DF64 with standard burrs vs SSP MP burrs | Changing burrs on DF64
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- Опубліковано 15 жов 2024
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I just installed then on my super jolly and first impression was "i through away my money"
The coffee was flat without acidity, and i was testing a super light roast
I was totally disappointed
After about 10 shots the burrs started to shine, acidity came up and super clarity and clear flavors
Now i love them
The burrs were used for about 5 kilos, but you must give time in a new grinder so the fines can full all the empty spaces in the grinder, if you know what i mean
Thank you for sharing. Mine has been waiting for its time to shine since last year. Pour overs are ok, possibly better than stock burrs. Espresso at best average.
Have you also noticeed that espresso zone shrinked to the first 5 nr on the scale?
Just wanted to say thanks for your video. Very helpful and saved me a pile of time on dialling in when I got the SSP multipurpose burrs.
I love these burrs in my DF64 (a.k.a. Solo in the UK) ... wonderful clarity and clean tasting coffee. Delighted with them!
Agree that they do seem to have a slight retention/slow grinding consideration when first installed, but expect this will go away over time ... and the burrs will be even better after this break-in period. A very solid upgrade to a very capable grinder.
Thanks again
Thank you for watching. I am planning to compare MP with Cast with standard burrs in one video.
Which 64mm set you prefer for pour over and which one for espresso? Thanks!
@@7Miralas I will have a new video about it this week. Anyway, MP burrs are my favourite for both espresso and pour over.
@@mycoffeeshow111 Thats my choice of bur set in my super jolly as well. Looking forward for your new video then 😀
Hey Jack. It’s been a while since I checked in to your show. All I can say is wow so much amazing and interesting videos, products and excellent production. Keep going my friend!
Hi, thank you very much. I try to upload 2 videos per week so consider clicking notification button and you won’t miss anything 😛
@@mycoffeeshow111 will do that now!
Hi Jack! I just came across your channel, very nice video!
Thank you. It only gets better 😛
@@mycoffeeshow111 If you ever get a chance check out some of my videos, I just started my channel a couple months ago!
Been waiting for this video and thank you for your honest opinion, I was surprised that the shots weren't an immediate improvement! Will wait for more videos on you testing different profiles when the burrs are better seasoned.
I have the SSP MP burrs on my Ode, it's a little bit of a hit and miss for me too, sometimes I get the "out of this world" kind of pourovers, sometimes it's just underwhelming ones. Also, I think I have some alignment issues that I need to fix but haven't yet.
I am still using the Niche for espresso, and I'm very much interested in running a dual Niche/DF64 combo like yourself here.
Keep it up!
Thank you. As said b4 I strongly recommend 2 grinders (flat and conical) to experience the full spectrum of flavours.
The very first shot was great. Then I struggle so much to hit that 40sec extraction that by the end anything other than god shot would be disappointment. Possibly ssp burrs like faster shots more.
Hi Jack, I think some of the problems you're having are because the burrs are unseasoned. The instructions insert that come with the burrs say that it might take 3-5 kg of coffee before they are seasoned because of the hardened coating. As the burrs season, the grind time should become faster as they fully coat with coffee oils. The grind setting might also wander as it seasons. But one thing that might always be difficult will be dialing in. MP burrs are quite unimodal, so shot times will vary much more than with bi-modal burrs, which have a buffer of fines that help regulate shot time. That's the trade-off for clarity! And I think you will be quite impressed with pour over. Best of luck!
Thank you very much for explanation. I didn’t know that but I guess like with everything in life we have to constantly learn.
I completely ignored the instruction thinking (as always) that I can improvise.
On a plus side, I had a great shot this morning, on La Pavoni with tasting notes I have never had b4.
Thank you for the comparison. I'm debating whether to buy the ssp mp or the cast burrs but I can't decide 😅
Thank you for watching. I haven’t tried cast burrs myself so I am only speculating here but they should offer more body and sweetness to the shot. MP are definitely for someone who prefers clarity and doesn’t mind thinner, possibly more sour shots.
@@mycoffeeshow111 Thank you for your reply! Yes, what you're saying is exactly what I've gathered from reading about them. I guess I'm leaning more towards the cast burrs 😁
Again thank you for your video, great content!
