The geometry looks a lot like a blown up version of the 64mm/83mm HU burrs. Especially the flat finishing section. They're usually more appreciated for darker roasts. I could definitely see why he discontinued them at this size

Are you grinding at settings well past the chirping noises like a lot of people need to with these burrs?

Gonna echo what Erik said for the most part. Both 71mm and 83mm Mazzer conicals make pretty terrible filter coffee. Muddy, muted, boring. Good for classic style espresso though, but so are the cast. I do disagree that conicals in GENERAL always make muddy filter. I have plenty of conical hand grinde...

Haven't really been doing direct comparisons with them the past few weeks as I've just been brewing with them and enjoying them! They've become my go-to burrs for any espresso approaching medium and up, and the filter is fantastic at all ranges. Great balance between body and clarity. Really like I ...

Yeah I highly doubt this. If your bar for good coffee is stale supermarket stuff, I have a feeling you may have never tasted what good coffee can actually be. The watery leftover mess you talking about likely tastes better than the actual brew because there's less dissolved supermarket junk in it

I'm sorry but what are you even trying to say? Do you not understand that bars are a measurement of pressure? How would 9 bars on a vibe pump be any "weaker" than 9 bars on a rotary? You're spouting nonsense. It's like the old joke about one pound of bowling balls being heavier than one pound of fea...

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I agree 100%

Geisha is a widely accepted name for this coffee, and has apparently been in use since the 1930's. If I ever hear of a legit Japanese Geisha entertainer complaining about the name, maybe I'll give two hoots

I've very rarely been able to pull a fantastic shot from Geishas. I don't find that the qualities that make them worth the premium price for filter, really shine through espresso shots. I still usually try a shot or two whenever I have some on-hand though