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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.
* Donât get too fresh: Wait three to four days after roasting before brewing your coffee. Saphire says coffee beans need a few days of rest to release gases. Espresso coffee typically rests for seven to 11 days. * Love in bloom: In either method, pour a quarter to a third of the water over the grinds, stir and wait.