SSP Cast Silver Burrs in action. | Do you really have to season your burrs?
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- Опубліковано 6 гру 2022
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Once again, an excellent show performance.
Thank you for your hard work seasoning those suckers to try provide us with the best possible info on this product.
I agree with all your comments about these lazy manufacturers to whom we pay a lot of money for their unfinished products 🤬
Thank you for watching. We have to do something about this. Let’s go on strike. From now on, hand grinders only!!! Baristas of the world, unite!
If you are looking for some fast flow drippers, I can warmly recommend the origami with its paper filter. My hands somehow always reach this one among various drippers on the shelf. Cafec Abaca(+) is evenly good.
Thank you for recommendations!
Thanks for the video. I couldn't help but laugh at your misfortune after 1kg but I've seen others on forums complain that these burrs are not good for espresso.
Guessing they didn't season them enough.
Thank you for watching. What makes espresso difficult is very limited range, between 0 and nr 3 so very tricky to dial in and the results are average at best.
I had a few DF64 v2s and didn't notice TOO MUCH coffee building up above or bellow the burrs in the burr carrier, but the DF64 V3 I think had the most issues with that, even though the screw head seemed to be a larger / better fitting one. The V4 is supposed to fix the issue with extra o-rings / gaskets but I haven't opened my V4 up to confirm YET. Might do that soon, do I pop these SSP Cast burrs back in to season, or sell em and use the probably better Option-O Mizen Omni burrs which are a similar sweet lab / cast burr style.
Thank you for the info. Do you think Mizen are better than SSP? Have you already compared them? If you have a video about that, drop me a link please.
@@mycoffeeshow111 I haven't even got em yet, they're supposed to be shipping out this month! I'm believing they're going to be better, they took more time to perfect them, although they ARE newer at making their own burrs than SSP, I have faith in Option-O!
@@BensCoffeeRants well definitely let us know when you get them.
Someone told me they seasoned their burrs with Parboiled / minute rice it's basically pre-cooked but re-dried rice. So not as hard as regular raw rice, might try that and hope I don't break anything :O
Thx for the tip!
Would you give us an update after more seasoning? Also, could you do a video for df64 with cast steel burrs with a technivorm mochamaster?
I don’t have Moccamaster unfortunately. As for the burrs, funny enough, I recorded a video today comparing cast with mp with itamill. Cast- good for pour overs and very average for espresso. I wouldn’t recommend them.
Hello bro, I got those burrs and believe you need to realign them again because the pourover grind size is not normal at all and it's not a seasoning issue for sure.
Hi, You could be right. I will check the alignment again b4 next tests.
Lab Sweet was the original 80mm version, which is what these burrs are based on, I don't think SSP ever called them that though, others call them that. SSP calls them the Cast Burrs (with Silver Knight coating, usually).
Lance Hendric did a comparison between the original Lab Sweet and the Cast burrs and he was saying the Cast is less 'sweet' but it does have more flavour clarity so he seemed to prefer them, since he likes high clarity for light roasts. I did actually go to my friends cafe/roaster and had a espresso shot with the original lab sweet burrs and they were actually nice and sweet with a good body and decent clarity, so I can see why people love THOSE but I don't think I ever got that kind of result with my non seasoned, SSP Cast burrs. Maybe I'll pop them in a DF64 to use / season a bit more and test against the Option-O (Lagom P64 brand) Mizen Omni burrs when they arrive (hopefully soon!).
B4 I ordered my Max I was very seriously considering ditting 807 but it isn’t perfect for small kitchen. What I would like to have now are 2 more DF64 so I could compare all 3 ssp burrs as I hate changing them all the time.
@@mycoffeeshow111 You already got the Best 64mm SSPs the MPs. :D
The HU is basically like the stock burrs, maybe a tiny bit more clarity, I only noticed it was cleaner / better when doing coarser brewing (aeropress), but I remember thinking it wasn't much of an improvement for espresso for the price.
@@BensCoffeeRants thx for letting me know. Lot’s of viewers asked for HU, hence my interest with it.
