Ditting 807 Lab Sweet user experience - Page 7
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Trying fast shots is not a bad idea at all, I would add you might want to try alignment, it probably only needs a little bit. may help grind finer. make sure your grinder is calibrated (zero is burr chirp), or else you're missing grind space.
"All people by nature desire to know" -Aristotle
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I wonder how the LS 807 would compare to the EK43 in terms of flavors in the cup for brewed coffe (both immersion and percolation). I am in the process of ordering the 807 LS, but am wondering if EK (even with new burrs) would yield a tastier cup. I know 'tastier' is subjective, but I am a straightforward man - I like fruityness and sweetness, and I dislike bitterness in my brewed coffee. I reckon the typical answer would be that pre-2015 EK burrs will be an end-all setup, but those are tough to find.
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I'm not sure what the issue is on your end, this is definitely not an issue I have. I'd say my lab sweet grinds fine enough that, if you showed me finer grinds, they'd look indistinguishable, it's powder, flour to the point where I'm not sure I could pick up on further degrees of fine. It won't even declump.coffee_Me wrote:As an average user, I would say it's not possible to pull Nordic style light roast espresso with this grinder..
"All people by nature desire to know" -Aristotle
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1. Did zero calibration, brought 0.5 over 12 to the fine side on the scale.
2. Quick marker test on both burrs, not perfect. But I didn't have the right size screwdriver on hand to unscrew burrs, so the only way I could thought out was to add aluminum foil to the 3 positions below to improve the stationary burr a little bit.
This change dramatically affected the taste of pour over, surprisingly brought out noticeably bright acidity, slightly less sweetness, increased the complexity of the cup in a very nice way, which is very close to the detailed aroma/flavour/aftertaste description from roaster.
Espresso-wise, the pulling time was still within 20s for SOE under low pressure(3~6 bar roughly) , although it still tasted nice. (actually, it was tasty even when the espresso gashed out previously). The last pic shows the finest I could get, not sure whether it can tell anything.
2. Quick marker test on both burrs, not perfect. But I didn't have the right size screwdriver on hand to unscrew burrs, so the only way I could thought out was to add aluminum foil to the 3 positions below to improve the stationary burr a little bit.
This change dramatically affected the taste of pour over, surprisingly brought out noticeably bright acidity, slightly less sweetness, increased the complexity of the cup in a very nice way, which is very close to the detailed aroma/flavour/aftertaste description from roaster.
Espresso-wise, the pulling time was still within 20s for SOE under low pressure(3~6 bar roughly) , although it still tasted nice. (actually, it was tasty even when the espresso gashed out previously). The last pic shows the finest I could get, not sure whether it can tell anything.
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I've learned that marker tests can depend heavily on the user and how they do the test, but yours certainly seems improved there! Glad it seems to have improved the flavor some.coffee_Me wrote:
"All people by nature desire to know" -Aristotle
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Ok ! After a lot of procrastination, I finally summoned the time to post my complete in-depth review on the blog.
https://thewearycup.com/blog/review-of- ... -lab-sweet
Enjoy !
https://thewearycup.com/blog/review-of- ... -lab-sweet
Enjoy !
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Awesome review!! Thanks so much.
Can you give me any more info on what the Ditting guy said about 804 vs 807? Was it more around build type stuff; ie quality, workflow, retention, etc or was it about grind quality and results in the cup?
Can you give me any more info on what the Ditting guy said about 804 vs 807? Was it more around build type stuff; ie quality, workflow, retention, etc or was it about grind quality and results in the cup?
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I was hesitant because of the size but your review is very convincing. I agree about Swiss made stuff too. Thanks for sharing.Porcupine wrote:Ok ! After a lot of procrastination, I finally summoned the time to post my complete in-depth review on the blog.
https://thewearycup.com/blog/review-of- ... -lab-sweet
Enjoy !
LMWDB #691
LeverHeads group on Telegram
LeverHeads group on Telegram
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I NEED to know where you got that WDT tool. It's just what I'd like! Please!Porcupine wrote:Ok ! After a lot of procrastination, I finally summoned the time to post my complete in-depth review on the blog.
https://thewearycup.com/blog/review-of- ... -lab-sweet
Enjoy !
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LeverCraft WDT tool
https://levercraftcoffee.com/collection ... 4346235042
https://levercraftcoffee.com/collection ... 4346235042
LMWDB #691
LeverHeads group on Telegram
LeverHeads group on Telegram