The short answer: At first, leave the factory setting as it is: Philips and Saeco advise turning the grind setting only after 100 to 150 cups (about a month of use), and in its FAQ for its bean-to-cup machines Melitta gives 100 brews at the earliest. After that, depending on the manufacturer, you adjust by one position at a time and, on many machines, only while the grinder is running, and you judge the result after two to three brews at the earliest. The order is our own suggestion: grind size first, then coffee dose and water volume, temperature last.
None of this comes from our own use of these machines. The information comes from the manuals of 15 machines, manufacturer pages, studies and our published German reviews. What we conclude from it ourselves is marked as our assessment or inference.
What manufacturers say about the factory setting
Several manufacturers treat the factory setting as a starting point, not as a fault. In the manuals of the LatteGo 5400 and 5500, Philips writes that the machine is set to extract the best possible taste from the beans, and recommends changing the grind setting only after 100 to 150 prepared cups. The same period appears in the manual of the Saeco Xelsis. In the FAQ for its bean-to-cup machines, Melitta gives the same order of magnitude: the grind size is set at the factory and should be adjusted after 100 brews at the earliest. The manual of the Melitta Solo (edition 2018-08) gives a longer period of about 1,000 preparations, roughly one year. Nivona advises always leaving the grinder on a medium setting. The De’Longhi Magnifica S says the grinder is preset at the factory and, at least at first, does not need adjusting. Siemens, De’Longhi and the Melitta CI Touch provide for readjustment in their troubleshooting tables for fault symptoms, for example when the coffee only drips. In the manuals of the E6 and E8, Jura provides for adapting the grinder to the roast level.
Philips and Saeco have a peculiarity. For the LatteGo 5400 and 5500, Philips writes that the coffee machine adjusts the amount of ground coffee automatically, and that for this self-adjustment process you should first prepare 5 cups. According to the fault table, it starts at first use, with a different bean variety and after a longer break. The Xelsis manual likewise names 5 cups at the start so that the machine can complete “the automatic adjustment”, and a self-adjustment process after a change of grind size or bean type, during which a few cups have to be brewed. What this process adjusts is not stated in the Xelsis manual. Our reading: after switching variety, the first cups therefore say little about the right grind setting.
Stiftung Warentest (Germany’s consumer testing foundation) also starts from the factory setting. The measurements and the concrete setting tips are behind a paywall (€5.90, as of 12 October 2026), and we have not read them. The methodology for bean-to-cup machines is public (as of 17 July 2026, 36 machines): four coffee sommeliers taste espresso and cappuccino first in this setting, without knowing the machine, and may then optimise the settings. Among other things, the espresso temperature is measured at factory setting, after a cold start and when warmed up, and also whether it can be varied between the minimum and maximum setting. It also checks how well grind size and espresso volume can be changed.
Order and interplay of the settings
None of the sources we read prescribes a general order, with one exception: the De’Longhi Rivelia uses Bean Adapt to guide you through coffee temperature, intensity and grind size in turn, but only for espresso: you choose the bean variety and roast level, prepare an espresso, rate it on the display and then get the recommendations.
Our assessment, expressly not a manufacturer specification: set the water hardness once in the menu, then the grind size, then the coffee dose (as far as your machine lets you set it; what the strength or aroma levels change differs by manufacturer), then the water volume and the temperature last. Change only one value per round, otherwise you will not know in the end which change did the work.
Grind size comes first because its effect shows in flow time and crema, and because the troubleshooting tables name it for many fault symptoms (the assignment is in the table in the section on fault symptoms further down). It does not follow that grind size is the strongest lever: the Deutscher Kaffeeverband (German Coffee Association) writes in general terms that grind size largely determines taste, and in the introduction to their espresso study Klotz, Winkler and Lachenmeier (2020) summarise the literature as saying that for espresso brewing temperature has the greatest influence. Which lever acts more strongly is therefore not documented.
How the values relate to each other is partly manufacturer information and partly our inference. When flow is too slow, the manuals name the grind size, and the De’Longhi Magnifica S also names the coffee dose (see the section on coffee dose and coffee strength). We infer from this: more powder and finer powder both slow the water down.
