Grinding
What Grind Size Should You Use for Espresso?
There is no universal grind number for espresso — the right setting depends on your specific grinder, bean, and machine together, which is exactly why grind numbers don't transfer between different grinders.
Espresso needs a fine grind — but "fine" is relative
Espresso grind is much finer than drip or pour-over grind, fine enough to create resistance against the pump's pressure. The exact numeric setting that achieves this is specific to each grinder's own scale — a "15" on one grinder's dial can be finer or coarser than a "15" on a different model, which is why grind numbers do not transfer between different grinder models even at the same brand.
Use shot time as your real guide
Rather than chasing a specific number, dial grind size to hit a target shot time (commonly in the 25–35 second range for a standard shot, though recipes vary) for a given dose and yield — see our dose, yield, and time guide. Shot time at a fixed dose and yield is a far more portable signal across grinders than any numbered setting.
What changes if you switch beans
Expect to adjust with every new bag of beans. Roast level, bean density, age, and even humidity all shift the ideal grind setting — a lighter roast is typically denser and needs a finer grind than a darker, more porous roast at the same dose and target time. Re-dialing in when you open a new bag is normal, not a sign anything is wrong with your grinder.
A practical starting process
Start in the middle of your grinder's espresso range. Pull a shot at your target dose and read the time: too fast, go finer; too slow or choked, go coarser. Adjust in small steps and taste between each change rather than jumping by large amounts — see our dialing-in guide for the full process.