Espresso demands the finest grind of any brewing method because the entire extraction happens in just 25-30 seconds under 9 bars of pressure. The fine grounds create the resistance needed to slow pressurized water enough to extract the complex oils, sugars, and acids that define a great shot.

Even micro-adjustments matter enormously. A slightly coarser setting lets water flow too fast, producing a thin, sour shot that lacks body. A touch too fine and the water struggles through, resulting in a bitter, over-extracted mess with a burnt aftertaste. This sensitivity is why serious baristas dial in their grind daily.

Target a powdery-fine consistency, like granulated sugar. When dialed in correctly, you will see the signature tiger-striping in the stream and a thick, golden crema on top — the hallmark of a perfectly extracted espresso.