Thanks for sharing with me. The J-Ultra is an excellent grinder, but it is an Espresso grinder firstly. I also use it with my 51mm none pressurised double shot basket and my Picopresso and it works very well as you would expect with such a huge fine grind adjustment rage to use. It can be used for all other brew types and with a slightly more course adjustment in grind size, i personally think that its able to get some really nice flavours from Pour over. I also think that the smaller micron size helps for light roasted beans for Pour over, that typically need a finer grind size anyway.

@@mightymightyironhead Thank you for your reply and the valuable knowledge you shared. I purchased the j ultra mainly with the intention of using it for Espresso. After further exploring the available information, I believe it could also produce good results for pour over coffee, although not many people seem to have touched upon this aspect. I do own another reliable grinder, the Timemore S3, which functions well for pour over and is OK for Espresso. Evidently, I would prefer to carry only one of them during trips.

@ the difference in flavour between the J-Ultra and other “Pour over” grinders is usually down to the micron size. Grinders like the Comandante C40, or K-Ultra or other typical Pour over grinders have a bigger micron size, something like 22 - 30 microns, with this micron size the grinder does not produce so many fines as a grinder like an Espresso grinder like the J-Ultra, so they can produce a cleaner flavour and not have slower draw down speeds for Pour over because of the fines. But honestly if you adjust the grind size accordingly and have a good Pour over recipe and ratio, you can get some excellent results.

You mean the lubricant inside the bracket on the twist lock handle part? If i am correct, there is a little lubricant inside the twist lock that helps with the friction when turning the handle to open and close. The lubricant can sometimes come out of the space in the part that turns and looks a little bit dark color, because it is likely from the friction of turning the handle. I have not really had any issues with my grinder that has the folding handle, i did have a little bit of this lubricant showing for a little while, but it did not last long, so hopefully your issue will not last long also.

Too be honest the catch cup fit pretty securly onto the hopper, there are several small magnets on both the catch cup and the hopper that keep it nice and tight. When you use the grinder and hold it correctly, holding the grinder straight and not resting the grinder on your body or a flat surface, there is no change that the catch cup will fall off. There can be an issue with grinding light roasted beans, especially if you grind very fine for Espresso because obviously it takes longer to grind finely and light roasted beans are very hard still because they are almost raw beans, so it can take some effort to grind them. When that happens you can get a little tired and its tempting to rest the grinder on something like your chest, this can knock the catch cup of if you are not careful. But other than that its very secure and wont fall off.

@@mightymightyironhead Thank you for your answer and for this beautiful video. In fact, I will place an order soon and your video was very effective in making my final decision, as well as your answer. I was thinking of buying the X-Pro-S but the price is much, much more expensive than the X-Ultra at the moment, so my decision will be on the X-Ultra. I use an automatic espresso machine (Philips 22/10) and I will grind dark roasted beans in this machine with this grinder, sometimes I will grind Turkish Coffee and sometimes I will grind Pour-Over coffees, but mainly espresso. As far as I understand from your reviews, the X-Ultra is a model that will not let me down.

@ You are very welcome and thank you for the positive feedback. The X-Ultra is an excellent all round grinder, it has 40mm 7 core Heptagonal burrs and 12.5 microns, so its very fast to grind, give a very nice flavour profile for Pour over and can be used for proper none pressurised Espresso. The grinder is a little smaller than some other 1Zpresso grinders, so its got a slightly smaller capacity compared to something like the K-Ultra or J-Ultra (maybe 5 - 10g less depending on the roast level of your beans) but its more than enough for any brew type. The X-Ultra is very portable and has a really nice travel case, so it’s easy to carry around with you or take with you if you travel. It’s also very easy and quick to calibrate the X-Ultra, it literally takes 10 seconds. If you do buy the X-Ultra and you need any help or advice, please feel free to message me and I am always happy to help.

@@mightymightyironhead Thank you very, very much, you are very kind and helpful, so I am very grateful to you. Actually I have never used a hand grinder before, I have no idea what is caliber, what is 0 setting, what is click, how to do it and what it does :) But all I know is that I need a good mill, I will learn all this of course.

@@ozanerdemli1691 honestly the X-Ultra is one of the easier grinders to learn, its a very big help that it can be calibrated so easy and quickly, some grinders are a headache to calibrate. When you get the grinder it should be calibrated already. This basically means that the burrs are fully closed (zero position) and the 0 number is in the starting position (right under the little marking on the adjustment dial). If this is not the care and you get any other number other then the 0 number when you turn the adjustment dial all the way to close the burrs, you just pop off the adjustment dial, find the 0 number and then pop it back on the body with the 0 number in the correct place. Its super fast and easy. Like i said above, if you get the grinder and are confused about how to use it, just drop me a message and can help you with that.

You are very welcome, happy that the video helped.

I have updated J manual and am hoping you can do a video explaining how you dial in for an espresso? I understand it's better for pour over but if possible I would appreciate it. I can't find one.

@@LKB728 let me ask you a cpouple of questions first, maybe i can answer your questions about how to dial in for an Espresso without making a video, if you are still jot sure i can certainly consider making a quick video. There are really two types of Espresso depending on what machine you are using and what type of porta filter (coffee basket) you are using. In cheaper Espresso machines and manual Espresso makers, there is the pressurised porta filter, this is very easy to dial in the grind size for, because the pressurised porta filter does most of the work for you, so you do not have to be very precice with your grind size. Then there is the none pressurised porta filter, this is harder to use and harder to dial in for, because you have to be more precice with your grind size, so you need a decent grinder with good fine grind adjustments (smaller microns). So can i please ask you, what type of Espresso porta filter are you using, are you using a pressurised or a none pressurised porta filter? Fot the J grinder the settings on the grind reference chart for Espresso are 08 - 11 (08 is 8 numbers from o (closed burrs) to 11 (one number past the first full rotation of the adjustment dial) this give you 3 numbers to play with. However if you are using a pressurised porta filter it is a lot easier to dial in a shot because a pressurised porta filter allows you to use a more course grind size. So you can then use a grind size that you would typically use for something like a Moka pot or Aeropress and that will still work very well with a pressurised porta filter. In that case you have quite a bit more grind adjustment that you can use for Espresso, from 08 - 2 (number 2 is two full rotations and the end of the grind range for Moka pot and Aeropress) Please note that 08 is obviously the finest setting and is more likely to be too fine, while 2 is the most course setting and more likely to be too course, but for a pressurised porta filter you have a very large grind adjustment range to play with. The problem with using a grinder like the J grinder for Espresso using a none pressurised porta filter is the micron size is a little too big (J grinder has 25 microns). So the steps (or clicks) are not so precice for small fine adjustments. To have a good Espresso grinder i recommend a grinder with at least 16 microns, better is 12.5 or best 8 or 0 (stepless adjustment). So for Espresso using a none pressurised porta filter with the J grinder, you have the numbers 08 - 11. Depending on what beans you are using and what roast level. Darker beans are easier to dial and mean that you can go a little more course within the grind settings. Light roasted beans need to be more fine ground, so you would need to go for a more fine grind setting. So if you are using a none pressurised porta filter with light roasted beans, try for around 08 - 09 (you might have to go a little finer, but start there) If you are using darker roasted beans, 08 - 11 or 12 (you have a little more grind adjustment to play with if the beans are darker). Anyway i hope that helps, if there is anything you are not sure about, please just let me know and i will do my best to explain.

