Weber EG-1 v2 Grind Settings (SSP Ultra DB-2) - Page 2

Grinders are one of the keys to exceptional espresso. Discuss them here.
burninator (original poster)

#11: Post by burninator (original poster) »

erik82 wrote:Turning with the front cover off and first clean everything. Then go finer till both burrs are completely locked. That's full lock.
so not just co-rotating, you're going a few steps past that? i find there are a few more steps finer i could go once the burrs co-rotate based on manually turning one of the burrs.


#12: Post by erik82 »

I'm indeed some steps beyond that where you can't rotate the burrs anymore and they completely seize. To the point where you don't want to turn the grinder on by accident as you'll ruin the motor on notime. That's full lock and absolute zero.

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burninator (original poster)

#13: Post by burninator (original poster) » replying to erik82 »

Thanks, Erik! I'm sure the answer was obvious to everyone else, I just get lost in specifics.

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#14: Post by alunare »

Great idea for this thread, i find the Weberworks forum lacking :(

My measurements are as follows, rotating counter clockwise:

Full lock -> 7.2
End of chirping -> +1 turn 0.7
My Pour over range -> +1 turn 8 to +2turns 0

No idea for espresso, i tried a +1turn 1 and thought i should go finer. Im not sure i want to do espresso with these burrs, looks like a lot of work....

burninator (original poster)

#15: Post by burninator (original poster) » replying to alunare »

i assume "+1 turn" = 10 steps (so 50 microns) as opposed to a full rotation (500 microns)? if so, then u'd be at:

clean burr lock: 7.2
chirp: 8.9
pourover.... are you +1.8 from chirp or lock with your notation?

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#16: Post by alunare »

Sorry I realise my description wasn't clear

Let me try again, going counter clockwise:

7.2 is full lock
0.7 is end of chirping (beginning of chirping if you're going clockwise)
-> so that's +3.5 positions from lock (so 3.5 x 50microns)
8 to 0 is pour over I use
-> +10.2 to +12.2 from lock

I suspect my pour over setting is quite coarse