A perfect espresso doesn’t happen by accident. It’s the result of precise preparation, well-maintained equipment, and, most importantly, the right grind. At Di Lorenzo Coffee, we know that consistently great coffee starts long before the shot is pulled, it starts with your grinder.
Dialing in the grind isn’t just technical; it’s a craft. A bit like making risotto: one eye on the details, the other on the end result. Get it right, and the sweetness and balance of our signature blends shine through. Get it wrong, and the flavour loses its soul.
Why Adjust the Grinder?
It’s a common misconception that grinders should be left alone. But coffee is a living ingredient, it responds to humidity, age, and temperature. Grinder burrs wear over time, too. So if you’re not adjusting regularly, you're drifting further from the standard of a great shot.
Too coarse? Water flows too fast, leaving the espresso under-extracted and hollow. Too fine? Water struggles to pass through, leading to slow, bitter shots. Balance is key. The goal is always the same: a smooth, rounded extraction that captures the essence of Di Lorenzo Coffee. A flavour worth slowing down for.
Understanding the Basics
Commercial grinders use two burrs to break beans into uniform particles. The distance between those burrs determines grind size:
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Finer grind = slower water flow, longer extraction
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Coarser grind = faster flow, shorter extraction
Aim for 25–30 ml in 20–30 seconds. That’s your sweet spot. Especially with Di Lorenzo blends, which are roasted to bring out natural sweetness and clarity in the cup.
Think of it like tuning a classic Italian scooter. A few small tweaks can mean the difference between a smooth ride and a rough one.
How to Dial In
Use this daily routine to stay dialed in:
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Feel the grind – Powdery with slight grit is ideal.
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Use a double basket (24g) – More reliable for testing.
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Time your shot – Under 20 seconds? Too coarse. Over 35? Too fine.
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Check tamp, dose, and distribution – Technique errors can mimic grind issues.
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Adjust gradually – Even a 3mm change can shift extraction by 3–5 seconds.
Electronic Grinders: Dual Calibration
Electronic grinders dose by time, not weight; and grind size affects how much coffee comes out in that time. A finer grind means less coffee; coarser means more.
To maintain consistency:
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Start by free-dosing to find your ideal grind.
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Adjust burrs slowly (3mm at a time).
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Purge at least one shot after every change.
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Update dose time (±0.2–0.3 sec) if output looks off.
Grind and dose are a pair. You can’t change one without affecting the other.
The Di Lorenzo Difference
We roast with intention. To create coffees that are sweet, full-bodied, and balanced. But the real character of our blends only comes through when grind and extraction are aligned.
If the grind is off, flavour suffers. Clarity becomes muddled. Sweetness turns sour. But when everything is tuned just right? That’s when the coffee sings.
Final Thoughts
Dialing in the grinder is more than routine, it’s a sign of craftsmanship. A slight adjustment each day ensures consistency, balance, and the full expression of the coffee’s character.
Pause for a moment. Pull a shot. Make the change. It's not just about getting it perfect, it’s about creating something that feels personal and considered.
Because, like a well-timed espresso shared at sunrise on a Roman balcony, beauty is in the details.