1. How to Choose a Hand Coffee Grinder

I'm often asked which hand grinder to use for espresso, lattes, or pour-over coffee—is it one with conical, flat, or ghost burrs? My simple answer is that none is superior, and they yield different flavor profiles.

I suspect the real question is: “I'm a coffee beginner; how can I ensure I don’t mess up a cup of coffee?" Or, "I'm a coffee enthusiast have a conical burr grinder, will switching to a flat burr or ghost burr yield a better flavor?” I decided to write this product manual to address these concerns.

Coffee beginners need to have a tool with a high tolerance for error; my suggestions are:

• Espresso (including Latte): I recommend the GRIZZ-63 Conical Burr Hand Grinder. It produces a tight, even coffee puck that works well with any espresso machine, easily delivering a rich, intense espresso with thick crema.
• Pour-Over Coffee: I suggest the ORCA-GO Ghost Burr Hand Grinder. Its uniform coarse powder is perfect for both the 4-6 brew method and the Hario Switch’s immersion-plus-pour technique, producing a smooth balance of acidity, sweetness, and bitterness without off-flavors.

Coffee enthusiasts with a passion for exploring coffee flavors; I recommend experimenting with all three burrs. For instance, when I brew with light-roast beans:

• Washed Process beans: I prefer the ORCA go Flat Burr for a clearer floral and fruity aroma. 
• Natural Process beans: I lean towards the GRIZZ-63 Conical Burr to amplify the fruit acidity. 
• Smooth Balance: I go with the ORCA Go Ghost Burr delivers a gentle mix of acidity, sweetness, bitterness, and aroma.

2. Comparison of ORCA Flat, Ghost, and GRIZZ-63 Conical Burrs

	ORCA-GO Flat Burr	ORCA-GO Ghost Burr	GRIZZ-63 Conical Burr
Cutting Method	Parallel shearing, similar to scissors	Dual-peak serrated crushing; combination of cutting and kneading	Conical compression, progressive grinding
Particle Shape	Thin flakes with sharp edges	Spherical polyhedrons with smooth surfaces	Three-dimensional polyhedrons with microfractures
Particle Size Distribution	Unimodal, with slightly more fines	Uniform coarse powder	Relatively wide distribution
Main Drawback	Excess fines cause astringency	Acidity lacks dimensionality	At high temp, flavors can become muddled
Acidity	Sharp, bright, and linear	Gentle, rounded, with a silky acid-sweet balance	Vibrant and layered
Sweetness	Straight sucrose sweetness	Lingering caramel sweetness	Explosive honey sweetness
Body & Texture	High flavor separation, but may taste thin; light, tea-like	Dense; natural fusion of acidity, sweetness, and bitterness; texture transitions from silky to creamy	Powerful flavor impact; heavy, syrupy feel

 

 

3. Features of CafeSing ORCA GO Flat Burr Hand Grinder

 

ORCA-Flat-Burr is like a surgical knife that precisely deconstructs flavor. It delivers high clarity, bright acidity, and a light body—much like sashimi crafted by a master Japanese chef that highlights the ingredient’s natural taste. Suitable for both espresso and pour-over. Its only drawback is a slight astringency in the finish, but its standout strength lies in brewing light roasts and capturing their distinct, origin-specific flavors—ideal for appreciating lightly roasted beans. A grind setting between digits 2 and 3 is recommended for espresso, and a pour-over between numbers 5 and 7 is recommended.

 

4. Pour-Over Coffee Demonstration

ORCA Flat Burr produces a certain degree of fines, leading to astringency in pour-over coffee if the pouring technique or brew time isn’t well controlled. I recommend a simple 10+3 method: pour water equal to 10 times the coffee powder weight, then add a bypass pour of 3 times the coffee powder weight after brewing.

Coffee Beans	Ethiopian Sidamo, washed process, light roast, 15g
Grind	ORCA Flat-Burr Hand Grinder, digit-8 (click-64)
Water Temp	92°C
Dripper	Hario V60
Pour-Over Brewing	1. Pour 60g of water (15g × 4 = 60g); 2. At 30 seconds, pour 90g of water (15g × 6 = 90g); 3. By-Pass, at 1m10sec, remove the V60 dripper, directly add 45g water (15g × 3 = 45g).
Adjustments	1. If it tastes astringent, coarsen the grind or shorten the brew time; 2. If it tastes weak, adjust the grind degree to finer, extend the brew time, reduce the bypass water; 3. Medium roast, lower the water temp to 88–90°C and adjust grind degree to coarser; 4. Dark roast, lower the water temp to 83–88°C and adjust grind degree to coarser; 5. Adjust one variable at a time.

 

 

5. Tools Free Disassembly

The purpose is to remove residual coffee powders from the hand grinder burrs, making it easier to adjust the grinding degree and switch to a different type of coffee beans.

• 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.

 

6. ORCA-GO Flat Burr Manual Coffee Grinder Parameters

 

Product Material	stainless steel + aluminum alloy + walnut
ORCA Flat Burr	49mm upper burr + 49mm lower burr; SUS420 stainless steel titanium-coated burr
Beans Capacity	25g Beans
Body Diameter-Height-Handle	2-6-6.5in  (5-15-16.5cm)
Product Weight	1.71lb  (776g)
Grinding Degree	Total 72 clicks in one turn; 16-micron per click; Burrs rub between digit 0-1; Espresso digit 2-3(clicks 18-24), Pour-Over 5-7(clicks 40-56).
Package Includes	ORCA Flat Burr Grinder × 1, Non-Slip Bracelet × 2