Hi all

I've been searching the forums for an answer, but can't seem to find one:

I have a Ditting (Baratza) Vario, and am having some trouble with grinding fine enough. At the moment I've done the 2mm screw calibration thingy, and the motor starts laboring with the Micro level halfway up.

However, I need to push the lever further up beyond this point to get a grind fine enough for my Gaggia Classic (Modded to 9bar of pressure).

Would adjusting the 2.5mm screw under the grommet do anything different?

Thanks!

Sing

How fresh is your coffee?

I would think that if you have your grinder laboring when the micro lever is half-way up that you've got the zero calibration set. You could take a look at the burrs to make sure that they're in good shape, but I'd consider the coffee your using first.

Hi Yakster

I roast my own beans - in particular, I was using a 3 day old City+ roast of Guatemalan antigua. Extracted perfectly on my Gaggia classic, it's the grinder that was laboring to get it fine enough.

SC

I think I found the problem - the Guatemalan roast I did was a bit on the lighter side.

I tried some Ethiopian harrer roasted to a full city and I had to turn the macro lever down 2 notches.

Thanks for help!

Sing