Fellow Ode Gen 2

“Seems normal but you should calibrate it so zero is 5 clicks off chirp. Fellow has videos on how to do this. Otherwise you are gonna have to grind really high for pour over like 8-9”

“I'd say it has a sweeter profile compared to the ZP6, which I found much more acidity forward, but it could be that the Ode is a touch more forgiving with stuff like water chemistry.”

“I remember a thread on here where the engineer who designed the Ode 2 said he feels it doesn’t produce great coffee until you’ve put 5 to 6 pounds of beans through the burrs”

“Mine was making surging sounds. Unplugging it and plugging it back in fixed it. It's happened a couple of times, usually when we have a power blip when storms pass through.”

“A careful burr alignment made a substantial difference for mine. It's been very consistent ever since, and changes in grind settings are definitely noticeable. Worth the time it takes IMHO.”

“Just reporting back I did 206 at 5.3 clicks and 1:16 ratio and it was a marked improvement! Will try a little higher temp next time and keep the other variables the same.”

“Seasoning matters. Grind distribution matters. Your 750 microns may have a certain distribution that won't match the ode 2's microns. I used to start at 4 but settled on 5 for 13 to 20g brews.”

“I feel like my Ode 2 runs a little courser than most people’s. I’m drinking an Ethiopian right now that I ground at 3.2 and for 15g and it still drained in under 3 min.”

“I grind at 5.1 for my moka pot but I have ssp multi purpose burrs in it. (Have it calibrated that the lowest setting is one click before touch so the lowest setting is the true lowest possible)”

“It took 11 pounds of my most hated coffee beans (done out of spite, mostly) before the burrs (SSP MP in my case) were seasoned enough to stop tasting astringent AF. You WILL need to season the burrs.”

“I also struggled. Here is the first basic recipe that worked for me: 1:16.5 bloom 1:3 for 60s at 207F batch 3 pulses, 35 seconds, 195, 190, 185 Ode 2 grind at 8”

“Aligning the burrs is a huge PITA - expect to spend an afternoon and hope you won’t need to - but will dramatically increase grind consistency and reduce fines.”

“I drink natural Ethiopian coffee pretty much exclusively. I also have an ode 2. My grinder settings for that coffee are between 7-8. Currently at 7.1 on mine.”

“It's just the coffee beans producing extra fines. Ethiopian coffees usually have longer drawdown times. Also ode recommends from 3-8. So even 7 is doable.”

“FWIW - I calibrated my Fellow Ode 2 and afterwards the 5-6 range was extreemly fine grinding. I'm now living way up in 7-8 and stuff tastes better now.”

“Try 2.2 on the ode and do dime to nickle size pours in the center no agitation and a 5 pulse + a bloom pour. If it's very lightly roasted beans, you might want to up the ratio as high as 1:20. That should work.”

“On mine I hold the back and lift the front of the lid and let it slap. Do that twice and couple knocks and clean the chute maybe once a month.”

“Gotcha, my burrs resemble closer to the SSP. I usually grind 15-18 gram dose pour overs when brewing at a 1:17 ratio, at 8. Bloom+2 pulses.”

“Happens sometimes. Turn the wheel a few times slowly in each direction and usually it goes away. Of course assuming there’s nothing stuck.”

“My arrived in a similar way, about two months ago, not great... I got most of it fixed by fixing the auger key and re-calibrating, I advice you too do the same (or ask for a replacement, if you don't want to do this yourself).”

“I’m grinding 3-4 for a classic washed light roast on V60 with Abaca filters fully calibrated but know I’m in the low end of the band. Reality is many variables impact where to grind so if you like the coffee at 2, 7, 10 whatever.”

“I’m with rockethacker, unplug for a bit and then plug back in. It’s happened a couple times to me and that fixed it every time. Fellow said something about “static building up in the motor” when I first contacted support about it.”

“For example, a setting 6.5 might produce a great cup, but moving to 6 will yield an astringent coffee. Seasoning also plays a big role. Many moving pieces here. ​ TLDR; just adjust to taste, don't care about the numbers on the dial”

“In my case, I tend to do 2-pour kalita 155 recipes w med/light roasts and 15g/225-250g water or so, with an emphasis on retaining as much acidity without overly unbalancing the brew. I'm getting good results around grind setting 5.”