bubume wrote:
Thanks Sebi, but since my gauge is closing the over extraction part making it more fine will make it more over extracted though right?
I also have a precise scale, so you suggest i check how much coffee comes out when it gets grinded? Appreciate the help.
I admit I got a bit confused by your first sentence, so I had to look at the manual of your machine! By "over extracted" they mean the pressure is too high; normally "over extracted" means that there is too much water running through the coffee (for example, if you let the machine run for a long time to get more coffee).
In this context, yes, if you grind finer, the pressure will be higher, therefore more over extracted, but I would stick with the definition of over extraction vs the Breville manual! Does it actually show the pressure on the gauge - from the pics on the web it does not... so it would be hard to tell if you are at 9 or 12 bars.
I would start with measuring the coffee beans; empty the grinder, then put the measured beans in the grinder (I do 15.5 gr for a double). Run the grinder until it's empty, to make sure all the coffee is gone. Then tamp (not sure if you can measure the pressure). Then see how long it takes to get a double shot (50-55 ml, with crema). If you are around 25 sec, you're fine (and the coffee is hot enough but not boiling!). Then adjust the grind, if required (coarse, if it's comes out too slow and a high pressure, finer is it comes out too quick at a low pressure)
Keep in mind that your setup is pretty basic, the grider is on a lower-end side. The grinder makes a huge difference, it's more important than the machine itself (sorry, not trying to get into "mine is better than yours"!).