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Who Makes The
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GRINDING

How fine should I grind coffee for espresso?

Quick answer

For espresso, you need a very fine grind, often described as having the consistency of powdered sugar or fine table salt. This fine grind creates the necessary resistance for your espresso machine to build pressure, ensuring proper coffee extraction. If the grind is too coarse, the water will flow through too quickly, resulting in a thin, sour shot.

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The real story

Achieving the perfect espresso grind is a balancing act between particle size and the pressure generated by your espresso machine. Because espresso brewing relies on forcing hot water through a tightly packed 'puck' of coffee at high pressure, the grind must be fine enough to create significant resistance. If the particles are too large, the water finds the path of least resistance, leading to under-extraction and a watery, acidic cup.

Conversely, if your grind is too fine, the water may struggle to pass through the puck at all, or it may channel through small cracks, leading to an over-extracted, bitter, and ashy flavor. The goal is to find the 'sweet spot' where the water flows steadily, typically resulting in a rich, syrupy texture and a thick layer of on top. This process is what baristas call 'dialing in.'

It is important to note that grind settings are not universal. Different espresso machines, basket sizes, and even the age or of your coffee beans will require slight adjustments. A lighter roast, which is denser, often requires a slightly finer setting to extract properly, while a darker, more porous roast might need a slightly coarser setting to avoid bitterness.

In practice, start with a fine setting and adjust in small increments. If your shot pulls too fast (under 20 seconds), go finer. If it pulls too slowly or drips (over 35 seconds), go coarser. Always use a burr grinder for this task, as blade grinders cannot produce the uniform particle size required for the precision of espresso. Consistency is the key to repeating a great shot every morning.

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