I did some heavy searching and actually found a website that described how to disassemble my old Braun Burr Grinder to inspect/clean the burrs! This process was not in the manual as this machine is not really meant to be broken down by the consumer. So I gave it a try! The burrs are a pretty sorry design and somewhat worn, not to mention the huge amount of caked up coffee around them... so it doesn't surprise me that I'm not getting a very good grind. After cleaning out all of the insides I put it back together but, unfortunately I must have changed the spacing between the top/bottom burrs as they correspond to the index on the adjustment wheel. When I set it at the finest setting (as I would do before the cleaning), dosed and tamped as 'normal', the espresso shot couldn't penetrate the puck! Clearly I guess the grind is too fine! Can someone describe a method to 'calibrate' the optimum grind for espresso? Is there an ideal space between the burrs...ie how many 'clicks' to back it off from full contact? Also, I'm hoping to learn what is the amount of coffee beans (in grams) to grind and dose into the PF, the tamp pressure, and the time to extract 2oz (starting when the brew button is pushed). With this I think I will need to adjust my grinder one click at a time to find out where I should be. Is there any other way to determine the ideal level of grind? Before I cleaned this unit I was grinding at the finest setting and the coffee felt like flour... very fine. I didn't think it could get finer but I guess it did!