Ditting 804 LAB SWEET burrs - Page 3

Grinders are one of the keys to exceptional espresso. Discuss them here.

Postby bakafish » Mar 13, 2019, 10:53 pm

Cafillo wrote:May I ask what Gua model you have ?
burr diameter 65, 71 or 73?

Guatemala K32, 71mm, 1100W.


Postby oddmeter » Mar 15, 2019, 7:15 pm

NelisB wrote:How is retention of the Peak?

For espresso, retention is a little higher I think due to the K30 design and chamber. When placed in the Ditting 804, the PEAK burrs held back usually 0.3g or so for coarser settings.


Postby zuvca » Mar 17, 2019, 4:11 am

hi there, can one of you who ownes or owned the ek43 say sometging to flow behavior of ditting and ek in comparison? this is afaik a good indicator for uniformness...and btw: were your eks aligned or not?
thx for the input! considering to buy a ditting but not sure if it will exceed the ProM which is kind of an ek light....