plyske wrote:Can someone please approve that these are the V2 SSP Lab Sweet Cast Burrs: https://cmsale.com/products/grinders/ss ... weet-burrs ?

Yes. The easy way to tell is to look at the amount of flat surfaces per bean breaker section. V1 has 6 (times 12), V2 7 (times 12).

Hello all, it is my first post

Can someone please approve that these are the V2 SSP Lab Sweet Cast Burrs: https://www.gelbura.com/urun/ssp-64mm-r ... -cast-burr ?

I prefer medium and medium dark roast for espresso. My Gaggia Classic is not compatible with modern espresso rules, unfortunately. I want to df64 because I'm tired of grinding espresso with the C40. On the other hand, it would be nice if my electronic grinder was still available when I entered my brew mode. I'm stuck between HU and LS...

And I am wondering that is it possible for me to have espresso and Turkish coffee with there lab sweet burrs? Some say I can, some say I can't, and I'm seriously confused.

As written above.

Jonk wrote:Yes. The easy way to tell is to look at the amount of flat surfaces per bean breaker section. V1 has 6 (times 12), V2 7 (times 12).

I'd think V1 would be scarce/non-available these days, unless someone is buying second hand. That's what I have, and they work well for both filter, espresso and surprisingly turkish in my grinder at least.

Sayk wrote:Hello all, it is my first post

Can someone please approve that these are the V2 SSP Lab Sweet Cast Burrs: https://www.gelbura.com/urun/ssp-64mm-r ... -cast-burr ?

I prefer medium and medium dark roast for espresso. My Gaggia Classic is not compatible with modern espresso rules, unfortunately. I want to df64 because I'm tired of grinding espresso with the C40. On the other hand, it would be nice if my electronic grinder was still available when I entered my brew mode. I'm stuck between HU and LS...

And I am wondering that is it possible for me to have espresso and Turkish coffee with there lab sweet burrs? Some say I can, some say I can't, and I'm seriously confused.

i run my lb sweet with gaggia clasic as well. first you have to make sure that your gaggia is set o 9 bar or lower.
running espresso on df64 with lb sweet is not a problem in dark roast. you can go upto turkis. but with lite or medium. is touch and go. sometime is fine some time i have to run the burr to almost touching. depending on the bean the lighter the more difficult to grind

Is it difficult to align lab sweet for df64?

Not really, the only major struggle is you really only have 3 spots you can add shims to (so sometimes aligning may require you to essentially shim at 2 points to raise the burrs)

I just purchased a used set of SSP cast burrs v1. Does anyone know the difference in burr geometry between v 1 and v2. If there is a difference how would the taste profile change for pourover.

Adding my own experience with these burrs so far. I'm about 20 kg in and have previously used the MP, HU, and "Standard" burrs in a Lagom P64.

First, from a taste perspective, I fully agree with all of Jim's conclusions in his review of the 64mm burrs. It's by far the most accurate description of the different burr options that I have seen on the internet.

Next, the impact of seasoning has been massive. Espresso and brew was very poor for the first ~5kg, and I feel the grind uniformity is still improving 20kg in. I started getting really tasty results around 10+kg. Early brews had a notable bitterness which has faded away.

The impact of RPM and with these burrs is larger, and inverse to what I've experienced with other burrs. By way of example, this morning I pulled four shots (one to purge/dial in and 3 to test) with three at different RPMs. Medium espresso blend, Profitec pro 300, 21g in a 20g VST basket.

First shot - RPM at 900: 35 seconds
Second shot - RPM at 430: 55 seconds
Third shot - RPM at 1400: 21 seconds

This relationship (lower RPM = more fines) has also been very apparent in drip coffee using lightly roasted beans. I haven't had any issues WRT their ability to grind fine enough when using light roasts, however, I am relatively close to the touching point and I can see it potentially being an issue on higher RPM grinders without the ability to adjust RPM. The shots behave similarly to the MPs so puck prep is critical and small grind setting adjustments make a big difference. That said, the shots are sweeter, far more textured, and less acidic than the MPs which I still can't quite explain.

Overall I'm extremely happy with the burrs. If you brew a relatively even mix of espresso and drip, these are an absolute no brainer. If you're espresso focused I'd go with these or the HUs. The best shots from the cast are better than the best shots with the HU IMO, but the HU have a larger sweet spot and are a bit easier to work with.

If you're more drip focused you'll choose between the cast and MPs. I prefer the cast for the reasons Jim mentioned and I suspect 9/10 people off the street would prefer the cast as well due to the more traditional and balanced flavors + sweetness and decent clarity. That said I still enjoy the MPs especially when switching frequently between different light roasts.

I'll probably use the cast burrs 80% of the time moving forward and they're an easy recommendation - especially in grinders with speed adjustment.