Understanding Espresso - Grind Size (Episode #4)

Today we discuss the single most frustrating espresso variable: grind.
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Music:
"Grain of Dust" by Red Licorice

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[arildedvardbasmo]

Thank you for disabling mid-roll ads. I know it's quite a big sacrifice as a business, but it makes the viewing experiences about 5367% better.

[steveiannazzo]

I have found a way to change my grind settings without the need to waste coffee by purging the grinder after each change.
1. Determine what change I want to make (finer or coarser).
2. Make the grinder setting change.
3. Call out to my wife, "Honey, feel like an espresso?"
4. Make said espresso
5. After that...make myself an espresso and see how I like the change.

It's waste free and my wife is always happy with whatever comes out of the machine.

[segamble]

My dad started a coffee shop in the early 2000s in rural Alberta (western Canada). Nobody had a clue what specialty coffee was, so we just did whatever we wanted and called it espresso or a latte or whatever. I think the tech who setup the machine dialed the grind setting in when he installed it, but after that nothing was ever adjusted. I am mortified to think of the countless terrible espresso shots I served while working there.

[DavidM]

Just when I’m having this real battle with grind size, here he comes to tell me why. Thank you

[talialalalala]

I know James doesn't really ask for likes all the time, but the moment I click any of his videos, I automatically hit like because I know I'll love it

[kuafg]

I would be interested in a puck prep video. There are so many different techniques out there and conflicting opinions as to what techniques/combination of them is best. Distribution tools, WDT, tapping, Stockfelth, and shakers. I see a lot of people combining these methods too.

[fabianschreuder]

Hi James, I am a fan from the Netherlands and would like to express my appreciation for your insightful videos!
I often hear you say that puck prep is very important. I'm certain a lot of people would be interested to see your technique, hopefully you will share this with us one day.

[DNA-bit]

I've just ordered some gear, subscribed to this channel and I'm ready to believe anything James says. Because he's very specific in his explanations. He always delivers the "why." Good stuff.

[RickLilShore]

I have this irrational fear that one day James Hoffmann will knock on my door and ask for a cup coffee in a polite british manner.

As I try to produce an acceptable cup with my inferior brewing technique, James keeps saying "interesting" with a seemingly neutral – but to my eyes slightly judging – look on his face. When I finally serve James the product of my nervous labour and he has slurped it very loudly

he then either

1) tells me how disgusting it is

or

2) lies.

His disappointement haunts me to the grave.

[stephenmanis]

James Hoffman is my "go-to" guy for all things Espresso. Based on his reviews, I landed on a Niche Zero and a Cafelat Robot, both of which I ADORE! (noting that this was my first ever foray into the world/art/science/journey of Espresso). I actually sat and paused this video repeatedly and took notes, to assist me in my journey to Espresso enlightenment. Thanks JH!

[fcpjenz]

the one most important thing i learned during phd: change only one parameter at a time.

[JorryGT]

Your videos are an absolute joy to watch not only because of the quality information but also your diction and tone of voice are just soothing and captivating. Similar to how a professor would speak during an interesting lecture grips you with interest - I'm not only interested in making good coffee for myself and others, I'm now griped by the science behind it. That actually should not be surprising as if you really want to be good at something you must be able to understand it properly.

Thank you for making this series.

[martinfilardi]

Thank you. I just thoroughly cleaned my conical grinder and am impressed with how evenly the coffee is now ground. I would suggest everyone do this frequently. Great video

[arshdeepsingh]

This is a wonderful video James. I run a Coffee Shop in India and we do some top-notch classics. But it also starts with Understanding Espresso. It instantly uplifts all our coffee offerings. I try to constantly through your videos and other books/resources work on our Espresso and Espresso blends. Getting the grind right is no easy task. Thanks for constantly sharing this knowledge with us.

Also, different estates (and roasts) here in India require varied grind settings as well. Hence understanding the core principles allows us to keep our coffee offerings worthy.

[JC-fjoo]

I do feel like too much coffee in the world gets wasted. At sometimes $20/lb, coffee is a precious resource. Rainforests are being torn apart to grow your beans. Don't throw them away if they aren't perfectly ground. Just have a little container, baggie or whatever to capture the purge grounds. Then there are tons of uses for them
Cold brew coffee doesn't need the same consistency of grind. Gather a few days worth of purge grounds and put them in fridge with some water overnight and have a fantastic cold-brew coffee.
Throw them in the aeropress and make a quick cup of regular coffee. It's very forgiving for grind size.
Make espresso anyway. It's still going to be ok and will tell you if you are heading in the right direction.
It's still coffee.

[craigs]

Love your vids especially this series James. Now for the grind settings, I love mucking about with it. I get in different coffee, from different roasters, from different regions around the world for work. My customers love me for it, plus It keeps me on my toes for grind settings and ratios. It’s opened up my customers eyes to the many, many different tasting coffees that are available. So adjusting the grind or changing the amount of grind is no biggie. I’ve just had lots and lots of practice. Not that I have not learnt from you over the last 6mths I’ve been watching. I’ve learnt so much more in the last 6mths it’s not funny, so thank you so very much. It’s just a shame now I’ve decided to retire from the game and my customers are not happy with me but the coffee will still flow at work. Cheers James! Oh by the way the Espresso Tonics are Devine !!

[samuelkim]

i think purging is the saddest part as home barista as it's necessary at the same time money down the drain. i use it to get within the parameter when dialing in and practice latte art so it's not total wastage

[naman_bagdi]

Aa again from "the James", really insightful. And yes this aspect does frustrate me esp coz as an avid only espresso drinker, gotta fiddle and set it right not only with all the different coffees tht i get, but even for every new batch of the same estate too....
But its also essential and worth it if u really love ur espresso.
But man, the way u explain, i wish i had a prof like u....

[futureskills]

Thank you for your precise & patient delivery style - helped me get past the frustration, got down to finding the right grind number - timing the pour and getting the best outcome possible - it is quite bewildering when you start, so guidance here done well, as you have done, is the key to breakthrough into fine espresso shots - thanks so much

[seaniethemick]

Appreciating your productions as much as your content. As smooth as your espresso, the videos are so well done! Thank you James!