The Option-O Lagom Mini 2 with Mizen 48MS burrs is a stepless electric grinder. Settings are adjusted by rotating the bean hopper — clockwise for finer, counterclockwise for coarser. The dial is marked with dots: 1 full rotation = 10 big dots. Settings are expressed as dots from zero (e.g., “+15 from zero”).

Finding Zero

With the motor off, rotate the hopper clockwise until the burrs lock. This is zero. All settings are counted as dots out from zero (counterclockwise).

Starting Points (Mizen 48MS Burrs)

From the official Option-O user guide:

   
Espresso +8 dots from zero
AeroPress +10–13 dots from zero
Hario Switch (immersion) +12–15 dots from zero
V60 pour over +15 dots from zero
French press +18–22 dots from zero

These are starting points. Your final setting depends on the beans, roast level, and dose.

How to Dial In

Start at the recommended setting. Brew once and taste.

  • Sour, thin, watery, fast drawdown — go finer (fewer dots from zero).
  • Bitter, astringent, harsh, slow drawdown — go coarser (more dots from zero).
  • Sweet, balanced, clean finish — you’re there.

Adjust 1–2 dots at a time. For pour over at 30g/500g, target 3:00–3:30 total brew time.

Reading the Dial

The hopper has printed big dots and smaller interval marks between them. Count the big dots from zero for your setting. One full rotation past zero = +10 dots. One and a half rotations = +15 dots.

Switching Between Filter and Espresso

The 48MS burrs handle both, but switching requires significant adjustment (~7 dots). If you switch often:

  • Write down your filter and espresso settings.
  • Always re-zero before dialing to a saved setting.
  • Purge 1–2g of beans after a big grind change to clear retained grounds.

Notes

  • The Mizen 48MS burrs are coated and need a break-in period. Expect grind quality to improve after 2–3kg of coffee.
  • New burrs have more friction. Light roast espresso may be difficult until they’re seasoned.
  • The grinder is not designed for commercial volume. Keep it to home use.
  • Grinding 18g for espresso takes 45–60 seconds. Filter grinds are faster because the setting is coarser.
  • Clean the burr chamber every 6–12 months. Brush or compressed air only — no water.