Hi all - I'm wondering how the community feels about the EK43 Turkish burrs now that there are so many alternatives in the market.
The Turkish burrs can theoretically fit into a LagomP100 and be compared against the SSP HU or SSP LU burrs.
Has anyone done this? If so, how do they all stack up?

Can only tell you about taste, it has the big flat profile but much more blended and body oriented. You get "enough" separation of flavors, definitely not SSP kind of clarity. I struggle to dial it past 1:2 with conventional extraction, it definitely cuts with milk better than the rest. It doesn't have the conical profile for sure.