How to Grind Coffee Beans for Espresso

How to Grind Coffee Beans for Espressoの具体的なやり方を丁寧にステップ解説します。どなたでも必見の内容です。

I know, I know. Grinders are expensive. But listen: the grinder is more important than the machine. You can pull a decent shot on a cheap espresso machine with a great grinder. You cannot pull a great shot on a fancy machine with a cheap grinder.

You need a burr grinder. Blade grinders chop beans into dust and boulders. Burr grinders crush them between two plates. The result is uniform, which is what we crave. A good hand grinder (like a 1Zpresso) or an entry-level electric one (Baratza Encore ESP) will change your life.

Seriously, your future self will thank you. Future you will be sipping a perfect cortado with zero bitterness. Invest in that person.

Dialing In: The Fun (and Frustrating) Part

Here’s the dirty secret: there’s no one “right” grind size. It depends on your beans, your machine, and the humidity in your kitchen. You have to experiment. This is called “dialing in,” and it’s part of the ritual.

Start with a medium-fine grind. Think table salt, maybe a little finer. Then pull a shot. If it gushes out in four seconds, it’s too coarse. If barely dribbles out after twenty seconds, it’s too fine. You’re looking for 25–30 seconds for a double shot.

And taste it! If it’s sour, grind finer. If it’s bitter and ashy, grind coarser. I once spent forty minutes dialing in a new bag of beans. My partner thought I’d lost my mind. I had lost my mind, but it was worth it.