The first batch of the Lagom was sent with the red sticker indicator placed incorrectly at the burr lock position instead of the burr rub. We had already notified all potentially affected customers. Those who are not contacted are not affected by this. The subsequent Lagom deliveries all have the sticker indicator placed correctly at close/above the burr rub point.

As for the distance between burr rub and burr lock point, our release criteria is < 2 full number. This is because the SSP brew burrs have an unusual teeth pattern - ie the two burrs don't exactly have two flat ridges at the contacting tooth area like in most burrs. So finding the accurate burr lock point may be tricky and require multiple repeated measurements. We are in the process to video this to provide further clarification. Other than that, it is also dependent on how hard the user goes when tightening the funnel, so there is some inherent variation among operators. Lastly, it may not be obvious to some users, the grinder has to be in a clean state otherwise the coffee particles/residues can easily throw off the numbers.

Basically, with our current QC test, we ensured that each grinder is able to choke the machine completely with a 12g dose in 18g dose (no drops after 30s). If it fails the choke test, it will not be delivered to customers. We don't expect the customers to have to align the grinder in order to use it.

At the moment, we have just invested in a Decent Espresso Machine, with the hope to investigate extreme use cases like Sonus'. We developed the Lagom originally with a Linea Mini, as we thought it was considered one of the industry standards. But we are aware there is a recent trend going towards pressure profiling, and especially ones with extended preinfusion that requires much finer grind - almost Turkish fineness. The SSP brew burrs are a unique burr that generates very little fines compared to other grinders. The burr almost behaves like the earlier version of EK43 which in our experience often have difficulty grinding even for non-profile espresso. For the Lagom/SSP Brew Burrs combination, we found it does extremely well for light roasts without profiling. So we did not originally anticipate the use of extended preinfusion with this burr set.

We don't know what will come out of our investigation yet - we've just ordered the Decent. But if it proves that our current QC standards can't provide fine-enough resolution for extended profiling, we will offer a solution for our early supporters who needs to perform pressure profile with extended preinfusion. But one thing we can guarantee, no one will be left hanging, most especially our early supporters whom we are really thankful for.

valoben wrote:After reaching out to Hayden with a few questions concerning alignment, burr lock etc... he wrote a detailed answer and kindly allowed me to post his email here.

This is because the SSP brew burrs have an unusual teeth pattern - ie the two burrs don't exactly have two flat ridges at the contacting tooth area like in most burrs. So finding the accurate burr lock point may be tricky and require multiple repeated measurements.