I won't try to transcribe the entire video, but the gist of it is this, for those who want English: A sort of explanatory bit at the beginning. He goes into how he went on a trip and took it instead of the M47 traveler and that it did quite well. There's a significant amount of weight savings because of the plastic parts and there's no significant issues. Next section, pros and cons. The cons are that the plastic grounds cup is difficult to use in that it's stiff to get out and might spill grounds if you're not careful. If the o-ring gets dirty, it also doesn't really fit quite back in. He also mentions static issues with the burrs themselves, and recommends a brush to clean them out. If you can accept these cons, the pros really are quite numerous. The first of these is a very smooth and premium feel when you grind. The long lever arm coupled with the precise internals reduce the effort needed to grind and make it very smooth. And, the results are excellent too. He discusses this more in the section about the burrs. He also mentions he likes the little silicone bands more than the thumbstop that comes on the Classic and Simplicity models. Lastly, the taste of the coffee that's ground is very delicious. After that he goes into a bit of disassembly, mentions how easy it is, and reiterates the need to clean the grinder often for best results. He also explains the burr geometry; namely, that beans entering the top are allowed in by the large gouges on the side, and are then gradually ground using the finer cuts near the bottom. They're very sharp and he believes these two factors in conjunction prevent significant popcorning. Note also that when the burrs are zero'd out, they actually land on the number (0) on the dial. The next is an explanation of grind settings. First, pourover. He gets a friend to help him out, and that guy also states how easy it is to grind. He found through experimentation that the best setting for his beans and method is 4.2.0, or 4 full revolutions, and then the number 2. He explicitly mentions that this setting depends on your beans, the roast, the equipment, and a lot of other factors. So, you should experiment yourself to find what's most delicious for you. A higher water temp, for example, may need 4.5.0. A Hario V60, you'd want to go even coarser. The flavour out of the grinder is very good, a clean, balanced cup, with a lot of 'energy' at the start and finish (I think he's referring either to acidity or body, not sure. Maybe the cup is bright?). Note that there are some fines present, but nothing that really adversely affects taste. However, he thinks that where this grinder really shines is espresso. He recommends (again, for his Aram setup and his beans) 2.1.0. The grind feeling is different for espresso, a bit tougher, but still smooth. Use both hands in a bicycle motion if you're having trouble. The bottom hand has all the mass and so you use the momentum to prevent binding. Use both hands in harmony. He also mentions popcorning again, in that all hand grinders technically popcorn, you just notice it more on the M47 since there's no lid. And although popcorning does affect taste, in this case it's not enough that we really care. Grind quality at Espresso settings is excellent. The espresso it made is sweet, with good acidity, very smooth. But he ground for the Aram; can it make grinds for a machine? He thinks yes. On his machine, it's a 2.3.0. And, to his tastes, the Aram made better espresso with the Kinu grounds than his machine. The machine made a fuller cup, but loses the sort of warm smoothness the Aram had. And that's it! Out of all the hand grinders he's used, the Kinu M47 is his favourite. He also mentions that he sells it and can give you support but let's be real, if you can't understand Chinese you're probably not buying it from him lol. But if you have issues, he'll take care of you! He'll also compare the Kinu with other hand grinders in the future.
m47是不錯的手磨。粉杯的膠條可以改，上蓋可以用品客塑膠蓋做防跳豆。零件塑膠化是缺點但也是便宜的原因。1z的手磨外觀設計的確比較有型，但風味才是主要的價值所在。c40有一個比不上的地方，就是刻度，即使升級rx35套件的c40，原本的24格變48格；假設m47是4.8圈，但m47的每一格裡面還有劃5格細刻度，也就是升級rx35的c40每一格，m47還能再細分5小格的概念。7千元等級裡面其他手搖磨豆機幾乎沒有對手。它就是手搖磨豆機中的原子武士。
拿來磨義式很穩定，刻度精準
上不鏽鋼版本
期待各大品牌手摩PK视频，谢谢Alex老板！
I won't try to transcribe the entire video, but the gist of it is this, for those who want English:
A sort of explanatory bit at the beginning. He goes into how he went on a trip and took it instead of the M47 traveler and that it did quite well. There's a significant amount of weight savings because of the plastic parts and there's no significant issues.
