Coffee grinding

The grinder-doser plays an important role in obtaining good coffee creaminess and a perfect cup of coffee. In our case, the appliance is made up of a dispenser that temporarily stores the ground coffee, a hopper containing the coffee beans, and the burrs where the degree of coffee grinding is calibrated by regulating the adjustment ring : turn it to fine for a fine grind, or grossa for a coarse grind. In order to establish the best grinding, several trial runs will be required. Proper levelling of the ground coffee in the filter is essential for making a good coffee. You simply need to knock on the edges of the basket with your hand to level off the ground coffee and then tamp it by applying a force of roughly 15-20 kilograms by using the grinder-doser’s tamper or a manual tamper.
If the grinding is too coarse (large), the coffee will drop rapidly and you’ll obtain an extraction of over 30 ml in roughly 10-12 seconds.
If grinding is too fine, the coffee will not come out easily and this will cause a long waiting time for extraction.
Calibrating the ferrule to the correct thickness is highly recommended. The best result is obtained when the coffee flows from the machine in a “mouse tail” manner producing a 25ml extraction in roughly 25 seconds.