@@mycoffeeshow111 Got my Option-O Mizen Burrs now and they're similar to the original 80mm lab sweets, more so than the Cast SSP burrs I find. Decent clarity and it brings out a nice sweetness, not sure if it's my fav over the old p64 stock burrs which were also a nice balanced burr (I think they look like Gorilla Gear burrs with a different coating!) I might do some testing between the two when I get another 64mm grinder later. Also still like the very clinical high clarity of the SSP MP burrs even though they can be punishing sometimes :D But so far without seasoning I'm liking the Mizen burrs more than SSP Cast.
Thanks for this Jack thinking about getting the HU SSP burrs for my df64, where do you order your burrs from please.
Thank you for watching. I wanted HU but were out of stock. I got mine from barista shop in Belgium (homebarista.be/)
@@mycoffeeshow111 hopefully you can get some soon then & test them for me :D
@@ColdCoffeePhotography I will definitely get them but not sure when. I am considering 83 HU for my DF83 as well. Can’t afford everything at once 😒
@@mycoffeeshow111 know that feeling, going to have to wait until after Xmas and count my pennies, expensive rabbit hole this coffee making game
@@ColdCoffeePhotography true true. And I started it to save some money on the coffee from shops 😛
Hi there. I am new to your channel. I must say I like your content. Please go onto it and do season the ssp cast burrs as much as you can. Many espresso drinkers are after those burrs (actually quite many have already bought them) and would like to know more about them as I do. Thanks
Thank you. Since I recorded this, I used another 2kg to season them. We will compare them with my other grinders soon. What makes dialling in for espresso tricky is very limited range, somewhere between 0 and 3.
I have read many comments. Some say they can’t go under 10-12. Their machines will choke 🤔. Are your cast sweets version1 or v2? They say there is difference. The v2 should be with red coating if I remember right.
@@nichatkourou773 thank you for the info. I haven’t heard that there are 2 versions. I haven’t seen any red coating. Would it be underneath?
From the pictures I’ve seen the V2 come in non-red speed coated too. I’ve also read many more positive reviews of the v2. The v1 seem to create many challenges for people and often can’t go fine enough for espresso.
@@seniormysterioso7552 how would I know which one I have?
Nice review! I'm wondering how much difference the coffee would tastes between SSP Cast and Mizen 64mm Omni. They are similar style.
Thank you. Are they available separately or only for P64 owners?
@@mycoffeeshow111 I think it can be purchased by anyone. But the proven P64 owners will enjoy some price deduction.
@@louisazou412 Option O seems great, but almost everyone has their grinders now, so it wouldn’t be exciting for most of my viewers if I got one as well. I will wait for the next big discovery
@@mycoffeeshow111 Almost everybody has the DF64 as well, but they are still exciting to watch reviews of any 64mm burrs available.😜
@@louisazou412 100% right. If only P64 cost the same as DF64 I would order it today 😛
This seasoning is a mystery, I bought a 2lb bag from Costco and never ran it through. Sifting the grinds I had under 1g of fines at 200um and I drink 90 percent espresso. Really enjoy the burrs and Hoon likes the sweet cast for espresso and pour-over. Is it possible they were more seasoned at some point, who knows. I use a puck screen (speeds up extraction) and have no issues pulling shots, cant explain the difference.
I tried higher micron screens and could not get enough fines to pull a staccato.
Hi Emil. What’s your recipe? Can you pull easily for 30-35 seconds if you want? And at what grind setting if you use them with df64?
@@nichatkourou773 Most of the time I am on 5 or 4 in that time but my zero is around -5, making it closer to 10. Tommorow (later today), I will pull a few regular 9 bar shots and let you know exactly.
@Emil K
Thank you so much. So you also grind at 10 or something as some others. Have you got the v2 of the burrs? Yes let me know about your shots please :)
What espresso machine do you use by the way?
Thank you for sharing your experience! I was indeed very disappointed with the overall results of my experiment. I gave up few times, then tried again and edited what I could. The 1 explanation is, on the second shot, the grinder was very hot because of the seasoning. For the final shot I waited until it was cold.
