Perfect grind for coffee

There is more to a cup of perfect espresso than just the quality of the blend: one of the most important elements is the grind. Often underestimated, the grain size of coffee has a decisive influence on extraction, aroma and even crema.

For this reason, knowing and knowing how to adjust the grind is essential for every barista who wants to guarantee his customers a consistent and impeccable result. Let's see together how to choose the ideal grind for your bar, what effects it has on the extraction and what are the most common mistakes to avoid.

How to choose the right grain size

The grain size refers to the particle size into which the coffee is ground. Depending on the method of preparation, the grinding must be adjusted to ensure optimal water flow. In the case of espresso coffee, the challenge is even more delicate, because everything happens in seconds, under pressure.

Too fine a grind will slow down the passage of water, resulting in an over-extracted coffee with a bitter, astringent taste. Conversely, a grind that is too coarse will let the water pass through too quickly, resulting in a coffee that is under-extracted, weak and lacking in body.

The advice is to start with a medium setting and make small trials, also observing the result in the cup: crema, colour, consistency and flavour are the most reliable indicators for calibrating the grind to the best effect.

The impact of the grind on extraction

The grind directly influences the contact time between the water and the coffee, i.e., the extraction. The correct grain size allows the extraction of the aromatic and soluble compounds in a balanced way, bringing the right combination of acidity, sweetness and bitterness to the cup.

With a well extracted espresso, you get

• A thick, persistent crema with a homogeneous appearance
• A rich and intense aroma, with notes that depend on the blend
• A balanced taste, with body, roundness and pleasant aftertaste
   

The grind must also be calibrated according to other factors, such as:

• The room humidity
• The temperature of the room
• The degree of roasting of the coffee
• The wear of the grinder's grindstones
   

Constantly adjusting the grind is an essential habit to maintain a consistently high standard of quality.

Common mistakes to avoid when adjusting

Even the most experienced baristas can run into common mistakes when handling the grind. Here are the most common ones to avoid:

• Do not adjust the grind daily - The yield changes with climate, humidity and the blend: it should be monitored daily
• Grind too far in advance - Ground coffee quickly loses its aroma: it is better to prepare only the amount needed
• Rely only on the grinder's timer - The extraction time in the cup is the main indicator: always use a stopwatch and sight.
• Do not clean the grinder – Old residues alter taste and yield: cleaning and maintenance are essential

Grinding is a true art that demands attention, practice, and consistency. A small technical gesture that makes a big difference in the cup.

If you want to take your café’s quality to the next level, learn to master grinding and rely on Portioli professional blends, designed to bring out the full potential of espresso.