@mightymightyironhead WOW! Thank you so much. This is the information I needed. I just got a Breville Bambino machine. It came with both the pressurized and non pressurized baskets. I have been playing around with both and you were exactly right. The nonpressurized basket is much easier to work with when grinding with the J Manual. I just didn't understand why. Your information makes so much sense now. You are awesome and thanks again! Do you have a favorite grinder you use?

@@LKB728 you are very welcome and i am really happy that the information was useful for you. Yes there can be quite a big difference between the pressurised porta filter and the none pressurised porta filter. Like i said above, the pressurised porta filter is a lot easier to grind for, because the machine is really helping to decice the correct pressure, so you can use courser ground coffee powder. The problem is with the fine grind adjustment of the grinder that you are using, so for proper none pressurised Espresso its very important to get a grinder with smaller microns (16 microns or below is best) There are a few grinders that are good for all brew types, including none pressurised espresso. I deal with 1Zpresso because they make some of the best manual grinders on the market. The 1Zpresso X-Ultra has 12.5 microns, this is an excellent all round grinder and has a decent grind range for none pressurised Espresso, this micron size is also very good for Pour over, because its not so fine that it produces too many fines (very dust like coffee particles) that can effect the draw down speed of your Pour over and effect the flavour too much. They also have the J-Ultra, this is a very good Espresso grinder, it has 8 microns, so it has a huge grind range for Espresso to play with. However like i said with the X-Ultra, although the J-Ultra can be used for all other brew types including Pour over, because it has very fine microns, it can product slightly more fines for Pour over, so take that into account. There is also the Kingrinder grinders. They are pretty decent grinders and most of their K series range have 16 microns, this is the top of the micron size that i would recommend for none pressurised Espresso, but it will give to a small but useful grind range to play with. After that, they really is not a lot of manual coffee grinders that are available for both Espresso (none pressurised) and Pour over, often you get a Pour over grinder, that can be used for basic pressurised Espresso and not None pressurised Espresso. Or you get an Espresso grinder that can be used for Pour over, but has the issue for the extra fines. Then you have the expensive electric prosumer top of the range grinders that often also can not a be used for both things, unless you pay extra for a second set of burrs. So right now there still is not such a great choice for a manual grinder that is truly a grinder for everything, apart from the few i mentioned above. A couple of things that you can try to help you with your Espresso if you can not get the grind size dialled in properly. Dosing. Try dosing up (under extraction) if your extraction is too fast because the grind size is a little too course, even hafl a gram more can help to get the little extra pressure. Likewise dosing down can help if you have too much pressure. Play around with your dose until you get the extraction right. Darker roasted beans are always easier than light roasted beans. Typically darker roasted beans can have a courser grind size than lighter roasted beans, lighter roasted beans are a pain and they typically need a more fine grind size to get a good extraction. You also need to adjust your water temerature more hotter for light roasted beans, so maybe experiment with regular darker roasted beans and keep away from light roasted beans for a while. Try a Slow flow basket instead of a none pressurised basket. Slow flow baskets have slightly sloping walls instead of straight walls that you have with a regular none pressurised basket, so they sit inbetween a pressurised basket and a none pressurised basket. Because of the slightly sloping walls, the pressure is directed slightly to the center of the coffee bed and this can really help if your grinder does not have the fine grind adjustment needed for a regular none pressurised basket, it will make it easier to get a good extraction and give you more grind adjustment to play with for your grinder.

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It depends on what grinder you have, if you have any of the Q series grinders (Q2, Q Air) or the JX, J grinders the number is fixed and can not be adjusted, so when you turn the adjustment dial and close the burrs fully, whatever number you have, you need to use that number as through it was a 0. If you have one of the other grinders that need to be calibrated and you turn the adjustment dial all the way until the burrs are fully closed (starting position) and the number you have is number 4, your grinder has not been calibrated, so you need to calibrate the grinder. If you dont know how to calibrate the grinder, go to this page and it will explain how to do that: 1zpresso.coffee/calibration/

@@larakaraman Hi. The Timemore C3 is a decent entry level grinder. It can be used for Espresso with a pressurised porta filter with good results. The Picopresso uses a slow flow coffee basket and this type of basket sits in between the pressurised basket and the none pressurised basket. It’s designed so that the slightly sloping sides help to introduce a little pressure and this can help you if your grinder can not finely adjust the grind size. So technically you can use your Timemore grinder, but you will have a very small grind adjustment window to use, maybe one setting or a little more depending on the beans and roast level. However when you want to use that type of grinder for proper Espresso using a none pressurised porta filter you need a grinder with smaller microns (distance between each step) so that you have better fine grind adjustment to dial the best shot. Both the J-Max and the X-Ultra are excellent grinders and both of them would work very well with both the Picopresso and any other Espresso machine on the market, the J-Max has 8.8 microns and the X-Ultra has 12.5 microns, so you will have plenty of fine grind adjustment for Espresso. The J-Max is really more for Espresso because it has smaller microns and very fine grind adjustment, it can also be used for all other brew types, however please note that because it have the very small microns, it can introduce slightly more fines at the medium or course grind range. I would say that the X-Ultra is a better option if you want to also use the grinder for Pour over or filter brewing. Because it’s got 12.5 microns you don’t really have any extra fines, so you get a very good flavour profile for Pour over. The X-Ultra capacity is a little smaller than the J-Max, maybe 5g less depending on the beans, the burrs are a little smaller (X-Ultra has 40mm and J-Max has 48mm) so maybe a few seconds slower to grind.

@@mightymightyironhead thank you for your answer! 😇 I decided to buy a J-max

@@larakaraman the J-Max is excellent I am certain that you will love it.

Hi. That's correct the E Series grinders did have the 38mm 7 core Heptagonal burrs with the rounded breakers (the outers burrs have a slightly more rounded blade that smashes the beans more than cutting the beans) The Q2 Heptagonal grinder also had the same 38mm 7 core Heptagonal burrs, with the same rounded breakers. The Q Air also has the same 38mm 7 core Heptagonal burrs as the E Series and the Q2 Heptagonal (its literally the same burr fitting and burr mount as the Q2 Heptagonal grinder) however the Q Air has the shaper edged breakers. 1Zpresso have started to use breakers with the sharper edge, instead of the rounded edge breakers, these sharper edge breakers cut the beans more than they break the beans. However the inner burrs are just the same 38mm 7 core Heptagonal burrs, so the sharper edge breakers is pretty much the only difference between these three grinders burrs.

That's excellent, really happy that the video was useful and you managed to stop your grinder from squeaking.

