Congratulations on your new Baratza Sette 270Wi 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 Charles as he demonstrates how to set up and dial-in the Baratza Sette 270Wi 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 by aligning the 3 prongs and rotate a quarter turn clockwise to lock into place
- Plug the grinder in, it will turn itself 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.
- We find that the espresso setting is generally around 11E
Step three: Dialing the dose
- Once the grind is in the ballpark, it’s time to start pulling shots
- The 270Wi’s weight-based dosing makes this wonderfully easy.
- Simply put the portafilter into the holder, ensuring that the upper paddle and arms hold it securely.
- Use the arrows to select the weighted dose you’d like, then hold down a numbered dose button to save that setting
- Press play and the grinder will tare the weight of the portafilter and begin grinding and stop when it reaches the target dose.
- It’s worth noting that the Sette 270Wi is a great single dosing grinder.
- If you plan to single dose, setting the target output 10 grams or so above the actual dose will help make sure you get everything out, then simply weigh out your beans ahead of time and grind them through.
- 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.
Step four: Adjustments - shot time
- Now you can compress the coffee with your tamper. Remember, a specific tamping pressure is less important than making sure your tamp is level and consistent.
- Insert your portafilter and start the shot. We’re.
- We’re going to be watching for the time of the 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, adjust gradually finer; over 10 seconds will be bitter, adjust gradually coarser.
- Make small adjustments. This will be easier than making big changes and overcorrecting. As the shot progresses, we’ll observe the total shot time: Our target output is 1.5oz / 30g liquid espresso in 25 - 30 seconds.
- If it falls under 25 seconds, adjust your grind finer. If it falls over 30 seconds, adjust coarser.
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!