the difference between stock burrs and ssp “the so called high uniformity 64mm” is minor or none. In a bling tasting i’m curious how many people will manage to see the difference between them, I bet none.
The unimodal on the other hand are totally different taste wise, those are not suited for medium or milk drinks. They cut through the milk and get hiper acidity sensation upfront, like drinking milk with lemon or milk with plums.
I would look elsewhere, not spend 3k euro on a p100 that comes with ssp. The ssp 98mm “high uniformity” are totally different than the 64mm so called high uniformity.
64mm high uniformity ssp are identical to mazzer 64mm burrs or some italmill burrs with a coating
98mm high uniformity burrs are close to 64mm unimodal, they are not for milk or classic espresso, they make battery acid shots, for those who like that they are perfect! just to clarify.