شرح وافي وجميل شكرا اسمح لي اسالك كيف اصلح يد المطحنه لانها تخرج من مكانها عند الاستعمال

@@hosaamdahab9954 Thank you very much for your positive comments. Unfortunately there is not a lot you can do to fix the issue with the handle coming off the burr shaft. The handle has a small magnet in the end of the handle (inside the hole that fits onto the burr shaft) sometimes this small magnet can fall out and when that happens the handle wont stay on the burr shaft securely. 1Zpresso do sell spare parts and they do sell the replacement handle for all their grinders and these handle parts are quite cheap to buy, around $8USD. I recommend that you check if your grinder is still within the warranty period (one years warranty) and if it is, first contact the shop or dealer that you purchased your grinder from and talk to them about the handle. If the shop or dealer wont exchange the handle for a replacement, then ask them if they can sell you a replacement or roder one for you. If that is not an option, you can then contact 1Zpresso directly and they will sell you a replacement handle. Anyway sorry that i dont have an actual fix for your issue, but i hope that this information helps you.

Zero position is actually meant to be done when you calibrate your grinder, so you will also need to get the zero number on the dial in the correct starting position (if you are using the J-Max its the top of the top square on the pyramid. If its the K series grinders, its the red dot) and this will usually mean that you will have to adjust the thumb nut to get the zero number around and into position. Anyway there are two ways to choose from, i personally use the first way to zero my grinder when i calibrate the grinder 1) Turn the adjustment dial all the way to close the burrs, turn until you feel some resistance, when you feel some resistance slow down and keep turning until the adjustment dial is "finger tight". This is similar to when you are screwing the top onto a bottle, you know by feeling when its tight enough and when its too tight that you wont get it back off. When you feel that the adjustment dial is tight enough, you should still have a little more movement to turn the dial a few more clicks. At that point you can place the grind handle onto the grinder and turn the grinder on its side, if the handle falls, the burrs are still open, so you can (if you want to) tighten the dial another click or two until the handle does not fall. Be be careful to never over tighten the adjustment dial, you should always still have a little movement to tighten and never try to turn the grind handle when the burrs are fully closed, because you will jam the burrs and its really hard to fix that. 2) The second way is pretty much the same as the first way. You turn the adjustment dial until the burrs are fully closed and the dial feels "finger tight" like the first way. Then you turn the adjustment dial back again to open the burrs again another couple of clicks, or until the handle does fall when you turn the grinder on its side. Some people prefer this method, because they say that the burrs are not touching like in the first method, but the burrs are never touching and you wont have any issues unless you over tighten the adjustment dial and lock up the grinder, but even that is the thumb nut and burr shaft locking up. Also nobody is ever going to try and grind anything when the adjustment dial is at the closed position and the burrs are at the finest setting, that's a lot finer than even Turkish, so from that position you will only ever open the burrs to get to your grind size for your brew type, so no danger of the burrs touching.

@@mightymightyironhead Good evening! I have the X-Pro S model. Thanks for such a detailed explanation. Appreciate it!

@@СтасГрищук-ц7б you are very welcome, happy to help.

Hi Gabor. If you are on a very tight budget, the Q Air is a pretty decent entry level grinder, its small and very portable. The Q Air has 40mm 7 core (blades) Heptagonal burrs, very similar to the Comandante C40 grinder, so its pretty similar to what the grinder can be used for and also the flavour profile is pretty similar. You can use the Q Air for all brew types from French press down to Espresso, it can not be used for Turkish grind. If you are planning on using the Q Air for Espresso it can handle a basic Espresso product using a pressurised system, technically it can be used for a none pressurised system, but because it has 25 microns, it does not have a very big grind range to play with for none pressurised. The Q Air has a smaller capacity (about 15 - 20g depending on the beans) but its got enough to get you a decent brew. Because the Q Air is a smaller grinder, it can be hard work trying to grind light roasted beans, or medium roasted beans for Espresso, but obviously is you are going more course, the grinding gets easier for all roast levels. The one thing that people might be put off by is the plastic cover. This is pretty tough plastic and it should not break easily. Also the plastic cover is only a sleeve and it does not impact the grinding in any way, all of the important parts are all metal and very solid. So if you want a very decent entry level grinder that is really good for Pour over, can work very well for basic Espresso and is very portable, the Q Air is a very cheap bit decent grinder.

Thank you for your answer! I began my "coffee journey" with FP and AP just before this summer. Because of the limited budget, I chose q air as my travel grinder (companied by a Wilfa Svart for home use) On my vacation "got infected" even by moka and espresso. Inwas not aware that the q air can do espresso fine. According to the descriptions / reviews it can produce moka fine, and that is it. On the other side, moka begins around 20 nr in a grinder which has 4 full usable rotation (if I remeber correctly) wich means that the range 0-20 might fit for espresso (ok 0.6.1 till 2.0.0 since going under 6nr can damage the burrs), so this is the range I thought as well that the espresso magic might be done. Thought though that it might only fit for pressurised espresso and that is it. But.... What is the range for pressurised espresso by the way? From fine moka (or few nr under factory recommendation for moka) to medium coarse AP depending on the beans and roast level maybe? What do you think?

@@bodygabor2339 you have 3 full rotations that cover all your brew types with the Q Air. 12 (one full rotation and two more numbers) is the start of the Aeropress/Moka pot and Drip coffee grind range. I would say that (depending on the beans and roast level) that 12 - 16 will get you a decent extraction with most Espresso products using a pressurised porta filter. Under 12 you have quite a few numbers to play with, so i would say that maybe something like 06 - 08 will get you in the area for Espresso using a pressurised porta filter. The problem with entry level grinders like the Q Air is that the microns are quite large for Espresso, so even if they can grind really fine, they simply dont have the fine grind adjustments that a grinder with smaller microns have. So you technically can use a grinder like the Q Air for pressurised Espresso, but you are often left with only one setting or number and any movement from that setting will be either too fine or too course and result in either an under extraction or an over extraction. You could also use dosing up or down to help with that. Maybe use 17g instead of 18g, or vice versa to control the extraction a little better. Some Espresso product, like the Picopresso use a slow flow basket, this type of basket has slightly sloping sides that help to push the pressure to the middle of the coffee bed and that can also help if your grinder does not have fine grind settings.

I would be surprised if it was the bearings making the noise. You have two types of bearing for the grinder, the three stabilising bearings on the body where the adjustment ring fits, if these are damaged it should be pretty obvious because you could see any damage. The adjustment dial needs to sit correctly on these three stabilising bearings to turn properly and adjust properly, so if you have taken the adjustment dial off by accident, make sure that you have fixed it back on properly and it is sitting totally straight on all three bearings and you have not crossed any threads. If you have never taken the adjustment dial off, dont take it off to check. The dial is not meant to be taken off and it can be a little hit or miss trying to get it back on straight. The adjustment dial does have some lubricant on the inside of the dial that helps with the stabilising bearings and helps to lubricate the adjustment dial movement over time, so you could add some lubricant to that if needed. The second bearings are the bearing rings that sit inside the grinder, the burr shaft passes through these bearing rings. They are self contained and are not open to any debris, dust or coffee particles. These bearing rings are not lubricated when you get the grinder, because they dont need lubrication. If they were damaged it would also be obvious, you can see any damage, these bearing rings do not get damaged over time by normal usage, they should only get damaged if you have dropped the grinder and there was some impact damage, like pinching or denting. If i was to guess, i would say that maybe your spring is what is making the noise. The spring that sits inside the grinder on top of the burrs. This spring can start to make some squeaky noises over time, usually because of over tightening too often. So i would check that, also make sure that the spring and all the other internal parts are fitted correctly. The bearing discs need to be fitted the correct way (with the raised edge facing towards the bearing rings and not away from the bearing rings. If you find that it is one of the small parts like the spring or even the bearing rings or discs, you can contact the dealer who sold you the grinder and if they are an official dealer they should have some spare parts that they can send to you for free (note that these pare parts are free for customers and they should not try to make you pay for them if your grinder is still under warranty). Anyway i hope that helps you, please check the things that i mentioned and let me know if it was any help.