@@sunm7035 if possible have both 😛 I think it depends on your preferences and kind of coffee you drink. Light roast and ratio above 1:2 would be better with ssp mp.
Nice video Jack... this was sort of why I went with the Niche... I wanted a grinder I could plug in, use and enjoy w/o any mods or changes or burr replacement. Am I missing out by not having the latest SSP burrs? Maybe, but I enjoy the simplicity, workflow and end product I get using the Niche. Figure I will learn as much as I can with the Niche + 58 combo, then when I eventually get a machine will look at picking up a flat burr grinder as well... In the meantime going to keep grinding away...
Thank you. Definitely with Niche you know what you get . DF64 is overall a good grinder with some flaws. It is definitely not my end game grinder but b4 I get a top one I want to experiment with a mid range first.
So the burr alignment should help several things. Also if you still have the declumper, and just removed all the old grounds from under the lower burr, its likly replacing all that coffee and therefore seems like its grinding slower. You can buy small 3d prined anti popcorn inserts that help keep the beens where the burrs are and that can insure thise last few beens actually get ground in a timly manner too. So exited to get my df64 and ssp burrs😅should be ariving next week but have been talking a lot with other people who have them so ive been preparing myself😂Great video again as alway!
Thank you. Let me know how you like your new grinder. Does it come with ssp already installed?
I have anti popcorning mod installed, and thought it might be the reason it grinds slower. But someone mentioned it is probably due to burrs being unseasoned.
@@mycoffeeshow111 they are coming pre installed. The only US based retailer for this grinder includes instalation and alignment in the price of the ssp burs
@@error404BrainNotFound that is handy. Enjoy!
Hi Jack,
The anti-popcorn device on my DF64 usually causes me issues when I RDT. So maybe this is a similar issue for you here? Just a thought.
Lee
Hi, I think you might be right. But sometimes even without rdt it still gets stuck.
Thank you for watching!
Mp burrs after seasoning will shine on filter coffee. On the espresso side, u need to aim longer shots than usal llike 55-65 seconds shots than u may get the difference.
Thank you! Would you also recommend ratio above 1:2 for espresso?
@@mycoffeeshow111 It depends on ur taste :) I mostly go for 1 to 2 ratio 55 seconds shots whereas there are some people likes it 1-3 or above.
@@mycoffeeshow111 btw ı recommend grinding finer to achieve longer shots rather than lowering pressure profile since mp burrs tend to produce less fines.
@@retro1333 thank you. Do you have Decent as well?
@@mycoffeeshow111 nope, I have bianca :)
I think SSP for some is not a improvement or better espresso taste, it just make a different espresso.
You might be right. I probably was expecting something totally amazing and what I got is something good. This morning though I got a shot that was (almost) perfect.
Ahh, you say you're from Poland? The country of my people!
I’m indeed.
Wich one better, your df64 with ssp burr or your niche zero?
I am sure I did a video about this. Overall I prefer the taste from DF64 and that is because I mostly drink lighter roasted beans and appreciate all of the nuances of flavours, If on the other I was looking for thick, satisfying shot, Niche would be my choice.
If u can taste bitter with SSP MP burr, you did it wrongly. SSP MP are meant to pull longer shot or at least 1:2 but faster. 20 seconds with 1:2 ratio or 25-30seconds for 1:3 ratio. You DO NOT replicate traditional 25 seconds 1:2 with SSP MP. It will taste bitter due to ground distribution.
Remember, SSP MP produces ultra thin and ultra clear espresso/coffee. If you taste bitter, you grind too fine.
Thank you. My shots were about 40 sec long with lever style profile. At some point as you said I have to try 1:3 or 1:4 ratio. I am getting great results on La Pavoni though with 30 -40 sec pre infusion.
I guess it takes some time to fully season the burrs for their full potential.
@@mycoffeeshow111 I've used my ssp mp with regular lever profile but my max pressure is 6bar.
But ssp mp cant perform well with darker roast
My DF64 with SSP burrs can't go lower than 25, while yours is 0, that puts me wondering if the seller has aligned it properly. I haven't have the DF64 with standard burr since I have asked them to fix the SSP before shipping over. How long does it takes for you to grind at espresso level? It doesn't feel slow for me. Perhaps I shall time it next time.
