Gabe wrote:There seems to be a plethora of information on the pair, but I haven't been able to find one thing that I'm wondering about. That is, what are some starting points for grinding with the Rocky.
A little background on the "zero point" of a grinder.
That's when the burrs just
begin to touch. Rocky's burr faces are flat and parallel; you won't damage them by allowing them to touch lightly. If you are concerned, turn off the grinder and find the zero point by moving the adjustment finer until it stops. Assuming there's nothing in the chamber, this will yield an accurate zero point. Or, turn on the grinder, let it come up to speed, then turn it off and move down one notch (i.e., let the burrs touch, but not while being driven by the motor).
This is necessary because the "0" indicated on the dial frequently doesn't match the true point at which the burrs touch. For an espresso, I recall the Rocky setting being in the 5-8 range, depending on the bean and their freshness. Decafs are a notch or two finer.
To confirm you're in the ballpark, grind a sample and pinch it between your fingers. It should feel much coarser than flour, but less coarse than salt. The grinds should stick together slightly; if the beans are fresh and the grinds don't adhere together, it's too coarse. If the grinds hold a fingerprint impression, it's too fine.