@@mightymightyironhead Thank you for taking the time! I took another look at it and it is the inner, lower bearing for sure. When disassembled I can spin the body of the grinder on my index finger, balancing on the inside of the bearing. I can feel and hear that it is running not perfectly. It feels a little bit rough, but still spins without a problem. I turned it with my finger under no real axial load and had the same feeling. I think it is louder bc of the hollow body. There is no play in the shaft when installed. Also I got the grinder 2nd hand for 100€, worked perfectly for half a year but no warranty and not sure how the first owner treated it, although he only had it for 6 month :D. I will probably leave it be for the moment. If the time comes and it gives out completely, I will have a nice excuse to buy a tiny internal bearing puller 😂 Thx once again for your expertise, checking everything once again gave me ease of mind.

@@matz4k No problem you are very welcome. It’s quite unusual for something like the bearings or the bearing rings to become damaged, especially after such a short time using the grinder. It’s possible that the previous owner was not using the grinder properly, maybe they were not holding the grinder properly when grinding? It’s not unusual for the burrs to wear down more one one side than the other if the grinder is not held straight when grinding, so maybe it’s also possible that this can also happen to the bearings? Especially if the beans are light roast and need more force to grind. If the issues was with the small bearing rings, you could contact 1Zpresso and ask them to send you out some replacements, there might be a small charge for the rings, maybe a few dollars and the shipping fee, but they do have them and other spare parts for their grinders. Alternatively If the grinder is still working ok and there is no issue with sticking or inconsistent grind particle when you are using the grinder, then it might be ok to just continue using the grinder.

Yes thats correct, the inner burrs for both grinders are very similar (40mm 7 core Heptagonal burrs) the breakers (outer burrs) used to be the same, rounded crushing burrs. However 1Zpresso have changed the breakers in the X-Pro (now discontinued) and the X-Ultra to the sharper edges burrs that cut the beans more and don't crush the beans as much as the rounded breakers, so a more uniform particle distribution and an (arguably better or worse) flavour profile. The C40 produces a very decent flavour profile for Pour over because of the inner burrs and the breaker type and shape, however they also make a big deal about the type of metal that the burrs are made of and how this type of metal helps to stop oils getting into the surface of the burrs and that can help with the flavour, to be honest its not really noticeable if you use fresh roasted beans and get the correct grind size for your brew type, they both produce equally nice cups. The C40 is not an Espresso grinder, technically it can be used for Espresso, but until you find the grind size that works for you, you are going to waste a lot of beans trying to dial in your shot. Than when you change your beans, you are going to have to do that again, because the same grind setting probably wont work. Also you have 30 microns with the C40, so your grind size for Espresso is maybe going to be one number or setting and any movement from that number will be off, likely resulting in an over or under extraction. The X-Ultra has 12.5 microns, so you have over double the amount of fine grind adjustment, this micron size gives you a very decent amount of grind range to play with. Its also not so small that the grinder is going to produce excessive amounts of fines, so for me the X-Ultra is a much better grinder even though its slightly smaller and has a slightly smaller capacity than the over priced C40.

@@mightymightyironhead At this point I'm convinced that when I ordered the Ultra it was the right choice, you're preaching to the choir here 😅 It just came across a little ambiguous in the video. I suspect that's how the marketing people conveyed it (marketing departments rarely speak engineer 😒)

Show me, how about you go and buy the two grinders and make a video to explain the differences between the two grinders in 3 minutes. When you have done that, send me a link to your video and i will critique the video.

The grinder in my video is from the very first batch of J-Ultra that was made, so its got the regular rounded outer burrs. 1Zpresso are terrible for updating their dealers with information about any changes to their grinders, so its not unusual to buy a shipment of stock and find out after you have paid for them that they have changed thing... yet again. They seem to be doing this right across their product range now. The sharper outer burrs are fine and they can even be better for certain beans and roast levels for certain brews. I think that some new users, or people who are thinking about buying the grinders think that the sharper burrs are worse than the rounded burrs and it can put some people off. I just wish that 1Zpresso would be a little more forthwith with telling people about a change like that.

@@mightymightyironhead I figured that it was a change across the board. Just commented so interrested people would know. In the amazon pictures they still show the rounded burrs 😂. I like the taste for medium light and lightroast espresso very much it gives good clarity frutiness and acidity while still having good body

@@jonmoore4588 Hi again Jon. Really happy that you have been enjoying the X-Ultra. I will certainly look at making a quick video talking about the K-Ultra or even a comparison video about both the X-Ultra and the K-Ultra. But if you don’t want to wait for the video I can explain a little about the differences between each grinder and you can decide if it’s worth upgrading. The X-Ultra is smaller than the K-Ultra, so it’s a little more portable than the K-Ultra. The downside of that is that the X-Ultra has a slightly smaller capacity than the larger K-Ultra (about 5 - 10g less depending on the beans). The X-Ultra has smaller burrs (40mm) than the K-Ultra’s (48mm) burrs, but they are both the same type of burrs so no real difference in flavour profile. The main difference worth noting is the difference in micron size for each grinder. The X-Ultra has the 12.5 microns and the K-Ultra has the 20 microns, so the X-Ultra has a better grind adjustment range for Espresso than the K-Ultra. From 20 down to 12.5 might not seem that significant, but it really does make a difference when you are trying to dial in the grind size for different types of beans and different roast levels. However because you have smaller microns and fine grind adjustment, there will be slightly more fines than the larger 20 microns that you have with the K-Ultra and if you really try hard you might taste the difference between the two grinders, but honestly it’s not an issue. If you are more interested in Pour over than Espresso, the K-Ultra is an excellent grinder and it can still be used very well for Espresso, just with a smaller grind range than the X-Ultra. If you are happy with your X-Ultra and prefer an “all round” grinder that gives you a bigger grind range for Espresso, I would say just stick with the X-Ultra.

​@mightymightyironhead thanks for your comment. Very useful.