Adjusting the grind step by step, also with a new bean
When you change bean, the advice diverges. According to our German review of the Dallmayr Crema d’Oro, Dallmayr advises adjusting the settings when you change coffee variety, and lists coffee quantity, grind size, water temperature and brewing pressure as adjustable factors (we did not open the original page ourselves for this guide). Melitta ties the waiting period to the grind size set at the factory, and our German review of the Melitta BellaCrema Espresso derives from this that you should leave the grind screw alone at first. In its FAQ, Nivona recommends starting in the middle range. After switching variety, we would first pull a few brews with the previous setting, match the fault symptom to the table further down and then change one position. As a direction, Siemens (EQ6 plus, EQ600) and Nivona specify: lightly roasted beans finer, dark roasted beans coarser. For the Schwiizer Schüümli Crema mild, the Migros shop gives “fine” for bean-to-cup machines and portafilter machines, a category that you first have to translate into a setting on your own machine.
The procedure in seven steps, of which step 7 is our own addition and the others rest on the manuals named:
- Find the location of the adjuster and the direction for finer in the manual. Both differ from machine to machine. The knob is in the bean container on Philips, Saeco Xelsis, Grundig and Tchibo, behind a cover behind the container on Jura, behind the service door on Nivona and a lever on the back of the Melitta CI Touch. On Siemens, anticlockwise means finer; on Philips and Saeco, the lower the level, the finer and stronger the coffee. On the Grundig a higher number is coarser; on Nivona and the Melitta CI Touch, left is finer and right is coarser.
- Adjust while the grinder is running if your manual says so: start a brew and turn while grinding is under way (De’Longhi writes: in the initial phase of preparation). This instruction appears in the manuals of Philips, Saeco, Siemens, De’Longhi, Nivona and the Melitta Solo, and for the Grundig according to our German review. For the Jura E6, the E8 and the Melitta CI Touch, the current German manuals describe adjusting without this condition. Siemens and Grundig give the risk of damage to the grinder as the reason. On Philips and Saeco Xelsis, by contrast, the warning about damage to the grinder sits with the instruction to turn by only one position (step 3); no reason is given there for the grind-only-while-grinding rule.
- Turn by only one position. Philips and Saeco Xelsis justify this with protecting the grinder, and the De’Longhi Dinamica Plus 370.70 and 380.95 give the same instruction.
- Pull several brews before you judge (table below). According to the manuals, the effect only shows then. One possible reason is powder from the old setting still lying in the grinder; that is our assumption. The powder left in the grinder is documented as dead space for coffee grinders: Stiftung Warentest found up to 3.9 g of powder in individual grinders (test 12/2019).
- Judge by flow and crema. Jura gives as its criterion coffee flowing evenly from the spout with fine, dense crema, and the Melitta CI Touch names the same features. Siemens assigns: if the coffee only comes out in drops, set coarser; if it runs too fast with little crema, set finer.
- Repeat with one more position if needed. The De’Longhi Magnifica S specifies repeating the correction by one further position if the result is not right. Then you again let several brews run through, for the same reason as in step 4.
- Write down the setting for each bean variety, then with the next pack of the same variety you start there instead of searching again.
How long you have to wait after a change depends on the manufacturer. If a manufacturer is missing from the table, the manuals we read say nothing on this.
| Manufacturer | When to judge after a change |
|---|---|
| Philips (LatteGo 5400, 5500), Saeco Xelsis | after 2 to 3 drinks |
| Siemens EQ6 plus, EQ600 | effect only after the second cup, so you judge the third |
| De’Longhi Magnifica S, Dinamica Plus | after at least 2 coffees |
| De’Longhi Magnifica Plus, Rivelia | after at least 3 coffees or cups respectively |
Why grind size shifts the taste
On its knowledge page, the Deutscher Kaffeeverband (German Coffee Association) writes that the finer the grind, the more aroma compounds can dissolve. With espresso, pressure comes into it as well. Smrke, Eiermann and Yeretzian (2024, Scientific Reports 14, 5612) summarise the literature as follows: finer grounds produce a greater pressure drop across the coffee bed at 9 bar and thereby lengthen the brew time. Their set-up was a portafilter with a 20 g dose and 40 g in the beverage. How much pressure acts on the coffee grounds therefore also depends on the resistance of the powder, and that would explain why the manuals start with the grind size when flow is too slow.
Stiftung Warentest knows the direction too, though for coffee grinders and espresso (test 12/2019). Powder too fine: the drink drips too slowly, over-extraction occurs, and the espresso tastes strong and bitter. Powder too coarse: the water runs through so fast that it dissolves too few aroma compounds, the espresso tastes sour and thin, and the crema disappears quickly. For bean-to-cup machines, Melitta writes in its FAQ that a finer grind makes the coffee taste stronger.
