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New machine (not new to espresso). Bought two kg's of fresh beans. Both roasted 2-4 weeks ago. New machine arrived last week and I spent a lot of Friday trying to dial in. No matter what I do, I cannot get the grinder to grind fine enough. I've gone down to 2 on the upper internal burr and down to 2 on the grind settings. Both beans are gritty and chunky. The only way I can get close to an espresso shot is by using the double pressurised basket. The standard 2 shot basket produces watery crap.
I'll try a third different bag of beans tomorrow. But It feels like a problem with the grinder not being able to grind fine enough? It can't be both kilos of beans being crappy, can it??? Am I missing something here???
I have the separate sage grinder pro but I imagine the internals are pretty similar, I've never touched the inner burr settings in my 10+ years of use as they are only designed to be used when the burrs are worn (I just replace them/once in 10years), On my sage if I grind anywhere under setting 14-16 on a 16sec grind for 18g out on a med-dark roast then it clogs my sage duo temp pro.
have you looked at the online help on YouTube?
edit : after watching the video below
it seems the initial factory settings on the sage espresso pro need a bit of tweaking beforehand for a fine grind
First in a series of 11 videos
