Making adjustments
When the grinder is being used for the first time, you’ll generally need
to adjust the grind texture and the quantity (dose) of coffee grounds
dispensed into the coffee handle when the dosing lever is operated.
Testing the grind texture
1. Remove lid from hopper and fill hopper with coffee beans.
2. Turn on the grinder at its on-off switch and grind about 50 grams
of coffee. Switch machine off at its on /off switch.
3.
Test coffee for correct flow
. The texture of the coffee grind is
tested by making a short black or espresso coffee (30ml) using
the single cup basket in the coffee handle. Fill the basket with
enough grounds to suit (usually two operations of the dosing
lever), and firmly tamp the grounds. The dosing amount might not
yet be correct, so make sure the coffee level is around 4-5mm
from the top of the basket.
Place handle in the espresso coffee machine and observe the
coffee flow when the machine is operating. The best coffee
extraction is achieved when 30ml of coffee takes between 25–35
seconds to flow. Repeat this test on at least two coffees to ensure
the flow is correct. Note that this time is a guide only, as the pump
pressure is different between espresso machines. The photos
below show the differences in the coffee flow caused by different
grind textures.
4-5mm
After tamping, the coffee
grounds should be
around 4-5mm from the
top of the filter basket.
Flow too fast
Flow correct
Flow too slow
grounds too coarse
grounds correct
grounds too fine
If the extraction time takes less than 25 seconds, the grind is too
coarse and will need to be made finer.
If the extraction time takes more than 35 seconds, the grind is too
fine and will need to be made coarser.
Training manual – Grinders
3
