K06315 | v. 19/07/2016 | Ref. quality process 002/03 | ORIGINAL INSTRUCTIONS
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NOTE: If the output is very slow, it could mean that the coffee is being ground too
fine. If the output is very fast, it could mean that the coffee is being ground too
coarse. A perfect espresso grind is found when the grind point gives an infusion of
25 ml of coffee in 25 seconds using 7 grams of ground coffee.
When turning the grind adjustment knob it should be noted that a grind point
reference scale of 1 to 800 will appear on the main display ( ). This scale should be
used as a reference in setting the desired grind point.
TIP: Our grinders are delivered to an estimated calibration of Espresso grind, been able to
adjust this functionality depending on the type of coffee, type of roast and dosage used.
F8 OD
80-120
F10 CONIC OD, F10 MASTER CONIC OD
350-450
8.4. Coffee grinder preparation
The grinder should rest on a flat, hard surface in close proximity to the coffee
machine. To guarantee proper operation, the minimum work space should measure
at least 310 mm wide by 400 mm deep by 800 mm high.
Unpack the grinder carefully and place it in the assigned work space. Before placing
the bean hopper on the grinder, loosen the security screw found on the upper collar
of the grinder ( ). Place the bean hopper ( ) on the upper part of the grinder so that
the bean trap lever ( ) is positioned on the right side of the grinder in the
CLOSED
position (
Fig. 1). Once the bean hopper is placed on the grinder, rotate it clockwise
until it is firmly in place and can rotate no further. If desired, replace the hopper
security screw ( ) to ensure the hopper cannot be removed manually.
Place beans in the hopper and replace hopper lid (
). Finally, the bean trap
lever ( ) must be in an open position, allowing the beans to fall into the grinding
chamber.