Next section, pros and cons. The cons are that the plastic grounds cup is difficult to use in that it's stiff to get out and might spill grounds if you're not careful. If the o-ring gets dirty, it also doesn't really fit quite back in. He also mentions static issues with the burrs themselves, and recommends a brush to clean them out. If you can accept these cons, the pros really are quite numerous. The first of these is a very smooth and premium feel when you grind. The long lever arm coupled with the precise internals reduce the effort needed to grind and make it very smooth. And, the results are excellent too. He discusses this more in the section about the burrs. He also mentions he likes the little silicone bands more than the thumbstop that comes on the Classic and Simplicity models. Lastly, the taste of the coffee that's ground is very delicious.
After that he goes into a bit of disassembly, mentions how easy it is, and reiterates the need to clean the grinder often for best results. He also explains the burr geometry; namely, that beans entering the top are allowed in by the large gouges on the side, and are then gradually ground using the finer cuts near the bottom. They're very sharp and he believes these two factors in conjunction prevent significant popcorning. Note also that when the burrs are zero'd out, they actually land on the number (0) on the dial.
The next is an explanation of grind settings. First, pourover. He gets a friend to help him out, and that guy also states how easy it is to grind. He found through experimentation that the best setting for his beans and method is 4.2.0, or 4 full revolutions, and then the number 2. He explicitly mentions that this setting depends on your beans, the roast, the equipment, and a lot of other factors. So, you should experiment yourself to find what's most delicious for you. A higher water temp, for example, may need 4.5.0. A Hario V60, you'd want to go even coarser. The flavour out of the grinder is very good, a clean, balanced cup, with a lot of 'energy' at the start and finish (I think he's referring either to acidity or body, not sure. Maybe the cup is bright?). Note that there are some fines present, but nothing that really adversely affects taste.
However, he thinks that where this grinder really shines is espresso. He recommends (again, for his Aram setup and his beans) 2.1.0. The grind feeling is different for espresso, a bit tougher, but still smooth. Use both hands in a bicycle motion if you're having trouble. The bottom hand has all the mass and so you use the momentum to prevent binding. Use both hands in harmony. He also mentions popcorning again, in that all hand grinders technically popcorn, you just notice it more on the M47 since there's no lid. And although popcorning does affect taste, in this case it's not enough that we really care. Grind quality at Espresso settings is excellent. The espresso it made is sweet, with good acidity, very smooth. But he ground for the Aram; can it make grinds for a machine? He thinks yes. On his machine, it's a 2.3.0. And, to his tastes, the Aram made better espresso with the Kinu grounds than his machine. The machine made a fuller cup, but loses the sort of warm smoothness the Aram had.
And that's it! Out of all the hand grinders he's used, the Kinu M47 is his favourite. He also mentions that he sells it and can give you support but let's be real, if you can't understand Chinese you're probably not buying it from him lol. But if you have issues, he'll take care of you! He'll also compare the Kinu with other hand grinders in the future.
thanks
手磨是一種感覺
讓喝的人可以感受你的溫度
今天終於拿到kinu simplicity ，真棒！！我的第一隻手磨，質感超棒的。我會好好愛惜使用它的ＸＤＤ
阿飛回來了！！ 虎記讚 老闆、阿飛帥！
現在出門的配置就是Kinu M47 Traveller + Delter Coffee Press。我另外換了手沖內刀盤。覺得這樣的配置方便攜帶，沖煮效果很滿意。
手沖刀盤有興趣，我訂的還沒到
歡迎阿飛回歸！
Thanks for the nice review.👍 For cezva which settings are better?
快过农历新年了。有机会想来虎记喝一杯。
哈哈～～～我怎麼想到一句話
喝咖啡是一種情懷
手動的情懷總是無可取代的
Kinu 很棒！
新版的Phoenix跟旧版的有什么区别呀？现在还有旧版的卖吗？好喜欢那个磨豆机械声
其實手沖刻度42就很好用了，淺中深都能用，雖然我也是M1濾杯，大杯量我會用到44。
老板我好喜欢你的视频，可以学到好多哎。谢谢哟。
咖啡機缺少的那個溫潤，也許能變壓的機器可以得到？
哈囉 酷梅
手磨、手壓真的是一種情懷，慢磨、慢壓，口感肯定比較溫潤
磨義式老闆要特別捲衣袖，除非有老闆的粗壯手臂，否則要小心考慮手磨吶！咖啡機煲出來一致化應該會比較優吧！老闆要是換一副鈦線框眼鏡會潮到爆耶，👍
我也是手磨開始，環島超方便
靜電吸粉的問題可以做RDT，大約噴0.1ml，手沖義式刻度都可，因為刀盤DLC可以放心不怕生銹，底部幾乎無殘粉、桶身內部也很少，清潔容易；再將粉倒到大的接粉杯WDT一下，風味更開，用家不妨試試看囉
我最近剛入手Kinu M47 Classic
RDT真的可以大幅度改善靜電吸粉的問題
大推!
