Wind all the way in to zero then one full turn out and around 4 to 5 View attachment 38508

 

Hey everyone,

Looking for some advice on the 1zpresso JX Pro. It arrived yesterday and struggling to find the correct grind setting for espresso as I'm trying to follow the manual to no avail. The calibration was off so which seemed odd. If anybody has any experience with this hand grinder, any advice would be much appreciated.

I also think you would find this a great deal of help especially the video on disassembly and cleaning etc..

https://coffeeequipmentreviews.wordpress.com/2019/11/21/1zpresso-jx-and-jx-pro-hand-grinders/

 

Thanks for the reply guys,

Cuprajake, just out of curiosity when using your grinder for the first time what was the tightest setting number? Mines is at 6 and I have tried following the calibration guide but it doesn't seem right loosening under the main dial too much.

DavecUk, your video was really helpful, very easy to follow. Not put a lot of coffee beans through it yet but definitely useful in getting to know it a lot more.

 

Fully wound tight its at 0

 

Yeah mines is fully tight at 6. Can't see why they wouldn't calibrate it at the factory.

 

It's unimportant really, I just go from fully closed when I reassemble, about 1.5 turns or whatever it is, then im in the zone....I adjust from there. The numbers don't mean anything to me apart from identifying which actual dot it is.

 

Mine wasn't calibrated to zero when I received it. I made one rather clumsy attempt to calibrate it - it was much closer, but still not at zero. Came to the conclusion that it really didn't matter much at all. In use it is set to a "number" - if I want to change the setting I either move it to a higher "number" or a lower "number". The actual numbers don't matter - could just as easily be incrementally sized dots. Usage (over a period of time) is teaching me the impact a number of clicks of adjustment has when I want to vary the grind.

So far, the three or four types of beans I have used with it are all within four or five clicks of each other to get 18g in 36g out in 20 - 30 seconds.

Regards,
John

 

Interested in what people have found their rough sweet spot as, especially if you're using with a Gaggia Classic.

I got down to around 1.6 (from a dead 0) but machine then choked. I've gone back to 1.9 again and seems fine but according to instructions 'espresso grind' is lower than that.

Wondering if my tamp was to blame or the grind.

Whats your go to, in terms of full circles and then whole numbers?

 

Interested in what people have found their rough sweet spot as, especially if you're using with a Gaggia Classic.

I got down to around 1.6 (from a dead 0) but machine then choked. I've gone back to 1.9 again and seems fine but according to instructions 'espresso grind' is lower than that.

Wondering if my tamp was to blame or the grind.

Whats your go to, in terms of full circles and then whole numbers?

Don't worry about what the instructions say, they're just to get you in the ballpark. A dark roast pacamara will need grinding finer than a medium roast brazilian bourbon, there's no single "espresso" grind setting or range for all ratios, doses etc. Just focus on what you're getting from the shots and adjust as required.

 

I found that 1.6 or one full turn and 5 was good on my sage for rave fudge.

Id go to 1.45 for something lighter

 

I found that 1.6 or one full turn and 5 was good on my sage for rave fudge.

Id go to 1.45 for something lighter

Hmm see that's a bit worrying for me as 1.6 choked the machine (Rave Italian Job).

The 1.9 was okay (at least compared to some shots I've pulled, I am still getting used to the classic) but still a bit of sourness (underextracted?).

 

I think there all going to be somewhat different unless you have two identical set ups and same beans, as stated once you get close you know where to go.

So for your machine 1.9 is the rough area where mine was 1.5

A point either side would be perfect

Also you need to bed in, mine had a fair few beans through it.

 

I think there all going to be somewhat different unless you have two identical set ups and same beans, as stated once you get close you know where to go.

So for your machine 1.9 is the rough area where mine was 1.5

A point either side would be perfect

Also you need to bed in, mine had a fair few beans through it.

I'm having to do 2.1 turns for a decent extraction which is worrying considering your on 1.5.

 

i was in a 54mm portafilter

 

Sorry for being dumb - I'm new to all this - but how does this relate to grind size e.g vs the standard Gaggia 58mm portafilter?

 

At the same dose a smaller basket will have a deeper puck at the same dose. Puck depth affects how fine you need to grind. Shallower pucks mean finer grinds.

Flow rate into the puck also affects how fine you need to grind. If you have pre-infusion you'll need to grind finer than without.

If your shots are sour grind finer, if you can't do that put more water through the coffee (increase yield).

 

I just got mine today and am having to do 2.0 full turns to get a good shot. 1.8 or less chokes the machine and is too finely ground.

Will have to see how I get on with different beans over the next few days/weeks.

Maybe because the burrs are fresh, they grind finer. Maybe I'll need to go finer (1.8 - 1.6) after regular use.

 

I just got mine today and am having to do 2.0 full turns to get a good shot. 1.8 or less chokes the machine and is too finely ground.

Will have to see how I get on with different beans over the next few days/weeks.

Maybe because the burrs are fresh, they grind finer. Maybe I'll need to go finer (1.8 - 1.6) after regular use.

Mine is on a la Pavoni which needs to be finer, ilI started off around the 1.4 mark but now the burrs have bedded in the range is around 1.1-1.3

 

I was using them on a pressure profiler, so needed to go finer.

 

Why does La Pavoni need to be finer?

 

Hey 👋

I've just got a JX Pro and am finding that anything within one and a bit rotations from the zero-point (i.e. 0.0-1.3ish) is so fine that coffee won't even come through the grinder.

The little booklet that comes with the grinder suggests that you should be able to grind for Turkish at around 0.8ish. I can just about get grounds out that don't choke my espresso machine at 2.2 (as opposed to around 1.2 as the booklet suggests).

It almost seems like it's a whole rotation too tight.

Does this seem normal / matter?

Thanks!

 

Hey 👋

I've just got a JX Pro and am finding that anything within one and a bit rotations from the zero-point (i.e. 0.0-1.3ish) is so fine that coffee won't even come through the grinder.

The little booklet that comes with the grinder suggests that you should be able to grind for Turkish at around 0.8ish. I can just about get grounds out that don't choke my espresso machine at 2.2 (as opposed to around 1.2 as the booklet suggests).

It almost seems like it's a whole rotation too tight.

Does this seem normal / matter?

Thanks!

Are you sure you have the right zero point. This should be when the burrs just start to touch not be totally jammed. It's just a thread so don't see how it can be out. Can you get Turkish at 1.8 on your scale ?

 

It doesn't matter and could be normal.