there is.....and on the basis of your post I would work it out myself rather believe what the other person told you. It should work straight up (even if I'm not a fan), therefore the content of my last post.
I gather then you may not have a tried and proven technique "down pat" for making your coffee, as this will easily tell you whether the grinder is grinding down to an acceptable fineness for the purpose.
Therefore, bear with me & do this and you will work it out close enough,
My assumption is, you are using some kind of pump driven espresso machine. If not, the following may not be suitable but got to start somewhere......pending further info from you.
a) start at wherever you now have the grinder set to (ie, any arbitrary setting);
b) grind enough coffee to overfill
c) settle the grinds in the filter by tapping the group handle on the bench a couple of times (please protect the benchtop from dents)
d) using a straight edge (a straight knife handle, a doser spoon handle or whatever) run it over the top of the filter to give you a full flat surface.
e) tamp down into the filter. (Not too hard....if you have a set of bathroom scales put them on the bench and tamp down into the filter on the scales. Stop at a tamping weight of 13 kilos, but it really doesnt matter what you tamp to for this excercise as long as you keep using exactly the same technique and tamping weight after every grinder adjustment). Tamp as evenly as you can...no diagonal surfaces please.
f) Fit the tamped group handle into the group.
g) If you have a stop watch activate it at the same time as you flick the group flow switch on.
h) If the end result is you got close to 30 ml coffee liquid flowed out somwhere within say 20 to 30 seconds time, then your grind setting is close enough to ok and the rest is fine tuning.
i) If you dont get 30 ml of coffee flowed out by the time you get to 30 seconds of flow, then the grind is probably too fine. Readjust and do the above over again.
j) If you get more than 30 ml of coffee flowed out by the time you get to 20 seconds of flow, then the grind is probably too coarse. Readjust and do the above over again.
That will help you work out whether you have been spun a yarn.....
Of course, the above only helps you to work out of the grinder is delivering a range of suitable grinds for an espreso machine. It doesnt account for the differences between coffees whether they be single origins or blends, with aging (staleness), and to get best possible character in the cup of coffee for any particular coffee. Those things only come with more trial and error with your grind & technique, and with considerable sampling.
Hope this helps.
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PS.....if you have to change to a finer
setting, be aware that if you make large changes you can jam up the grinder. In this case run the grinder while you grip firmly, depress the locking pin, and move the adjuster ring...
...its a three handed affair
Going to a coarser setting wont present the same problem so can be done without running the grinder.
Dont forget that every time you make a change to the grind adjustment, before you go doing all the above again you must grind out and waste (throw out) a little coffee before refilling the filter with new grinds. If you dont do that, you are putting some of the previous grind back into the filter with the newly adjusted grind, and that will confuse the volume and pouring times and give you a false verdict.
Please be aware, trying to help, trying to give you advice in writing that would be better done in person, lengthy, detailed, time consuming, no responsibility taken if I left anything out or you get something wrong