I was comparing notes with Randy about where he sets his Kony Doser model and my brand new Kony E, as I was trying to get a general reference.

Of course, beans, freshness, etc will affect the settings, BUT, our settings we so far apart I have to ask here on the forum if anyone can figure out why

His setting with home roasted is 8.2

and

My setting with Moka Harara fairly fresh is 2.8

My Macap M4d is around 8 and Super Jolly is around 6 so 2.8 seems very low, but it seems to render good shots ??

Any explanation anyone ? Thanks

Note:

I went to see where my absolute zero on the collar was and it turns out to be = to 5

So my 0 = 5 and add the 2.8 I'm grinding at then I am right where Randy is 7.8

Is there a way to change the absolute end of the collar tightening from 5 to 0 ??

As you discovered, one should ignore the big numbers on the collar. They are part of the original casting and are not correlated with the collar's threading. The "start here" sticker is placed at the factory for the recommended grind setting for espresso. It's approximately one-quarter turn from the true zero point (see How to find the grinder true zero point and Mazzer reassembly problem after burr replacement for more details).


From Mazzer Mini Component Photos

HB wrote:As you discovered, one should ignore the big numbers on the collar. They are part of the original casting and are not correlated with the collar's threading. The "start here" sticker is placed at the factory for the recommended grind setting for espresso. It's approximately one-quarter turn from the true zero point (see How to find the grinder true zero point and Mazzer reassembly problem after burr replacement for more details).

Great, this is what I discovered. Ignore the numbers and pay attention to the grind

Funny that you say the "start here" sticker is what the factory recommends. It says finer and coarser with arrows pointing in either direction. However, it was 2 whole numbers away from 8 which seems right.

I wonder how they come to that number ?

I adjusted the collar to the sticker and it was way too fine. Couldn't pass water in the shot.

So it's a good lesson for all that the numbers don't reference against "0", they are just points of reference for your personal machine

misterdoggy wrote:Funny that you say the "start here" sticker is what the factory recommends. It says finer and coarser with arrows pointing in either direction. However, it was 2 whole numbers away from 8 which seems right.

misterdoggy wrote:I adjusted the collar to the sticker and it was way too fine. Couldn't pass water in the shot.

I just checked my grinder and it's 1-1/2 notches from the "start here" sticker. I cannot explain how your setting could be 2 whole numbers / 20 notches away. That's entering French press territory on my grinder. Oh well, if it works for you, go with it.

Dan

Yes 20 notches coarser from the start here. Start here was way, way too fine.

However, Randy's setting is 8 and that makes my setting 7.8 so its reassuring somewhat

I am going to La Marzocco to pick up my machine and I am now thinking I should bring my kony along to verify with someone there I am grinding right.

I might be slightly off, but 17-18 notches from you is quite a distance.

Is your absolute zero = "0"

HB wrote:I just checked my grinder and it's 1-1/2 notches from the "start here" sticker. I cannot explain how your setting could be 2 whole numbers / 20 notches away.

On my (recently sold) Super Jolly the adjusted position changed dramatically when I installed the new Dura-Mill burrs. With the stock burrs I was grinding just a couple of ticks from the sticker position, but with the new burrs I had to do almost 20 ticks (2 numbers) coarser to get the same pour times.

I figured this was due to the new burrs being slightly thicker than the old burrs. If Mazzer contracts to have burrs made then there may be manufacturing differences in the finished burrs. A difference of maybe 0.01 inches burr thickness could cause such a change in the "true zero" position.

My Kony, measured with an empty hopper and grind chamber, of course, is:
Zero point is 4.9
I ground yesterday at 8.2
"actual grind" = 3.3
all fwiw, which is probably little, but there you go.

My Kony Zero Point is 5 (maybe 4.9 too)

at actual grind of +3.3 (like Randy) = way too fine made these fine bricks and when tamped with espro the shot did not pass water at 9.0 brew pressure

actual grind of

+4 same

+5 same

+6 same

+7 little tiny stream

+7.8 nice stream just right (reads 2.8 on the collar)

I have no idea why the difference, but I am 20 notches over from their marked point. I will call the esw who sold me the machine, maybe they can explain it.

No matter what, their starting point doesn't pass water