Baratza Sette Coarse Burrs - Page 2
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- Posts: 14
- Joined: 7 years ago
I just made a french press and I am very happy to say that its fantastic. Slightly over extracted but that can be easily fixed with a shorter brew time. I can't wait to see how it is after 2-3 more lbs through it. My first impression of this grinder was that it was fantastic at espresso but not so much for anything else. I have now changed my mind.
V60 - Check
Aeropress - Check
French Press - Check
Royce
V60 - Check
Aeropress - Check
French Press - Check
Royce
- erics
- Supporter ★
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You are taking some very nice pics . . . thanks.I know that it will change as they are more seasoned though.
It would be beneficial(?) if you can take some "closeups" of the burrs before/after this seasoning adventure.
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- Posts: 14
- Joined: 7 years ago
jja619 wrote:Have you tried the "coarse" burr at espresso settings?
Only very quickly in my initial tests. I'll grind some in the morning and take some pictures.
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- Posts: 14
- Joined: 7 years ago
Absolutely. I'll take more pictures of the burr after about 3-5 lbs. I'm curious myself to see if there will be a difference. Maybe a slight dulling of the original milled edges and I'm guessing color changes from oils. Regardless I will post pictures as we go on.erics wrote:You are taking some very nice pics . . . thanks.
It would be beneficial(?) if you can take some "closeups" of the burrs before/after this seasoning adventure.
Thanks
Royce
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- Posts: 39
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I just asked Baratza support via email when I was having other issues, and they said they'd send one my way.
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- Posts: 14
- Joined: 7 years ago
Yup thats exactly what I did.
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- Posts: 39
- Joined: 8 years ago
Any update on this?centralvalleycoffee wrote:Only very quickly in my initial tests. I'll grind some in the morning and take some pictures.