I'm wondering if you can help me with a description. I have no experience with what an espresso grind should feel like. I am trying to dial in an old KYM and the best I can get is a very fine grit that almost/partially cakes when pressed between thumb and forefinger.
The grit seems slightly finer than sugar granules.
Am I in the ballpark here or should an espresso grind feel closer to a powder, no grit?

I have a Caravel and am wondering if the KYM will do the trick or else get a Vario?

Cheers, Ted.

The grind that you are telling us of is a very good start. See how that works with the Caravel. Start with a very light tamp and see whether it works at that. Then, if too quick a pour, try a bit stronger tamp. I would suggest reading the many Caravel threads here. Buy a good "fresh" roast from a good roaster or you will spin your wheels forever!! Too many new folks "save money" and get a poor old roast from *$ or other retail stores. That will drive you nuts! A general, not cast in stone, rule is that a roast should be between 2 and 10 days after roasting days when you grind it.
You could also buy a cheap electronic thermometer with a long wire probe to tell the temperature of your kettle. You may adjust the machine from that. "No," I can hear the purists say, "that is not accurate enough." I believe having a method of assuring that the temperature is within a couple degrees is worth while. It made a difference with my LaPeppina. There are also liquid crystal temperature strips available.
Thread Here
You are getting a very good machine and it will take time to understand it and the way you will use it.
Many Happy Pulls!
-Richard