How to adjust your coffee grinder
If you ever watch a skilled barista, they will spend a lot of time adjusting their grinder to achieve perfect extraction.
Why is this so?
Because the best baristas constantly adjust their grinders.
Upon opening the cafe, the barista must adjust the grinder to compensate for cold beans and equipment to ensure proper espresso extraction.
As the day heats up, the beans will behave differently in the grinder, and the barista needs to make minor compensations to the grind setting.
This applies to cafes or where the equipment is being used constantly.
Opening a new bag of beans, even when they are from the same roast date, batch origin or blend name, can also result in grinder adjustment as the beans will have been partially suspended inside the bag at a different pressure and oxygen level compared to sitting in the atmosphere in grinder hopper.
You see, the process of grinder and dose adjustment is never-ending.
People who never touch the grinder adjustment or dose may miss a wonderful coffee experience.
As coffee ages, it will require a slightly finer grind adjustment.
For our customers who may purchase different origins of coffee, you will need to adjust your grinder to suit the best extraction for espresso.
Non-espresso brew methods are more forgiving, e.g. plunger, percolator, filter drip. To some extent, stovetops are less sensitive to grind settings, but just like espresso, you must ensure you do it accurately.
For example, Indonesians such as Sumatran, Java, and soft South American coffees such as Brazils, Peru, Colombians, etc. can respond better with finer grind settings.
Harder beans from high-grown Central America and Ethiopian coffee beans may require you to open the grind up a little coarser to achieve the perfect espresso extraction.
We recommend you continuously monitor the performance of your grinder via the grind setting so you can enjoy coffee at its best.
Please also consult our Brewing guides listed on each coffee product in the store.
