Frequently asked questions - Lagom P64
Q. Is the Lagom P64 easy to use? How does it feel or look like in use?
A: Yes, definitely. With the design of Lagom P64, we aim to minimise the steps required in the grinding process as much as possible. For example, the grinder was designed to achieve negligible retention without requiring RDT. The WDT step is also optional for pulling an evenly extracted shot - although we do recommend it if you are not in a hurry. The larger loading funnel allows beans to be fed into the grinder with one-handed operation. There is no post-grinding step or routine, such as tapping or brushing, that is needed to reduce the retention.
So in short, just place your portafilter on the fork with the dosing funnel, tip in the coffee to start grinding, and you are ready to tamp and pull the shot.
Q: Is the Lagom P64 really zero retention as claimed? Do you need to RDT*?
Yes, we have done many iterations to arrive at the current design that minimises deadspace and surfaces that coffee grind can cling to. In typical use, the retention is below 0.1g without RDT. We have found that RDT is optional and there is no retention for most coffees except for some dark-oily roasted coffee or drier coffees. There may be up to 0.3-0.5 g of coffee built up in the grinder over the long term use but these do not come off in regular use and will not affect the taste of your coffee.
*RDT is the technique of applying a small amount of moisture on the coffee beans before grinding as a way to mitigate static electricity generated by coffee-grinding.
Q: I currently have xx grinder, is there any reason for me to try the Lagom P64?
A: That depends on your usage and is entirely up to the results that you desire. The design goal of Lagom P64 is to provide an easy-to-use and compact grinder that is optimised for single-dosing, has zero retention, with flat burrs that punch above its weight (burrs diameter) to showcase the delicate flavours of lighter roasts. Even if you are just looking to improve your grinding experience with lighter roasts and to minimise waste, or want a smaller grinder that delivers the performance of larger burrs, the Lagom P64 will be more than capable to meet your needs.
Q: If I make espresso most of the time, which burr should I choose?
A: It does depend on your roast preference but in most cases we strongly recommend going for the SSP burrs. That was the main burr design that convinced us to go with the 64mm burrs.
Both burrs are both capable of all brewing methods.
The SSP Red Speed Burrs are geared towards specialty light to medium roast, for both espresso and filter brewing, while the Standard Burrs offer the traditional flat burrs flavour profile for espresso but is slightly less optimal for coarse grinding.
Traditional espresso burrs (stainless steel)
This is the standard burrs option that offers the traditional 64mm flat burrs experience, but now used in a high precision housing in the Lagom P64. The grind speed of the standard burrs is slightly faster than SSP Red Speed. If you generally prefer medium to darker roasts, this will be a satisfactory option as it offers the classic warm chocolate-forward espresso flavour profile. While it is fully capable of filter or coarse grind, we find that it may produce more fines compared to the SSP brew burrs. These standard burrs are rated for 250kg / 550 lbs.
SSP Red Speed Burrs (coated)
This is the burr set with geometry intended for high uniformity grind to draw the best out of lighter roasts. The burr geometry is inspired by Mahlkonig Kenia & Guatemala Lab bulk grinders - sometimes referred to as EK10 burrs. Even though they were originally designed for brew, these burrs are equally suitable for espresso especially with light or medium roasts as a result of their grind uniformity. The unimodal grind allows you to extract more from lighter roasts without over-extracting the fines.
In our experience the SSP brew flat burrs excel in highlighting the flavour clarity in lighter roast coffees, whether it is used in espresso or filter. They can also work for darker roasts but we think its potential is best used for the lighter roasts. The coated burrs offered by SSP grinding are tested up to 5000 kg / 11000 lbs.
Q: Can you describe the compatibility of the portafilter fork and the included accessories?
The portafilter fork currently can only accommodate 58mm portafilters. However, a dosing cup receptacle will be provided that can be used for brewing or coarse grinding or for use with non-58mm basket portafilters. Like HSM, we will also provide various tools that may come in handy, such as the RDT tool, WDT stirrer tool, as well as a 58mm stainless steel dosing funnel.
Q: The Lagom P64 only has 64 mm burrs, does that mean it is an entry level flat burr grinder? Can you explain why did Option-O go for 64mm burrs instead of the larger ones?
A: The short answer is a grinder’s performance is not just simply dictated by its burrs diameter, but also other aspects such as alignment and burr cutter design.
For Lagom P64, we have chosen a unique burr set with a special geometry design. It maximises the amount of available cutter path length within a smaller burr diameter. As a result, it could perform as well as the larger burrs due to its entire burrs path being fully utilised (Photo below).
Another major benefit of this design is that it is based on the unimodal burr geometry on Mahlkonig Kenia and Mahlkonig Guatemala Lab bulk grinders, or to some extent the EK43 burrs that lack the pre-grinding region found on typical espresso burrs. This burr geometry minimises fines production and provides a unimodal grind, instead of bimodal grind as found in most espresso-oriented grinders - even the larger diameter ones.
This more aggressive burr with longer effective grinding path length demands a higher torque and better alignment, and could potentially stall grinders that are not designed for it. For Lagom P64, we are using BLDC motors that can drive burrs as large as 83mm diameter. In the cup, we have tested it extensively and are confident that it will perform equally well as the larger burrs.