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Ultimately, most baristas agree that the best grind size is the one that results in a shot that pulls in 23 to 29 seconds and (Very important!) tastes great. To grind coffee beans for espresso, fill the hopper and activate the grinder for about 15 to 20 seconds.
A shot of espresso is made by forcing about 1.5 ounces of nearly boiling water through tightly packed, finely ground espresso coffee. If everything goes well, what comes out is a dark brown, slightly thick liquid with a small amount of crema (a foam, sort of like the head on a beer) on top.