The rule of thumb “sour means under-extracted, bitter means over-extracted” therefore holds for grind size, but not much further. Guinard et al. (2023, Journal of Food Science 88(5), 2168 to 2177) evaluated a series of UC Davis studies on filter coffee, 32,076 sensory measurements in total. According to them, sensory profiles and preferences follow much more complicated trends (“much more complicated trends”) than in the classic Brewing Control Chart, whose ideal zone lies at about 1.15 to 1.35 per cent TDS and 18 to 22 per cent extraction yield. The authors expect sour, citrus and red-fruit notes at high brew strength and low extraction yield, and bitterness, astringency and roast notes at high brew strength and high extraction yield. Two consumer groups (57 and 43 per cent) liked different ranges. On our reading, a thin coffee without acidity is therefore a different fault symptom from a sour one (Guinard et al. did, however, study only filter coffee).
Coffee dose, coffee strength and water volume
On the De’Longhi Magnifica S, the rotary knob is the amount of ground beans: towards MAX the machine grinds more, and if it is turned too far towards MAX, the coffee may only drip, especially with two cups. On the Philips LatteGo 5400 and 5500, the manual describes the knob in the bean container as a means of changing coffee strength; elsewhere it is called the grind setting knob, and it adjusts the grind size. There is also an aroma strength with five levels, and the manual does not say which parameter changes behind it. Siemens has seven strengths up to “doubleshot strong+”, where after half the volume there is a second round of grinding and brewing. On the De’Longhi Dinamica Plus 370.70, the display message “Choose milder aroma or reduce coffee powder quantity” names either a milder aroma or less powder as the remedy; the manual traces it to too much coffee being used.
The amount of powder is stated in grams only by some manufacturers:
| Machine or source | Figure | Where found |
|---|---|---|
| Jura E6, E8 | variable brewing unit with 5 to 16 g of ground coffee per brew, coffee strength in 10 levels | product pages E6 and E8 |
| Nivona NICR 790 | 7 to 11 g of coffee per cup depending on strength, 5 levels | Nivona FAQ, data sheet |
| Grundig KVA 6230 | standard 8 ± 2 g, intense 10 ± 2 g | manual, as reproduced in our German review |
| Philips LatteGo 5400 and 5500 | the machine adjusts the amount of ground coffee itself | manuals, introduction section and fault table |
| Saeco Xelsis | self-adjustment process; the manual does not describe what it adjusts | manual, commissioning and fault table |
| De’Longhi Magnifica S | rotary knob from MIN to MAX, amount of beans | manual, chapter 9 |
| INEI preparation (portafilter, after Klotz et al. 2020) | 7 ± 0.5 g grounds, 25 ± 5 s flow time, 25 ± 2.5 g espresso | second-hand; the figures are not on the INEI page |
Water volume can be programmed on the machines mentioned here. The Dinamica Plus 370.70 delivers espresso at 40 ml from the factory (programmable from 20 to 180 ml) and coffee at 180 ml (100 to 240 ml). On Nivona it is approx. 20 to 240 ml, on the Melitta Solo 30 to 220 ml continuously adjustable, on the CI Touch according to our German review 25 to 220 ml in steps, and on the Tchibo Esperto mini according to the product page 25 to 250 ml. In the EQ6 plus manual, Siemens advises choosing a high coffee strength at a large fill volume if the coffee should taste intense.
For filter machines there is a reference ratio: the SCA Standard 310-2021 works with 55 g of coffee per 1 kg of water (1:18.2 by calculation, calculated by us) and a brew strength of 1.15 to 1.55 per cent TDS. For bean-to-cup machines, neither the standard nor any manufacturer we read gives a target ratio, and for thin or watery coffee the troubleshooting tables list causes other than too much water (see the fault symptoms further down).
