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Thread: baratza sette 270w - Thoughts buy guide

  1. #151
    Senior Member readeral's Avatar
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    For those that are interested, here is Baratza's comparison table for their grinders. The Conical burr grinders are on the left, and the flat burr grinders are on the right. https://www.baratza.com/wp-content/u...art-032417.pdf

    Also keep in mind this is from the US website re: price et al. Regional differences in accessories means that for example the Forte comes with those included accessory burrs.

  2. #152
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    Quote Originally Posted by K_Bean_Coffee View Post
    Nice link Al.

    The Sette 30 seems to be great value so I can see that becoming a great entry level grinder.

    I have only used the macro adjustments on the Sette 270. ie, the 30 scale of the Sette 30. The micro adjustment seems unnecessary to me.
    G'day again Paul

    Here we differ. I fine tune the grind using the micro settings all the time. That is how I can get the light / medium roasts to extract properly in terms of flavour quality and quantity. After that, tinkering with dose and tamping gets that last little bit of goodness in the shot. Not relevant for a high volume cafe, however home users can take their time and really get it right. The Sette adjustment is similar to my Vario's - about 50 or 60 steps within the conventional espresso range.

    The medium roasted Cuban Laqino I enjoyed last night as a layered latte came out like a rich coffee cream liquor (think Tia Maria and Feeneys). Not bad from a 7g VST dosed to 7.3g, a 34gram shot pulled in 34 seconds and 104ml "fresian milk from a glass bottle" frothed to its "extra sweetness point" (about 72 celcius) to fill a 250ml dual walled borosilicate glass (no taste and it works like a thermos) to the brim.

    Note: the only reason I have all the details was due to me setting up the 5 day old Cuban roast correctly in my gear - the first two shots were close, then I nailed it. Tomorrow I will need to go one or two micro steps finer to "chase the roast". Hence the use of the micro levers all the time.

    TampIt

  3. #153
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    Quote Originally Posted by TampIt View Post



    The medium roasted Cuban Laqino I enjoyed last night as a layered latte came out like a rich coffee cream liquor (think Tia Maria and Feeneys). Not bad from a 7g VST dosed to 7.3g, a 34gram shot pulled in 34 seconds and 104ml "fresian milk from a glass bottle" frothed to its "extra sweetness point" (about 72 celcius) to fill a 250ml dual walled borosilicate glass (no taste and it works like a thermos) to the brim.


    TampIt
    Sounds like your'e describing the dresses at the Logies

  4. #154
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    The only time I measure like that is when setting up something new - in this case a friend's stunning Laqino roast. For CS relative newbies I should also have mentioned that the next days shots would always be 2 to 3g less (i.e. 32g-ish "in the cup") as the roast ages a bit more. I only drink 2 coffees a day personally, so I make sure they are damn good ones.

    Enjoy your chosen poison.

  5. #155
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    Quote Originally Posted by K_Bean_Coffee View Post
    I love your mind Tamplt. Are you a scientist or an engineer?
    No, I am the "black sheep" by being neither. However both sides of the family are scientists or engineers for many generations. It kinda rubbed off.

    Now semi retired I can spend more time on my passions (eg coffee, music) instead of boring things like designing WANs and fraud auditing. Mind you, I have been doing espresso / setting up troublesome gear as a "uni ticket" / hobby / passion since 1970. That was the era where a 6 group machine could have wildly different pressures and temps across each group, every basket was a different flow rate (gotta love VSTs these days) and half the portafilters would only fit in some groups properly. "School of hard knocks" stuff so I still "assume nothing / record everything" when approaching a new bit of gear / roast whatever.

    BTW, if I was in your neck of the woods I suspect you would be my first port of call for buying coffee gear - WA has very few independent guys in the industry and we could do with a few (dozen) "Pauls".

    TampIt

  6. #156
    Senior Member deegee's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    Nice link Al. The Sette 30 seems to be great value so I can see that becoming a great entry level grinder.
    +1 thanks for the link Al.

