Don’t grind all your beans for the week. Grind only what you need, right before you brew. Coffee staling starts the second you grind. I weight my beans: 18 grams for a double shot. Weigh them whole, then throw them into the grinder.
Best Ways to Master Advanced Espresso Making – Coffee Rank iQ
Listen to the sound of the grinder. It changes as the beans get crushed. A consistent, steady hum is good. A sputtering, choking sound means your beans are oily or too light—clean the burrs. Clean your burrs, people. Old coffee oil ruins everything.
Now, the controversial part. Should you “season” your grinder? Some say run a few grams of old beans through to clear out the previous batch. I do it, but only because it makes me feel like a pro. Does it matter? Maybe? Don’t let perfectionism ruin your morning.
The Golden Rule: Consistency Over Everything
Your grinder will produce clumps. That’s okay. Use a toothpick or a special tool called a WDT (Weiss Distribution Technique) to break them up. Just stir the grounds in the portafilter like you’re making a tiny mud pie.
Then tamp. Firmly. Level. Don’t lean your whole body weight on it, but don’t tickle it either. A consistent tamp makes up for minor grind inconsistencies. Press down, twist, and admire your puck.
If your espresso still chokes the machine, you went too fine. If it looks like a waterfall, you went too coarse. Adjust one tiny step on your grinder and try again. This is not rocket science, but it is a beautiful, infuriating art.