Whats the difference with the new Burr V2 ?
Someone might mention that in the comments but I don’t even know which version I own. What I do know is, they are not great for espresso.
Cast lab sweet or high uniformity on niche duo for espresso with milk?
I only tried HU in 83 mm and there is an improvement in clarity and depth of flavour but not to the point to justify the price (ua-cam.com/video/uhgS-W-2wR0/v-deo.htmlsi=DC4yrMA9w-P6gYEl). Some say 83mm lab sweet are great but I don’t think you could notice much if you drink your coffee with milk.
Thanks . Did you also lost the thick body and mouthfill with the cast sweet lab in comparison to the HU?
@@amourb7133 with 64mm Cast the shots were noticeable thinner than from any other burrs
Thank you so much . I guess I’m not gonna get them then
@@amourb7133 I wouldn’t recommend them for espresso. For pour overs they can be ok. There are some people though who like them very much.
Well that's unfortunate. Wanted to try Ditting lab sweet in a single dose grinder.
I put over 5kg of coffee through them since I got those burrs and still don’t like them. Ok for pour overs, below average for espressos.
@@mycoffeeshow111 what burrs do you prefer for espresso? Milk drink especially.
@@Val_Smith the Niche works really well for milk based drinks. If you ask about 64mm burrs, standard Itsmill should work fine for that purpose.
Very nice video my friend
I want to get SSP high uniformity for my Super jolly, but i don't know if those are better
P.S.
As the alignment and the sims,i agree. Did you see any professional barista make alignment every time he changed burrs? I don't thing so
Thank you. I wanted to buy HU but were out of stock so went for cast burrs. I always wanted to have dedicated pour over grinder and it looks like they might work.
Lot’s of what we as home baristas do is kind of black magic but that what makes it fascinating. If someone like JH says you get the best espresso jumping on one leg during extraction, soon everyone will do it 😛
@@mycoffeeshow111 Hahahahahaha i totally got what you want to say 😂
As for magic, i think that most of the time there is 🤣
You don't change any setting, you just bling your eyes, and the coffee changes 180°, i am sure you know that i mean 😂
@@wakeawaken430 yep. And also taste of the coffee can change depending on your mood, what you ate b4, is it your first shot of the day, or 3rd and so on.
@@mycoffeeshow111 that's why I am trying to drink my first cup as late i can, cause your taste is balanced after 3 hours you wake up
As you understand this is impossible in home in the morning, that's why I wash my mouth so at least i can feel more taste
@@wakeawaken430 that is exactly opposite to what I do. First shot is usually the best, full of flavours but only if I drink it b4 I wash my mouth.
I didn't believe that most FLAT burrs NEED to be seasoned, it doesn't seem like it makes such a dramatic / noticeable difference usually, I've had some experiences with Conical burrs that seemed like they really did benefit from seasoning. These Cast burrs are a bit different maybe, the material as well as the geometry of them is different.
Some people claim the SSP cast burrs are ALMOST as high clarity as the MP /Unimodal burrs, but offer more sweetness / body and balance.
I found these burrs (unseasoned) were kinda low end conical-like, where you get a lot of body and not a lot of flavour clarity, so I didn't love it, especially not in a Lagom P64, since with that profile, I might as well just have a Niche Zero or SD40 for a lot less $$ and likely a similar profile. Not sure if I have the patience, or care enough to season them. I didn't align the burrs, so maybe that's a factor too. Perhaps vs the MP burrs they're more unimodal so with a poor alignment you still get really good high clarity results, where the cast burrs MAYBE need to have the alignment perfect.
I did a few Aeropress tests vs some other grinders and burrs, like the Weber Key and Stock P64 burrs, which are similar to the Stock DF64 burrs but look nicer ;) And I didn't love the SSP Cast burrs with that brew method either, the other grinder did better there too.
I ended up buying another grinder with barely used SSP Cast burrs already installed and vs my slightly more used SSP cast burrs in the DF64 I found it usually tasted a little better (with my more seasoned burrs) didn't love either vs other SSP burr options or even the stock burr options though! So I think seasoning may be a factor, but you'll need more than a few KGs!
