I have turned the grind knob all the way down, below 1.

Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:

1. There is not enough coffee in the portafilter (7 grams per shot).
2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
3. The grind is too coarse.

If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

I've long ago lost the manual that came with my grinder (I actually don't remember if it even had one), but I don't think it listed grinding times. You just grind a few seconds and check, then grind a little more if it's still too coarse. Unlike a burr grinder which is adjustable, in a blade grinder the same grind time may result in different consistencies as you change beans. By now I've just learned how long to hold the button for the different beans I buy, and the first few times I try a new blend or varietal I have to adjust the time. I think you'll just need to experiment and then you'll know what works best for your tastes.

HI
The first thing you need to do is increase the amount of coffee going into the brw unit. Turn the small knob up towards the plus+ but 1 mark from the full +. This will take up the air space the water is occuping and then see if you have a sloppy puck. If you still do your grind is to coarse and needs to be tiurned down but never lower than 6 and only when grinding. If you grind doesn't change ( remember it takes 3 cycles to change the grind in the brew unit) your grinder may be bad.

Hi
Turn the + / - knob in the bean hopper to the + and then back 1 mark. Are the grounds coarse or fine? They should be like coarse sugar through your fingers. If they are very coarse that can be part of the problem. What is your setting on the big knob. It should be around 8 depending on your bean. Only turn the big knob down when the grinder is grinding. You can turn it up any time.

Hi
There are 2 knobs in the bean hopper. Turn the small one to the + then back up 1 click. Turn the large knob to a smaller number, but only when it is grinding. The grind should look like coarse granulated sugar. It takes 3 cycles for the grind to take effect.

Hi,

Really, this is personnal, but first you have to acheive an adjustment that makes your coffee possible to extract. Start with the coarser you can and reduce gradually. Do it one portion at the time, don't grind a whole bag !
The result should be a light hazelnut crema color, deep foam without hole in it.
If the crema is light cream color, the grind is too coarse.
If the crema is dark, uneven or runny, the grind is too fine, or you are using a wrong type of coffee (like only robusta, go for 100% arabica), or it's not toasted properly.
If the water doesn't flow at all, your grind is too fine.
It should take not more than 20 seconds to extract the coffee, if it's very short, grind is too coarse, if it takes longer, the grind is too fine.

Good luck,

JF

Hello kgspco.
You will need to work the 'dial knob' untill it free's it-self.

The higher the number the Coarse(r) the grind.
If you want rich - dark - strong coffee, set number between 4 - 8.
(if you can free it up - keep trying

If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.


Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

You say " I am getting a weak brew because of not being able to adust the grind to more coarse with the adjustment knob in the bean hopper" By making it more coarse you are making it weaker. Unless you just wrote it wrong. To make it stronger you should lower the grinder number to a smaller number. Usually about 4-6. Be sure you have the grinder grinding when you move it to a lower number. The pump noise could be that in shipping your pump came loose from it's mount. Nothing you can do without sending it to a Authorized Saeco Repair shop.

It sounds like you are short on water due to a blockage somewhere...either in the flowmeter or the group head. You might also have a faulty pump, and you're not getting enough pressure during the shot. If you're not getting crema, then it's most likely pressure related...shots will also have a burnt smell and very bitter taste.