mbenedet wrote:Correct, prior to my burr and carrier change, I had the Mahlkonig stock burrs from....2013? Can't remember exactly when I bought this EK. I used the marker test to align the burrs, but really how close can you get with that?...Total guess, they've had maybe 1000 lbs go through them.
I spoke a lot with Hansung from SSP and it's all so, so confusing. Here's my current understanding:
"Low uniformity" is simply a shorter primary peak on the ground distribution chart compared to the "high uniformity". Hansung says it's better for drip in that it adds more complexity than the "high uniformity". He said the "high uniformity" burrs excelled for single origin espresso, but since I'm mostly brewing and cupping and only occasionally brewing espresso, he recommended the "low uniformity" burrs. My sense is that the "uniformity" burrs both have less fines and outperform the stock and SSP cast burrs. According to SSP, their cast burr is similar but improved geometry compared to MK stock burrs. And cheaper. Also according to the very confusing website, the "low fines" burrs have more fines than both of the "uniformity" burrs. The "low uniformity" and "low fines" have the same primary distribution peak but the "low fines" makes more fines, hah!
Strangely, the "ultra low" aka "low fines" burr (depending where you look) has more fines than both of the "uniformity" burrs, which to me sounds more like it's "low fines" compared to stock or cast burrs, but not "low fines" as in "the lowest fines burr SSP makes". Hope all my quote signs are helpful
I've also emailed back and forth with Hansung but can't get a clear answer on what the particle distributions look like. The fact Frank has gone for the "low fines" with his filter grinder (Nautilus) seems to indicate it would be the best burr for filter, but not sure what this is based on.
For me, the best filter burrs for my coffee and brew method would be highest uniformity and lowest fines. Can anyone categorically say which SSP burr this is??
Would also like it to do good Turkish grind for vacuum assisted filter brewing. I've got amazing results on this and it seems to be in line with Barista Hustle's pilot experiment where they concluded any particle less than 200um may have a completely zero extraction portion in the centre...so if you can grind with a peak less than 200um and cut off the extraction at the optimal point before bitterness and astringency, this could be the "best" brew...you need a vacuum to filter the coffee at this particle size...