I've read that lower speeds are better for pour-over, higher speeds for espresso. No idea if this is correct.
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My understanding is that lower speed means the beans are less likely to heat up and that is generally considered good for espresso. For pour overs where you are grinding coarser I suppose you get less heat build up I would reckon higher speed might be OK. That is the opposite of what you are saying Splashalot
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I've noticed over on the hb forums that Option-O have made changes to the Unimodal burrs in this run of the Lagom. I ordered the unimodal set in mine (which arrived yesterday) but won't get to test it for the next couple of weeks while I'm away at work.
https://www.home-barista.com/grinder...60117-740.html
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SSP Red Speed Burrs (coated) - Unimodal-espresso geometry
This is the burr set with geometry intended for unimodal grind to draw the best out of lighter roasts. The Unimodal-espresso geometry excels in both filter brews and light roast espresso. The burr geometry is inspired by Mahlkonig Kenia & Guatemala Lab bulk grinders - sometimes referred to as EK10 burrs. Even though they were originally designed for brew, and are refererred to as brew burrs sometimes, these burrs are equally suitable for espresso especially with light or medium roasts as a result of their grind characteristic. The unimodal grind allows you to grind finer to extract more from lighter roasts without over-extracting the fines.
In our experience the SSP unimodal-espresso burrs excel in highlighting the flavour clarity in lighter roast coffees, whether it is used in espresso or filter. They can also work for darker roasts but we think its potential is best used for the lighter roasts. If you are someone who don’t mind experimenting and have been chasing for the elusive delicate flavours in high-quality light roasted coffees, while mouthfeel is appreciated but it is not the most important aspect, we urge you to try the EKpresso-style with this unimodal burrs. The high extraction of SSP brew burrs tend to play well with higher-acid coffee (ie light roasts), making the acidity enjoyable even if you’re not an acidic-coffee lover.
When the unimodal burrs will be a less optimal choice : As the unimodal burrs can be a new experience for many, these features may not be apparent to a new user. Some techniques that work on conventional burrs may not be applicable directly to the unimodal burrs. For example, as the unimodal burrs are already producing extremely fine grind at normal espresso flow rate, it is not neccesary to use additional techniques that encourage finer-grinding, and doing so may be counterproductive. If you often do three or more of the following in combination, and would like to keep the way how you currently pull the shots, the unimodal burrs may be less suitable for your application : (i) using very lightly developed roasts, (ii) using low doses in double basket (e.g. <14 g), (iii) using modern baskets with larger total hole area (VST basket, particularly the lower capacity 15g basket), (iv) flow profiling (blooming-espresso or Slayer-style), and/or (v) making shots of low brew ratio (<1:2). Although it may sound like the unimodal burrs has less flexibility in those cases, the reward is that you can get shots that are extremely sweet, balanced and with high flavour clarity out of light roasts not achievable with conventional burrs.
SSP Red Speed Burrs (coated) - High-uniformity espresso geometry - *new* option as of April 2020
This is the SSP-improved version of 64mm espresso burrs, offering a higher grind uniformity over the traditional 64mm flat burrs - it is the same burrs style as used in Socratic Coffee’s test (test result below).
It offers results closer to the more-traditional espresso experience but is an overall improvement over the standard 64mm burrs in our opinion. It is best suited for those who prefers making espresso at a tighter brew ratio - i.e. if you frequently make espresso or ristretto with brew ratio between 1:1 to 1:2, this will likely be the better burr for such usage. This is a more all-rounded espresso burrs and can work relatively well with roasts of all spectrum. Compared to conical burrs, we feel the high-uniformity burrs can offer a better flavour clarity experience.
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MxD Thank you for that explanation. The reason I asked is that I have a Compak K8 Silenzio that came with 83mm Compak burrs that look a bit like these SSP High-uniformity burrs even though they are a different size. I replaced them with Mazzer Major burrs which look like Unimodal-espresso geometry burrs. Your link to the HB post spiked my interest.
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Has anybody reached out to the Option-O team recently? I've tried to reach out to them through every channel I could think of for the past week, and have yet to receive a response.
Not sure if I've just been filtered by their e-mail service or if they've been under the pump to the point they cannot respond to enquiries.
I'm nearly there in terms of pulling the trigger but need a couple of things cleared up by them!
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I've had a few emails from Hayden over the past week, so I would suspect maybe there might be an issue with your contacts not getting through to them?
I've found their communication to be outstanding - very responsive.
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Thank you, appreciate your confirmations. I have read from multiple posters here and elsewhere that he has been quite responsive recently, so the absence of any reply was strange. Does he communicate via the contact@option-o.com e-mail address?
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Update: Hayden's responded, he had been keeping an eye out on the forums and saw my post.
(Hi Hayden!)
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I feel more confident knowing they've made slight changes to the unimodal burrs to suit espresso a little better.Originally posted by MxD View PostI've noticed over on the hb forums that Option-O have made changes to the Unimodal burrs in this run of the Lagom. I ordered the unimodal set in mine (which arrived yesterday) but won't get to test it for the next couple of weeks while I'm away at work.
https://www.home-barista.com/grinder...60117-740.html
We run light roast espresso at work through our Ek & depending on roast development, there is the odd coffee that we just can't grind fine enough to get enough contact time to make it palatable.
The changes made to the unimodal burrs should help this issue.
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