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If the mechanism is the same as the Porlex (which I think it is) a good starting point is about 10 clicks back from tight (this will make more sense when you see it - basically you tighten the burrs all the way then loosen back from there). That's a little coarser than what you'd set for pourover. I'd start with 17g coffee / 250g water. Then the usual adjustments after tasting - if it's weak/sour/thin go a stop or two finer, if it's harsh/bitter take it a stop or two coarser.
hangedup
@Doctor_Stupid
Got one on the way, plus a 'Rhino' grinder which is supposed to be as good or better than the porlex. So.... any tips, coffee recommendations, how fine should I be grinding roughly?