Understanding Espresso: Grind Setting
Introduction
- Espresso making process has several variables: dose, ratio, brew time, and grind setting.
- Grind setting is the most complex and frustrating, especially for beginners.
- Three main reasons for its complexity:
- Surface area changes when grinding finer.
- Changes affect flow rate and contact time.
- Grind changes can be wasteful due to residual grounds.
Importance of Grind Setting
- Grinding finer: increases surface area for better extraction but reduces water flow.
- Requires purging old grounds when changing settings, leading to waste.
- Essential for achieving strong, concentrated espresso with limited water.
Historical Context
- Early espresso required finer grinding for faster brewing.
- Increased pressure (9 bars) needed to push water through fine grounds.
- Risks of channeling when pressure forces water through weak spots.
Practical Grind Usage
- Use grind setting for major flow adjustments, e.g., achieving 18g in, 36g out in 30 seconds.
- Taste adjustments made with other variables (dose, yield, etc.).
- Beginners advised to minimize grind changes to reduce waste and frustration.
- Coarser grind can lead to more even extraction but alters texture and taste.
Tips for Grind Setting
- Use grind setting to reach a "ballpark" good taste.
- Push grind finer until channeling is observed.
- Change only one flow-related variable at a time for better understanding.
- Purge to remove old grounds; 5-10g waste better than an entire dose.
Conclusion
- Grind setting is challenging but manageable with practice.
- Engage with the community to share experiences and seek advice.
Additional Resources
- Sponsored by Skillshare: online learning for creative skills.
- Encouragement to explore further educational content on espresso and other topics.
Note: This summary provides an overview of the key points discussed about grind setting in espresso making. For detailed understanding, further exploration and practical experimentation are recommended.