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I'd normally keep the weight the same and just go fine, choke the shot and then gradually adjust the grind. Adjusting weight + grind is to many variables (when you have tamp, pressure etc which are harder to account for)
Tenderloin-
Ah yeah I’ve only been adjusting the weight to use the coffee up. I’m starting at the same weight each time. I’m using the grinder at work but I’m not in every day, so I’ve been grinding 3-4 days worth at a time. No point wasting it if it’s close enough that I can adjust the weight a bit and get a shot even if it’s less than ideal. Everything else gets thrown in the FrankenAeropress jar.
Jonny69
I'm struggling with my first foray into grinding my own. Posting this for help.
I was using the darker roasted beans from work to get used to the process with a cheaper bean and found a sweet spot for the grind setting. Have switched to a kilo of YB espresso beans but now I'm struggling.
It seems to want a very coarse grind, which I was not expecting. Too fine chokes the flow at the beginning and needs a small dose to compensate. This resulted in too fast flow later in the shot, which I am fairly confident was channelling as the puck was sodden and left with pock marks. Going coarser has fixed the initial flow and channelling, but I have to use a big dose and it's doing that thing that somebody on here described where the grounds are really swelling up, pressing really hard onto the shower screen and climbing up the sides of the basket. It also means the shot is very big (therefore a bit watery).
-Grinder is Sage Smart Grinder Pro. Grind is currently at the coarser end of what I'd call espresso.
-Machine is Gaggia Classic set to 10 Bar and standard double basket and shower screen.
-Water doesn't seem to make any difference between filtered or hard straight from the tap.
Any tips or ideas?