# Espresso Extraction Question - Grind Size

**URL:** <https://baristahustle.discourse.group/t/espresso-extraction-question-grind-size/1140>\
**Category:** Q&A\
**Created:** [September 6, 2016, 2:51pm UTC](https://baristahustle.discourse.group/t/espresso-extraction-question-grind-size/1140 "2016-09-06T14:51:41Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Boris\_Lee](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/boris_lee/32/294_2.png) [@Boris\_Lee](https://baristahustle.discourse.group/u/Boris_Lee)\
**Post date:** [September 6, 2016, 2:51pm UTC](https://baristahustle.discourse.group/t/espresso-extraction-question-grind-size/1140/1 "2016-09-06T14:51:41Z")

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Given 2 different coffee, assume other conditions are the same, one need much larger grind size to achieve same flow rate - Does that alone tell anything about the roast/development?

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**Author:** ![DarrenK](https://avatars.discourse-cdn.com/v4/letter/d/aca169/32.png) [@DarrenK](https://baristahustle.discourse.group/u/DarrenK)\
**Post date:** [September 8, 2016, 8:35am UTC](https://baristahustle.discourse.group/t/espresso-extraction-question-grind-size/1140/2 "2016-09-08T08:35:57Z")

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On our EK the less developed the coffee, the finer we have to grind. I think it’s to do with the cell structure on the less developed beans being a bit more gooey