Hi, can you actually turn the adjustment dial, or is the dial completely stuck and wont turn? Usually when the adjustment dial is turned too much, or the grind handle has been turned when the burrs are fully closed, the grinder can lock up. When that happens, the thumb nut on the top of the grinder gets stuck and its this that is stopping the adjustment dial from turning. If this is the case with your grinder, you will need to use some tools, snips or pliers to turn the thumb nut, but be careful because you can easily scratch the surface of the grinder, so place a soft cloth on top of the thumb nut to stop the tools from scratching the surface. Once you have the thumb nut off, you can calibrate your grinder again and everything will work properly. If the burrs have locked up, you will not be able to push down on the burr shaft to take the burrs out. This can also happen if the grinder the burrs were fully closed and the dial was turn the wrong way too hard or the grind handle was turned. To fix this, you need to place the grinder on a flat surface, place a cloth on the top of the burr shaft and gif the top of the burr shaft a couple of taps with a hammer and the burrs will come out, then just put them back in and re calibrate the grinder as normal.

​​​@@mightymightyironhead thank you for getting back. but the adjustment dial is completely stuck and wont turn. i've managed to securely got the thumb nut and burr off the grinder. specifically the issue is on the adjustment dial ring (the top of the grinder that spins to adjust grind size - the adjustment dial is now on the coarse's setting and it won't turn to fine's setting (anti clock-wise direction)). it will be super helpful if i can reach you elsewhere to share you a video on said issue.

Sorry i am not sure what you are refering to? do you mean the adjustment dial? As far as i know (i have both grinders and i have tested them both and looked at them both very closely) they are exactly the same (apart from the obvious cosmetic differences) But hey, if i have missed something i am always happy to hear what other people say. What do you think is different about the two adjustment dials?

Hi. To be honest its not so important to use the pressure gauge. If you have been using the Picopresso for a while and you understand how it works and how the pump handle should feel and how the pressure should feel when you are pumping, you dont really need the pressure gauge. The pressure gauge is really a visual guide to let you know that you are keeping the pressure constantly in the correct area and that you are properly getting the correct amount of bars of pressure. This can improve the extraction and also the taste of the Espresso. But if you are already getting a good extraction and your Espresso is also good, then i would say you dont need to buy the pressure gauge.

@@mightymightyironhead thank you for taking time to answer in detail and sharing your experience!

Yes they did discontinue the X-Pro late last year (maybe around August) but they did not tell anybody about it. I tried to make an order for some stock and they told me that it was not available to order anymore, so its good bye to the X-Pro. I am not really sure what 1Zpresso were thinking when they changed the burrs in the original X-Pro, they released a very nice little grinder and its started to get popular.... then they change the burrs and people started to say that it was not as good as the original, i even made a video discussing the difference between the X-Pro burr change and the X-Ultra. The thing that i love about 1Zpresso is also the thing that i hate about 1Zpresso, they do update, upgrade and change their line up pretty often and i really like that, i like that they understand that trends change and they are willing to try an improve their grinders. However as a dealer i wish that they would at least update me and let me know that i can no longer buy their products when they discontinue them, instead of me finding out months later when i make another order, or even from a customer..... i mean come on..... their sales agent always tells me that they dont know about obvious things that they absolutely should know about if they are a dealers point of sale. I think that it was a good move to discontinue some of their older grinders, they had too many that were almost the same product with slight differences (K-Max, K-Pro, K-Plus) so i am happy that i dont have to spend hours explaining every detail about why these grinders are more or less the same grinder, so that's nice.

May I ask if there's a way to know if you are ordering a revised X-Ultra or an original? I'm considering getting one very soon, and want to make sure I'm not getting an inferior model.

@@chrisskinner6912 The X-ultra always had the revised burrs. only the older X-pro had the "original" burrs.

@@chrisskinner6912 When the X-Ultra was released there was an issue with the burrs, apparently the burrs were "flaking" this first batch of X-Ultra was recalled fast and 1Zpresso fixed the issue very quickly. I got a second batch of X-Ultra within a few weeks of the recall and i have never had an issue either with the burrs or any other matter with any of the stock of X-Ultra that i have had in the last two years. I would think that its almost impossible for anyone to have any of the original faulty stock of the X-Ultra, all dealers and distributors were asked to ship their stock back to 1Zpresso within weeks of the release, so nearly two years later and i don't think that you will get a faulty grinder. However make sure that you are ordering either from 1Zpresso directly, or from a proper 1Zpresso dealer or distributor and if there are any issues with the grinder you have a warranty. Also most dealers and distributors carry spare parts, so if you need a spare part they can usually send on to you. If you are referring to the change of the breakers in the X-Ultra. 1Zpresso dont sell any of the X-Ultra with the original rounded edge breakers anymore, they swapped the breakers pretty quickly after they released the X-Ultra and thats what a lot of people were complaining about, so you are 100% going to get the latest model with the sharper edge breakers. So if you get your grinder from a proper dealer or from 1Zpresso directly, you will get a very nice grinder that works very well, rarely has any issues (honestly i have sold hundreds of X-Ultra's and i have not had a single complaint or issue) and can be used very well for all brew types including proper none pressurised Espresso.

The J-Ultra has 10 numbers for each rotation from 0 to the next 0 number, the Espresso grind range starts from 1 (that i full rotation / 10 numbers) until the following number 7 ( so in total your Espresso grind range is 17 numbers). Its important to understand that the Picopresso stock basket is not a regular none pressurised basket (precision basket) it is a slow flow basket with slightly sloping sides. This type of basket is designed to allow you to use a slightly more course grind size than a regular none pressurised basket, because under pressure the extraction is forced slightly more to the center. I personally grind a little more course for the Picopresso than i would normally grind for a regular Espresso machine and if i am using the J-Ultra, depending one what beans i am using, i would start with a grind setting at around 14 - 15 (one full rotation and keep turning until you get to the next number 4 or 5. This will usually get me a decent idea of if i need to go either slightly more fine or slightly more course using either medium roasted beans (light and medium roasted beans need a slightly more fine grind size than the same beans if they are roasted darker). However there are ca few other things that you need to check that might be the issues. 1) Pre heat your Picopresso before you use it. Fill it with boiling water, screw the lid on and then pump that water through, then refill with hot water. This will help to heat the Picopresso and could help with any sourness. 2) Like a mentioned above, Under-Extraction. If the coffee is under-extracted, it might taste sour. This can happen if the shot is pulled too quickly. Make sure your grind size is fine enough. 3) Bean Freshness. Coffee beans that are too fresh can sometimes taste sour because they need time to degas. Usually a few days to a week after roasting is good. 4) Coffee-to-Water Ratio. Make sure that you have measured the right amount of coffee for the amount of water. Too little coffee can lead to sour flavors. 5) Coffee Beans. The type of beans you’re using can also affect the flavor. Some beans are naturally more acidic, like African beans, which can contribute to a sour taste. Also if you are using light roasted beans this can be a lot more sour. So try using a different type of beans, something like a medium/dark roasted Brazilian is very easy to get right.

@@mightymightyironhead thanks a lot for the detailed reply. I actually pre heat the picopresso. Yes the beans i used have been roasted like around 12 days back, so i guess they are still in the *FRESH* beans category. Moreover i am currently on a 1.6.0 grind setting and i feel the coffee came out quickly. Although i have even extracted those same beans at 1.1.0 and it was hard ti extract but still sour. So basically i have tried all the range from 1.1.0 to 1.6.0 in j ultra and the results were a sour shot of espresso.

