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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.

 

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Wind all the way in to zero then one full turn out and around 4 to 5 20200419_143655.thumb.jpg.fa465c94d82c569ca1b913a34de384bf.jpg

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2 hours ago, Mrco1 said:

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/

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 My reviews at https://coffeeequipmentreviews.wordpress.com/ - Various Machines and grinders, Amazon Dalian 1kg Drum Roaster: YouTube channel at https://tinyurl.com/szhgxzl .......

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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.

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

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42 minutes ago, Mrco1 said:

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.

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 My reviews at https://coffeeequipmentreviews.wordpress.com/ - Various Machines and grinders, Amazon Dalian 1kg Drum Roaster: YouTube channel at https://tinyurl.com/szhgxzl .......

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4 hours ago, DavecUK said:

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.

They might to others and seems strange they set it to the logical point (being zero)at factory


AKA Toffee chips

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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

Edited by Ozzyjohn
Typo
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Now: Profitec Pro 600, 1Zpresso JX Pro 

Due in August: Niche Zero, first grandchild

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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?

Edited by Danz0r

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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 

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1 hour ago, Danz0r said:

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.

Edited by Rob1
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ACS Minima (Beta) with Bianca Paddle -- Reskinned Ceado E8, Niche Zero --- Gene Cafe CBR101 with Dimmer Mod and Bean Mass Probe

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1 hour ago, Cuprajake said:

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?).

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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. 

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