Officially it says: light roasting = grind a little finer, dark roasting = grind a little coarser.
I personally don't think it's very suitable, because a dark espresso roast should also be finely ground, but then you very easily run the risk of it clogging at the brewing sieve of the Jura KVAs.
I only use strong espresso roasts in my Juras, have set the aroma to "strong" and the grind to the second finest level, for larger cups (from 140 ml) I always make a double cover to exhaust the maximum grind quantity.
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Grüße, Manuel
Jura ENA Micro 9 (Küche)
Jura xF50 (Büro)
wechselnde Besetzung in der Werkstatt...
P.S.: Support gibt's im Forum, nicht per PN o.ä.
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