Niche flat burr released

Cuprajake MWJB

I’m not disputing the value for money but it’s clear that geometries absolutely result in repeatable and consistent differences. It’s great that the Duo will make swapping out burrs relatively easy for precisely this reason.

If the Mazzer filter burrs only provide a coarser grinding range over their espresso counterparts then it’s a bit of a wasted feature out of the box, but it will be a big draw for those who don’t care about cost and want to switch between other burrs with other flavour profiles like for example the upcoming 83mm lab sweets.

The cutting pattern differences between Mazzer 151As, SSP 83 HUs, K30s and other big espresso burrs aren’t massively different so the flavour difference not as pronounced compared to say the low fines geometries you see on the MPs, ProM or Kenia. Not saying smaller particle distributions are objectively better but they certainly taste different, have less of an espresso dialling in range, etc.

MWJB But other than personal & subjective perceptions on burrs & ‘suck it and see’ burr swaps, there aren’t any meaningful conversations

For starters, thats a lot of conversations right there.

And yes, I am creating them. I’m not expecting anyone else to. Been doing that a while now.

And see, we’re having one right now 😜

Cuprajake nothing wrong with them. And to be fair, I may be prematurely judging their 151 series based on cafe results which is not always a great benchmark. I’ll post again once I’ve done a side by side.

And yes, as agreed previously, differences can be subtle or incremental and most won’t value those differences. But I do. And sometimes, differences can be stark e.g. ditting 64mm versus ilatlmill 64mm. Night and day.

And as always, I’m only speaking for myself.

If you love your Mazzers more power to you.

MWJB

Well … apples and oranges are both fruit but offer different experiences. Neither good nor bad, just different.

Similarly, a 63mm conical and an 83mm flat, each with quite different burr geometry, offer different experiences.

That pretty much sums up why we have different burrs.

They can both do everything, and they each do some things better than the other.

A 63mm Mazzer Kony conical is my pick for a double ristretto pulled with a La San Marco lever and a medium roasted Kenyan Lena AA at 93 degrees. That’s a match made in heaven. For me.

An 83mm Gorilla Gear DLC flat is going to give me what I want with a light roasted high altitude Yemi bean using Rao’s Blooming profile and 96 degrees on the Decent.

Those two experiences are a world apart, as far apart as an apple and an orange.

But I think that within the great Conical vs Flat debate, there are other variables that have to be factored in, in order to reach any meaningful (there is that word again) conclusions, and the most impactful of those variables are the bean and roast depth.