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baratza sette 270w - Thoughts buy guide

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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.

    Comment


    • Originally posted by K_Bean_Coffee
      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

      Comment


      • 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

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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.

          Comment


          • Originally posted by K_Bean_Coffee
            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

            Comment


            • Originally posted by K_Bean_Coffee
              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 ??.

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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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                • 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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                  • 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.

                    Comment


                    • 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

                      Comment


                      • Originally posted by K_Bean_Coffee
                        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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                        • Thanks for the offer Paul, sent you an email just before.

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                          • Thanks Paul, legend.

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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; 3 June 2017, 09:17 AM.

                              Comment


                              • 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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