How many seconds should I grind coffee beans for espresso?

How many seconds should I grind coffee beans for espresso?

You can check the answer of the people under the question at Quora “how to grind coffee beans for espresso

0 thoughts on “How many seconds should I grind coffee beans for espresso?”

  1. I assume since you’re talking seconds you use a blade grinder. The best advice is don’t use a blade grinder! Blade grinders are variable in their output. Its not always the same number or seconds, as it depends on the characteristics of the coffee too (some takes longer to pulverize than others). Plus, the grind within a single batch is non-uniform. So you can’t really gauge how many seconds it takes, it varies so from time to time and grinder to grinder. Blade grinders are not good.
    Get a burr grinder. They have grinding burrs or teeth, and you set the size of the gap between them. As coffee falls into the gap it is ground by the burrs to that size. Want coarser grind? Move the burrs apart. Finer grind? Move them closer. Very uniform in size. And time isn’t a factor, the coffee is done when all the beans in the hopper have fallen through the burrs.
    You can get a decent burr grinder for less than $30. A good investment.

  2. If you have a burr grinder, whether electric or hand cranked, you set the grinder to a “size” by adjusting how close the burrs elements are to one another.
    If you have a whirly-blade style grinder, it is difficult, indeed, to get a satisfactory grind suitable for espresso…and this is why those who wish to make good espresso will always end up getting a quality burr grinder of some sort.
    If you have a whirly-blade grinder where you hold onto the body of the appliance and hold down a button, the problem you run into is consistency . You can hold down the button for 5 or 6 seconds and easily demonstrate the problem. “Grind” (it’s actually smash & cut, depending on how sharp your blades still are) for 5 seconds, then open the top, stir up the grinds a bit and observe. You will find coffee ground to a wide range of particle sizes from “boulders” (fragments of beans as much as 1/3 of the bean) to talcum powder level fines. The coarse particles will hardly experience extraction when you add hot water. The fines will almost dissolve in hot water, but will certainly experience over-extraction. It is difficult to get a good extraction and, thus a really good cup of coffee from coffee grounds so inconsistent.
    You can hold the button down for 10 seconds, or for two, 5-second pulses, and you will reduce the size of the largest particles—but unfortunately will increase the amount of really, really fine particles. You can then try 30nor even 30 seconds; progressively reducing the size of your coarsest particles until they approach a size suitable for espresso, but the amount of fines you are producing will also increase and these are just too fine for espresso. Turkish coffee, yes. Espresso, no.
    For a drip-style coffee makes you use at home, this might work OK, but for espresso, the coarser particles won’t pack well and will allow the pressurized hot water to zip right through the bed of grounds, resulting in a thin, weak cup with little intensity. The finest particles, conversely, will pack too tightly, not letting the water through that part of the bed, thus creating channels through the bed that gets very little extraction. The fines that are in contact with the hot water as it passes through the channels will be over-extracted, rustling in bitter flavors. You’ll also end up with more “mud” in the bottom of your cup as the really fine particles are pushed through the small holes on the bottom of the portafilter basket.
    I know this doesn’t sound like much help. I know that what I am saying is that you should get a good burr grinder if you are going to do espresso. I only say this, because if you do not have a consistent grind size, your experiences with making espresso will be virtually uncontrollable for quality and you will be largely disappointed-especially if you have tasted & experienced really good espresso somewhere.
    In the meantime, try this:
    “Grind” some coffee for about 5–8 seconds in your whirley-blade. Pulse it every second to keep the bed of beans more randomly jumbling around. This is especially important if your whirlybird-blade device has a round grinding chamber. The oval ones are better at keeping the beans from simply orbiting around the outer edges as you grind; thus improving (but not solving) the consistency issue.
    Now dump the grounds out in to a fine tea strainer and shake the grounds over a clean dry vessel, like a small bowl. Collect those grounds. These are what you’ll use for espresso. At 5 seconds or so, these grounds will likely be a little too coarse for proper espresso, but there will not have been enough time in the grinder to make the talcum powder level fines. The chunky bits that are left in the strainer can be returned to the whirly-blade, where you will add some more beans and repeat.
    Use the “sifted” grounds and measure those out for your espresso. When it comes time to do the tamping, use a light hand.
    If your espresso comes out “weak,” try grinding for 9–10 seconds before drifting through the strainer. Be aware that as you increase the time in the grinder, you will increase the bitter flavors extracted into the cup.
    Good luck! Enjoy the experimentation time. I hope you can find a grind level that will work for you.

  3. I surmise you are using a blade grinder, the ones with a BURR grinder, function with a grind size selector, how fine or rough the resulting powder will be. For the blade grinder, depending on the amount you want to grind, short bursts of about 5 seconds, and controlling the result, till it gets to the grind you desire!

  4. It is not a matter of time but of size.
    Use a ceramic burr grinder set to the appropriate grind size.
    NEVER use a blade grinder. It will significantly overheat the beans.

  5. Eh…
    Sorry, the whole approach is wrong. Let me explain.
    You have to have a coffee ground with more or less the same particle size. The narrower the distribution of particle size, the better the control over taste and aroma. You can make such a narrow distribution with burr head grinders (flat or conical, not a big deal at this level). Steel knifes are better than ceramic burr heads. Anything else is a waste of time, coffee –> money.
    With a good setup, all you have to control is particle size (the fineness of the grind) and weight. The goal is to make the right balance between aroma, time and weight. Aroma: what you love. Time: 25 to 35 seconds for a normal espresso (or double). Weight: the drink must have the twice the weight of the plain ground. For a regular 8 gramm dose, the drink must be around 15 to 17 gramm. In 25 to 35 seconds measured from the start of the motor.
    If every other variables are the same, more ground will make the time longer, and will make the drink a bit more bitter.
    If every other variables are the same, the finer ground will make the time longer, and will make the drink a bit more bitter.
    Of course, the opposite changes will make the time shorter and the drink a bit more acidic.
    At this point, the time you grind is absolutely irrelevant, because the only thing you must precisely (+/-0.1 gramm) is weight.
    Hope it helps.

  6. Until they’ve all gone.
    You don’t grind them according to time, you grind them according to fineness. Once all the beans have been ground (ie they’re no longer beans, they’re “ground coffee”, then you’re done.


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