Maybe you're one of the lucky ones (a happy taster as opposed to a super taster that picks about anything and everything)...
Sette and the Flat have vastly different grind particle distribution. Based on that, we could expect the shot to taste noticeably different (not necessarily superior vs inferior).
Thanks for reminding me about those diagrams from Socratic. I'd seen them before, but ... only so much space in the old noggin!
I actually did notice a difference in the pours. Shots from one of the grinders (pretty sure the Sette) start much more slowly than the other, and are running a lot faster by the end. I agree you would *think* that would make a difference.
samuellaw178 wrote:Another possibility could be the CC1, it may be the limiting factor, muddying/muting the shots you're making. Is the machine cleaned recently (backflushed with detergent)? Do different coffees taste rather similar on the setup?
The Caffe Lusso Denis put in the box definitely tasted different! It's a much darker roast than my taste and I wasn't a huge fan. I've been experimenting using "Clockwork Espresso" which I generally enjoy, it's a medium roast from Barismo, a local roaster here in Boston. They have some single origins too, so maybe I should give those a whirl. I'm pretty good about cleaning my machine and I actually did it not that long before the grinder arrived, so I doubt that's the problem.
Capitol wrote:Is the Flat broken in yet, how many lbs have you run through it?
I've put about 3.5 bags of beans through it at this point, so figure about 2.5lbs. Conventional wisdom is 5lbs, so I'm going to keep experimenting at least until that point. Though, my impression was that break-in was more about consistency (which has been fine) than flavour.
Capitol wrote:Compared to every other grinder I've used, my impression of it was that it was pretty fuss-free
My routine with the monolith is:
- Drop beans in the top
- RDT if static is a problem today, then cap
- Turn on, wait for grinding to stop
- Hold purge button for a few seconds to blow out remaining grinds
- "Pat" mouth a bit to blow out remaining bits
- Remove spout, knock it out into cup
- Poke the opening to get the little bit that always cakes up in there
- Re-weigh to target weight
- Tamp and pour
Conversely, with the Sette it's:
- Drop beans in the top
- Hold grind until it's done
- Tamp and pour (WDT not required)
Likewise, I found the grid adjustment to be quite exacting, especially at 250 RPM. I've actually printed out a larger scale which I stick to the grinder, because trying to split the difference between the marks on the grinder was making me squint a lot.
To be clear, I knew pretty much all of this going in. I was just expecting the work to pay off in tastier shots. Maybe I have finally purchased a grinder that out-performs my tastebuds