Hello everyone, I am having some niche zero calibration issues. Essentially my niche goes out of calibration every few days/weeks. I often switch beans (our family prefers different roasts), so I use the dial on the niche zero often. I realised that I have to recalibration the niche zero to not grind too fine or course. Is there any way around this? I've tried doing Dave's calibration method (unscrewing, cleaning and putting it back together) a couple of times but I still end up having to recalibrate. Also, during the last cleaning, I saw my burr looking corroded. I've been using the 1 spray of water during every grind. Perhaps the spray was the issue? Is there any way I can remove the corrosion? Or do I need to get a brand-new burr? I stay in Singapore with high humidity so that might have contributed as well. Thank you all! [URL=https://i.imgur.com/wS117fT.jpg][IMG]https://i.imgur.com/wS117fT.jpg[/IMG][/URL]

@"Ixorya"#p45061 The burrs are tool steel, very very hard, but very susceptible to corrosion. As you well know the humidity in Singapore is extremely high, I have spent a lot of time in Singapore so I know. Spraying water on the coffee in Singapore is going to make it even worse and really won't help much with static in that climate. Aircon does dry the air, but if you live how most people typically live who have been out there for some time, you won't be using Aircon. Apartment blocks generally have good natural airflow. You need to **stop spraying beans with water**, the corrosion won't affect the burrs performance at this point, it needs to get much worse. You need to explain what you mean by "goes out of calibration"?

hi, the spray wont be helping as they are not a coated burr, so i would say stop that part, if humidity is causing static issuse it may be better adding a bellows to the top. in terms of calibration, what is the reason for keep doing it, what sort of numbers are you using for a given bean?

@"DavecUK"#p45063 Thank you. I'll stop spraying. Example of "out of calibration": Bean A: typically needs grind size 15 Bean B: typically needs grind size 10 After switching back and forth a few times, Bean A now needs grind size 12 Bean B now needs grind size 7

I think, that the older a bean gets, then the finer you end up grinding. For example, if I open a 1 kilo bag of beans, at the start when the beans are relatively new I might grind on 13. But, as I get through the bag by week two I might be down to 11 and so on. This is perfectly natural and I do not think you have a calibration problem!

@"dfk41"#p45066 I understand, but once I recalibrate the niche i would be back to using grind size 15 and 10 respectively for Beans A and B (from my previous example)

Niche Zero calibration and burr corrosion issue

dfk41

Ixorya Why do you think that? If you measure out 16 gms of beans and leave them exposed to the air for 3 days, would you expect them to grind on the same setting as beans stored in an air tight canister? How do you store your beans by the way?

Ixorya

I think I might not have been clear. What I meant is that the calibration dot gets out to place very easily even though I take care to not move the black calibration ring. I will make a marking just to make sure as suggested by @hornbyben.

tompoland I wish I could do the same. But my family can’t agree on a particular bean. I personally prefer my beans lighter roasted while the rest of the family prefers darker roasts, which is why I am having this issue. :(

dfk41 I single-dose my beans into tiny glass canisters for a faster morning routine. I understand beans needs finer grind size over time, but my issue is not over time. I am talking about within 2 days, or to be specific 3 or 4 cups of coffee.

Rob1

Ixorya don’t recalibrate, you introduce inconsistency doing so. You’re unlikely to tighten the adjustment ring exactly the same each time.

Rob666

Don’t get hung up on calibration. Once set you have a known quantity, Changing it simply introduces another variable.
My setting for espresso varies between roughly 13 and 7 depending on the bean, it’s age and what I’m trying to achieve. In the several years I’ve had the niche I don’t believe that has changed after initial calibration. I can usually guess dial a new bean within a mark or two. If I re-calibrated that wouldn’t help me.

hornbyben

Could you be accidentally moving the calibration ring? You could mark the location of the dot on the silver ring to make sure they stay together

dfk41

A dial ring is absolutely meaningless matey. If you had no ring at all, just the white dot, the the shot you have just pulled becomes the reference point to the next shot

tompoland

Ixorya calibration is quit unimportant, at least as I understand it. Alignment is critical.

I find it a lot easier to use one bean, one grinder and one espresso machine. Unless I’m having a play.

I realize that’s not for everyone but it sure makes things simpler. Then it’s only a matter of grinding a tiny bit finer over the ten days or so that it takes me to go through any particular batch of beans (600g odd).

tompoland

Ixorya my family can’t agree on a particular bean.

Ah sorry, I didn’t fully explain. When I wrote 1x bean, 1x grinder, 1x espresso macine, I didnt mean that you would only have the one set.

1x bean, 1x grinder, 1x espresso macine … x 2!

DavecUK

Ixorya I think I might not have been clear. What I meant is that the calibration dot gets out to place very easily even though I take care to not move the black calibration ring. I will make a marking just to make sure as suggested by

mark the hopper above the calibration dot with a sharpie….then keep an eye on it for a while! See what happens to the “calibration dot” as you call it (really the grind indicator).

Also it’s possible that the grind adjustment is vibrating coarser as can happen sometimes when the polymer top of the top burr needs cleaning, is grease contaminated slightly. This can be remedied by cleaning it with alcohol (not the metal burr), and sometimes just matting it slightly with 200-400 paper.

Ixorya

tompoland AHAHAHA! I wish I had that kind of money and space. I’d get the DF64 to try the difference between flat and conical burrs. Maybe by next year I’d be able to invest more into this hobby. XD

DavecUK Thank you! I’ll test what you mentioned. Really helpful! ❤️

tompoland

@DavecUK interested to know your thoughts on the corroded burrs. Do they need replacing or some sort of treatment?

DavecUK

tompoland @DavecUK interested to know your thoughts on the corroded burrs. Do they need repl

I don’t think so they should be fine….just grinding coffee no more water sprays will be all the treatment they need.

giampiero

What water do you use when RDT?