How to Calibrate Coffee Grinder

How to Achieve the Perfect Espresso Shot

!Calibrating your commercial coffee grinder is something that should be done every morning prior to opening. And if the weather is changing, it may be appropriate to adjust it during the day. If the extractions go faster than this, not enough flavour will have been extracted, and the drinks will be weak. When the grind is too coarse (Think of the coarse like you think of a jar of marbles), the grounds will not pack tightly together, and the water will pass through them too quickly. The extraction will be too fast, and the drinks will be weak. You must make the grind finer. If the extractions take longer than 30 seconds, they will be bitter. When the grind is too fine (Think of a finer grind as you would think of a jar of sand), the grounds will pack too tightly together, and it will be harder for the water to penetrate the coffee puck. This will result in an extraction that is too slow, hence bitter drinks. You must make the grind coarser. Before you can extract a perfect shot of espresso, however, you must understand the difference between the two extractions you want to avoid

TYPE OF THE EXTRACTION

Over Extraction	Under Extraction
Your Grind May Be Too Coarse: this will cause water to flow more quickly through the coffee than desired for a good extraction.	Your Grind May Be Too Fine: This causes water to move slowly through the coffee and extract unevenly.
Your Extraction Time May Be Too Long: When water runs through coffee for longer than it should, it extracts more of the plant fibres responsible for creating bitterness.	Your Extraction Time May Be Too Short (Or You Pulled the Shot Too Quickly): Either way, this will prevent you from extracting the coffee’s fats and sugars thereby leaving you with a sour-tasting shot.
You’re Not Using Enough Coffee. If your dose is too low, it creates an imbalance in the ratio of water to coffee.	You’re Using Too Much Coffee. If your dose is too high, it creates an imbalance in the ratio of water to coffee.
Your Water’s Too Hot. This will burn your coffee and make it taste bitter.	Your Water’s Too Cold. This will prevent your coffee from extracting fully.

CALIBRATING YOUR GRAINDER

1.Load and tamp your double espresso group handle
2.Lock into the group head
3.Push the double espresso program and at the same time start the kitchen timer.
Correct Grind	Incorrect Grind
	If the grind is too coarse
The flow will start at about 4 seconds.	The flow will start in 3 seconds
The flow will be smooth and constant	The flow will be noticeably fast and will not be smooth
The crema will be golden-brown in color.	There will be very little crema. The crema will be pale, and will quickly dissolve into the espresso.
	If the grind is too fine
	1.The flow might not start for 5-6 seconds 2.The extraction will continue well past 30 seconds. 3.The crema will be dark and might have large bubbles and dark streaks in it. 4.The brew will taste bitter.
4.Change your grinder by rotating the collar.	The collar should have a “legend” on its top surface that indicates which way it should be rotated to make the grind finer and coarser. The “legend” may be arrows with “+” and “-” signs. For most commercial coffee grinders, rotating the collar clockwise will make the grind finer, and rotating the collar counter clockwise will make the grind coarser. Do this in small movements (e.g., grind and discard a few ounces of coffee) and then purge the throat of your grinder between every adjustment.
5. Empty the chamber of the previous coffee	This approach will give your grinder the time it needs to adjust while it clears out any previously ground coffee

How to Achieve the Perfect Espresso Shot

MACHINES

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