98mm Burrs for Brew - Page 16

Grinders are one of the keys to exceptional espresso. Discuss them here.
franklin270h

#151: Post by franklin270h »

zero610 wrote:There are so many different names for SSP burrs and it seems to just be getting worse. Just to clarify, geometry of EG-1 Ultra burrs = SSP HU burrs?
Yes. Though when comparing burr sizes, uniformity is relative. The bigger the burr the more potential for uniformity due to longer cutting path and higher linear speed of the edges (at a given RPM, a big burr has a higher linear speed than a smaller burr therefore is effectively more aggressive). Also the tradeoff of potentially more fines if you go with an aggressive design. So it takes different designs to hit a goal with any burr size. The 98mm HU burrs for example tend to be a lot more aggressive than the 80mm multipurpose and a little more espresso specific due to it, though they're capable of decent filter results. There are other differences too like the 98mm HU design having a cutting path using the entire surface area of the burr, where the 80mm has a shorter second stage similar to the original Ditting design, so the 80mm ones aren't quite as specific for espresso use and are more multipurpose.

That's generally why the deep outfall, less aggressive designs do well on 98mm for filter whereas for smaller burrs it takes a more aggressive design to give a similar grind characteristic. If you take something like the Ode with it's stock super deep filter burrs, the fine end of the dial near burr touching is barely fine enough to do a v60 with.

In case of the EG, it's probably worth noting that the other two burrs where originally Compak R80 burrs, and then the custom core burrs that they call "Medium fines' which are really a Mythos style espresso burr, so compared to those two the HU style of burr is certainly the filter oriented, lower fine option. Going by all their marketing at events and the charts it was: Base: Bimodal, Core: Medium Fines, Ultra: Low Fines. Different nomenclature entirely from SSP's.

SSP's 98mm "Ultra Low Fines" is a custom one-off Ditting toothed style design request from a competitor, and his Low Uniformity burrs are ones he was originally going to call "Low Fines" and some of them had "Low Fines" on the box too. So that's a lot of the reason why there's confusion. I've found most of the people that have "Low Fines" EK burrs really have the Low Uniformity ones. Personally I found the Ultra Low ones to be a poor design that wasn't particularly good at anything to be honest.

coffeeOnTheBrain

#152: Post by coffeeOnTheBrain »

zero610 wrote:There are so many different names for SSP burrs and it seems to just be getting worse. Just to clarify, geometry of EG-1 Ultra burrs = SSP HU burrs?
I was told by Han that the Weber 80mm Ultra burrs are almost the same, but not identical to the version he is selling.
I did get contradicting answers by him to a different question before. So I do not think that Han is the most reliable source when asking for details about his burrs ;)
I am not saying that I know that the burrs are different, I am saying one would need to put them side by side. Also maybe he did change either one to match the other or created a new version different and superior to the previous version(s), who knows.

I was told that the Weber Ultra have higher teeth in the last grinding stage and that magnets of the Weber version and the Tanzania version are different.

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coffeemmichael
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#153: Post by coffeemmichael »

rmongiovi wrote:When you seem to have stumbled on a GOAT brew burr design how do you justify abandoning it?
Here's my big sarcastic thank-you to the legions of people who complained about flow & "it doesn't grind fine enough", prompting MK to "listen to the customer"

Because workflow porn trumps flavor, right? :wink:

cccpu

#154: Post by cccpu » replying to coffeemmichael »

Welcome back coffeemichael- it's been too long...
LMWDP #583

franklin270h

#155: Post by franklin270h »

coffeemmichael wrote:Here's my big sarcastic thank-you to the legions of people who complained about flow & "it doesn't grind fine enough", prompting MK to "listen to the customer"

Because workflow porn trumps flavor, right? :wink:
Exactly the issue. That and older lines of thinking like trying to make a shot hit at the 30 second mark.

That and people making espresso on a burr not particularly intended for it when Mk already offered a Turkish burr that ground significantly finer.

Now with preinfusion and the Decent it's shifted to where often the multipurpose HU designs (SSP 80mm, 98mm) are toeing the same line that the old cast MK coffee burrs were toeing on standard 6/9 bar pump machines, and people blame alignment and everything else