loscorrales wrote:How is workflow for you? Is it necessary rdt with the max2?

One spitz of RDT. Too much and beans will stick inside the guard which is hard to dislodge. Due to the design, I am not sure if I will ever get to no RDT necessary situation. I use small Small electric air blower at the end of grind instead of puffing to
1) Dislodge any beans that might be stuck... which is unlikely as long as I don't saturate bean too much with water.
2) Instead of puffing... just less "forceful" due to probably volume of air is small enough while pressure is high. I consistently get 0 to 0.1g retention doing this... (8 out of 10 times would be 0). I do measure pre/post grinding... one of my workflow.
Very happy with the grinder so far. (been about 2 months now)

GurgenPB wrote:Just got my new Max 2's with SLM and SSW. Even better, even before seasoning. I'm over the moon happy.

Are you finding a noticeable difference between the burrs? I have SSW installed and I am toying with either SLM or HUs. I am after clarity.

If pure clarity at all costs then HU, that's the beauty of coffee each can have their own preferred taste profile. To me, HU's were terrible, a brew burr, really. If you want to deconstruct your coffee, then that's the burr. To me, the shots had no body and were too acidic bordering (often sour). I drink light roasts almost exclusively. The only time they were acceptable if I turned down the needle valve kn my slayer and did long, loooong preinfusions. But that's just me.

Lagom P100 vs Monolith Flat Max with Shuriken LM...no contest Monolith all the way on sheer quality, looks, output and ease of use. I have both grinders.

I don't have p100 but a p64 and it's of high quality as well! I find workflow on p64 to be better than max1 & mc5. Hard to imagine that p100 is worse than p64 in any case.

I don't like ssp clarity burrs but that a personal preference. Perhaps OO should make their own version of CAST pre 2015. I reckon it'll sell fast. Or even better, 2 version like the current mahlkonig ek43 burrs.

Ad-85 wrote:I don't have p100 but a p64 and it's of high quality as well! I find workflow on p64 to be better than max1 & mc5. Hard to imagine that p100 is worse than p64 in any case.

I have no idea, I only have the P100 and Flat Max, no axe to grind with either, but as an engineer, the Kafatec is the better designed and engineered product. Interesting burr design as well....I can see what Denis was trying to achieve. If I had to choose one, it definitely would not be the P100, which is not actually pleasant to use.

DaveC wrote:I have no idea, I only have the P100 and Flax Max, no axe to grind with either, but as an engineer, the Kafatec is the better designed and engineered product. Interesting burr design as well....I can see what Denis was trying to achieve. If I had to choose one, it definitely would not be the P100, which is not actually pleasant to use.

What do you not find pleasant to use about the P100? I have a Max and P100 as well, and while I prefer the SLM burrs, I prefer the workflow of the P100. Love the RPM range, the sheer speed of it, and the new Neat Clicker.

I agree, the p100 workflow is excellent. I would rank Kafatek below p100 in this regard. Just.

However, what good is the workflow if the end result is sooo inferior. You can't come close to Kafatek as far as manufacturing tolerances are concerned, and this is secondary to the very burr geometry that gives you the coffee taste and extraction. I mean I get 22% with a 5 sec short PI on 1:1.5 shots out very light roasts, 29% out of 1:5 turbo shots with incredible taste (with no bloom, just a 5 sec PI).

That's relatively expected numbers, are they not?

Reaching high ey is relatively easy with a number of burr types, for example, with my 98 LU burrs, I'm digging in my bean conqueror archive and I've pulled a 22.5% ey shot in 10s at 1:1.4 with med dark soluble coffee a few weeks ago, and I pulled a 28.5% ey shot in 16s yesterday from a light roast (filter roast from Kawa in Paris). Durations include PI. 98 HU mostly reach the same numbers but require slightly longer shots in terms of duration to do so.

Perhaps, and perhaps I'm not seasoned enough to comment on every burr out there. But I couldn't get numbers like this with the 98mm SSP HU, DF64's (I tired two different ones though with the same burr I believe), DF83. Most importantly, it doesn't taste bitter or astringent at these numbers.