Hey all. I'm a novice home barista who has fully caught the bug. I have a Nuova Oscar and a Super Jolly, both of which I found on Ebay used. Both machines needed some work but are finally working great and I'm pulling what I think are great shots.

I just ordered a new set of burrs for the SJ and I'm wondering if someone can give me an idea of a starting point for a grinder setting? Honestly, I've been using the setting just to the right of what is marked by the label as a default. I really don't have an idea of where to start. I'm typically making macchiatos and the occasional cap for my fiance. I'm using different coffees, but typically an espresso from either Counter Culture or 1000 Faces in Athens, GA.

I'd appreciate any help that the board might be able to give.

Best,

b
e
n

It's pretty hard to ask a question on HB that someone hasn't asked before.

Good approximate Mazzer grind setting for espresso/French press. roundabout but answers your question
Just starting out, grinder setting advice?.................................................................. good discussion
Dialing in a new espresso machine, a step by step guide............................... very detailed with videos
Espresso Guide to Good Extractions.............................................. an extensive article about blonding
Crema! A Sign of Good Espresso, or a Symptom of Bad Espresso... from Sweet Maria's, a guide to crema

If you churn through these and still have more questions, I'm sure people would be more than willing to help. The basic idea is to start at the marked point, and then adjust your grind to your desired shot volume and shot time.

Good luck!

By the way, where in Atlanta are you?

See Fine tuning grinder setting with minimum waste and How to find the grinder true zero point, both from the FAQs and Favorites.

Thanks guys. Somehow I missed these posts in my search for something too specific.

I live in Inman Park, work in Midtown.

b