kenintenn Senior Member Joined: 31 Dec 2011 Posts: 1 Location: Tennessee Expertise: I like coffee
Posted Sat Dec 31, 2011, 5:15pm Subject: How fine to grind for espresso
In one of the Coffeegeek 'how to' guides, it suggests for beginners on a budget (like me) the Baratza Maestro Plus or Virtuoso grinders. After looking at the Coffeegeek reviews, I see that some people love them, and some think they don't grind fine enough for espresso. The Baratza web site shows that they grind down to 300 and 250 microns respectively. I'm wondering how fine the grind needs to be for espresso. Thanks. Ken
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,611 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sun Jan 1, 2012, 3:06am Subject: Re: How fine to grind for espresso
Neither the Maestro Plus, nor the Virtuoso are really appropriate grinders for brewing espresso. IMHO the entry level Baratza grinder that is capable of grinding adequately for espresso is the Preciso having enough settings with its macro and micro adjustment. Even though the Virtuoso might work for espresso (in contrast to the Maestro Plus is does grind fine enough), its steps are too wide.
The required fineness of grounds needs to be dialed in with your espresso machine, until you get the extraction time you need. That setting can change daily depending on factors like humidity and aging of the beans, for example. Sometimes that difference is only a fraction. If the steps of your grinder are too wide, it might leave you stuck in between two steps for proper extraction.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
cappuccinoboy Senior Member Joined: 27 Jun 2009 Posts: 789 Location: MILANO Expertise: Professional
Espresso: Milano pod, Milano fully... Grinder: grind on demand
Posted Sun Jan 1, 2012, 7:01am Subject: Re: How fine to grind for espresso
NobbyR Said:
Neither the Maestro Plus, nor the Virtuoso are really appropriate grinders for brewing espresso. IMHO the entry level Baratza grinder that is capable of grinding adequately for espresso is the Preciso having enough settings with its macro and micro adjustment. Even though the Virtuoso might work for espresso (in contrast to the Maestro Plus is does grind fine enough), its steps are too wide.
The required fineness of grounds needs to be dialed in with your espresso machine, until you get the extraction time you need. That setting can change daily depending on factors like humidity and aging of the beans, for example. Sometimes that difference is only a fraction. If the steps of your grinder are too wide, it might leave you stuck in between two steps for proper extraction.
I prefer stepless grinders and conical burrs, still that is not a good reason to throw away a decent stepped grinder, because half gram of coffee, more or less, will make the difference, when you are "stuck" in between two steps..... let's just be practical.... Happy new year, ciao, Pietro
JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,099 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Sun Jan 1, 2012, 7:39am Subject: Re: How fine to grind for espresso
First and foremost, Ken, welcome to CoffeeGeek (and Happy New Year!)
kenintenn Said:
In one of the Coffeegeek 'how to' guides, it suggests for beginners on a budget (like me) the Baratza Maestro Plus or Virtuoso grinders. After looking at the Coffeegeek reviews, I see that some people love them, and some think they don't grind fine enough for espresso.
In the grand scheme of things, Ken, neither the Maestro Plus nor the Virtuoso are great grinders for espresso, but they will do (the Virtuoso more than the Maestro Plus) in a pinch, if that's what you got!
kenintenn Said:
I'm wondering how fine the grind needs to be for espresso.
There is no single answer for that (e.g. ____ microns) in terms of size. It varies with the type of beans, the roast level, the age (how long since the beans were roasted), the machine you're using, the type of shot you're pulling, and so on and so on and so on . . . .
Approximately, the grinds should be about the same size as/a little smaller than white sugar crystals, and should feel smooth and stay pressed together between your fingers, but not so small that they are like powdered sugar or talc.
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