Brewing temperature: levels, studies, manufacturer tips
Degree figures are rare. For the Solo, Melitta lists 85, 90 and 95 °C on the product page, with the middle level set at the factory, and the CI Touch has the same three values. Philips lets you choose from three brewing temperatures in the menu, without degrees; according to the product page of the EP5447 the machine keeps the water between 90 °C and 98 °C, and according to the data sheet the same applies to the GranAroma. Siemens EQ6 plus: normal, high, max., effective for all types of preparation. De’Longhi Dinamica Plus: LOW, MEDIUM, HIGH, the Magnifica S only LOW and HIGH. Jura E6 and E8 as well as Nivona have three levels, and the Tchibo Esperto mini has no choice. Degree figures are missing in the sources we read for Siemens, De’Longhi, Nivona, Grundig and Jura (Jura gives only about 60 °C for Light Brew) and for the individual Philips levels; no manufacturer gives a reason for this.
All the studies and standards that follow concern filter or espresso machines, not bean-to-cup machines; the figures are in the table further down. The SCA Standard 310-2021 measures the temperature in the mixture of ground coffee and water, at the latest when 33 per cent of the water mass has been added, and requires it until the end of the brew cycle; home espresso machines, pressure machines and capsule machines are expressly excluded.
Batali, Ristenpart and Guinard (2020, Scientific Reports 10, 16450) adjusted grind size and flow rate when brewing in a drip brewer so that brew strength and extraction yield stayed the same. Brew strength and extraction yield significantly affected the sensory profile, brewing temperature did not noticeably, at least within the range of temperatures studied. The result applies to one variety and only to 87 to 93 °C. For bean-to-cup machines we conclude from this: the grind size does not move along by itself there, so a different temperature level changes the extraction.
In Andueza et al. (2003), the result for espresso depended on the blend: for the robusta torrefacto blend, overall acceptance favoured 88 °C, but other impressions favoured 92 °C there too. Volatile compounds and sensory analysis were decisive.
| Source | Applies to | Value |
|---|---|---|
| SCA Standard 310-2021 | household filter machines, pressure and capsule machines excluded | 90 to 96 °C in the mixture of ground coffee and water |
| Batali et al. 2020, certification | home brewers (filter) | 92 to 96 °C |
| Batali et al. 2020, experiment | filter coffee in a drip brewer, one variety | 87, 90 and 93 °C: no noticeable difference at the same strength and extraction yield |
| Andueza et al. 2003 | espresso machine, three espresso types | 88, 92, 96 and 98 °C compared, 92 °C optimum for arabica and natural blend |
| Istituto Nazionale Espresso Italiano (after Odello and Odello 2006, cited in Klotz et al. 2020) | espresso | 88 ± 2 °C |
| Illy and Viani (as reproduced in Klotz et al. 2020) | espresso | 90 ± 5 °C |
| Illy and Navarini 2011 | traditional espresso | 92 to 94 °C at 9 ± 2 bar |
| Philips, product page EP5447/90 and Series 4300 manual | bean-to-cup machine | product page: 90 to 98 °C; manual: three levels without degree figures |
| Melitta, Solo product page | bean-to-cup machine | 85, 90 and 95 °C |
For “not hot” (assignment in the fault symptom table further down), besides the temperature level there are also the rinse cycle and pre-warmed cups. These two do not change any setting, and we would therefore try them before the temperature level (our assessment). De’Longhi adds that a change in temperature level has a stronger effect with large volumes (Magnifica Plus, Dinamica Plus 370.70) and, on the Dinamica Plus 380.95, with long drinks.
On the rule “light roast on the hottest level, dark roast on the middle one”: Klotz et al. (2020) cite Salamanca et al. (2017) with the finding that bitterness and acidity are more pronounced at higher brewing temperatures, and that speaks against the assumption that the highest level helps against acidity. For “too sour”, Siemens instead names the grind size and a darker roast.
For milk, the German manuals we searched only say how cold it should be when put in: for Jura 4 to 8 °C, for the De’Longhi Rivelia 5 °C (both according to our German reviews). Philips names cow’s milk (semi-skimmed or whole) and lactose-free milk as frothing well, Siemens requires cold milk with at least 1.5 per cent fat for the EQ6 plus, and the Rivelia table provides barista variants for plant-based drinks. Foam and temperature limits at the steam wand are covered in the guide how to froth milk.
Aroma profiles and pre-brewing
According to the manual of the NICR 790, the Aroma Balance System from Nivona (DYNAMIC, CONSTANT, INTENSE) changes the brewing process and the extraction content with the same bean, coffee strength and water volume. Siemens justifies its aromaDouble Shot by saying that longer brewing dissolves more bitter compounds and unwanted flavours. Jura Light Brew works with less powder and a reduced brewing temperature, about 60 °C according to the product page (so it says in our German review of the Jura E6). Philips ExtraShot adds an additional ristretto shot on top, works only at the highest strength and with one drink.
