For me, espresso, is somewhere between 7-9. This, of course, depends on the batch of beans, roast, freshness, etc...
I'd recalibrate anyway if I were you. What happens if you get a batch of beans for espresso that require a finer setting? It's really not that difficult. Do it once, and you'll have lots of breathing room.
Yep - did the recalibration last night and - as both brokemusician and goomba said - it was easy.
I misunderstood the instructions when I first read them in November (I thought the \"while running\" part meant I had to aim the Phillips #0 screw for a tiny hole in a ring that would be spinning along with motor!). Was a piece of cake. Hardest part was getting the case off in the first place.
The results? A much wider range on the fine/espresso end. My current beans are a bit old and break down quickly. I was able to get a 55 ml shot in 27 seconds on setting 5. With fresh beans, I will start on 6 or 7.
As for my other methods (see earlier post in this thread), I am finding I have to go coarser (i.e. up in setting #) by ~4 steps since the operation. Thus my new press pot setting is around 30 or 31, still plenty of play on the coarse end.
Very happy I did the re-calibration. Thanks for the push!