Hi, I’m Paolo from “Le Piantagioni del Caffè” and in this video, I’m going to show you how to adjust your grind if your coffee is brewing too slowly.

Let’s look at what happens when it brews incorrectly. Here we are looking at what happens when the grind is too fine. We’d get coffee that initially comes out in drips and it won’t fill up the cup as we’d like.

If we were to weigh it, it would definitely be under 25 g, so a short shot with a fairly dry body, a very strong coffee, yet also with marked acidity, an unbalanced brew.

If we find ourselves with a short shot coffee that is lower than it should be, weighing less than our rate should be (we’ve got 16 g, which should be 32 with 20/25 g of extraction), what should we do?

We’ve got to make our grind coarser because the water, when it wets the cloth filter at 9 bars of pressure, isn’t able to get through, it meets too much resistance: so we need a slightly coarser grind. Here, by moving the burrs further apart I don’t need to close the hopper gate because there’s no risk of the burrs getting stuck. I go straight to the dial and increase the coarseness of the grind.

Obviously, every grinder has its own adjustment dial so to start, we need to figure out what the setting on the dial corresponds to and once we’ve increased it, we need to remember that every grinder retains coffee inside the grinding chamber. So we need to remove it or bear in mind that before confirming a calibration, a whole series of doses need to be discarded or to be kept in mind: the effect of my calibration will only be seen after I’ve discarded what remains.  In this instance, there are about 5 single doses in this grinder that need to be discarded.

Let’s grind this dose and our grinder will be ready. Of course, we can reuse this ground coffee in the kitchen, in other preparations trying to reduce waste as much as possible.