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Don't forget that the odd quick flow can be caused by water channeling ... aka dodgy distribution / tamp

 

So just to be sure, do another at the same setting before altering the grind

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you see there is a lot of clumping i try and even it out i noticed some of the used pucks seemed to have dry bits in the middle im using a calibrated tamper so that bit should be ok i know the guy that owns the coffee shop in work has to fine tune his grinder after he refills the hopper but its only a small adjustment and at times he said he don't have to touch it im using the same coffee beans as him thow hes using a mazzer major grinder

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i keep my beans in their bag and just weight out the amount i need each time

You will still need to adjust every couple of days or sooner, I believe the steps on the sage grinder are quite large so may not be the best for fine tuning but if you are consistently (try to get around 3 shots out on the same grind just be sure that its actually too coarse and its not channeling) getting shots that are too fast then you will need to adjust. There are too many variables that will cause the need to adjust grind daily (temperature, humidity, storage, staling) that it is more convenient to just adjust grind then try to lock down these variables.

Beans>Grinders>Machines

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Adjustments needed daily and throughout the day at work (brewery) due to temperature and humidity as others have said. Cold grinder in the morning vs warmer a few shots in or later in the afternoon. Only tiny adjustments.

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