Thank you. Since that video I put another 2 kg of beans through and will double check the alignment b4 next tests. This weekend (if not too hungovered) I will start comparing DF83 with MC5. That should be lots of fun.
@@mycoffeeshow111 Let me know if it's any higher flavour clarity after alignment or just seems like an OK conical burr grinder to you, but nothing special. That's the vibe I got from it.
@@BensCoffeeRants I will be comparing it with Niche soon. That should answer all your questions. I also have some awesome coffees for pour over but no time to enjoy them. Maybe tomorrow.
@@mycoffeeshow111 For espresso it would be interesting to match against the Niche, I suspect it might be higher clarity than the Niche maybe. But lower clarity than stock DF64 or Eureka Oro SD etc. For Pour overs I'd think the SSP cast might do better because it's designed for brew coffee and it's not really Niches strong point.
I just put up my Gabi Video... Spoiler alert, it's bad, not the Gabi... just my video :P I was also confused on how it goes together and how it goes back in the travel container but I figured it out eventually :D
@@BensCoffeeRants I watched first half of that video but you were only brewing water 😛 Have you managed to get a decent coffee out of it? I was a bit confused with mine.
Well, now the Starbucks coffee can be put into good use. 🤭
Haha. Starbucks is to dark to use it for seasoning.
@@mycoffeeshow111 I read someone use a cocktail recipe for seasoning. Dark roast is more oily and may leave a desired coating to the surface?🤔
@@louisazou412 some use rice, others say it can damage the burrs. Why can’t ssp pre season the burrs to make my life easier?
@@mycoffeeshow111 I heard that as well. Personally I don't bother to season my grinders on purpose. You have a very good point there. Why not write to the producer and ask them this question?
The reason that its hard to make the burr carriers completely flat is because of machining tolerances. We are talking about measurements in microns here..very very small deviations that can throw off the alignment of flat burrs. Machining work that can work within these tolerances and get things as flat as possible is very very expensive, hence why brands like Kafatek, and Option O charge such a premium. Also, your grind size looks far too coarse for pourover. Looks like a French Press grind. This will cause excess fines and clogged filters. I get better pourovers from my SSP Cast burrs than I get from my Kafatek Shurken LM burrs. Try playing around with the grind size for those pourovers.
Hi Evan. How about your espressos with the ssp cast burrs? Do you have difficulities at pulling your shots? Thanks
@@nichatkourou773 I do find the puck integrity can break down quicker than with other burrs, making it harder to dial in. The shots I’ve pulled with proper timing/flow haven’t been as good as some of my other grinders. But for filter coffee they’re absolutely outstanding. I’m using these in a P64 btw, and I also have Option O’s Mizen Omni burrs coming soon to compare them to. Hoping they may be better for espresso.
@Evan Thank you and good luck
Thank you for all the info. I was clogging the filter badly on lower settings hence I moved it up. Since that video was recorded, I put another 2kg throu it. Will try to grind finer next time.
@@mycoffeeshow111 What filters are you using? My burrs didn’t take nearly that much seasoning for good filter brews…in fact they were excellent out of the box with no clogging. Very fast flow.
I'm actually expecting less fines than what you showed us for Pour Over. Let's see when it's well "seasoned".
Some mentioned I should grind finer. Will have to experiment more
@@mycoffeeshow111 Definitely worth trying! Maybe next time show us the pour over grind to us first before making the coffee. Then it is easier to tell. After soaking there are normally larger particles appearing in the filter.
@@louisazou412 I will have to experiment with that. Don’t want to over complicate things but maybe as some viewers mentioned, I should get a sifter? Eyes can lye, but sifter always tells you the truth.
Next video (weekend) will be K Max vs K Ultra. There will be a significant change in that video- I wonder if anybody will notice?
@@mycoffeeshow111 Not sure about the sifter. There are also a lot of different opinions about sifters.
@@louisazou412 that is why I haven’t got it yet. Plus the videos would be even more boring than usual: me sifting coffee for 20min 😛