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Brew method

Espresso grind size & ratio

Roughly nine bars of pressure through a compacted puck of very finely ground coffee. The least forgiving method and the one where grinder quality matters most.

GrindVery fine
Ratio1:2
Water200°F
Time0:28

Espresso grind setting on popular grinders

Very fine” is a different number on every grinder. These are worked out from each model’s own dial curve rather than a generic chart.

Espresso grind setting for popular coffee grinders
GrinderEspresso setting
1Zpresso JX-Pro68 clicks
1Zpresso X-Ultra62 clicks
1Zpresso ZP6 Special23 clicks
Baratza Encore6.6
Comandante C40 MK410 clicks
Eureka Mignon Specialita2.3 rotations
Fellow Ode Gen 21.7
KINGrinder K620 clicks
Mahlkönig EK432
Niche Zero10.3
Timemore C39 clicks
Timemore Sculptor 0787
All 78 grinder charts →

How espresso works

A tight bed of fine coffee resists water; pressure forces it through in under half a minute. Small changes in grind produce large changes in flow rate, which is why espresso needs a grinder with real resolution at the fine end.

The working ratio is by weight of output, not volume: 18g in, about 36g out, is a normal starting point. Time is a symptom rather than a target — chase the ratio and let the time tell you whether the grind is right.

If the shot runs in 15 seconds the grind is too coarse. If it takes 45 and chokes, too fine. Adjust one variable at a time and pull again.

When it tastes wrong

Sour or thin

Grind finer so the shot runs slower, or raise the brew temperature.

Bitter or harsh

Grind coarser, shorten the shot, or reduce the dose slightly.

The common mistake

Adjusting grind and dose together, then not knowing which one changed the shot. Change one, pull, taste, repeat.

Espresso recipes worth knowing

Your grinder, your number

Convert this grind to your grinder

Espresso sits at grind index 5 on BrewMark’s 0–100 scale. The converter turns that into the real number or click count on any of 78 models.

Open the grind converter →