VARIA LAB · PRODUCT GUIDE
VS3.
Your first grind.
Understand single dosing, find a useful grind reference and build a routine you can return to.
Weigh the coffee for this cup.
Single dosing means adding only the beans you plan to brew next. It lets you move between coffees without keeping a larger supply in the hopper. VS3 has a 30 g hopper and collects the grounds in its magnetic dosing cup.
Weigh the beans, choose your setting and grind the dose. Check the collected grounds when establishing a new routine: coffee left in the grind path can make the output differ from the beans you added.
Record the coffee dose as part of the recipe.
Two surfaces. One grinding path.
VS3 uses a conical burr system: a central inner burr works inside an outer ring. The outer burr measures 48 mm and the inner burr measures 38 mm. These describe two parts of the same assembly.
The motor drives the burrs at a stated 170 RPM under load. Your main everyday adjustment is grind size. Before choosing an upgrade, check that the set is specifically listed for VS3.
Choose burrs by model compatibility.
A number gives you a place to start.
Stepless adjustment lets you choose between the marked positions. Read the reference from zero and count complete collar rotations as well as the visible number. That makes a setting easier to record when moving between espresso and filter.
The ranges below are the published starting references for the factory stainless-steel burrs. Coffee, roast and brewing setup determine the final setting. Use the manual to establish zero and stay out of its 0–1 grinding exclusion zone.
| Brew method | Reference setting |
|---|---|
| Espresso | 1–3 |
| Moka pot | 3–6 |
| Pour-over | 6–12 |
| French press | 12–15 |
| Cold brew | 15–18 |
A reference setting starts the dial-in; the cup determines the finish.
Give each adjustment a clear question.
Begin with one coffee and a measured recipe. Keep dose, water and brewing method consistent while you adjust the grind. For espresso, compare beverage yield and time. For filter, compare the drawdown and the cup.
Make a small change, brew again and taste. Write down the setting that worked alongside the coffee and recipe. The approximately 10 μm figure describes mechanical burr movement per marked increment; it does not describe the size of every ground particle.
Change one variable and keep a note of the result.
Keep the next dose fresh.
Retention is coffee left inside the grinder after a dose. The low-retention design, bellows and cleaning tools help manage that path, while the actual amount depends on the coffee, grind and technique.
Switch off and disconnect power before cleaning. Brush accessible loose grounds and follow the manual for disassembly and calibration. The stated operating cycle is a maximum of 60 seconds of continuous grinding followed by 90 seconds of rest.
Use the manual for the operating cycle and calibration.