Calibration for espresso vs filter
How to calibrate a grinder for espresso versus filter coffee, and why the grind requirements differ between methods.
- Coffee Basics Nerds
- 2 min read
Article 10 of 12 in Grinder Calibration & Maintenance/
Why Calibration Differs
- Espresso: High pressure, short brew time, fine grind required for resistance.
- Filter: Gravity-driven percolation, longer brew time, coarser grind for proper flow.
- Calibration ensures each brewing method extracts within target strength and yield ranges.
Espresso Calibration
- Start Point: Close to burr zero, fine enough to provide puck resistance.
- Dial-In Process:
- Dose: e.g., 18 g.
- Yield: ~36 g in 25–30 sec.
- Adjust grind finer if flow is too fast (under-extracted).
- Adjust coarser if flow is too slow (over-extracted/bitter).
- Tolerance: Small adjustments (±1 click or less) make large differences.
- Target TDS: ~8–12% depending on recipe.
Filter Calibration
- Start Point: Much coarser, typically several notches above espresso range.
- Dial-In Process:
- Ratio: e.g., 18 g → 300 g water.
- Time: 2:30–3:30 total brew.
- Too fast → grind finer (under-extracted, sour).
- Too slow → grind coarser (over-extracted, bitter).
- Tolerance: Wider adjustments (±2–3 clicks) acceptable.
- Target TDS: ~1.15–1.35%.
Practical Tips
- Mark separate reference points for espresso and filter on grinder collar.
- Use a dedicated grinder for each method if possible.
- For hybrid setups, keep a log of preferred settings and purge between shifts.
Example Calibration Distances
- Espresso grind: ~0.5–1.5 mm burr gap.
- Filter grind: ~3–4× coarser particle size.
Summary
Espresso calibration requires ultra-fine precision to balance flow and resistance, while filter calibration is more forgiving, focusing on drawdown times. Keeping clear reference points or using dedicated grinders ensures consistency across brewing methods.