用了3年500元磨豆機再換用這支，順到爆炸，細粉量很棒。
500可以用三年..
@@ykl8405 我泰磨栗子c也用了兩年
最近直上MAZZER OMEGA，真香
哈啰，老板！这款和C40的风味对比如何？
請教老闆，做比較影片時可以加入「泰摩」的摩豆機嗎？謝謝
想問老闆 使用m47 摩卡壺的研磨度怎麼調
到老闆的店內喝手沖，可以請吧檯用kinu磨來試喝嗎？
你介紹得很有品味，有機會很想飲一杯你手冲的咖啡
手沖用C40,濃縮用M47 PHONEIX,沒有其他懸念
哈喽老板，你那个手摇的意式浓缩是什么机器？什么牌子的？
好想知道kinu和1zpresso kplus 的pk喔
赞，好磨
這樣會讓我想訂機票去台北 🤣
貓在幫你加料哦 居然在你咖啡旁抓癢 讓你喝點貓毛😂😂😂
我有興趣嗰部咖啡幾
感觉手冲的话细粉相对其他手磨多
刚刚买了Kinu M47凤凰，还没到货，想问问老板。。。如果我每天只做一杯咖啡，需要多久清理一次磨豆机？？谢谢老板的视频！
M47 or Apollo bplus?
M47的手沖尾段苦怎麼調整
先不比風味，我的感覺上，M47設計上還沒有MIT國產的1Zpresso Pro來得優。
1Zpresso Pro 整體都是鋁合金，沒有一塊塑膠，裝粉槽是鋁合金材質。
刻度調整是用直調式，當然1Zpresso Pro還是有小缺點在就是。
如果預算夠可以直上Kinu M47 Classic
不鏽鋼製 但要能接受他的重量
#哈嘍老闆
Kind m47的 義式刀盤 跟 手沖刀盤
刻度設定不太一樣
請問 用手沖刀盤的時候，手沖刻度應該多少 比較推薦呢？
如果是手冲刀盘，34左右比较推荐
大家有遇到过M47空转沙沙、响阻力很大转不动的问题吗（已拆开清洁过，没有粉卡住）？我朋友买了classic新款，用了3个月出这个状况。
在大陆能买到你们的咖啡豆吗
手動咖啡機、勁😆
Aram 濃縮很不錯
电摩是为了用，手磨是为了玩。手磨的乐趣用电摩是不会懂的（当然有个前提每天出杯量不大）
能否介紹helor101？敲碗～
看完 我只知道貓貓很可愛 XD 咖啡什麼鬼已經不想知道了XDXD 比起咖啡 我更愛貓貓 哈哈
那就要訂閱每日一梅
喵喵可愛，咖啡香甜！
要像測試新藥、新疫苗一樣，盲測才會準。
#哈囉老闆 請問您在影片中使用E61沖煮時為什麼使用的研磨刻度是23，比手動式的21還粗呢？想學習：）謝謝🙏
機器的壓力比較足，手動的話要用細一點的粉增加阻力
虎記商行 原來如此🤔謝謝老闆!
