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Reviews & Guides · Kitchen & Dining

I blind-cupped a LAGOM 01 and two other grinders at 500 RPM

Reviewed: OPTION-O LAGOM 01Regional reference: OPTION-O LAGOM 01 (US / EU / UK)

An owner blind-cups a LAGOM 01 and two other grinders at 500 RPM with a 72% sieve pass rate, comparing aroma, body and sweetness as the cups cool.

Two coffee grinders stand on a counter: a large black cylindrical grinder with numbered adjustment markings and a white horizontal grinder with a front dial and perforated base.
A metal sieve containing coffee grounds rests on a digital scale in front of a black grinder. A triangular KRÜVE sieve lid lies beside the grinder.
Coffee grounds in a metal sieve sit on a digital scale beside a white grinder. Kettles, brushes and a tall Ditting grounds container are arranged behind it.
Coffee grounds in a metal sieve rest on a digital scale in front of a black cylindrical grinder. A second black grinder and a basket of brushes stand behind it.
Coffee beans are divided among black cupping bowls on a counter, with a timer and decorative figures behind them.
Three cupping bowls hold coffee with patches of foam on the surface; decorative figures stand behind the bowls.
Black cupping bowls and stacked cups are arranged with probe thermometers, wooden dishes and a spoon, with decorative figures behind them.
Black cupping bowls, probe thermometers, a spoon, a timer and a small bag of beans are arranged on the counter, with decorative figures behind them.
  1. A cupping comparison, not a ranking: I don’t think the three grinders are better or worse than one another. Each may suit different beans or brewing systems, and trying different grinders can broaden my sensory experience. Their different burr designs and sizes also shape what I taste, so I choose a grinder to suit the coffee I’m brewing. I did not make professional particle-size distribution charts, have specialist mechanical or electronics expertise, or analyze the burrs’ grinding characteristics. I simply blind-tasted the coffees by cupping to compare their sensory differences. For this session, I used a naturally processed coffee, screened the grounds to bring all three grinders to a 72% pass rate, and set them all to 500 RPM. I used C’estbon water and followed the cupping procedure strictly.
  2. Dry aroma: The three grinders had clearly distinct profiles. The 120 had stronger, more distinct aromas, especially sweet peach, while its fermented tropical-fruit aromas were a little weaker. I didn’t find the aroma unpleasant, though I personally don’t enjoy strongly fermented notes. The 98LU and LAGOM 01 also had strong, complex aromas, led by fermented tropical fruit. I could pick out layers of fermented fruit and dark berries, but peach was less noticeable. In short, the 120 gave a stronger, more clearly defined aroma; the 98LU and LAGOM 01 were also strong, but more layered and less specific.
  3. At higher temperatures: The Sewing Machine 120 had medium flavor intensity and a clear profile; I could readily taste peach. Its finish was clean and long, without negative sensory notes or a fermented aftertaste. The Sewing Machine 98 had medium-high flavor intensity and moderate complexity, with tropical-fruit notes like passion fruit and pineapple, but no perceptible peach. Its finish was long, with a fermented tropical-fruit aftertaste. LAGOM 01 had medium-high intensity and a complex profile of fermented tropical fruit and dark berries, without perceptible peach. Its finish was long, though a little less clean.
  4. At medium-low temperatures: The Sewing Machine 120 had bright, lively acidity, medium-low body, and a fine, smooth texture. The Sewing Machine 98 had gentle acidity, medium body, and a smooth, slightly viscous, rounded texture. LAGOM 01 had gentle acidity, medium-high body, and a smooth, viscous, full, rounded texture. I enjoyed all three cups. If they were fruit juices, the 120 would be an elegant, refreshing peach juice, the 98 a passion-fruit juice, and LAGOM a tropical-fruit and dark-berry blend. Their sweetness reminded me, respectively, of rock sugar, golden sugar, and brown sugar. Any of the three grinders could be used to brew the coffee I had; they simply gave me different sensory experiences. There was no right or wrong choice.

Source: 徐维泽 · Xiaohongshu · 2025-04-22 · 关于三款磨豆机杯测的感官对比（上）. Search this Chinese title in Xiaohongshu to find the original post.

Before You Buy

Models in your region

The author identifies one grinder as an OPTION-O LAGOM 01 and confirms 102 mm Mizen burrs in a reply. The other two appear under the author’s shorthand, “120” and “98LU,” without full model names. OPTION-O offers the LAGOM 01 for the US, EU and UK; the source does not establish the exact Mizen burr generation.

Model in this review Related regional model What to know
OPTION-O LAGOM 01 OPTION-O LAGOM 01 (US / EU / UK) Official options include 100–120 V or 220–240 V power and US, EU or UK plugs. The author used 102 mm Mizen burrs; the current Mizen 102 OM option is a regional reference, without confirmation of an identical burr generation.
Model in this review
OPTION-O LAGOM 01
Related regional model
OPTION-O LAGOM 01 (US / EU / UK)
What to know
Official options include 100–120 V or 220–240 V power and US, EU or UK plugs. The author used 102 mm Mizen burrs; the current Mizen 102 OM option is a regional reference, without confirmation of an identical burr generation.

How to apply this cupping to a regional LAGOM 01

This was a blind cupping of one naturally processed coffee, with all three grinders set to 500 RPM and grounds screened to a 72% pass rate. The coffee’s origin, roast, dose, sieve aperture and water chemistry are not stated. The notes describe these cups under the author’s chosen conditions.

Choose the electrical version for the destination market: OPTION-O lists 100–120 V and 220–240 V versions, plus US Type B, EU Type F and UK Type G plugs. These options confirm regional availability, rather than a separate tasting comparison between electrical versions.

Burr configuration is the more useful comparison detail. The author confirmed 102 mm Mizen burrs, while the current catalog offers Mizen 98 OM screw-mount, Mizen 102 OM blind and SSP 102 HU blind options. The source does not identify the exact Mizen generation, so the tasting should not be assigned to every current option.

Choose by the cup profile, not a claimed winner

The author found clear peach notes from the 120, passion fruit and pineapple from the 98LU, and fermented tropical fruit and dark berries from the LAGOM 01. As the cups cooled, the LAGOM 01 felt fuller and rounder. These differences can help a reader decide which sensory profile to explore without treating the session as an overall ranking.

Matching the sieve pass rate and RPM did not establish identical particle-size distributions or an optimum setting for each grinder. The author explicitly did not measure the full distribution or analyze burr geometry. A comparison with a buyer’s own coffee and preferred brewing method would answer a different, more personal question.

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