Espresso Workflow with La Marzocco Linea Mini and Mazzer Mini Electronic B SSP High Uniformity

Finally upgraded my Mazzer Mini Electronic B with some new shiny 64mm SSP High Uniformity burrs coated in Red Speed. All I can safely say for now is that the grind time went from 12.50s to 8.50-9s for 18g, I haven’t experienced any stalls, the grinder sounds very different and the coffee tastes better. I'll be sharing more details as I go through more coffee. Until then, enjoy this quick and short workflow video, stay tuned, leave your questions (if any) in the comments and please be kind!

And yes - I did run out of water during the pull, but it kept going until the end :)

Coffee in the hopper for the day:

Dose: 18 grams
Brew time: ~25 seconds
Brew weight: ~54 grams
Temperature : 93 °C
Brew pressure : 9 bar

About the coffee :

Roast: Medium
Origin: Ethiopia
Region: Yirgacheffe, Aricha
Harvest: October-January
Varietal: Heirloom Ethiopia Cultivar
Cert : RFA
Growing altitude: 1900 - 2100 Meters
Process: Natural
Flavour profile: Yirgacheffe Heirloom as we know it! Blueberries, peach and honey sweet. Super aromatic!

Machine : La Marzocco Linea Mini
Grinder : Mazzer Mini Electronic B with SSP High Uniformity burrs

Music:

#LAMARZOCCO #MAZZER #SSP

[Jaroslav.]

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[Kats]

How easy was the upgrade? The installation?

[phillydelphia]

How much retention do you notice by doing the single dosing method