My first real shot in it. an Ethiopian (apricot, mango, jammy).

16.5 in, 37g out, in 43 seconds (6 seconds bloom pre-infusion, 6 seconds wait, then pressure). I would definitely class it as too fine but it tasted good (for sure could be better). I would have normally expected a really heavy bodied shot from a conical if it came out like this but it was very light. Very light and “clean”, I don’t how else to describe the notes except clean. Sweetness, lightness, more sophisticated?

Much more comfortable with the Moca and it’s range now. Need to figure out how much a change in the dial translates to how much it changes the grind size.

EDIT: I’m comparing this flat burr grinder to the Lido 3, Solo SPTK 38 and the 1zpresso K Max, all conicals.

FYI l, I noticed today that the single dose olympia is listed on bella barista now - £1299

    MattH Yes, Marco said they would put it up as they have had more interest as of late.

      One way I have found the “zero” is to adjust finer until I can’t rotate the lower burr carrier with a socket spanner or what is needed. Back off from that and the actual motor should run freely. I don’t use a forcible adjustment.

      Rather similar to checking if the burrs are level but with that the upper burr has to just touch the lower.

      This is how conical is a set. Niche provides a marker to set the dial so it never gets to touching.

      With flat there may be a slight slowing near where the burrs touch due to pumping air.

      I’ve not heard much about this grinder, but it is a tidy looking piece of kit. It’d look nice in white in my kitchen 🤔

        tompoland I did actually see that review, but I haven’t seen much else since, unlike say the Niche that once I had learnt of its existence, it was everywhere!

            Del_UK I suspect it’s mainly bought by Olympia owners. They seem to do nothing in the way of promotion so outside of the Olympic owners it’s a well kept secret.

            It shows you how the sometimes-maligned influencers actually pack quite a punch.

              tompoland

              How would you compare the flavour profile generally created by the olympia moca SD to the 64mm SSP cast steel burrs? ( if u have tried the latter before)

                  Del_UK unlike say the Niche that once I had learnt of its existence, it was everywhere!

                  Niche was a rather radical change in grinder design. It was marketed well and when offered for testing due to the radical design people are bound to take a look - then of course it works, that always helps.

                  ;) Then people using these start using a grinds cup and single dosing.

                  https://www.mahlkoenig.com/products/ek43-s

                  Past that comes the usual grinder debates what ever some one chooses to buy.

                    DrForinor

                    Emailed this same video to Sascha from Olympia and his reply first was “please do not remove the grub screw, it’s for the protection of the grinder”. I explained it was for ease to be able to move from espresso to more coarser grinds then he replied stating what I had in the video was about right; meaning the finest dot should be classed as zero, the extra I am able to go finer should not be used to grind.

                    Hope that makes sense?

                        DrForinor one would have to assume that he knows what he’s talking about.

                        I can’t figure it out though. Apparently burrs can jam but it would be pretty difficult to damage the cutting teeth given that they are below the surface of the tops/bottoms of the burrs.

                        Maybe its to stop jamming.

                        I guess the main question is can you grind fine enough for your needs without going past the finest dot?

                            tompoland

                            His exact words:

                            “we do not recommend removing the grub screw, as you can easily unscrew the mechanism too much and the whole mechanism can disengage. We also do not recommend turning the grinder to it’s absolute zero, as it is calibrated from factory.”

                            I have been playing about with it more, and the there is a point where I get to (when I go finer and finer) where the motor will start up, but when I turn the bean hopper in order to stop the motor, it will not stop. If I power off form the switch at the bottom and power back on the motor runs (even though the bean hopper is in “off” position). The only way to then stop the motor is to turn the dial coarser and then the motor stops. This point, is about ½ to ¾ turn finer from the finest dot in that video.

                            In saying all of that, I am finding that my grinding needs sit around the 1st dot after the finest dot, so no real issue.

                            After using it more, I have to say I am thoroughly enjoying the quality of the grinds. For my palate I can definitely taste the particle size distribution (meaning the cleaner flavours coming through), and I’m glad I went for a flat burr grinder. Obviously I have no other flat burr grinder experience to be able to compare it to but I am not disappointed.

                            Thank you Tom!

                              The Ditting burrs certainly produce the best espresso of any of the 20+ grinders I’ve had on my bench over the last two years. Adding to that, it has one of the most efficient workfows and throw in a small footprint and the Moca SD has been officially crowned as Champion.

                              I’ve got another couple of small burr grinders on the way to try but I don’t expect either of them to produce espresso as tasty as the little Swiss Miss.