Reference guide · Updated on 2026-08-09 · Café en Casa Team

Coffee grinders: why they decide half the result

Blades or burrs, conical or flat, microns by method and which grinder you need depending on whether you make espresso, filter or moka.

Pressurised vs non-pressurised portafilter

It is the most important difference in the 80-300 € range and almost nobody explains it. The pressurised (double-bottomed, with a valve that creates the back-pressure artificially) forgives a bad grind and produces crema even with supermarket coffee: ideal if you are not going to buy a grinder. The non-pressurised (mesh bottom, barista type) depends on you grinding, tamping and dosing well, but it is the only one that gets you to a specialty espresso. If you buy a machine with a pressurised basket expecting to make third-wave coffee, you are going to get frustrated.

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The grind: 50% of the result is right here

You can own a 1.000 € machine and make bad coffee with a 20 € blade grinder. The blades smash the bean and give an uneven powder: large particles that under-extract and fines that over-extract, in the same cup. You need conical or flat burrs (burrs), which grind to a uniform, adjustable size. For espresso we are talking about around 200-400 microns and it needs a grinder with fine steps; for a French press, 800-1.000 microns. If your budget is tight, split it: a modest machine with a good grinder beats the other way round.

Ratio, dose and time: the recipe that does work

A standard double espresso starts from 18 g of ground coffee to obtain 36 g in the cup (ratio 1:2) in 25-30 seconds from the moment the pump starts. If it runs out in 15 seconds, the grind is too coarse and the coffee will be sour and watery; if it takes 45, grind coarser or lower the dose. For filter coffee (V60, Chemex) the ratio is 1:16 or 1:17: 60 g of coffee per litre of water, at 92-94 °C, with a bloom initial bloom of 30 seconds. A 10 € set of scales with a timer improves your coffee more than any expensive accessory.

Bean-to-cup: what justifies the jump in price

Between a 300 € bean-to-cup machine and a 800 € one there are four real differences: the grinder (number of steps and whether it is steel or ceramic), the temperature and ratio control per drink, the milk circuit (removable and washable versus fixed) and the ease of maintenance (removable brew group or not). What does not justify the jump: big screens, the number of pre-programmed recipes and app connectivity, which almost nobody uses after the first month. If you make one or two milk drinks a day, the sweet spot is between 400 and 600 €.

Moka pot: why it is not an espresso

The moka pot works at 1,5-2 bars, a long way from the 9 of an espresso, so it does not produce real crema: it makes a concentrated coffee, with body and roasted notes. To get it right: medium grind (coarser than for espresso), fill the filter without tamping, put already-hot water in the boiler so the coffee does not stew on the way up, and take it off the heat as soon as it starts to gurgle. Never wash it with detergent or in the dishwasher if it is aluminium: just water, then dry it. It costs 20-35 € and is still the best pleasure-per-euro in home coffee.

Manual filter: V60, Chemex and AeroPress

Manual methods cost little and give a clean, aromatic coffee that no automatic machine can match. The V60 (Hario) is the most precise and the most demanding on the pour; the Chemex, with its thicker paper filter, holds back more oils and gives a very clean cup, ideal for light roasts; the AeroPress combines immersion and pressure, tolerates any grind and is practically unbreakable, which is why it is the queen of travel. With all three you need a gooseneck kettle to control the flow and a scale. Total investment: under 100 €.

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Frequently asked questions about coffee grinders

How much caffeine does an espresso have against a filter coffee?

Less than you would think: a double espresso is around 120-150 mg and a large 250 ml filter cup reaches 150-200 mg, because it uses far more water and contact time. Espresso concentrates flavour, not total caffeine.

Is a coffee machine with an app or wifi worth it?

Unless you have a specific need, no. It is the feature most often abandoned after the first month and it adds price without touching what matters: grinder, temperature stability and milk circuit. That money goes much further on a better grinder.

Why do you need to warm the cup?

Because a cold cup takes between 8 and 10 °C off the drink in the first second, and an espresso served at 60 °C instead of 70 tastes dull and sour. Leave it on the cup warmer tray or rinse it with hot water: it costs nothing and you notice it in the first cup.

How many bars does a coffee machine really need?

Nine at the group head. The 15 or 20 bar figures on the boxes refer to the pump's maximum pressure, not to what reaches the coffee. A 15 bar machine with a properly calibrated valve extracts better than an unregulated 20 bar one, so do not use that number to decide.

What budget do I need for a coffee grinder?

It depends on your use: there are valid options in the entry range and advanced models that only pay off if you are going to make the most of their features. Go through the criteria in this guide, define your real use and compare the current price on Amazon before deciding.

Other guides from Mejor Café en Casa

Espresso machines Bean-to-cup machines Capsule machines Moka pot, AeroPress, V60 and Chemex Whole beans Drip and office coffee machines Coffee machine maintenance

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