Melitta (pre-infusion) and Grundig describe pre-brewing as a brief moistening of the powder before the actual brewing. On the Tchibo Esperto mini, according to our German review, the brew begins with a pre-brew, recognisable by a short stop, and Nivona lists a pre-brewing system in the data sheet of the NICR 790. On the Grundig, pre-brewing runs in the Standard and ECO modes and is omitted in Speed mode.
Water hardness in the menu and in the tank
You set hardness once, before you work on taste: according to the following statements, the menu value mainly controls the timing of descaling. Siemens (EQ6 plus, EQ600) writes that the correct setting is important so that the machine indicates in good time that it needs descaling; you are to determine the hardness with the enclosed strip or from your water supplier. Philips (EP5447) advises setting hardness according to your region, saying this ensures performance and a longer service life and spares you overly frequent descaling. On De’Longhi (Magnifica Plus), the descaling alarm appears after a fixed operating time that depends on the hardness.
The troubleshooting tables describe what scale changes in the coffee. For De’Longhi, scale is one of four causes of “The coffee is not hot”. Siemens (EQ600) names a scaled-up machine for strongly fluctuating coffee and milk foam quality and for a fill volume not being reached. For coffee that only runs in drops, Nivona (system possibly scaled up) and Jura (water hardness possibly not set correctly) list scale as one of several causes. According to the Siemens manual for the EQ6 plus, limescale deposits increase energy consumption.
The hardness of the water itself can change the taste, writes Siemens: the lime content influences aroma and crema, and with a water filter coffee drinks taste more flavourful. This is a manufacturer claim without a measured value. Measurement, conversion and studies on water are in the guide water hardness and coffee, and how a descaling programme runs is in the guide descaling and cleaning.
The scales on the machines do not match the law. The German Detergents and Cleaning Products Act (Wasch- und Reinigungsmittelgesetz) knows three ranges (section 9: soft below 1.5, medium 1.5 to 2.5, hard above 2.5 mmol calcium carbonate per litre, which is below 8.4, 8.4 to 14 and above 14 °dH, German degrees of hardness). Siemens divides into four levels (1 to 7, 8 to 14, 15 to 21, 22 to 30 °dH), the Melitta Solo into four others (up to 10, 10 to 15, 15 to 20, over 20 °dH). Jura lets you enter 1 to 30 °dH directly, on Philips you read five degrees off the strip, on De’Longhi 1 to 4 red squares. Set the value from the scale in your own manual. When the filter is inserted, the Melitta Solo sets itself to level 1, according to our German review.
Fault symptoms according to the manufacturers’ troubleshooting tables
The assignments apply to the models named and reproduce what the respective manual says. For every remedy involving grind size, one position at a time applies, followed by the waiting time from the table further up.
| Symptom | Cause according to manufacturer | What the manual advises |
|---|---|---|
| Coffee is too sour | Siemens EQ6 plus and EQ600: grind too coarse, or the variety does not suit | set finer; use a darker roast (EQ600 also: variety with a higher robusta share) |
| Coffee is too bitter | Siemens: grind too fine, or the variety does not suit. Melitta FAQ: possibly a setting that is too fine | set coarser, on Melitta while grinding and only after at least 100 brews; otherwise change variety |
| Coffee tastes burnt | Siemens: brewing temperature too high, grind too fine, or the variety does not suit | set brewing temperature lower, grind coarser, change variety |
| No or hardly any crema | Siemens: variety with too little robusta, beans not freshly roasted, grind not matched to the beans. De’Longhi Magnifica Plus: grind too coarse, coffee not suitable for espresso machines or not fresh. Nivona (“no foam”): brewing unit blocked, unsuitable variety, beans not freshly roasted | Siemens: set finer; De’Longhi: set the grind according to the manual; fresher beans, different variety; Nivona: remove and clean the brewing unit |
| Runs through too fast, little crema | Siemens gives only the direction in the chapter on the grinder | set finer |
