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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.
The Espresso Process. By forcing hot water through finely ground coffee under approximately 9 atmospheres of pressure, a coffee beverage with great aroma, taste and body is created. Extraction using the espresso method takes place using deionised water at 90-94 degrees Celsius. The contact time between water and coffee varies from 20-30seconds. Approximately 8 grams of finely ground, medium roasted coffee is used per cup. Each espresso shot contains approximately 40ml.