You are reading a single comment by @RonnieOatmilk and its replies.
Click here to read the full conversation.
-
It varies massively depending on beans and roast levels, don't take the internet advice on that one, you just get better over time at guessing where to start dialing in a new bag and adjust from there!
-
I suspect there might be some leeway on where the actual zero point is? Never tried seeing at what point burrs make contact, so not sure where my actual 0 point is, but I've been grinding at lower settings for that for my Gaggia Classic, anywhere between 5 and 15, with only a few instances of going closer to 20.
-
I have no idea if mine is aligned or calibrated right, but for decaf espresso in a 54mm IMS basket, I'm between 6 and 10 depending on the roast level of the beans.
Philipflop
alex_s
exteroceptive
@RonnieOatmilk
Out of interest, what settings are people using on their DF54s? I keep reading I should be using 20 to 18 for the robot, but it's way to difficult on the robot pressure wise, currently around 23 or 24. Is this just a maybe zero wasn't set properly issue?
I know it doesn't really make much odds, but curious.