Congratulations on your new Baratza Sette 270 Espresso Grinder. Dialing in your coffee grinder isn't always easy. We discuss the steps to fine-tune your burr grinder for the best possible extraction.
Join Victoria as she demonstrates how to set up and dial-in the Baratza Sette 270 Espresso Grinder. Please note that Clive Coffee also offers a grinder dial-in service if you prefer to have someone else do the hard work for you!
Step one: Out of the box and onto the counter
- Remove the grinder from its box and place it on a solid level surface.
- Inspect the grinder for any damage, if you notice any contact us immediately
- Insert the hopper, rotate it, and turn the key to the unlocked position
- Plug the grinder in and turn it on
Step two: Feeling the coffee
- Put some beans in the hopper and grind them into your hand
- Feel the grounds. For espresso, they should feel similar to table salt. Not as fine as powdered sugar, and not as coarse as sand
- If too fine, adjust coarser. Too Coarse, adjust finer.
- The espresso setting is usually between 5 and 9 and varies based on coffee and atmospheric conditions
Step three: Nailing the dose
- Now that the grind is in the ballpark, it’s time to start pulling shots
- First, grab a scale and tare the weight of the portafilter
- It’s worth noting that the Sette 270 is a single dosing powerhouse. It’s conical burrs and vertical grind path make for almost no grind retention. If you’re only making a couple cups a day, single dosing is ideal for keeping your coffee fresh. If you plan to single dose, simply weigh out your beans ahead of time and grind them through. If not, now would be the time to fill your hopper.
- With the portafilter in the portafilter holder, press the 3 button which has a default 30-second setting. Then press the play/pause button to start grinding. Press it again to stop when the portafilter is nearly full.
- Now weigh the portafilter. Add or remove grounds as necessary to get to 18g.
Step four: Adjustments - drop time
- Now you can compress the coffee with your tamper. Remember, tamping pressure is less important than making sure your tamp is level.
- Insert your portafilter and start the shot. We’re going to be watching for the time of the first drops of espresso.
- We’re looking for those first drops of espresso to fall between 6 and 10 seconds. If they fall outside the window, you’ll have to adjust the grind setting: under six seconds will be thin and sour; over 10 seconds will be bitter.
- Make small adjustments. This will be easier than making big changes and overcorrecting.
Step five: Total shot time
- Grind a fresh full dose, tamp, and pull your shot.
- This time we’ll be looking at the full shot time
- We’ll be looking for a target output of: 1.5oz / 30g espresso in 25 - 30 seconds.
- If it falls under 25 seconds, adjust your grind finer. If it falls over 30 seconds, adjust coarser.
Step 6: Time dosing
- Now that we have our grind dialed, we can set up the grind timer for consistent and repeatable dosing.
- With the hopper filled, press the 1 button and use the arrow buttons to adjust the time to 7 seconds.
- Place your portafilter in the holder and press play and wait until the grinder stops.
- Weigh the portafilter again. If the dose is too small, increase timed setting. If it is too much, decrease it.
- Now you will be able to get a repeatable target dose: 1.5oz / 30g espresso in 25 - 30 seconds.
Once you've dialed in your grind, it's time to start pulling shots! Check out our Espresso 101 section to learn about steaming milk, latte art, our suggested starter espresso recipe and much more!