    The Sette 30 does indeed sound interesting, provided that it came with the Espresso burrs. I am about to give a spare espresso machines to one of my daughters, and I have been looking for a grinder to go with it. The S30 would tick most of the boxes that I think will meet her needs.

    But are they available here in Australia ??. If not, will they be here in the not too distant future ??.

  7. #157
    Senior Member readeral's Avatar
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    I don't think they're available anywhere yet. Well, I think it literally just launched in the US. Won't be long till it arrives here.
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  8. #158
    Senior Member matth3wh's Avatar
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    The Baratza website for the Sette 30 says
    "COMING SUMMER 2017!"

    That's to a USA audience. Should equate to release in USA approx in June-August. Add a month or three for it to make its way to AU.
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  9. #159
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    Has anyone ordered extra shims for their sette 270w? If so who did you get in contact with, as I have two installed and will need another 1 or 2 shims.

  10. #160
    Senior Member matth3wh's Avatar
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    Quote Originally Posted by matth3wh View Post
    Baratza website for the Sette 30 says: "COMING SUMMER 2017!"
    Sette 30 site now says: Release postponed for further development

  11. #161
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    Quote Originally Posted by K_Bean_Coffee View Post
    Hi there,
    I've been fine with 2 shims and so have all customers to date.
    The only reason for 3 would be to go Turkish I would expect. Is that it?
    Cheers, Paul
    Baratza
    I'm currently set to the finest setting for most beans (always fresh 4-15 days) Macro 1, Micro A-C. When I get Guatemalan beans the grinder won't go fine enough so I have to increase the weight, currently doing 21g for a 18g VST basket (usually use a 14-18g EP basket) but would rather be doing 20g.

    Having a third shim would be ideal so I am not sitting at the finest setting constantly, would like some room for adjusting finer if a bean gets 2 weeks post roast.
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  12. #162
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    Thanks for the offer Paul, sent you an email just before.
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  13. #163
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    Thanks Paul, legend.

  14. #164
    Senior Member Lukemc's Avatar
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    The two shims at factory will be a good option for espresso drinkers (me!) But I have now noticed I cant grind course enough for my toddy immersion cold brew with it. Just as a heads up to anyone. In saying that for the price (compared to a mazzer/rocker etc) you can almost buy two. One for espresso and one for course grinds
    Last edited by Lukemc; 3rd June 2017 at 08:17 AM.

  15. #165
    Senior Member matth3wh's Avatar
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    Good for people to know what they might be getting in to...

    Maybe one 270W and one S30 on hand would fit the bill.
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  16. #166
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    took the plunge on a 270w today.. all set up and ready to go.
    First coffee tomorrow - wish me luck.

    Hows your process with the Sette? What settings do you use?
    kbc and level3ninja like this.

  17. #167
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    Thanks Paul, i'm not sure mine has bedded in yet - did some quick tests and looked like i'm only at about 7-8 on the scale - should I still install the shims, or only if I go closer to the end of the scale?

  18. #168
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    i've always wondered if the PF holders of these grinders would accommodate like a OE dosing funnel? they are height adjustable but how high can they go?

  19. #169
    Senior Member artman's Avatar
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    With a shallow PF like the one in the pic (probably standard by the look of it) you should be able to dose and remove PF without spilling anything.

    On my cafelat in naked mode, it's quite high at 35mm to top of basket, I need to dose in two hits to avoid spillage. I dose 11g, remove, tap to settle, then another 11g (or 14 and then 7). If I dose 21 or 22g in one hit a little bit of grinds remain up in the chute and some grinder fall out as I remove the PF.

    This is not really an issue as you can program buttons to the doses you want.

    Cheers
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  20. #170
    Senior Member artman's Avatar
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    Further to above, it would be an improvement in future iterations to have lower metal forks with thicker offset rubber sleeves to give extra clearance for deep PFs and higher adjustability.

    Cheers
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  21. #171
    Senior Member Crema_Lad's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    The latest batch of Baratza Sette have landed.

