The particle size of coffee grounds significantly impacts the extraction process when preparing espresso. This parameter dictates the surface area exposed to water, influencing the rate at which solubles are dissolved. Too coarse a grind results in under-extraction, producing weak and sour espresso, while too fine a grind leads to over-extraction, causing bitter and harsh flavors.
Achieving the correct particle size is critical for balanced espresso. Historically, baristas relied on visual cues and tactile feedback to determine grind consistency. Precise control allows for optimal extraction, highlighting desirable flavors and minimizing undesirable ones. Consistency contributes to a repeatable and high-quality espresso experience for the consumer.
