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Clean the lower and upper grinding mechanism with the brush enclosed.
Note: In order to test whether the grinding mechanism has been set in correctly,
turn the grinding ring to "coarse", such as level 35, and try to pull out the grinding
mechanism by the metal ring. If the grinding mechanism cannot be removed, it has
been installed correctly.
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Place the coffee bean container on the unit.
FINE ADJUSTMENT OF THE UPPER GRINDING MECHANISM
By means of the fine adjustment of the upper grinding mechanism, you can set the
grinding degree to coarser or finer.
Proceed as follows:
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Remove the upper grinding mechanism.
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Use a screwdriver to remove the small screws.
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Turn the grinding mechanism one stop to the right (coarser) or left (finer).
Note: Set the grinding mechanism two to three stops to the right or left maximum
at first.
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Screw the screws back in again.
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Place the upper grinding mechanism back in again.
TIPS
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Precise recommendations for grinding degree settings cannot be provided due to
various factors.
Beans / types of beans react differently (oily, old, freshly ground etcetera).
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The personal taste plays a role as well.
Choose a finer grinding degree setting for Espresso.
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Choose a medium grinding degree setting for filter coffee.
Choose a coarse grinding degree setting for French Press.
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Room temperature / air humidity have an effect on the coffee beans.
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The tendency for the correct grinding degree setting for Espresso can be seen by
the fact that the coffee grounds start to go lumpy. The coffee grounds are not
too lumpy when dropping out; smaller to medium-sized lumps are formed which
spread again when dropping out. The coffee grounds have a fine feel.
•
It is very important to find the right grinding degree for preparing coffee (extrac-
tion time). In case of a wrong grinding degree, the coffee cannot be extracted in
an ideal way. It is either under or over extracted.
•
However, there is no "perfect grinding degree". Everyone should find his or her
grinding degree according to his or her taste preferences.
•
The setting of the grinding degree should also take into consideration the con-
tact pressure and the dosage as well as the roasting degree of the bean used.
Some test grinds are necessary here. For this reason the contact pressure and the
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