这老板感觉好屌哦
對我來說 老闆說的缺點 真的有點嚴重 謝謝老闆的介紹
雖然是開箱手磨，但旁邊那台ARAM更吸引人阿~ XDD
#HELLO老板 配手冲刀盘的话42是相当大的颗粒，请问您推荐手冲刀盘用什么刻度冲浅烘培的豆子 用v60 谢谢您
可以調細一些 每支豆子表現不太一樣 範圍可以試試38-42
m47搭配星芒濾杯? 真香
等老闆也開箱c40來比較看看該入手哪一隻
過陣子開
老闆大大我忘了您都是30克粉手沖多少水呢@@? sorry 有點忘了
300啊
❤
之前就是被老闆開箱燒到，所以在虎記入手人生中最貴的咖啡器材，但有個困擾就是豆槽真的太輕，常常一不小心就翻車，最近終於掉地上且也撞凹個 小洞，這個問題是否有解？
豆槽是可以另外加購 但能用就繼續用啊
@@tigercoffee 請問有賣非塑膠的豆槽嗎？
@@ericdolphy1005 有 問問官網小編有沒有備貨
＃哈嘍老闆 我在這個月購入了一台m47，近日發現到m47會有卡豆的狀況，想問老闆是否在下承軸跟外刀盤的縫隙內會有卡豆的情形（不是磨完內外刀盤最後的殘粉）？
可以拍照給我看看？alexhan.tw@gmail.com
@@tigercoffee 好的，昨天的剛好有拍照，傳給老闆了，感謝你再麻煩老闆幫我解惑了
M47 classic原装刀盘 手冲刻度多少合适呀
44-46
@@tigercoffee 谢谢老板啦！
为什么我买的classic 版本的m47细粉多到不敢想。。
✌🏼✌🏼
週六去虎記，點咖啡時是阿飛在吧台後頭親切的接待，我本想脱口説出“咦！我記得你不是離職了嗎？”，但話到嘴邊又吞了回去，畢竟我不是常客，真的説出口好像太裝熟了些，哈哈。
可以直接開口不要害羞
補充一下，豆子先噴水除靜電，殘粉改善很多。
請問這樣是不是每次使用完都要拆開清潔？
抱歉發問有點晚，自己使用手磨覺得落粉、佈粉入粉碗，沒有辦法做到平均，用了佈粉器，WDT 都還是沒辦法均勻出液，想請問使用手磨，有沒有好的落粉方式？或可以藉由什麼器具協助均勻落粉呢？
Ahhh really2 want to hear his explanation. If only theres subtitles ☺
I was trying to reply to your comment but it posted in the main body, I translated the video for you :)
手磨可以知豆种、烘培深度、新鲜与否，体会不同的区别，更清楚该如何更好的萃取。还是那句话，手磨是豆与人的对话，才是有灵魂的咖啡。
机磨，就是冷冰冰的参数啊，对与错，好与坏，无法感受，如同开车完全没有路感的方向盘，会损失很大的驾驶乐趣。
M G 好棒的觀點，我有喜歡
@@tigercoffee 哈哈，我是一直都持这个观点，但之前被另一个咖啡店老板（也是youtuber）嘲讽说他本来就不想在咖啡里喝到太多灵魂。。。所以选择机磨
想請問一下如果是m47 classic 刻度也是21？
一樣，可自行微調
好奇怪🤔，用哈囉老闆的實驗參數做濃縮，不行，太粗，調到0.9/1.0才可以，怎會這樣
豆子不一樣啊！還是得慢慢調整
老闆，那個手動濃縮的是什麼品牌的
ruclips.net/video/lppg-2qUOA8/видео.html
總有一天會對手磨失去耐性
刷子好大隻啊 XDDD
這樣看比較清楚刷子
缺点挺明显的 没想到上面的是塑料的。
Guozheng Zhu 這台有分版本 可以買金屬粉槽的版本
我只買G19，只賣五百美元。
要NT$7,000台幣！！！開未落去！！！！！！！
蘇哥 體驗後再決定啊
請問影片中左手邊那個木頭下面掛一個玻璃杯的磨豆機是什麼
請問影片中左手邊那個木頭下面掛一個玻璃杯的磨豆機是什麼5分鐘前上線
女生一定不適合～沒力
不明白幹嘛旅行要帶那麽多咖啡器材。喝一杯咖啡旅行難道不是喝喝速溶，濾挂式就行了。
Chan keyEn 對於有咖啡魂的人 那不叫喝咖啡 香氣跟口感是無法比擬的
@@user-lq3gc3zy9m 我意思是去旅遊和咖啡有啥關係。不覺得尷尬嗎
Chan keyEn 平常喝習慣手沖 出去旅遊 也還是想喝啊 當然就不怕麻煩會帶器具出去
實用和浪漫的區別也沒什麼難理解的
哈喽老板，你那个手摇的意式浓缩是什么机器？什么牌子的？
哈喽老板，你那个手摇的意式浓缩是什么机器？什么牌子的？