Recommendations for adjusting the grind of a professional coffee grinder.

After you have purchased a coffee grinder , a natural question arises: How to adjust the grind of a professional coffee grinder?
We'll try to help you figure this out. If you haven't yet decided which model to choose, visit our store and consult with a manager .
The basic principle is that grinding determines the quality and aroma of a drink. Therefore, every barista (a coffee specialist) should be able to adjust the settings of a professional coffee grinder depending on the type of drink being prepared. Grinding size is a variable value, so it's impossible to set a grinder permanently (heat causes the blades to expand, wear out with use, and vibration causes the micrometer adjustment to change position).
Primarily, changes in ambient humidity, pressure, and temperature influence grind size. As humidity increases, ground coffee becomes bitter (the granules swell and pack together more tightly, thereby prolonging extraction time), while as humidity decreases, it becomes sour (the coffee loses its natural moisture, increasing the space between the granules, causing the water to flow faster and not brewing the espresso quickly enough).
Types of coffee grinding:
A coarse grind (up to 0.8 mm coffee particle size) is used for brewing coffee in moka pots (steam coffee makers). With this grind, extraction (the transfer of soluble substances into the drink) takes 4 minutes. A medium grind can also be used for this brewing method, but the brewing time should be reduced to 3 minutes. Following these guidelines will result in a delicious drink, as coffee brewed in a French press retains the maximum amount of beneficial flavors.
Medium grind (coffee particle size 0.4–0.5 mm) is considered a universal grind by many, as it's suitable for many brewing styles, but is primarily used for French press coffee. The best extraction time is 4–6 minutes.
Fine grind (coffee particle size up to 0.15 mm) extraction time is 1-4 minutes. Suitable for espresso and filter (drip) coffee makers. Coffee, being a good absorbent, quickly absorbs moisture and odors, so the grinder for espresso should be adjusted several times a day. When preparing a drink, the barista's technique remains the same; the only thing that changes is the grind. With a fine grind, the coffee will pour out in drips and will taste very bitter. With a coarse grind, the coffee will pour so quickly that the extraction process won't have time to occur, resulting in a watery drink with unstable crema (foam).
A superfine powder used to brew oriental-style coffee in a cezve (a Turkish coffee pot). This is the only brewing method in which the coffee is served with the grounds. Experts recommend grinding the beans immediately before brewing, as this grind allows the essential oils to evaporate much faster.
You need to adjust the grinder settings if: you change the coffee variety; the temperature outside gets colder or warmer (including air conditioning being turned on and off, or precipitation falling); the grinder blades are worn down (this will be indicated by an uneven grind, like "flour and sand"). The grinder blades should be changed once a year. Only fresh beans should be used to adjust the grind. The grind size is determined by brewing an espresso: from the moment the brew button is turned on, use a stopwatch to measure the extraction time. Before changing the settings of a professional coffee grinder, grind the coffee beans for one serving, brew an espresso, and measure the extraction time. If it takes less than 22 seconds, the grind is coarse; if it takes more than 28 seconds, the grind is fine.
Professional coffee grinders are adjusted using the grinding degree adjustment dial located under the bean hopper. For a finer grind, turn the dial a few notches to the right, toward the FINE or (FIN) marking.
This can only be done with the blades engaged. For a coarser grind, turn the grinding disc to the left, toward the COARSE or (GROS, GROSSA) markings; this can be done with the blades engaged. The graduations on the adjustment disc of a professional coffee grinder correspond to 2-3 seconds of extraction. Keeping this in mind, you can significantly reduce coffee consumption when adjusting the grinding fineness. When adjusting the grinding fineness, keep in mind that all other espresso brewing parameters remain constant: 7 grams of ground coffee are extracted into a shot of espresso (40 ml) in 22-28 seconds.
There are 2 dosage methods:
“By eye”: by the mark inside the holder (only experienced baristas can determine the dosage this way).
The doser's "click" system dispenses one portion of ground coffee with each full click of the lever. For this system to work, the ground coffee hopper must be at least one-third full, with the doser screw closed. It's important to note that achieving an exact dosage of 7 g is virtually impossible, as the permissible error of a professional coffee grinder is +/- 0.15-0.2 g.
Once you've adjusted the grind size, fill the hopper halfway with ground coffee, level it, and then weigh the portion. If you need a larger portion, turn the dosing screw up slightly (this will widen the gap between the dosing plates). If you need a smaller portion, turn the screw down slightly. It's recommended to use a scale when adjusting the dosing device on a professional coffee grinder, as adjusting it yourself will result in increased coffee consumption.