THE BREW BENCH / BREW

A starting point, not a magic click.

Look up method cues and verified manufacturer starting settings, then adjust to your own coffee and grinder.

Settings are not transferable measurements

Two grinders on the same printed number can produce different distributions because of burrs, calibration, wear, beans and adjustment systems. A visual texture is a coarse cue, not a micron measurement. Use the manufacturer’s starting range for your exact model, then change gradually from taste and flow.

For espresso, first hold dose and yield steady. For filter, watch for stalls and uneven wetting. For moka, never tamp to compensate for a grind issue. Read the complete grind guide and source limitations.