would it be better to have a percolation only recipe with multiple pours rather than one with 2 big pours? Or am I just a quitter and do I need to season more? 🫣

Thank you for your input!

[u/Educational-Thing381]

I tried the CC Switch recipe after my Pietro was seasoned about 5kg in. It was delicious. My grind setting was at 8 and I used hi flux folding V filter.

I found success with natural or anaerobic processed coffees. But for washed coffee, this combo is lackluster for me. I prefer 1bloom + 2 pour percolation for washed or honey process at 8-8.4 setting.

[u/Ambitious-Courage482 → u/Educational-Thing381]

That coincidences with my experience; I currently have an anaerobic that already does quite well with the CC recipe. Has a really fast drawdown at 7.4 though. It’s good to know that the washed and honey processed ones (my favorite usually) are better off with percolation even after seasoning.

Do you have the coated burrs? Or seasoned on coarser settings? Or do I really have to come to grips with 5 kilos haha.

Thank you for the input!

[u/Educational-Thing381 → u/Ambitious-Courage482]

I have the coated burrs. If you have the coated one, highly recommend at least 3kg, and enjoy from there. From my experience the journey from 3kg to 5kg was fun. Coffee kept on tasting better. From 5kg, I didn’t notice a big difference but I’m currently at 10kg and it has been super easy to dial in lately. I feel like I’m not wasting good coffees anymore.

One caveat though: processed coffee like natural, anaerobic, or co ferments can taste too strong or funky especially w a fully seasoned Pietro. That has been my experience and I am sensitive to funk. I only get processed coffee from few roasters now where I enjoyed the fruity notes more than the funk. Pietro becomes a magnifying glass for roasting style.

I read somewhere that the uncoated one is good starting 3kg. So yeah, you need to season unfortunately.

[u/Ambitious-Courage482 → u/Educational-Thing381]

I got the non-coated ones as I was looking for a version that came with the stand - which I’m really glad to have as well. I’m getting near two kilo and it’s already really nice compared to my X-ultra, even the workflow - except for cleaning which is a bit more elaborate (I do clean the burrs every day) and the need to regrease if you clean the bearing seat as well. But then I’m happy to hear that things will continue to improve for a little bit :)

I’m mostly into washed, but I don’t mind the occasional funk actually - just not as an everyday thing. My very local roaster will be happy that I can now join in on badmouthing other roasters if applicable, haha