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  3. Kinu M47 Classic to Kingrinder K6

Grinder conversion

Kinu M47 Classic to Kingrinder K6

A V60 grind of about 3.4 on a Kinu M47 Classic is roughly 1.06 on a Kingrinder K6. Both land near 560 µm, a medium-fine grind.

Kinu M47 Classic3.4V60 setting
Kingrinder K61.06V60 setting
Particle size ~560 µmGrind Medium-fine

Settings by brew method

Brew methodKinu M47 ClassicKingrinder K6
Espresso~250 µm1.50.30
Moka pot~350 µm2.10.42
AeroPress~450 µm2.70.53
V60~560 µm3.41.06
Chemex~700 µm4.31.22
French press~900 µm5.51.45
Kalita Wave~600 µm3.61.11
Cold brew~1100 µm6.72.09
Siphon~650 µm3.91.16

Both grinders are mapped to one particle-size scale, fitted from the Honest Coffee Guide's per-method charts. It is not manufacturer burr-gap data, so treat this as a starting point and adjust by taste.

Go the other way

More about these grinders

Questions

Is 3.4 on a Kinu M47 Classic the same as 3.4 on a Kingrinder K6?

No. The two grinders count in different steps, so the same number gives a different grind. 3.4 on the Kinu M47 Classic matches about 1.06 on the Kingrinder K6.

How accurate is this conversion?

It is a starting point. Both grinders are mapped to particle size in microns, fitted from the Honest Coffee Guide charts for each brew method, not from manufacturer burr-gap specs. Beans, roast and burr wear change the result, so adjust by taste.

The coffee tastes sour or bitter after converting. What should I change?

Sour and thin: grind finer by a step or two. Bitter and harsh: grind coarser. Change one thing at a time.

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