04/30/2026
Grind size is everything with JOEPRESSO. It's the single biggest lever you have to dial in your shot. Too coarse and you'll get weak, watery espresso. Too fine and you'll struggle to press.
Start at fine sand. Think table salt consistency—finer than pour-over, coarser than you would for traditional espresso. If you're using a blade grinder, you're fighting an uphill battle with uneven particles that cause clogging. A burr grinder makes all the difference.
Go down until you find your sweet spot. Start there and adjust incrementally. If your shot tastes sour or weak, go finer. If it's bitter or harsh, go coarser. You're looking for 25-30 seconds of steady pressure to pull a rich, concentrated shot with that signature crema on top.
Pro tip: Pair your grind with the right dose. We recommend 14g of coffee in the basket. Lighter roasts might need finer grinding and higher pressure. Medium to dark roasts typically dial in faster and more forgiving.
