The correct grind is the key to a great espresso. It determines the surface area of contact between the coffee and water, the steeping time, and the final flavor of the drink. A coarsely ground coffee with large particles allows the water to pass through more quickly (suitable for a long steeping time), while a very fine grind slows the flow, ensuring complete extraction. If the extraction is too short, the drink will be sour and watery, while if it’s too slow, it will be too strong and bitter. In this article, using the espresso blend ” Espresso ” as an example Spezial » We’ll explore how to achieve the perfect grind on the Fiorenzato F64 professional coffee grinder.
Features of the Fiorenzato F64 coffee grinder
Fiorenzato F64 coffee grinder is a professional machine with 64 mm flat-parallel steel burrs. It is designed for intensive use (recommended output 2-3 kg/day). The grinding system is micrometric: an adjustment ring located under the hopper controls the grinding fineness. A menu with a touchscreen and programmable timer allows for precise dosing down to a fraction of a second. An adjustable fork-type stand secures the coffee holder, and a built-in cooling fan prevents overheating. These features make the F64 ideal for coffee shops: it grinds beans quickly and delivers precise dosing every time.
Coffee grinding degrees and their applications
There are several basic grinding degrees: coarse, medium, fine, and ultra-fine. Each is suitable for a specific brewing method. Coarse grinding produces large particles, and extraction is slow. This grind is needed for long brewing methods, such as French press and cold brew . brew ) or filter ( pour-over method ). For example, for French Press or drip coffee makers use a grind similar to coarse salt or cane sugar. These methods involve steeping the coffee in water for 4–12 minutes, and the coarse grind prevents over-extraction .
A medium grind (similar to a granulated sugar) is suitable for alternative methods like the V60 or AeroPress (depending on the recipe), as well as filter coffee machines (moka pots, pour-overs ). With this grind, the contact time between the water and coffee is only a few minutes.
, hot water passes through a pressed disc of coffee for approximately 25-30 seconds. Espresso blend Spezial is prepared with just such a grind: the fine particles allow for the maximum amount of aromatics to be extracted in a limited amount of time. If the grind is too coarse for espresso, the water flow will be too fast, resulting in underextracted and acidic coffee.
An ultra-fine grind (almost like dust) is used for Turkish coffee. This coffee dust is brewed at a high temperature for about 1–2 minutes. The result is a thick, strong drink.
Therefore, the choice of grind size depends on the brewing method: the slower the brewing method, the coarser the grind, and vice versa. Choosing the right grind is critical for a balanced flavor.
The influence of grinding on the taste of a drink
The grind size directly affects the profile of the drink. With a coarse grind,the particles have a smaller overall surface area, water passes through the coffee quickly, and extraction is weak. Acidic and bright notes are intensified, the strength is reduced, and the drink may seem watery. If the grind is too coarse,some of the substances don’t have time to dissolve, resulting in a pale and sour taste.
With a very fine grind(a “dust” grind), the particles are tightly packed, the water passes through slowly, and the extraction becomes too complete. Bitterness and astringency develop in the drink; prolonged extraction can lead to overextraction : the coffee becomes bitter and loses its delicate aromas.
A medium grind provides a balanced extraction: the drink will be full-bodied, with distinct aromas. For example, for espresso We specialize in fine (sandy) grinding, but not ultra-fine, to ensure a steeping time of about 25–30 seconds and to reveal the aroma without excess bitterness.
It’s important to grind consistently. If coarse particles are mixed in with very fine ones, they will brew more slowly, resulting in an unpredictable flavor. Consistent grinding helps ensure consistent results and a predictable flavor.
Adjusting the grind on the Fiorenzato F64 coffee grinder
In the Fiorenzato F64, grinding adjustment is done mechanically using a disc under the hopper. This disc is secured with a clamping ring. To make the grind coarser, turn the disc clockwise (you can press the clamping ring); to make it finer ,turn it counterclockwise. Grind a small amount of beans as you go, checking the grinding visually.
After each change to the settings, it’s essential to remove the previously ground coffee. Old particles interfere with evaluating the new grind. For example, when testing an 18g espresso, you’ll notice a characteristic sign: if the coffee flows too quickly (“springs”), the grind is too coarse and needs to be finer. Conversely, if the coffee doesn’t flow or drips, the grind is too fine—you need to turn the grinding disc to a coarser setting.
It’s best to check the grind with the motor running and without a lot of beans between the burrs. Visually assess the condition of the “tablet” in the holder: a dense, smooth tablet and a uniform flow indicate a successful grind. After adjusting the grind for one coffee, brew 2-3 servings to allow the coffee to stabilize before making a final judgment on the taste.
Calibration and grinding check
Grind calibration begins with determining the “dose”—a fixed weight of coffee in the portafilter . For example, use 18–20 grams of ground coffee in a double-sided holder. From this point on, only adjust the grind and maintain the same amount of beans. Then, perform a test brew and measure the yield and time: a perfect espresso yields 1.8–2.2 times the dose in 23–28 seconds.
If the yield is too low (the extract is too strong) and the taste is bitter, grind coarser. If the brew is too fast and the coffee is too sour, grind finer. After adjusting the grind, run a few more extractions to stabilize the results. If all parameters (time and volume) are correct but the taste is unsatisfactory, adjust the initial coffee weight (dose).
Keep in mind that different coffee blends require grind adjustments. Espresso Blend A special coffee might work well with one grind setting, while a new coffee with a different roast will require a different setting. Be sure to recheck the grind when changing blends.
