All coffee guides · Troubleshooting
A new bag may need different grind settings, even when it comes from the same roaster. Start with a familiar dose and yield, then adjust one variable at a time and record what you taste.
A new bag may behave differently because of the coffee, roast, age or storage. Start with a known recipe and use it as a reference. A new bag does not automatically require recalibration or a complete change of settings.
Freshly roasted coffee releases gas, which can affect brewing. Useful resting time varies with roast, packaging and brewing method. Follow the roaster’s advice and compare taste over time; there is no universal day on which every bag becomes ready.
Start from a setting that worked with a similar coffee, within your grinder’s intended range. Do not apply a fixed number or direction of clicks based only on light versus dark roasting. Keep dose appropriate to the basket and choose a measured target yield.
Note dose, yield, time and taste. If the shot nearly stalls, stop and check the dose before trying coarser grinding. If it runs unusually fast and tastes thin or sharp, try finer. With otherwise reasonable flow, adjust yield to explore balance. Change one variable at a time.
There is no fixed number of attempts for a particular origin or processing method. Small, measured changes and consistent preparation help you avoid wasted coffee. Save a short note so the next session starts from what you learned.
Repeat a recipe that tastes good and check that its flow and yield are reasonably consistent. If results vary, check dose, preparation, retained grounds and the machine’s routine. Beans continue to change with age; this does not mean the grinder needs to be seasoned to each new bag.
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