![]() ![]() While you need a fine grind for espresso, you’ll still want to vary it for different beans. Now we need to work out the ideal grind size. We have the beverage volume (30 ml, as per the World Barista Championship guidelines) and the coffee dose (check your basket). Okay, let’s go back to our formula for espresso brew time. Credit: Ivan Petrich Select the right grind size Ground coffee sits in the portafilter: the first step in espresso-making. SEE ALSO: Weighing Shots in Service: Insanity or Essential? If you work in a high-volume shop, you may find that you don’t even have time to weigh every shot – making dosing by sight vital. If you have an automatic grinder it will be easier if you have a manual dosing grinder, you’ll have to practice a lot more to get your technique perfect. (More information about tamping to come!) However, make sure that after tamping the portafilter sits nicely on the group head and doesn’t scrape the coffee. ![]() To begin with, try to fill the portafilter up to the top edge before tamping. Different coffees have different densities and so you’ll need to either dose by weight or experiment with every new coffee. This means we have one more thing consider: coffee density. Most manufacturers define their filter capacity by mass (grams), not volume (ml). What’s more, make sure that every portafilter in the machine has the same size for its different groups. Normally a double portafilter basket fits 18 to 25 g of ground coffee – but confirm exactly how much before you begin grinding. There are many different formats and volumes for baskets. To answer this question, check your basket volume. Credit: Ivan Petrich How much coffee is needed? ![]()
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