| Coffee runs only in drops or slowly | Melitta Solo and CI Touch, De’Longhi Magnifica Plus and Magnifica S, Philips: grind too fine. Siemens: remedy coarser. Jura E6 and E8: coffee ground too fine and blocking the system, or water hardness possibly not set correctly. Nivona: grind too fine (the same row also says “too coarse”), system possibly scaled up, pre-ground coffee too fine, too much coffee powder, brewing unit or coffee spouts blocked. De’Longhi Magnifica S also: strength knob too far towards MAX. Philips also: filter blocked or brew group dirty | set coarser; Magnifica S: turn the strength knob back; check hardness, descale, clean the brew group or brewing unit |
| Coffee is watery or thin | Philips: brew group dirty or ungreased, grind too coarse, self-adjustment in progress. Melitta FAQ: grind too coarse, or beans do not slide down (often oily varieties). De’Longhi Magnifica Plus: thin with little crema when the grind is too coarse or the coffee unsuitable or old; “watery” when the coffee powder chute is blocked | clean and grease the brew group, set finer and wait for 2 to 3 drinks (Melitta: finer while grinding, after 100 brews at the earliest, otherwise clean the bean container with a damp cloth), check the powder chute |
| Coffee grounds not compact, too wet | Siemens: grind size (direction left open); EQ600 also beans too oily; EQ6 plus also too little coffee powder | set the grind differently, no direction given |
| Dry coffee powder behind the grounds container | Jura E6 and E8: the beans lead to an above-average volume of ground coffee | reduce coffee strength or set the grind finer |
| Coffee is not hot | De’Longhi Magnifica Plus: circuits cooled down (2 to 3 minutes since the last brew), temperature level too low, cups cold, descaling needed. Philips and Saeco: milk always lowers the temperature | rinse cycle before the brew, warm cups with hot water, higher temperature level (Philips: the highest), descale |
When crema is missing, two positions face each other. Siemens advises a variety with a higher robusta share. Illy and Navarini (2011) call the claim that robusta is indispensable for crema “substantially contradicted” by newer data: the gas phase of the crema arises during roasting, and pure arabica forms crema. The same paper does, however, cite three studies in which blends with 80 per cent robusta showed more foam volume.
Grind size appears as a cause in both directions (too fine: drips, bitter, burnt; too coarse: sour, watery, thin), so it is the fault symptom that first determines the direction of the first change. Whether it was the right one only shows after the brews from the waiting-time table at step 4; you try the next cause from the table only after that.
Brewing pressure: pump rating, coffee bed, adjustability
The pressure at the coffee bed is not stated by any of the manufacturers we read; for the Melitta CI Touch and for Saeco, our German reviews expressly note that it is not published. Instead, the data sheets and the technical data in the manuals give the pump pressure of 15 or 19 bar. According to our German reviews, which reproduce these figures, 15 bar applies to Philips, Jura, Melitta, Nivona, the De’Longhi Magnifica S, the Dinamica Plus 380.95 and the Siemens EQ600, and 19 bar to the Siemens EQ6 plus (TE657503DE), the Dinamica Plus 370.70, the Rivelia, the Tchibo Esperto mini and the Grundig. Jura (E8 manual: “static max. 15 bar”), Siemens, Nivona and the Melitta CI Touch add “static”, so the value is measured without flow.
We searched the German manuals of 15 machines (Philips Series 4300 for the LatteGo 5400 and Series 4400/5500 for the LatteGo 5500, Saeco Xelsis, Siemens EQ6 plus and EQ600, De’Longhi Magnifica Plus, Magnifica S, both Dinamica Plus and Rivelia, Jura E6 and E8, Melitta CI Touch and Solo, Nivona NICR 790) for “brewing pressure”, “adjust pressure” and “adapt pressure” (in German). There was no hit. For the Saeco GranAroma we rely on our German review. According to our German review, Dallmayr nevertheless lists brewing pressure among the adjustable factors when changing variety.
For espresso from espresso machines there is a study that shows differences. Andueza et al. (2002, Journal of Agricultural and Food Chemistry 50(25), 7426 to 7431) compared 7, 9 and 11 atm for arabica espresso and found differences in foam and aroma compounds; according to the abstract, at 9 atm the coffees showed foam consistency and a high proportion of key aroma compounds with fresh, fruity, malty and buttery notes. Illy and Navarini (2011) write that traditional espresso needs machines that push through at 9 ± 2 bar. Our classification: in the 15 manuals searched, no brewing pressure is stated and no way of adjusting it is described, and the figure in the data sheet gives the pump pressure.