@@AllIndiaPermitVlogs too be honest I would be very surprised if the sourness that you are tasting is caused by the grinder. When it comes to grind size, usually a sour extraction is caused by under extraction, not over extraction, so it’s safe to say that it’s caused by the grind size being slightly too cause, rather than slightly too fine, so that might narrow it down a little. Its worth checking your water, sometimes water can be a little “off” I have a water filter in my homes and sometimes after the company has been to service the water filter, my coffee can taste a little sour. It could also still be your beans, some beans are just not suited for Espresso. I don’t remember you mentioning what beans you are using? But some beans can be pretty acidic even at a medium / dark roast and often this acidity is mistaken for sourness and then the sourness gets beamed on the things that we are discussing, instead of it just being the beans themselves, so it might be a good idea to try some South American beans, Brazilian, Guatemalan or Colombian are decent beans for Espresso. It could also be your preparation. The Picopresso is pretty forgiving when it comes to tamping and distribution, especially if you use the dosing tool when you are tamping. But it’s also pretty easy to get channeling if you are not carful. I don’t personally use the distribution tool that comes with the Picopresso because I find that it creates some sold spots in the coffee bed and this can then create channeling. Also I don’t tap the sides of the coffee basket to loosen the coffee powder to move it away from the edges and into the middle of the coffee bed for the same reason, you can get channeling down the sides of the coffee bed. A good pre infusion might also help, maybe 5 seconds for your pre infusion and see if that changes the taste.

@@mightymightyironhead finally i got a good shot of espresso, the problem was with the beans i was using(they were high acidity profile) , I tried out the shot today with low acidity profile beans and it turned out to be really good. Thanks for the help 👍

Both the J-Ultra and the K-Ultra are excellent grinders but there are some important differences between the two grinders. The coating on the dark grinders is very good quality anodized metal coating. I have a J-Max that i have used every day for the last two years and the colour has not worn off at all, also i have never had anyone contact me and tall me that their colour has worn off, so i would say that its pretty safe and unless the grinder is getting some punishment, the anodized metal coating is pretty solid. The only criticism i have is the hand grip material, i think that 1Zpresso should change this material, in my opinion, it looks a little cheap and could be better quality. If this material get excessively wet (wet hands or spraying water while spritzing) or you live in a country with a very high humidity, then the material can develop dull patches after a year or two. There are kind of three different types of 1Zpresso grinders. The Espresso grinders (J-Ultra and the discontinued J-Max grinder) The Pour over grinders (Q, J, K-Ultra and the other discontinued K series grinders) And the "all round" grinders (X-Ultra and the discontinued JE-Plus, JX-Pro and the X-Pro grinders). Firstly, the J-Ultra is an Espresso grinder first and foremost. It has the 48mm coated burrs and 8 microns, so you have a very big grind range for Espresso. However like you pointed out in your comment, the smaller micron size can and will produce slightly more fines at the medium and course grind range, this is not a major issue and you often work around that, but it does impact the flavour in the cup. I want to stress that its not a huge impact and depending on the beans that you are using and the roast level of the beans, it might even enhance the flavour, but it does produce more fines and that grind range. 1Zpresso are a strange company, i also don't know why they have the price for the J-Ultra pretty low, its actually the same price as the discontinued J-Max, but the Ultra has the much better travel case and the redesigned body is a lot better to hold, sometimes its best to just not ask questions haha The K-Ultra is very similar to the J-Ultra in looks and design, its pretty much got the same body. However the K-Ultra had the bigger 20 microns and this makes it arguably a Pour over grinder. The K-Ultra can also be used for Espresso, but when you start to move more towards the finer grind size for None pressurised espresso, the fine grind adjustment for those 20 microns obviously are not going to give you the same ease of dialing in your espresso as the J-Ultra with 8 microns. However you do still have a small but decent amount of fine adjustment for Espresso with the K-Ultra. It works pretty well with manual Espresso machines like the Flair Pro, ROK and Robot ect, with their stock slow flow baskets and also pretty well with the same Espresso machines if you swap out the stock baskets and use a precision basket instead. Also with the K-Ultra you dont have the extra fines that the J-Ultra produces at the Pour over grind range, so you get a very nice flavour profile. There is another alternative. The X-Ultra is what i would consider an "all round" grinder. because it has 12.5 microns. This smaller micron size is perfect for both Pour over and Espresso and its not that often that you find manual coffee grinders with this micron size (most coffee grinder companies want to spilt the micron size between Pour over and Espresso so you need to either but two grinders or two sets of burrs). With a grinder with 12.5 microns you have a pretty decent grind range for proper none pressurised Espresso, but you also dont have such small microns that you are getting the extra fines. So this is a very good option if you really want a grinder that can be used for both Pour over and Espresso. The X-Ultra is also a little smaller than the J-Ultra and the K-Ultra, so its pretty good for travelling. The other two grinders are not so heavy or bulky, especially with their hard cases, but they are quite large and to be honest i never take mine out with me or travel with them, but i would consider the X-Ultra over the other two if i had to take one. Lastly, the ZP6 Special is pretty much the best manual Pour over grinder on the market. However it can only grind for Pour over and French press and it can not be used for any other brew types. Anyway i hope that answers a few things, if you have anymore questions, please just drop me a message and i will do my best to answer.

@@mightymightyironhead That is honestly the best information I have received thus far…thanks for taking the time to include so many details. I will now add the x-ultra to my list as it actually seems best fitted for me….travelling with v60, Flair Go and x-ultra appears to be a great combo

@@MadScientist7 No problem you are very welcome. sorry for the late reply, KZbin is awful at notifying you when you have a message. The X-Ultra is definitely the most compact and easiest grinder to carry around and with the travel case it’s a nice little package that can be put into a backpack or suitcase and not be a pain. The X-Ultra is also the easiest and fastest of the 1Zpresso grinders to calibrate (the J-Ultra and the K-Ultra are not too shabby) and can be calibrated in seconds. It’s definitely worth checking it out and doing a little more research to see if it’s the best fit for what you need. If you need anymore information, please feel free to message me and I will do my best to help.

You are very welcome, happy you found the video useful.

No problem you are very welcome and i am happy that the video helped you. Unfortunately this type of grinder has a fixed adjustment dial and can not be calibrated like other grinders that have a removable adjustment dial. So you are kind of stuck with the number that you have when you close the burrs completely. It is possible to move the 0 number closer to the starting position by taking it off and then moving the metal pegs on the underside around to the next hole, this will also move the number that you have when closing the burrs. There are three pegs and one of them should let you move the 0 number very close to the starting position, so try all three and see how close you can get. Mine gets the 0 about half a number away, but thats good enough for me, its better than landing on 6 or 3.

Hi David. Yes i have used the X-Ultra quite a few times with the Picopresso. With its 12.5 micron fine adjustment Its a very decent grinder for none pressurised Espresso, so with the Picopresso's slow flow basket it works very well. The Picopresso uses a slow flow basket and not a regular none pressurised basket, this type of basket sits in between a none pressurised basket and a pressurised basket and is useful for cheaper more basic grinders that have bigger micron adjustment, so with the X-Ultra you kind of get a little extra grind range to play with.

