Get a magnetic pointer for the grind dial. It's impossible to get repeatable adjustments without it.
Check that you can get burr chirp somewhere between 0 and 1.0. If there is no chirp at 0, or you get chirp at a number greater than 1.0, then move the zero point pin.
My espresso range is 0.5 to 2.0 from burr chirp. It was much higher before the burrs were broken in, and got progressively closer to burr chirp with use. I never bothered with seasoning.
The grind dial is very sensitive, and the grinder is not forgiving of grind size - you have to get it exactly right. It's easy to overshoot when dialing in. 1/2 of a 1/10 mark makes a noticeable difference. Have patience.
Don't use RDT. With the rotary knocker, it's not needed. There are reports of excessive RDT clogging the grinder.
The catch cup is a static electricity magnet for grinds. I couldn't stand using it. I grind into a blind shaker instead.
Use the included blower and brush to clean the bottom of the grind chamber and exit chute daily, and you will seldom need to clean the grinder.
I tried a stand and it didn't work. If the shaker was high enough up to prevent overspray, the tip of its bell was protruding into the exit chute, causing the chute to clog.
Instead, the shaker sits directly on the grinder, and I put a tall dosing funnel on top of it to eliminate overspray. It's important that the top of the funnel be at the same height as the bottom of the exit chute, or higher. I glued a magnet to the bottom of the shaker's bell so it automatically centers itself. Here's how it looks.
Was purchased new maybe 3 months ago. It's probably had only 1-1.5kg of beans through it yet. Hadn't thought to check for any burr contact until reading this!
I keep it somewhere at 1200 mostly. For dark roasts you can try 1000, and for super light go like 1300-1400. That’s what I do, haven’t played around much with it. But 1200 is a sweet spot for me
I got mine at the end of last year as well and got it with the SSP burrs and have been LOVING it. It's a well built grinder, though I had to spend some time aligning the burrs. After that ordeal, I've been getting the cleanest spros
I love mine. I did go through the laborious task of seasoning with 8kg of coffee. The difference after doing this was significant for both espresso and pour over in terms of consistency and clarity of flavor.
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I love my 078s. My tips are:
I knock the catch cup on my counter a couple times and all the static grounds drop to the bottom and I can pour out without leaving anything behind.
You got a link to the blind shaker?
You can go for the MHw3 bomber. It’s good I have been using it or normcore have some as well.
Do you have one of the stands for it and does it make a mess on your counter?
I had the crema loop stand to grind into the portafilter. It made a mess all over my counter where the stock cup does not make any at all.
I tried a stand and it didn't work. If the shaker was high enough up to prevent overspray, the tip of its bell was protruding into the exit chute, causing the chute to clog.
Instead, the shaker sits directly on the grinder, and I put a tall dosing funnel on top of it to eliminate overspray. It's important that the top of the funnel be at the same height as the bottom of the exit chute, or higher. I glued a magnet to the bottom of the shaker's bell so it automatically centers itself. Here's how it looks.
I also use MHW-3Bomber.
Holy smokes. My espresso range is right around 4.0! I couldn't get a drop out below 2
Maybe our 0 point pins are in different locations? At what number do you get burr rub?
Is your grinder new? Mine used much higher numbers when new.
Mine is from the initial Kickstarter build. I'm wondering if the burr design was tweaked since then.
Was purchased new maybe 3 months ago. It's probably had only 1-1.5kg of beans through it yet. Hadn't thought to check for any burr contact until reading this!
Thank you, these are some informative tips which will def help me.
For PO start with 14 and I have seen around 15.5 for light medium roast. For espresso start with 2.
Also for espresso make sure the grinder is seasoned. It makes a huge difference. After 4kg seasoning, the espresso felt totally different from day 1
What about the RPM?
I keep it somewhere at 1200 mostly. For dark roasts you can try 1000, and for super light go like 1300-1400. That’s what I do, haven’t played around much with it. But 1200 is a sweet spot for me
Looks like a massage gun
Yea it’s quite heavy as well.
For PO i noticed a more balanced drink when RPM was 800. It's sharper, brighter when it was 1200 and up.
What kind of roast do you use for PO? Light?
Medium to light.
Espresso dark (max rpm always lol)
You might be in my area, because there was a black one for sale for awhile and I looked yesterday and it was gone. Enjoy!
Cool grinder. Which kind of coffee do you usually drink? Light or more medium/dark roast ?
Light/medium
I got mine at the end of last year as well and got it with the SSP burrs and have been LOVING it. It's a well built grinder, though I had to spend some time aligning the burrs. After that ordeal, I've been getting the cleanest spros
Did you upgrade to ssp or got the ssp one?
Where can I buy the ssp burrs?
I love mine. I did go through the laborious task of seasoning with 8kg of coffee. The difference after doing this was significant for both espresso and pour over in terms of consistency and clarity of flavor.