Post By luca
Flavour profile of 64mm SSP burrs vs Etzinger burrs
Comments on any aspect of this are welcome however the question is about flavour and extraction.
I have a Lido E (Etzinger burrs) and Mazzer Mini E type A (64mm OEM burrs). The Lido has clarity and nuance, the Mazzer has a rich creamy flavour. The Lido can extract a lot harder without bitterness creeping in. I'm sick of buying ant-static jars for the Lido (thread wears out annually), sick of hand-grinding and the plastic anti-static jar sometimes has problems with retention. The Mazzer has worse retention issues and I'd like to be extracting a lot harder.
Since I want to spend as little as possible, I'm thinking my options are Sette 270WI (Etzinger burrs, $630) or SSP burrs for the Mazzer ($330). The SSP burrs are likely the last dollar I spend on grinding for a very long time, the Sette will be doing well to last a decade.
It seems fairly sensible to go SSP but I'd hate to spend that $330 and then find myself hand grinding again. Can anyone with experience comment?
Beware that there are at least two different 64mm SSP burr sets. Don’t know if both are currently available for purchase from Australian retailers.
Thanks luca. I think the coatings contribute to lifespan but not flavour. At 1Kg per month the standard ones should last me 100 years, however if there's any with different geometry or flavour profile I'm interested.
SSP geometry is different. I changed from Mythos to SSP on a Monolith Flat and there was improvement in both body and flavour of espresso.
Originally Posted by ellerem
Sorry, I’ll clarify a bit more.
There are at least two different 64mm burr geometries and at least 4 different coating options (ie uncleared or 3 different coatings). So at least 8 different SSP options and I’m not sure what is available for Australian retail without special ordering, so you should check that you are getting what you intend to get.
Like kwantfm says, the ssp geometry is different from the Mazzer geometry and obviously the two ssp geometries are different from each other. Ssp calls them “espresso” and “brewing”, but, really, the point is that they produce different results. I think option o are using the “brewing” burr in the lagom for espresso, for example.
Over to you to do more digging to find out which combinations will suit your preferences best. Most writing on the subject is pretty useless; people tend to just assert that one set is “better” without explaining why, for what sorts of coffee, and to what extent. So for all we know from reading stuff, the writer might conclude that a burr set is “better” because it maximises body in their preferred grassy roasts, but if you like baked roasts, then that burr set might maximise bitterness, which you might not like, for example.
helpful responses, thank you