Really happy the video helped. The JX-Pro is a very decent grinder, let down a little by the slightly confusing adjustment and calibration. Let me know if you need any advice.

@@meandmyRC99 you are very welcome.

08 to 12 is Turkish 12 to 16 is Espresso.

You are very welcome, happy to help.

@@davidsmith9 yes you need to assemble your JX-Pro regularly. Tighten the thumb nut up all the way as usual, if you you don’t tighten the thumb nut all the way it won’t be in the correct starting position. Then put the adjustment dial on and also turn it all the way until you feel tightened and resistance (finger tight) then slow down and tighten the rest of the way. My method is not the same as the 1Zpresso method. When I have tightened the thumb nut and also the the adjustment dial, I then open the adjustment dial a few clicks (or until you can move the bottom of the burr disc with your free hand) that allows me to slightly adjust the position either left or right, then I close the adjustment dial each time to see if the adjustment dial has moved to the correct position.

Yes i totally agree with you that 1Zpresso just cannot seem to get their website together and make is user friendly, its really the reason that i started posting these video's. Basically the J Grinder is a reissue of the JX Grinder (with a couple of changes) so the grind reference chart from the JX Grinder is 100% the same as the grind reference chart for J Grinder, so you wont have any issues using the JX chart for the J grinder.

Hi Adam. It sounds like you have over tightened the adjustment dial and locked it up. This is a video that i made when someone dropped their grinder and it pretty much explain a similar situation to what you need to do: kzbin.info/www/bejne/paq2pn6vo8qUhNk This happens quite a lot when people first take the grinder out and try to calibrate the adjustment dial or are not sure how far to turn the adjustment dial to get the dial to the zero position. The issue is that the thumb nut (the small silver nut in the top of the grinder) has tightened too much and it wont allow you to screw it off again. I have had several cases like this and the thumb nut cannot be turned by hand, so the only option is to use some tools to open the thumb nut again by turning it anti clockwise. If you use the correct tools (combination pliers in my case because they have a flat surface on the front that makes turning the nut easier). But if you have a small spanner thats small enough to grip the nut and will turn it, use whatever tools you have that works. I highly recommend that you use some cloth to cover the nut first and the area below the nut, because you can easily scratch the surface of the grinder if you are not careful. If you have the correct tool, the nut should turn pretty easily and then you can take it off completely. At that point your burr shaft might also be stuck. So place the grinder on a flat surface. Then take the cloth and place it over the top of the tip of the burr shaft and tap the top of the burr shaft a couple of times with something heavy and it will pop out. The last part might sound a little scary but its necessary to get the burrs out, its also what 1Zpresso would suggest that you do. Once the thumb nut and the burrs are out, you can re assemble the grinder and calibrate it, after that it will be good to go.

Yes the J-Ultra can be used for Pour over, in fact the J-Ultra can be used for all brew types, from French press down to Turkish. The only issue that you might have with the J-Ultra if you want to use if for Pour over, is that it can create slightly more fines at the medium and course grind range because its got very fine micron adjustment (8 microns). But other than this one thing, its an excellent grinder for all brew types. If you want to go the opposite way and get a grinder that is a little less useful for Espresso, but a little better for Pour over, go for the K-Ultra (20 microns).

@@mightymightyironhead Thank you very much for your answer and for your video. I'm choosing now between X-Ultra and J-Ultra. Primarily for making espresso, but sometimes I also make filter coffee. On the 1Zpresso website, J-Ultra is positioned as exclusively for espresso (that’s why my question arose). X-Ultra is considered universal, but in my country it currently costs a little ($14) more than J-Ultra, although based on prices from the same official website, J-Ultra should be $30 more expensive. Please tell me (if you have such information) - will X-Ultra have a radically cleaner grind for filter coffee than J-Ultra?

Too be honest both the K-Ultra and the J-Ultra are physically very similar, i have had some very nice shots of Espresso with both grinders and like most things coffee, its not that easy to tell any difference between the two unless you are testing them side by side. If you have some money to burn and you want a dedicated Espresso grinder and a dedicated Pour over grinder, you would notice some difference between the two grinders. I if you are happy with the results that you get from your K-Ultra and dont need that extra fine grind adjustment for dialing in, its a pretty big cost for a little extra flavour. There are a couple of things that do mean that both grinders will have differences in flavour, not just for Espresso, but also other brew types and the obvious thing would be the micron size. 8 microns for the J-Ultra and 20 microns for the K-Ultra is absolutely going to mean that you will have different flavour profiles using the two grinders for each brew type. For example, the J-Ultra can produce more fines because of its very fine microns adjustment, so that can be an issue for Pour over. But again from my testing its really not that significant and it can actually help with some types of beans and some roast levels. Another thing that does slightly change the flavour profile between these two grinders is the coasting on the J-Ultra burrs. I personally do think that coated burrs do have an impact on the flavour in cup and produce "a purer flavor" but again it is not that much or that noticeable, especially between two top end grinders, it would probably be more obvious between one of these grinders and a cheaper grinder. Lastly, there is a difference between each burrs again. The K-Ultra burrs have small cutting edges all the way up the sides of the blades and the J-Ultra has small cutting edges half way up the sides . These small cutting edges are there for grinding efficiency, heat management and particle size distribution ect ect I wrote this to explain about different burr types because i get asked a lot obout this type of thing, it might be super boring, but there are a few thanks that might be interesting and help explain what i am talking about. Full-Length Cutting Edges (K-Ultra): Half-Length Cutting Edges (J-Ultra): Here are some reasons why cutting edges might be present all the way up the blades in some designs and only halfway up in others: 1. Grinding Efficiency Full-Length Cutting Edges: Burrs with cutting edges all the way up the blades can provide a more aggressive and faster grind. They are often used in grinders designed for high-throughput settings where speed is a priority. Half-Length Cutting Edges: Burrs with cutting edges only halfway up may be designed to create a more gradual and controlled grinding process. This can lead to a more consistent grind size, which is important for brewing methods that require uniformity, such as espresso. 2. Heat Management: Full-Length Cutting Edges: These can generate more heat due to the increased friction and contact area. This might not be ideal for delicate coffee beans where maintaining a lower temperature during grinding is important to preserve flavor. Half-Length Cutting Edges: By reducing the contact area and friction, these burrs can help manage heat better, leading to a cooler grinding process that preserves the coffee’s aromatic compounds. 3. Particle Size Distribution: Full-Length Cutting Edges: May produce a wider range of particle sizes, which can be desirable for certain brewing methods like French press or cold brew that benefit from a mix of fine and coarse particles. Half-Length Cutting Edges: Aim to produce a more uniform particle size, which is crucial for brewing methods like espresso and pour-over that require precise control over extraction. 4. Durability and Maintenance: Full-Length Cutting Edges: Burrs with more extensive cutting surfaces might wear out faster due to increased friction and contact with the coffee beans. Half-Length Cutting Edges: Can be more durable and require less frequent replacement, as the reduced contact area minimizes wear. 5. Manufacturing and Cost: Full-Length Cutting Edges: These can be more complex and costly to manufacture due to the additional machining required to create the full-length edges. Half-Length Cutting Edges: Simpler and potentially more cost-effective to produce, making them a popular choice for many mid-range and entry-level grinders. The choice between full-length and half-length cutting edges in conical burrs depends on the desired balance between grinding speed, heat management, particle size distribution, durability, and manufacturing cost. Each design has its own advantages, and the best choice depends on the specific needs and preferences of the user and the intended use of the grinder.

