- How to Master the Art of Making the Perfect Cup of Coffee - https://density.coffee -

Grind Settings by Density

There have been several requests for DAE to include grind settings for each density.

There are several problems with this.

  1. Different espresso basket diameters have different coffee bed depths, which requires different grind settings. For example a standard 58mm basket will require a much finer grind than a 45mm holding the same amount of coffee. You could apply a factor once you have figured out the difference.
  2. There is no standard for grind settings between vendors. Its not like it is a setting based on microns. One vendors number range will be meaningless using a different grinder.
  3. Worse, many grinders are not factory set at zero. For example my 1Zpresso JX-Pro grinder warned of this fact. The numbers may not match even an identical model grinder from the same vendor. You may be able to zero the grinder yourself. 

I do have a Kinu m47 Classic grinder, it is factory set at zero, and I have modelled the grind settings for a Flair Pro 2 45.5mm basket. These grind settings are provided below if you really want to try them.

I use these as an initial setting only during dialling in. I’m usually very close by the second shot, and pretty much bang on by the 3rd. However the grind will change as the coffee ages, and can change even with the weather.

 

DENSITY Grind setting Kinu M47 for Flair Pro2 45.5mm
0.478 177
0.477 177
0.476 178
0.475 178
0.474 178
0.473 179
0.472 179
0.471 180
0.47 180
0.469 180
0.468 181
0.467 181
0.466 181
0.465 182
0.464 182
0.463 182
0.462 183
0.461 183
0.46 183
0.459 184
0.458 184
0.457 185
0.456 185
0.455 185
0.454 186
0.453 186
0.452 186
0.451 187
0.45 187
0.449 187
0.448 188
0.447 188
0.446 189
0.445 189
0.444 189
0.443 190
0.442 190
0.441 190
0.44 191
0.439 191
0.438 191
0.437 192
0.436 192
0.435 192
0.434 193
0.433 193
0.432 194
0.431 194
0.43 194
0.429 195
0.428 195
0.427 195
0.426 196
0.425 196
0.424 196
0.423 197
0.422 197
0.421 198
0.42 198
0.419 198
0.418 199
0.417 199
0.416 199
0.415 200
0.414 200
0.413 200
0.412 201
0.411 201
0.41 201
0.409 202
0.408 202
0.407 203
0.406 203
0.405 203
0.404 204
0.403 204
0.402 204
0.401 205
0.4 205
0.399 205
0.398 206
0.397 206
0.396 207
0.395 207
0.394 207
0.393 208
0.392 208
0.391 208
0.39 209
0.389 209
0.388 209
0.387 210
0.386 210
0.385 210
0.384 211
0.383 211
0.382 212
0.381 212
0.38 212
0.379 213
0.378 213
0.377 213
0.376 214
0.375 214
0.374 214
0.373 215
0.372 215
0.371 216
0.37 216
0.369 216
0.368 217
0.367 217
0.366 217
0.365 218
0.364 218
0.363 218
0.362 219
0.361 219
0.36 219
0.359 220
0.358 220
0.357 221
0.356 221
0.355 221
0.354 222
0.353 222
0.352 222
0.351 223
0.35 223
0.349 223
0.348 224
0.347 224
0.346 225
0.345 225
0.344 225
0.343 226
0.342 226
0.341 226
0.34 227
0.339 227
0.338 227
0.337 228
0.336 228
0.335 228
0.334 229
0.333 229
0.332 230
0.331 230
0.33 230
0.329 231
0.328 231
0.327 231
0.326 232
0.325 232
0.324 232
0.323 233
0.322 233
0.321 234
author avatar
richard.c.mayston Solution Architect
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The density.coffee recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.