I do have the same noise and declumper issue, mysteriously missing grounds and reappearing grounds a few doses later.
Thank you for sharing. It took about 14sec with standard burrs and about 25sec with ssp, same coffee, same extraction time. My theory is that because burrs are slightly bigger it feeds the grinder slower.
Musiałeś je założyć do góry nogami skoro czas mielenia masz dwa razy dłuższy 😂😂😂
A tak serio to bardzo dziwne że lepsze ostrzejsze żarna mielą dłużej. Musisz je skalibrować. To mega proste jest szczególnie na df64. Dużo filmików jak to robić. Powodzenia!
😂 Przez hwilke myslalem ze moze rzeczywiscie odwrotnie. Moja teoria: żarna sa trohe wieksze plus mam zalozony antipopcornig mod wiec ziarna wolniej przehodza przez otwór. To by tez wyjasniało dlaczego czasem utykaja.
Dzieki!
@@mycoffeeshow111 ogólnie im większe żarna tym szybszy proces mielenia. Duże przemysłowe młynki mielą bardzo szybko dzięki bardzo dużym żarnom. Może rzeczywiście ta blaszka do popcorningu opóźnia znacznie przelot ziaren choć ja bym je skalibrował. Lepiej jak żarna się docierają dobrze skalibrowane niż dotrzesz je bez kalibracji. W tym drugim przypadku możesz na trwałe uszkodzić górne nieruchome zarno bo ono będzie się ścierać w jednym miejscu bardziej.
@@BlazeOnMoto masz racje, musze sie tym zajac. Dzieki za pomoc!
This is another interesting one :)
I've only had the DF64 for a week or so. Mine came with 3kg of reject beans to season, so I changed the burrs straight away, aligned them and used those 3kg to season.
But then it got interesting - on my Pavoni a grind setting of 10 basically ran straight through without even lever pressure - haha. At 6 I am half sitting on the lever and it barely drips ...
Interestingly even that shot did not taste over extracted ... I usually aim for 14g in 30g out ... with 20sec pre infusion - but I have basically not been able to get a shot any longer than maybe 20sec after pre infusion. They all made for very bright and fruity Americanos - did not go well with milk at all. I've used quite light roasts. Pour overs were much better than what I got from the Niche so far ... or I liked them better at least. Also interesting is that with the Square Mile beans that I used to like for cappuccino I haven't managed to get anything I like out of the DF64 ...
It's all a little confusing. I just have been a bit underwhelmed by my Niche, which did not taste anywhere as nice as the Comandante for Pour Overs and just felt a bit same same for Espresso and I really struggled to get that hint of bitterness out of my shots even when they were quite fast.
Think I'll have to get a bag of beans soon to really try and dial in both as well as I can and see the difference.
Thank you. One thing is certain, DF64 with ssp mp burrs is more difficult to dial in properly, sometimes the difference between nr 15 and 17 (where I often reside) is huge. One way to deal with it is to play with the dosage as well. So if on setting X shot is too fast and on Y too slow, go for X but add 1g of coffee extra.
@@mycoffeeshow111 Mhh ... thanks for your reply, Jack!
That's so interesting, that my grinds are so much further down the numbers ... I did set my zero to just where I could turn the burrs manually without them touching each other ...
also my beans are fairly light roasts and the Pavoni basket is probably shallower than the 58mm Decent, so might need finder grounds? Have you pulled a La Pavoni shot with the
SSPs yet? And what's the range of grind settings you find working for you on the Niche?
@@danielj5288 I set my 0 just above where the burrs are chirping (with the grinder on) which funny enough is about where DF64s own indicator points 0.
This morning I pulled a shot on La Pavoni, 15g in, 28out on setting nr 14 on DF64, medium light coffee. On Niche the same coffee, on around 13 went a tad too fast. If your coffee is always too bitter try to lower the temperature of extraction. I don’t remember if you have temperature strip or not.
Other way would be to use sweet bump extraction ( 2-3bar pre inf , build up to 9 for few sec and keep lowering to around 4bar. Other way would be to go to only 6 bar of pressure max, but this way not all the flavours will be present.