Particle size significantly influences the extraction process during espresso preparation. A specific level of fineness is required to create adequate resistance against the pressurized water, facilitating proper saturation and dissolving soluble compounds from the coffee grounds. For example, a texture similar to very fine sand is often targeted.
Achieving the correct consistency impacts the quality of the beverage. When it is properly calibrated, it leads to balanced flavors, rich body, and desirable crema. Historically, trial and error was the primary method for determining the ideal setting; however, modern grinders offer more granular control and repeatability.
