Can you please share your grind settings for:
Coffee preparation techniques besides espresso like pourover.
I turn my dial counter clock wise one full turn until I get past the calibration point and then turn just a little more to about on inch befor the zero where there are no markings. My dot would be pretty much in line with the left side of the hinge. This area is where I find the best grind for Kalita pour over and the Brazen Brewer.
FYI, you could also recalibrate and put the silver dot at 40, for instance, when the burrs touch. That way, you'll most likely be within the 0-50 range and still be able to grind coarser. This idea came directly from the Niche support team.