Ascaso I-Mini Espresso Grinder

Before using the i-Mini for the first time, remove the hopper and rinse it with warm water. Dry completely before attaching. Wipe the exterior with a dry cloth. Do not wash the grinder body or expose it to water.

Attach the hopper by aligning it with the grinder body and pressing it firmly into place until it seats securely. Fill with freshly roasted whole beans — the hopper holds up to 250g. Do not overfill above the hopper capacity, and do not mix old and new beans in the hopper.

The i-Mini's grind adjustment is a stepless (infinite) system using a worm gear mechanism. The adjustment collar is located at the base of the hopper where it meets the grinder body. Turn clockwise for a finer grind, counterclockwise for coarser. Because the system is stepless, adjust in small increments and pull a test shot to evaluate before making further changes. The grinder includes a limit system to prevent over-tightening the burrs — you will feel increasing resistance near the finest end of the range; do not force past this point.

The i-Mini is designed for home use only and operates on a standard 15-amp household outlet. Place it on a stable surface near your espresso machine for the most convenient workflow.

Season new burrs: grind and discard approximately 100g of coffee before dialing in for the first time. New flat steel burrs produce slightly inconsistent particle sizes until the milling surfaces have been broken in.

Grind Adjustment — Stepless Worm Gear

Turn the adjustment collar clockwise to grind finer, counterclockwise for coarser. Because the i-Mini is stepless, you can dial in precise settings between any two points. A useful reference: one full rotation of the collar produces a significant grind change — make small adjustments (1/8–1/4 turn) when dialing in espresso, and test after every adjustment before grinding a full dose.

Dialing In for Espresso

Start with a medium-fine setting and pull a test shot. If the shot runs in under 20 seconds, tighten (finer) by 1/8 turn. If it runs over 40 seconds, loosen (coarser) by 1/8 turn. Aim for 25–35 seconds for a 1:2 ratio double shot (18g in, 36g out). Because the i-Mini grinds directly into a portafilter, dose by weight using a scale — target your desired dose before grinding.

Single-Dosing

The i-Mini works well as a single-dose grinder. For best results with single-dosing, empty the hopper and use only the beans you need for each session. This minimizes stale coffee in the hopper and reduces grinding chamber retention. A small amount of retention (0.3–0.5g) is normal with flat burr grinders.

Grind-by-Weight Workflow

Weigh your beans before loading into the hopper. Start the grinder, then allow it to run until the grinding sound changes from grinding resistance to the lighter sound of an empty burr chamber. Tap the hopper gently to dislodge any stuck beans. Use a small brush or puff of air (RDT — Ross Droplet Technique) to reduce static: add a single drop of water to the beans before grinding to dramatically reduce static clinging of grounds to the chute and portafilter walls.

Grind Settings for Different Brew Methods

The i-Mini is engineered primarily for espresso but can accommodate other brew methods. Espresso: fine (clockwise toward the limit). Moka pot: slightly coarser than espresso. AeroPress: medium-fine to medium. Pour-over: medium. French press: coarse. Because the i-Mini excels at the fine end of the range, it is best suited for espresso and moka pot use.

Burr Life and Replacement

The 54mm hardened steel flat burrs are rated for over 1,300 lbs (approximately 600 kg) of coffee — equivalent to several years of daily home use. When the grind quality noticeably degrades (dull, dusty output; shots that resist dialing in despite correct settings), the burrs are due for replacement. Burrs are available at ascaso-usa.com.

Weekly — Brush the Burrs and Chamber

Unplug the grinder. Remove the hopper by lifting it off the body. Use the included brush or a stiff-bristled grinder brush to sweep loose grounds from the upper burr, burr chamber, and grounds exit chute. Do not use water inside the grinding chamber — moisture will cause grounds to clump and can damage the burrs and bearings over time.

Monthly — Full Burr Cleaning

Unplug and remove the hopper. Use a brush to clean all accessible surfaces of the upper burr and chamber. Run a small amount (about 10g) of grinder cleaning tablets (such as Grindz) through the grinder at a medium-fine setting, then run 20g of actual coffee beans to purge the tablet residue before grinding for a real shot. Wipe the grounds chute and portafilter fork with a dry cloth.

Hopper

Remove the hopper and hand wash with warm water and mild dish soap as needed. Rinse thoroughly and dry completely before reattaching — any moisture in the hopper can cause beans to stick and grounds to clump in the chamber.

Exterior

Wipe the aluminum body with a soft, slightly damp cloth. Do not use abrasive cleaners or solvents. The anodized or painted aluminum finish can be scratched by abrasive pads. For stubborn coffee residue on the grounds chute exterior, a damp cloth with a small drop of dish soap is sufficient.

Long-Term Storage

If storing the grinder for more than a few weeks, empty the hopper completely and run the grinder briefly to clear beans from the chamber. Store in a cool, dry location. Do not store with beans in the hopper — oils from stale beans can coat the burrs and affect future grind quality.

Grinder Stalling / Struggling to Grind

The grind setting is too fine, or too many beans are loaded at once. Move the adjustment slightly coarser (counterclockwise) and try again. Do not overload the hopper for a single dose — load only as many beans as needed for one session. If the motor sounds strained at a reasonable grind setting, the burrs may need cleaning or replacement.

Excessive Static / Grounds Clinging to Portafilter

Static is a common issue with flat burr grinders, especially in dry climates. Use the RDT (Ross Droplet Technique): add a single drop of water to the beans before loading them into the hopper and toss to coat. This virtually eliminates static. A grounded anti-static portafilter or a Weiss Distribution Technique (WDT) tool also helps.

Grind Not Consistent After Adjustment

Grind adjustments on the i-Mini do not take full effect until the remaining coffee in the burr chamber has cleared. After adjusting, grind and discard approximately 3–5g before pulling your test shot. This purges the previous grind size from the chamber.

Grinder Not Turning On

Confirm the power cord is fully seated and the outlet is live. Check for a thermal overload reset: if the grinder ran for an extended period without a break, it may have triggered the thermal cutoff. Allow it to cool for 10–15 minutes, then try again. If the motor does not start after cooling, contact Ascaso USA support at ascaso-usa.com.

Hopper Not Seating Properly

Align the hopper tabs with the corresponding slots on the grinder body before pressing down. If the hopper feels loose after installation, check that it has clicked fully into the retention tabs. If the hopper seal is cracked or damaged, replacement hoppers are available at ascaso-usa.com.

Excessive Retention / Grounds Not Falling

Some static buildup in the grounds chute is normal. Use a small brush or a few taps on the grounds fork to encourage grounds to fall. For persistent high retention, clean the chute with a dry brush. RDT reduces this significantly. Grind retention of 0.3–0.5g is normal and expected for the i-Mini.

Warranty and Support

The Ascaso i-Mini carries a 12-month manufacturer warranty. For warranty claims or support, contact Seattle Coffee Gear at seattlecoffeegear.com/policies/contact-information, call 866-372-4734, or email service@seattlecoffeegear.com. You may also contact Ascaso USA directly at ascaso-usa.com.