There are many reasons why I remain a reluctant barista. Over the past year, my caffeinated knowledge has greatly improved and my skills have marginally improved but there remains a hole in my espresso education: Coffee grinders have me particularly perplexed. I understand the working parts, I have even taken them apart (and put them back together again) for cleaning purposes. However, when I see a fluffy pile of Once you have selected a grinder for your intended usage, then you can dial it in. This had -- up to now -- been my downfall, then I realized I was rushing it. It takes time, patience and a pound of beans ... and that's asking a lot from an impatient person like myself. I tried the Forte AP since it is new and fancy (and I love new and fancy) and I paired it with the Pasquini Livia G4 Automatic espresso machine because that is also new and fancy. The process involves picking an initial setting and noting the results with each incremental change. Instead of visually inspecting the grind, this is a combination of timing the espresso shots and tasting the results. Word to the wise: Just sip -- otherwise you are in for a sleepless night! I filled a frothing pitcher with discarded espresso shots before I felt comfortable with the right setting for particle size and dosage. One final note before I leave you up to your elbows in coffee grounds ... Sadly for me, this process needs to be repeated if you change your beans or the machine you are using. Grinders are not universally calibrated so there is no cheat-sheet to tell you what number or setting will be optimal. This is a situation where trial and error, er I mean to say, highly scientific methodology is the only way to help any grinder find its groove.
