Early impressions of SCR4

Fri, 14 Aug 2026 00:00:00 +0000

Status: working

I am still early with SCR4, and my initial reaction is more complicated than it was with SCR3. SCR3 was love at first cup for me: round, juicy, sweet, and immediately compelling, while still retaining enough clarity to distinguish it from something like Ditting Lab Sweet. I suspect many people will continue to prefer SCR3 and that fuller, juicier presentation. SCR4 is daintier, with substantially less body, but it retains plenty of sweetness. At minimum it holds its own with DB2 on flavor resolution—an area where DB2 routinely beat SCR3—and it is definitely sweeter. SCR4 may even have a slight resolution advantage over DB2, but I need proper side-by-sides before saying that with confidence. Linger so far has been approximately the same between SCR4 and DB2, which may disappoint some people, although I am grinding comparatively coarse on SCR4 relative to Denis et al.

The grind behavior is also meaningfully different. SCR4 retains the characteristic SCR flake-like particle morphology, but at comparable burr gaps the flakes are larger and there appear to be markedly fewer fines than with SCR3. In practical terms, SCR4 simply grinds considerably coarser at a given indicated gap while producing very little fine material. That seems consistent with the cup: cleaner, lighter, and more delicate than SCR3.

My suspicion is that SCR3 has the higher floor while SCR4 may ultimately have the higher ceiling. SCR3 was more forgiving and easy to make taste good; SCR4 seems more sensitive to brewing choices and likely requires several fairly major changes in brewing parameters rather than simply transplanting an SCR3 recipe. For context, my filter-burr reference set includes DB2, SCR2, SCR3, SSP 98 Brew, 98 LU, 98 HU, 102 HU, 80 Brew, Ditting Lab Sweet, Ditting Special Steel, and many others.

SCR4 · Joshua Reese

Early impressions of SCR4