hthec
For burr choices, The 64mm is godly.
64mm Mazzers for typical Espressos shots. Good in both espresso and milk based drinks. Decent for filter but not ground breaking.
64mm SSP HU for those nice espresso shots with very good clarity with a decent punch in the body section. Might be good for drink based drinks but it is dependent on the coffee used. Not all coffees will have enough body to pierce milk based drinks. It is better than the mazzers even for filter.
64mm SSP MP for those full fledged clarity espressos (The SSP 98mm HU is the same profile even though they say it is HU). 1:3 ratio shot and you got a tea like espresso drink that screams clarity. Forgot about milk based drinks with it.. no body what so ever. Was the go to for filter for awhile.
64mm SSP Lab Sweet, The god of filter grinders. I kid you not… gives better filter shots than the P100 with 98mm SSP HU. In addition, In filter you can basically use it at maximum grind speed. Less fines at max speed. BUT… at max speed it is extremely bad for espresso. Too strong of a body. Lower the RPM to 400-500rpm and it becomes an excellent choice for milk based drinks. Forgot espresso on it at any speed. Too much body. I am talking body that will make a conical blush.
I am currently running the following:
Lagom P100 with 98mm SSP HU for Espressos.
Niche for Flat Whites and Milky Drinks.
Deva with SSP Lab Sweet for Filters and the lighter body coffees if I want to dabble in them for milky drinks.
This combo is glorious and I don’t think I will upgrade anything soon.