Large flat burrs and fast shots - Page 2

#11: Post by **Marcelnl** » April 8th, 2022, 3:58 pm

Seasoning the SSP red speeds takes WAY longer than 10lb, think much closer to the aforementioned 70.

#12: Post by **zefkir** » April 9th, 2022, 6:36 pm

grufromtheloo wrote:Recently bought a Mazzer Major with 83mm flats, upgraded to SSP HUs. I find that only get sweetness when the shots run too fast (25s or less) and they tend to get sloppy. If I grind finer, it slows it down and cleans up the extraction but they taste over extracted. Currently using a VST 18g ridgeless. Usually dose about 17.5g in. Any advice on getting a nice extraction and in-cup experience with this grinder/burr combo? Already using a dosing cup and WDT to get the shots looking somewhat acceptable.

Could you define sloppy or cleaning up the extraction?

From my experience faster extracting burrs extract fast and well, this isn't an issue.

#13: Post by **jasonmolinari** » June 25th, 2022, 10:17 pm

Old thread but I noticed the same thing when I got my monolith max SLM burrs. I found it really easy to overextract coffees. I assumed it might be because given the better unimodal distribution of a huge flat allows me to grind finer without choking the machine.

#14: Post by **drH** » June 25th, 2022, 10:33 pm

grufromtheloo wrote:Recently bought a Mazzer Major with 83mm flats, upgraded to SSP HUs. I find that only get sweetness when the shots run too fast (25s or less) and they tend to get sloppy. If I grind finer, it slows it down and cleans up the extraction but they taste over extracted. Currently using a VST 18g ridgeless. Usually dose about 17.5g in. Any advice on getting a nice extraction and in-cup experience with this grinder/burr combo? Already using a dosing cup and WDT to get the shots looking somewhat acceptable.

How differently does the Mazzer perform with stock burrs?