I just bought a NS grinta and am having trouble knowing where the "starting point" is for acceptable grinding. When I first got the machine, I was a little too excited and unscrewed the entire setup to checkout the burrs before realizing the slip of paper said to turn it a certain amount before use. Anyway, I screwed everything back on, but quickly realized the numbers printed on the grinder didn't seem to line up in a reasonable way.

I found a video online (https://www.youtube.com/watch?v=sW3XxjRkfNc) that says to zero the grinder by turning it until the millstones slightly touch and then backing off. From here, you mark one of steps on both sides, so you know where the end of the grind is located. I did this, but I found I am pulling sour shots no matter what I do (measuring them out 17-20G in a double basket, proper flushing, tamping seems reasonable) which makes me think my grind is not fine enough.

Is it normal to grind so close to zero with the grinta? At this point, my current grind setting has it where the millstones are slightly touching. Any suggestions?

https://www.seattlecoffeegear.com/nuova ... lli-grinta
Check the product description, apparently there is a setting for Espresso.
Probably need to set the grinder to the Espresso mode.
Hope this helps.