Baratza Encore ESP: Grind Settings for Espresso and Filter

Setting 3 on a Baratza Encore ESP for a medium-roast espresso. 10 for a standard AeroPress. 17 for a medium-roast Chemex. The trick with the ESP is knowing where on the dial each method lands.

The Encore ESP is Baratza's take on at-home espresso without giving up filter. Same 40mm conical steel burrs as the original Encore, same motor, but the low end of the dial is recalibrated to reach true espresso fineness: position 0 sits around 230µm. From there the dial climbs all the way to about 1380µm at 40, so a single numbered dial carries you from espresso through every filter method to coarse French Press. Baratza launched it in 2023 as the next step for its best-selling grinder.

Unlike a manual grinder, you don't count clicks from zero. You rotate the hopper and align the number you want with the indicator on the body. The dial isn't evenly spaced: in the espresso zone (1-5) the jumps are smaller than on the rest of the dial, so you'll want to adjust 1 number at a time when you're dialing in an espresso shot.

If you only care about filter and have no interest in espresso, the Baratza Encore is simpler (its dial doesn't reach espresso fineness). If you'd rather have a manual grinder, we also have guides for the Comandante C40, the 1Zpresso JX-Pro, the 1Zpresso K-Ultra, and the Timemore Chestnut C2.

Quick Reference Table

Starting points here are for a medium-roast washed coffee. For filter methods, go down 1 number for light roasts and up 1 for dark (on AeroPress, light and medium share 10). In the espresso range the roast jumps are bigger: light 1, medium 3, dark 5 (see espresso section).

How the Dial Works

The Encore ESP is a single numbered dial from 0 to 40. It isn't evenly spaced, so it helps to know roughly where things land:

• Lower numbers (≈0-20): span ~230µm to ~805µm. This is where most of your grinds live: espresso at 1-5, and the medium filter grinds (V60 at 12-14, Chemex at 16-18) sit here too. The steps in the espresso zone (1-5) are smaller, which is exactly why that end of the dial gives you the fine control espresso needs.
• Upper numbers (≈20-40): span ~805µm to ~1380µm. This is the coarse end: French Press at 26-28, and cold brew up toward the top.
• Position 20 (~805µm): medium-coarse, not a hard boundary. The dial is continuous; 20 is simply where the grind has reached medium-coarse on its way up to French Press.

On average a numbered step is about 29µm, but that varies along the curve: the espresso zone (1-5) moves in 9-30µm steps and the French Press zone (26-28) in ~35µm steps. The practical takeaway is the same as before: the low end gives you finer control for espresso.

To change your setting, rotate the hopper and align the number with the indicator on the body. You don't need to take anything apart, and there's no special "click" anywhere. The dial just keeps turning.

The motor is the same as the original Encore. It doesn't have extra torque for very fine settings, so at positions 1-5 you'll notice it grinds more slowly. That's normal and won't damage the motor as long as you don't force big batches back-to-back.

Espresso

This is what the ESP exists for. Espresso lives at the very fine end of the dial: position 0 sits around 230µm. The useful range for espresso is between 1 and 5, with 3 as the middle ground.

• Light roast: 1.
• Medium roast: 3.
• Dark roast: 5.

Target shot time: 25-32 seconds for 18g of coffee and 36g of espresso (1:2 ratio). If the shot pulls fast (under 20s) and tastes sour: 1 number finer. If it pulls slow (over 35s) and tastes bitter: 1 number coarser.

For very dark roasts (Italian-style blends, for example) the jump is even bigger: they're so soluble they over-extract easily, so go slightly coarser (5-6) to avoid bitterness. Light roasts call for the finest grinds (down to 1) to extract properly.

Moka Pot

A bit coarser than espresso, still down at the low end of the dial:

• Range: 9–11.
• Starting point: 10.
• If the brew sputters and hisses too soon, go 1-2 numbers coarser (don't go past 11). If it comes out pale and watery, go finer.

AeroPress

The AeroPress takes a medium-fine grind, a touch finer than V60. The exact spot depends on the style:

• Espresso-style (short, concentrated): 7–8, 1:00 steep.
• Standard method: 10, 1:30 to 2:00 steep.
• Inverted or long steep: 11, 2:00 to 2:30 steep.

V60

A medium grind that lands mid-dial, in the lower half. V60 is where most Encore ESP users spend the bulk of their non-espresso time.

• Light roast: 12.
• Medium roast: 13.
• Dark roast: 14.

Target brew time: 2:30 to 3:30 for a 15g dose with 250ml of water. If it drains too fast and tastes sour, go 1-2 numbers finer. If it stalls and tastes bitter, go coarser.

Chemex

The Chemex filter is thicker than a V60 filter, so it absorbs more oils and slows down the brew. You need to grind a bit coarser to compensate: still in the lower half of the dial, just a few numbers above V60.

• Light roast: 16.
• Medium roast: 17.
• Dark roast: 18.

Target brew time: 3:30 to 4:30 for a 30g dose with 500ml of water.

French Press

Coarse grind, up in the upper half of the dial. This is the one everyday method that lives past position 20.

• Light roast: 26, 4:00 steep.
• Medium roast: 27.
• Dark roast: 28.
• Lighter body: go up toward 29.

How Roast Level Changes Your Setting

For filter, the rule is straightforward: light = base, medium = +1, dark = +2 (the exception is AeroPress, where light and medium share 10). Light roasts are denser and dark roasts more soluble, so you adjust the grind to compensate.

For espresso, the same logic with bigger jumps. Very dark roasts (typical Italian blends) are so soluble they extract very fast, and if you grind fine you end up with bitterness. For espresso on the ESP:

• Light specialty roast: setting 1 (finest, better extraction).
• Medium roast: setting 3.
• Dark roast: setting 5. For very dark Italian blends, go up to 6 (coarser to avoid bitterness).

How to Dial In

The table gives you a starting point. Here's how to find your ideal grind from there:

1. Pick the starting point for your method and roast.
2. Brew and taste. Brew time is a clue, but taste is what matters.
3. Move the dial in small steps. For espresso: 1 number at a time. For filter: 2 numbers at a time.
4. Change one thing at a time. Don't adjust grind and dose at the same time.
5. Write it down. Or use Coffee Master to log your brews automatically.

Most coffees on filter land within 1-2 numbers of the starting point; espresso too.

Maintenance

Same procedure as the original Encore. The burrs and motor are the same.

Burr cleaning (every 1-2 months if you grind daily): power off and unplug, remove the hopper by twisting a quarter turn, take off the top burr by turning it counter-clockwise, and brush everything with a dry bristle brush. A clean paintbrush works great. No water.

Screw check (every 6-12 months): there's a single Phillips screw at the base of the bottom burr. If it feels loose, tighten it by hand.

A few things to keep in mind:

• At the fine low end (positions 1-5), the motor grinds more slowly. That's normal.
• New burrs need a break-in period. The first 500-1000g may grind a bit unevenly while the edges polish themselves. Use whatever beans you have on hand.
• Grindz tablets work well for deep cleaning once a year.

Common Issues