Ako pise
martinovic, tie red speed kamene su urcene na brew, ale mozu byt pouzite aj na espresso. V kazdom pripade treba mliet podstatne jemnejsie, lebo maju malo fines, praktickych skusenosti je vsak malo. Prilis jemne mletie bude viest k preextrahovaniu, takze asi bude treba zmenit bezny postup, nakoniec o tom pise aj dalej.
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Roofie:
"I spoke to Hansung from SSP regarding this issue and he said that the burrs are able to produce an unimodal grind fine enough for espresso and actually recommenced it."
JoeSventek:
"Roofie, interesting. When I contacted Hansung via Email he basically said that the brewing burrs work for espresso but recommended to go with the dedicated espresso burrs if the grinder would only/mainly be used for espresso."
JoeSventek:
"I could not resist anymore and finally ordered a set of the SSP brewing burrs as well. They arrived a week ago and here are my initial impressions:
The grind is super fluffy and has a lot more volume than the coffee ground with the Mazzer burrs
I have no problem grinding extremly fine. Think turkish.
The burrs produce an excellent grind at coarser (pour over) settings. I'm not able to taste any difference between a V60 from my SSP-SJ and my Mahlkönig Kenia.
I think the burrs produce a lot less fines than any other grinder I've played with so far. Coffee ground for espresso looks and feels a lot finer than with the old burrs while the shots run faster. I even have one coffee at hand currently that I need to grind at a turkish level with the shot times still being super short. The grind is so fine that a lot of the coffee particles end up in the cup.
It seems like it is easier to extract more. (I'm occassionally measuring my shots with an Atago coffee refractometer)
Grinding got a lot faster.
I needed to change my espresso making procedure quite a bit. With the old burrs I ground so fine it would choke my machine with "standard" technique. I then did super long (~ 1 minute) low pressure preinfusions before actually starting the shot. It seems like this is not a good idea with the SSP burrs since I would need to grind so fine that a lot of ground coffee would end up in the cup.
All in all I'm very satisfied so far. I *feel* like shots taste better than ever and I'm even thinking about selling my Kenia to make some room on the counter.
The only thing I'm a bit worried about is this one coffee where I need to grind super fine. It is not a problem by itself since the shots taste good none the less. I guess I'm just not used to it."
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Cely obsah
https://www.home-barista.com/grinders/ssp-64-mm-burrs-for-brewing-usage-t53138.htmlEste pridavam link na SSP stranku kamenov, prebehnite si kurzorom po obrazkoch, aby sa objavil popis
http://www.sspgrind.com/sub/product/product.php?idx=8&part_idx=1
su to brew kamene na hrubsie mletie uninodalne s mininom fines, ktore teoreticky mozu byt vhodnejsie na svetlejsie kavy na espresso.
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