What Happens if Espresso Grind is Too Fine?

The way the coffee beans are ground is very important for creating the perfect shot of espresso. If the espresso grind is excessively fine, the extraction may be delayed or excessive, leaving your cup with a bitter taste.

The type of espresso machine you are using will determine the ideal setting for coffee grinding. For espresso machines with pressurized portafilters, a fine grind is typically advised. Contrarily, a coarser grind is necessary for espresso machines with non-pressurized portafilters. To determine the ideal grind setting for your machine, it is crucial to experiment with various grind settings.

Depending on the type of machine and the grind setting, pulling a single shot of espresso takes a different amount of time. It should take about 25 to 30 seconds to extract one shot of espresso. A shot that has been over-extracted might happen if the grind is too fine or the tamping is too vigorous.

Numerous things could be at work if your espresso is not milky. The grind can be too fine, which would cause a delayed extraction and little crema. An alternative explanation for the absence of crema and tasty shot is that the coffee beans are old or the machine is unclean.

The term “two shots” of espresso does not apply to a double shot. Even though there are twice as many coffee grounds used to make a double shot, only one shot is actually extracted. The resulting shot ought to taste better than a single shot and have a thicker crema.

In conclusion, a great shot of espresso is mostly dependent on how the coffee beans are ground. A shot that has been overextracted and has a bitter flavor may be the result of a too-fine grind. Try with several grind settings to discover the ideal one for your machine, and for the best results, use freshly roasted, premium coffee beans.