Common mistakes when setting up
- Inconsistent cleaning.After each grind adjustment, always completely remove any remaining old coffee grounds from the burrs and the grinder. Failure to do so will result in old grounds mixing with new grounds, distorting the grind.
- Inconsistent grind.The presence of coarse grains among fine grains leads to uneven extraction. Always ensure the grind is consistent. Different grains will brew at different rates, making it impossible to control the flavor.
- Adjusting the setting too frequently.Some baristas change the setting after every cup. Start with the middle position and make adjustments gradually. Remember that the effect of each adjustment is felt after several extractions—don’t make any sudden changes.
- Incorrect disc locking.Forget about “pressing the rings” – always make sure the ring is tightened when adjusting the grind to prevent the disc from turning unintentionally.
- Ignoring the type of drink.You can’t use the same grind for espresso and, for example, a filter. The machine itself should be taken into account: espresso requires a fine grind, while a filter requires a coarse grind.
- Lack of calibration for new coffees.When changing coffee varieties or blends, don’t forget to readjust the grind—each new coffee will reveal its optimal grain size.
Daily maintenance of the coffee grinder
Regular maintenance is also important for consistent grinding. Clean the grinder daily to remove coffee residue: blow out the coffee outlet with a brush, wipe the front and the removed auger to remove any oil stains. Prevent moisture from getting inside the mechanism—do not wash the housing with water.
Once a week (or as directed), thoroughly clean the hopper: remove it and wash it with a warm solution of coffee oils, the same solution used to clean the groups and holders of the coffee machine. Rinse thoroughly and dry. After cleaning, screw the hopper back on. Do not install the grinder with the hopper removed while it is running.
At least once a month, check and clean the burrs. To do this, turn off the power, unscrew the protective screw, and remove the dosing cup and plate. Unscrew the locking disc and remove the upper burr, then brush away any coffee dust from all burr surfaces and the housing. Reassemble everything in reverse order and adjust the grind again. The condition of the burrs affects the quality of the grind: the sharper the teeth, the more consistent the grind and the lower the heat load on the motor.
Recommendations for stable results
- Use precise dosing.Work with a consistent batch weight and yield. It’s recommended to have a kitchen scale to monitor the in/out ratio. Record the initial weight of the coffee in the holder (e.g., 18 g) and measure the extract yield. This will help ensure consistent recipe consistency.
- Use a timer.Time the brew: a perfect espresso takes 23–28 seconds under standard parameters. If the brew time is longer than expected, adjust only the grind, based on the brew time and taste.
- Start in the middle.If your grinder has a scale or graduations, start with the middle setting. Then adjust the grind fineness based on the results of your first extraction.
- Wait for it to stabilize.After any grind adjustment, perform at least 2-3 test brews and evaluate the overall result. Don’t impulsively change the settings based on one cup.
- Check your equipment regularly.Monitor the serving counters and the condition of the burrs—replacing worn parts regularly maintains a consistent grind. Be sure to perform scheduled maintenance to ensure your grinder always operates smoothly.
Consistent grind adjustment and grinder maintenance ensure baristas receive consistent quality drinks. The more carefully you calibrate the grind for each blend and brewing method, the more accurately the coffee’s flavor notes will be expressed. Follow the recommendations and experiment with the settings, using the Espresso blend as an example . Spezial and achieve more consistent and delicious results every day.
Source: fiorenzato.com
Questions to consolidate the material
Basic understanding of grinding
- Why is grind size considered one of the key factors in coffee extraction?
- How does changing the grind affect the flow rate of espresso?
- What happens to the taste of a drink when the grind is too coarse?
- What flavor defects most often occur when grinding too finely?
- Why do different brewing methods require different grind sizes?
Working with espresso
- What grind is considered optimal for classic espresso and why?
- What visual and tactile sign indicates that your espresso is properly ground?
- What’s the first thing you change if your espresso is pouring too fast?
- What do you change if the coffee barely flows or takes more than 35 seconds to pour?
- Why can’t you judge the correctness of the grind based on one cup?
Setting up the Fiorenzato F64 coffee grinder
- Which way should I turn the adjustment ring to make the grind finer?
- Why is it recommended to adjust the grinder while the grinder is running?
- Why is it necessary to grind and remove several portions of coffee after changing the grind?
- Why is it important to lock the adjustment ring after adjustment?
- What signs indicate grinding instability during a shift?
Calibration and stability
- Why do you first set the dose when setting up and only then work on the grind?
- What parameters do you control when calibrating espresso (input, output, time)?
- When does it make sense to change the dose rather than the grind?
- Why does changing coffee blends require re-adjusting the grind?
- How can room temperature and humidity affect grinding and extraction?
Maintenance and errors
- How does dirty burrs affect the taste of coffee?
- Why can’t you wash a coffee grinder with water without disassembling it?
- What are the most common mistakes beginner baristas make when adjusting grind settings?
- Why is using the same grind for all drinks considered a professional mistake?
- How does regular grinder maintenance affect flavor consistency?
Practical assignment (recommended)
To consolidate the material, complete a simple practical exercise:
- Take a standard espresso dose (eg 18g).
- Prepare three espressos with different grinds: slightly coarser than normal, optimal, and slightly finer.
- Record the steeping time, drink yield and taste differences.
- Please state which grind produced the most balanced result and why.
This approach helps you quickly develop a “grind feel” and confidently work with the grinder in a real coffee shop environment.
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