Grind Size for a Non-Pressurized Portafilter: How to Dial In (2026)

What grind size does a non-pressurized portafilter need?

A non-pressurized portafilter needs a fine espresso grind, roughly 150–250 microns: closer to powdered sugar than gritty sand. That is noticeably finer than the medium-fine grind a pressurized basket can tolerate. The Instacuppa grind-size guide and Coffee Roast Co. both place a single-wall espresso puck in that range.

Start fine, then use the shot as your map. If it runs quickly and tastes sharp, go finer. If it only drips and tastes harsh, move slightly coarser.

What tools do you need to dial in a non-pressurized portafilter?

You need an espresso-capable burr grinder, a scale that reads 0.1g, and a tamper that fits your basket. A WDT stirrer and leveler are optional, but they help reduce clumps and create a more even puck.

• Espresso burr grinder: Baratza Encore ESP. A real espresso burr grinder is non-negotiable for a non-pressurized basket—see our best burr grinder for espresso picks.
• 0.1g scale: Maestri House S2, for weighing coffee in and espresso out. See our coffee scale picks for espresso for more options.
• Even-puck helpers: Normcore V3 WDT tool to break clumps, Gravity leveler to smooth the bed, and V4 tamper for repeatable pressure.

How do you dial in the grind for a non-pressurized portafilter?

Hold the dose steady, pull an 18g-in/36g-out shot in about 25–30 seconds, taste it, then change only the grind. This 1:2 recipe is a useful baseline, not a rule; one small adjustment at a time lets you identify what improved or hurt the cup.

Step 1: Weigh 18g and keep it fixed

Put 18g of beans into the grinder and record the dose. Weighing matters because an extra gram can slow a shot just like a finer grind, making the result hard to interpret.

Step 2: Grind fine and prepare an even bed

Use a fine espresso setting, distribute the grounds, and tamp level. Consistency matters more than force: a level, even puck gives water fewer easy paths around the coffee.

Step 3: Pull toward 36g out in 25–30 seconds

Start the timer with the pump and stop around 36g in the cup. A 1:2 ratio—twice as much espresso out as dry coffee in—is a practical place to begin. Keep the water setting and tamp unchanged for the next pull.

Step 4: Taste, then move one grind step

Too fast and sour? Go finer. Slow, bitter, and heavy? Go coarser. Make one click or a small adjustment, re-pull, and compare the cups before changing anything else.

Why is the grind so different from a pressurized basket?

A pressurized, or dual-wall, basket creates resistance at its restricted outlet, so it can accommodate coarser or less uniform grounds. A non-pressurized single-wall basket has many holes and relies on an even, fine coffee puck to provide the resistance for extraction.

Coffee Roast Co. explains the single-wall puck’s fine-grind requirement, while this Coffee Stack Exchange discussion of pressurised and non-pressurised portafilters explains how the dual-wall outlet provides that resistance. Traditional espresso targets about 9 bars; with a single-wall basket, the grounds must contribute the needed resistance.

What grind setting should you start with on your grinder?

On a Baratza Encore ESP, begin in its 1–20 espresso range; setting 15 is a sensible baseline, then move one step at a time. On a Breville Smart Grinder Pro, begin in the espresso range of the dial. These are starting points, because coffee, dose, basket, and machine all shift the useful setting.

Fresh, lighter-roasted coffee often needs a finer setting than a darker roast. Once a shot tastes balanced at your chosen dose and ratio, record the grinder setting and date; coffee changes as it ages, so expect to adjust it later.

What mistakes make non-pressurized espresso hard to dial in?

The usual problems are changing several variables at once, judging only by crema, and relying on stale pre-ground coffee. Keep the recipe fixed while you establish the grind; then your timing and taste notes can actually point to a useful change.

• Changing dose and grind together — keep the dose fixed until the shot time and taste make sense.
• Copying a dial number — another grinder’s “15” means nothing on yours; use the scale, timer, and taste.
• Ignoring clumps or a crooked tamp — uneven grounds can give water a fast route through the puck.

How do you fix sour or bitter espresso from a non-pressurized basket?

A sour, fast, thin shot is usually under-extracted, so grind finer; a bitter, harsh shot that drips slowly is usually over-extracted, so grind coarser or shorten the shot. James Hoffmann’s espresso dial-in video uses this taste-and-time framework: make one change, then taste again.

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