What grind size is typically used in a traditional Normale shot?

In preparing a traditional Normale shot, the grind size plays a crucial role in the extraction process, influencing flavor and overall quality. A standard grind is generally recommended for this type of espresso shot. This is because a standard grind size allows the water to flow through the coffee grounds at an optimal rate, promoting a balanced extraction of flavors without under-extraction or over-extraction.

The traditional Normale shot, often associated with classic espresso preparation, requires the right balance of resistance to ensure that the brewing process effectively extracts the rich, robust flavors characteristic of espresso. A standard grind achieves this balance, creating a nuanced flavor profile with the right amount of crema on top.

Using a finer grind could lead to over-extraction, resulting in a bitter taste, while a coarser grind might facilitate under-extraction, yielding weak or sour flavors. An extra fine grind, while it may seem conducive to enhancing extraction, can clog the filter and impede proper brewing.

In summary, the use of a standard grind for a traditional Normale shot supports the necessary conditions for achieving an ideal espresso experience, focusing on balance and flavor complexity.