Fiemo Book A2

The Great Grinder Great Divide In the world of specialty coffee, we often obsess over the equipment, treating high-end gear like a magical talisman that will fix a mediocre cup. Lance Hedrick recently took this obsession to task by pitting a $100 OXO Conical Burr Grinder against a $3,000 anodized aluminum behemoth. The goal wasn't to shame those who invest in luxury, but to interrogate the actual impact of burr geometry, alignment, and build quality on the final extraction. While the OXO is functional, its plastic internals and inconsistent particle distribution create a clear ceiling for quality. Precision vs. Chaos in the Bed When we look at the physical grounds, the differences are striking. The cheaper OXO produces what I call "boulders"—massive chunks of bean that occupy space without contributing to a balanced extraction. These boulders effectively reduce your dose; they don't provide resistance to water, leading to a brew that is both under-extracted in the center of the chunk and over-extracted in the excess fines surrounding it. Contrast this with a high-end flat-burr system, which aims for a unimodal distribution. This homogeneity allows every particle to give its best to the water, resulting in a juicy, tea-like clarity that simply isn't possible when your grinder is crushing rather than cutting. The Blind Triangulation Test In a controlled blind taste test, Hedrick successfully identified the odd-one-out using a technique called triangulation. The high-end grinder produced a cup that was balanced and vibrant, whereas the budget option yielded a muted profile with a drying, astringent finish. Even when comparing the OXO to another budget-friendly rival like the Fiemo Book A2, subtle differences in finish and "hollowness" emerged. It proves that while technique can mask some flaws, the physical output of the burrs sets the ultimate boundaries of the flavor profile. Prioritizing the Bean Over the Machine Despite the clear superiority of expensive hardware, the most vital lesson is one of resource allocation. Hedrick argues that the fastest way to improve your morning ritual is to buy better coffee, not a more expensive machine. I find this perspective incredibly refreshing. I would rather see a home cook use a modest Fiemo Book A2 with a spectacular $30 bag of high-altitude Kenyan beans than watch someone struggle to extract flavor from stale, cheap beans using a $3,000 professional setup. Respect the ingredient first; the gear should only ever be a tool to honor the farmer's hard work.