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Ditting 80mm cast burrs
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Yeah I’m pretty sure they do. There’s a home-barista.com thread about someone putting them in his EG1. He said he couldn’t grind fine enough, which I have a hard time believing that something else wasn’t causing that because I have the SSP 80mm burrs in my 804, which are the same as the DB2 ultra burrs, and they require me to grind finer than the Ditting ones!
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Bump: price drop to $420 inc shipping anywhere in Australia!!
Forgot to mention - the sharpening cost $180
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Ditting 80mm cast burrs
Hey all,
I’m finally offloading my original Ditting cast burrs. They’re from a 2005 804, and we’re sharpened by SSP about 2 years ago. Since then they’ve had about 35kg through them, so nicely seasoned.
I bought lab sweet burrs about 1 year ago after reading over and over again how magic they were. And the lab sweet burrs are great, but they’re not as different to these original cast burrs as I thought they’d be. That’s why it’s taken me so long to actually decide to sell the originals because I kept going back and forth between these and the lab sweets, unsure which ones I would sell. I ended up deciding to sell these basically because I bought the lab sweets so might as well stick it out with them. I can’t really discern a difference in the cup on filter or espresso between them. I do have to grind slightly finer (maybe 1/2 a setting or less on the 804) with these than the lab sweets, maybe they produce a tiny amount less fines?? I don’t know I’m not a burr engineer- I just know they’re very similar in the cup to the lab sweets.
Looking for $450. They’ve got literally hundreds more kilos to go on them, making them essentially pre-seasoned lab sweets at about about half price!
In Sydney, happy to post.

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