How to adjust the grinding characteristics of espresso coffee

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How to judge and set the grinding degree of espresso

Is the extracted flavor balanced; the ratio of sweetness, acidity, and baking taste?

If the taste of the extract is balanced, but the taste is not your preference, you need to use other coffee beans or mix coffee beans.

If the taste is your preference, but the taste is not balanced, such as the taste is too plain, too sour or too bitter, it can be adjusted by changing the quantity of coffee powder and the roughness of espresso.

For most coffee beans, how to adjust the coarse grinding and the amount of coffee powder to adjust the taste balance?

If the taste of coffee is too insipid, it is masked by caramel and sweetness. At this time, you can try to increase the amount of coffee powder, thicker grinding, and water to maintain the same flow rate. This will reduce the proportion of sweetness while maintaining the same balance of acidity and bitterness.

If the taste of coffee is too strong, you need more caramel and sugar to balance the taste of coffee that is too strong. At this point, try to reduce the amount of coffee powder, younger grinding, and water to maintain the same flow rate. This will increase the proportion of sweetness while maintaining the same balance of acidity and bitterness.

If the acidic taste of coffee such as lemon, fruit, apple, wine and so on is too strong, keep the same amount of coffee powder, grind it younger and reduce the flow rate of water. With a lower flow rate, richer and stronger flavors can be extracted. This will relatively reduce the acidity.

If the bitterness of coffee wood, lemon peel, "dark bitter" such as lighter roast, cloves, tobacco or peat is too strong, keep the same amount of coffee powder and thicker grinding. The faster the flow rate of water is, the lighter extraction can be made. This will relatively increase the acidity.

How to adjust the grindability of espresso:

For an electronic scale that reads 0.1g (gram), you will need to measure close to 0.1g (gram) of coffee.

For most electronic scales, it is easier to detach the basket from the portafilter and weigh it individually.

It is very useful to calculate the time and weight of each shot during each extraction. Generally speaking, a normal double shot weighs about 35 grams (gram) and completes in about 27 seconds, ristretto shot weighs about 20 grams (gram) and 35 seconds to complete, and about 50 grams (gram) and 20 seconds to complete the running lungo shot.

Extreme patience and constant recording of data.

This helps to understand your bean grinder (Grinder).

Normally, the grindness of espresso is within one Double shot, regardless of the amount of coffee being used, if the coffee powder has a change of 1.5g (gram), it will need to be offset by a relative setting of grindness to maintain the same flow rate. My personal experience is that with a change of about 1.5 grams, it is easier to adjust to the appropriate results.

These techniques usually apply to other coffees but not to Sumatra or heavy Robusta.

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