Large flat burrs and fast shots - Page 2
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Seasoning the SSP red speeds takes WAY longer than 10lb, think much closer to the aforementioned 70.
LMWDP #483
Could you define sloppy or cleaning up the extraction?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.
From my experience faster extracting burrs extract fast and well, this isn't an issue.
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.
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How differently does the Mazzer perform with stock burrs?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.