    Out of the box now they have 1 shim installed and are "espresso capable" when set at the low end of the scale.

    2 extra shims are supplied. Add 1 extra shim and espresso grind will be mid-scale. Add 2 shims and espresso grind will be at the high end of the scale.
    Nice little secret CS page you've setup Paul. I was a few weeks early to utilise it but thanks for supporting the CS Community! I've enjoyed a few weeks of great coffee using the 270W which is a great deal in itself

    Interesting about the shims, I've been worried I'm doing something wrong as I've not needed them as not been able to go past setting 07 without choking. I suppose different machines can handle finer settings than my BDB, which is fine (unintended pun but I'll run with it!) as i still have some leeway in the grind.
    Last edited by Crema_Lad; 1 Week Ago at 11:29 PM. Reason: Wrong grind setting!
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  22. #172
    Senior Member Crema_Lad's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    I do the same
    Approx: First dose - 15g, 2nd dose - 6g.
    This gets me a 21g spillage free dose in a 20g Pesado basket. I do roughly the same with any grinder I use.
    Cheers, Paul
    I'm grinding 21gm in a 20gm basket also but doing it in one hit with (what I thought was) minimal spillage. I'm finding any weighed doses under 10g to be a little inconsistent, even where it stops after only 2-3 grams have been ground.

    I think this is more due to me having a missing foot allowing too much vibration when the motor first kicks in. i have put a temporary solution in place which seems to work for the larger grinds over 10g pending my 5th foot to arrive

  23. #173
    Senior Member artman's Avatar
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    With a normal depth PF i think you should be able to dose in one hit without spillage? Will try tomorrow morning.

    Cheers

  24. #174
    Senior Member Crema_Lad's Avatar
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    Quote Originally Posted by artman View Post
    With a normal depth PF i think you should be able to dose in one hit without spillage? Will try tomorrow morning.

    Cheers
    Yep I made a coffee after my last post and by spillage it was just some normal scattered grinds. With a level hand the bulk of the coffee stayed in the PF for tamping
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  25. #175
    Senior Member Crema_Lad's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    Yep. Same for me.
    Spillage is the wrong word. I need a new word "speckage." I can dose 21g into a 20g basket without the double fill but I get speckage. With the double fill technique the dosing is speckage free
    K Bean - 20 Steps to Great Espresso
    Ha! Totally agree 'speckage' vs spillage is more accurate

  26. #176
    Senior Member artman's Avatar
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    No speckage with standard PF.

    Side note, on the very odd occasion I use a spouted PF I can't believe how much more messy it is than a naked. Drips etc when moving between group and knock box, cleaning under basket etc.

    Cheers
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  27. #177
    Senior Member Magic_Matt's Avatar
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    While we're OT - since moving to Sydney I've been amazed at the difference a change in humidity can affect the volume of the same weight of coffee, ground at the same setting. One day it can sit well below the top of the basket, and the next be a mound a cm over the top.
    readeral likes this.

  28. #178
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    Quote Originally Posted by Magic_Matt View Post
    While we're OT - since moving to Sydney I've been amazed at the difference a change in humidity can affect the volume of the same weight of coffee, ground at the same setting. One day it can sit well below the top of the basket, and the next be a mound a cm over the top.
    When I was taught about coffee it was called "chasing the roast". Between temp and humidity variations and the usual aging process I feel it should be called a "death march" on a bad day...
    Crema_Lad and Magic_Matt like this.

  29. #179
    Senior Member Crema_Lad's Avatar
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    Quote Originally Posted by Magic_Matt View Post
    While we're OT - since moving to Sydney I've been amazed at the difference a change in humidity can affect the volume of the same weight of coffee, ground at the same setting. One day it can sit well below the top of the basket, and the next be a mound a cm over the top.
    I'm not so surprised..you should see what the SYD humidity does to my hair when I visit
    Last edited by Crema_Lad; 1 Week Ago at 01:46 PM.
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