4
The grind
To make a good espresso you need a grind that gives 25 ± 2.5 mm of beverage in 25 ±2.5
seconds: so, if it takes more or less time to make this amount of espresso, the grind is not set
correctly.
A bad grind ruins a fine blend:
• Too coarse powder means not enough surface area is exposed to water (under extraction)
which results in a light-coloured, weak espresso which is too bitter and astringent with very little
crema and body, in short, a beverage that certainly does not deserve to be called an espresso;
• Even too fine powder produces unmemorable results. If the panel is too tight the water will
pass too slowly (under extraction) resulting in burnt coffee with a crema that leaves a white
stain, or even mark in the centre of the cup, and has an unpleasing aroma and an astringent
taste. Once again, this is not a drink that can claim the title of an espresso.