@@gionandrivenditto8618 Si compró su producto Wacaco en un distribuidor oficial de Wacaco a través de Amazon, estará cubierto por la garantía de Wacaco y el distribuidor deberá reemplazar el producto defectuoso por usted. Si el distribuidor no quiere reemplazar el producto defectuoso por usted, escriba al soporte de Wacaco a esta dirección de correo electrónico: [email protected] y explíqueles lo que sucedió, le pedirán el número de serie que recibió con el producto para verificar que el producto sea auténtico y también saber qué distribuidor vendió el producto. Se pondrán en contacto con el distribuidor y le pedirán que reemplace el producto defectuoso, o ellos mismos le darán un reemplazo.

What i always do first if i have any issues with the Nanopresso is make sure that everything is cleaned properly, so i recommend that you dismantle your Nanopresso and clean everything. Clean behind the rubber gaskets, unscrew the pressure release valve and clean the small spring inside and even clean behind the shower screen because that can get very dirty over time. The fill the Nanopresso with hot water and pump that through a few times to clean out any small coffee particles that might have become stuck inside, this will give you a good start. Ok It sounds like you have two or three issues here and both could be caused by incorrect grind size and poor coffee puck preparation and also it could be down to your grinder. If you are using a cheaper basic grinder, something like a Hario with ceramic burrs, this will create a very inconsistent grind particle, so when you use the coffee ground with this grinder, the coffee bed will have area where the surface of the coffee bed is easer for water to pass through and areas where its harder for the water to pass through, this will create a very unbalanced and sour flavour and a puck that is dry in some parts and wet in other parts. Usually if your Espresso shot is sour and slightly wet is is caused by the following: Under-extraction: Cause: The coffee hasn't been extracted long enough. Solution: Increase the extraction time by grinding the coffee finer or increasing the amount of coffee used. Water Temperature: Cause: The water temperature is too low. Solution: Ensure the water temperature is between 195-205°F (90-96°C). (This one is not so easy to do, but you can pre heat the Nanopresso by pumping hot water through the Nanopress before using it and this will make your shot hotter) Coffee Dose: Cause: Using too little coffee. Solution: Increase the coffee dose to ensure a proper extraction. Grind Size: Cause: The coffee grind is too coarse. Solution: Use a finer grind to increase the contact time between water and coffee. Tamp Pressure: Cause: Uneven or insufficient tamping. Solution: Apply consistent and firm tamp pressure to ensure an even extraction. Freshness of Coffee: Cause: Stale coffee beans. Solution: Use freshly roasted coffee beans and grind them just before brewing. If your espresso puck is slightly wet and comes out broken, it indicates issues with the puck preparation or extraction process. Here are some common causes and their solutions: Grind Size: Cause: The grind size may be too coarse. Solution: Use a finer grind. The coffee should have the consistency of table salt. Tamping: Cause: Uneven or insufficient tamping pressure. Solution: Apply consistent, firm, and level pressure when tamping to ensure the coffee is evenly compressed. Coffee Dose: Cause: Using too little coffee. Solution: Ensure you are using the correct amount of coffee for your portafilter basket. Typically, 18-20 grams for a double shot. Distribution: Cause: Uneven distribution of coffee in the portafilter. Solution: Use a distribution tool or tap the portafilter gently on the counter to ensure even distribution before tamping. Water Pressure: Cause: Incorrect water pressure during extraction. Solution: Ensure your espresso machine is set to the correct pressure, typically around 9 bars. Portafilter and Group Head: Cause: Dirty or clogged portafilter or group head. Solution: Clean your portafilter and group head regularly to ensure proper flow of water. Steps to Improve Your Espresso Puck: Grind and Dose: Measure your coffee dose accurately. Use a consistent grind size, adjusting finer if necessary. Distribution: Distribute the coffee evenly in the portafilter. Use a distribution tool or tap the portafilter on a flat surface. Tamping: Tamp the coffee with consistent pressure, ensuring the surface is level. Machine Maintenance: Clean the group head and portafilter regularly. Check and adjust the water pressure if needed.

@mightymightyironhead hi friend, thank you for taking the time to write the detailed explanation. I'm using pre-ground bali coffee, medium roast. I suspect its more of a omni-grind? I had success twice with quite balanced espresso but after that it has gone downhill... I've deep cleansed the nanopresso as you've written, I pray for the best the next shot I pull. I weighed 8g, tamped as evenly as I could, both hard and lighter and the lighter tamp seems to be better. However, the same issue of a wet, soggy puck and water retained below the basket puzzles me still. Is this normal? It's a pain to remove the puck when it's all gooey... thank you for reading

Wow.... such ingratitude. For your information George, this video was not meant to be a high budget movie, it was simply meant to show my customers and anyone else who is having issues with the calibration for the JX-Pro how to do that, which is obviously what led you here to be super critical and rude. To make this video i needed to pay for everything myself, then take time out of my business, again at a cost, because i have a thousand other things that i could be doing with my time, but i choose to make video's that might help even a few people and i dont get paid for that. So if you think my video is so bad, please go somewhere else and insult and criticise them for not being 100% to your liking, or you could also figure it out yourself, its really not that difficult and then make your own video and post it on KZbin for other ungrateful people like yourself to complain about.

Спасибо за ваши очень позитивные комментарии. Я очень рад, что вы нашли мою информацию полезной. В этой кофемолке довольно сложно разобраться, особенно если вы новичок. Многих смущает калибровка и то, что означают цифры на регулировочном диске для каждого размера помола, и 1Zpresso действительно не очень хорошо объясняет эти вещи. Я обнаружил, что можно немного сдвинуть заусенцы, и это изменит число на регулировочном диске, что очень любопытно, и это действительно поможет вам использовать кофемолку JX-Pro, так что вам не придется постоянно снимать регулировочный диск и двигать гайку большого пальца, а затем каждый раз прикручивать регулировочный диск обратно. JX-Pro - это очень хорошая кофемолка, которую можно использовать и для приготовления эспрессо (без портафильтра). Многие другие дорогие кофемолки просто не могут быть использованы для приготовления эспрессо (без портафильтра), поэтому JX-Pro является очень полезным продуктом. Я думаю, что как только вы научитесь пользоваться кофемолкой JX-Pro, ваш кофейный путь улучшится на 100 %, но если вам нужен совет по поводу кофемолки JX-Pro, пожалуйста, напишите мне, и я сделаю все возможное, чтобы помочь вам. Пожалуйста, извините за мои ограниченные способности говорить по-русски, я несколько раз посещал вашу удивительную страну и у меня остались очень хорошие воспоминания о проведенном там времени, но мой русский язык все еще очень плох, так что мои искренние извинения. Удачи и крепкого здоровья За здоровье

Thank you also for the positive feedback. Really happy it helped you.