Which machines can be adjusted how
The table summarises what the manuals and our German reviews record about the grinder. The rows apply only to the model named. The waiting time after a change is in the table at step 4.
| Machine | Grind size: levels and location | Adjusting according to the manual |
|---|---|---|
| Philips LatteGo 5400 | 12 levels, knob in the bean container | only while grinding, one position |
| Philips LatteGo 5500 | 12 levels, knob in the bean container | as 5400; self-adjustment of the ground amount |
| Saeco Xelsis | 12 levels, knob in the bean container, the lower the stronger | only while grinding, one position; self-adjustment after a change of grind or beans |
| Saeco GranAroma | 12 levels | only while the grinder is running, one position at a time (according to our German review) |
| Siemens EQ6 plus | rotary selector, anticlockwise finer (lightly roasted), clockwise coarser (dark roasted) | only with the grinder running |
| Siemens EQ600 | rotary selector with 6 levels, direction as EQ6 plus | as EQ6 plus |
| De’Longhi Magnifica Plus | rotary knob, scale 7, 5, 3, 1 with intermediate marks | only with the grinder running, in the initial phase |
| De’Longhi Magnifica S | grind knob, scale 7 to 1; plus rotary knob B6 for the amount of beans | grinder running, one position |
| De’Longhi Dinamica Plus 370.70 | rotary knob A5, scale 7 to 1; towards 7 coarser | grinder running, one position |
| De’Longhi Dinamica Plus 380.95 | rotary knob A5, scale 7 to 1; towards 7 coarser | as 370.70 |
| De’Longhi Rivelia | 13 grind levels, Bean Adapt recommends (espresso only) | only with the grinder running |
| Jura E6 | 7 levels, knob behind a cover behind the bean container | criterion: even flow, fine dense crema |
| Jura E8 | 7 levels, location as E6 | as E6 |
| Melitta CI Touch | 5 levels, lever on the back (right coarser, left finer) | criterion: even flow, fine dense crema |
| Melitta Solo | 5 levels according to the product page, lever behind the right side cover | only after about 1,000 preparations, immediately after starting a brew, only while the grinder is running |
| Nivona NICR 790 | slider behind the service door, left finer, right coarser | only while the grinder is grinding; preferably a medium setting |
| Grundig KVA 6230 | 13 levels, adjusting knob at the bean container, higher number coarser | never with the grinder stationary (according to our German review) |
| Tchibo Esperto mini | continuously variable, control in the bean container, level 2 from the factory | only while running (according to our German review); Tchibo tip: level 2 for Caffè Crema, 1 for espresso |
Two consequences of where the adjusters sit are our assessment. If you want to readjust for every new variety, you can only reach the Melitta Solo with the side cover removed and a brew running. If the CI Touch stands tightly in a corner, you have to pull it forward to adjust it, because the lever is at the back. The Tchibo tip is on the product page in the section on Tchibo coffees and leaves the bean variety open.
What to do about faults on the machine itself is collected in the guide bean-to-cup machine troubleshooting.
What remains open
Some things cannot be answered from the sources we read, and we do not fill the gaps.
- Standards: We found no standard or expert-body recommendation for brewing temperature, grind size or ratio for household bean-to-cup machines. We have not opened DIN EN 60661 (household coffee makers).
- Grind size: DIN 10765 (2016-07) and ISO 23134 (2022-07) regulate how the particle size of ground roasted coffee is determined, but do not define classes; their texts are paid, and we have not seen them. A statement such as “12 grind levels” is therefore a manufacturer claim without a uniform meaning. We found no manufacturer stating how far one step shifts the grind (Siemens leaves the step width of the EQ600 open).
- Roast level and temperature: We found an assignment of roast level to temperature level neither from a manufacturer nor in a peer-reviewed study.
- Pre-brewing: The sources we read describe only the brief moistening of the powder; what it changes in the coffee is not stated there, and we found no peer-reviewed study on it either.
- Water hardness: For the hardness value in the menu, none of the manuals we read describes an effect on taste or brewing temperature.
- Brewing pressure: Whether 15 and 19 bar pumps reach 9 bar at the coffee bed equally is not documented by any source we read, and we found no study on the pressure at the coffee bed of a household bean-to-cup machine either.
The Grundig manual answered on 12 October 2026 with an access error (HTTP 403); we took its information from our German review. The manuals are model specific and in part older; the version of the Melitta Solo we read is from 2018-08. Where this guide and your manual disagree, your manual applies.