Can You Use Coffee Grounds in an Espresso Machine?

TLDR;
Yes, you can use coffee grounds in an espresso machine—but it’s not ideal unless they are finely ground, fresh, and used with proper technique. Standard coffee grounds are often too coarse, leading to weak, sour, or bitter espresso and potential machine issues.

Can You Use Coffee Grounds in an Espresso Machine?

Yes, you can—but only under specific conditions.
Espresso machines are built to work with a precise grind size, tamping pressure, and coffee dose. Using the wrong type of grounds, especially standard pre-ground coffee, often leads to disappointing results and even clogs or strain on your machine.

At Milk & Honey, we’ve seen this question asked by coffee enthusiasts and small café owners alike. Let’s dig into everything you need to know before scooping those grounds into your portafilter.

Understanding How Espresso Machines Work

To understand why grind size matters, you first need to know how espresso machines operate.

• Espresso is pressure-based: Machines use 9 bars of pressure (about 130 psi) to force hot water through tightly packed, finely ground coffee.
  
  
• Consistency is key: Water flows through the coffee in 25–30 seconds. The grind must be uniform to avoid over- or under-extraction.
  
  
• Tamping matters: Grounds are compacted using a tamper to create resistance. If the coffee is too coarse, water will flow too fast and produce a watery shot.
  

Types of Espresso Machines:

• Pump-driven machines: Most common in homes and cafes. They offer better pressure consistency.
  
  
• Steam-driven machines: Older or cheaper models. Often can’t reach true espresso pressure, making grind even more critical.
  

Coffee Grounds vs. Espresso Grind – What’s the Difference?

What is Espresso Grind?

• A fine, sand-like texture—closer to powdered sugar than table salt.
  
• Designed to maximize surface area and resistance to pressure.
  
• Extracts rich oils, creating that signature crema.
  

What Happens When the Grind is Too Coarse or Too Fine?

• Too coarse: Water rushes through with no resistance → weak, under-extracted espresso.
  
  
• Too fine: Water struggles to pass → bitter, over-extracted shot or complete blockage.
  

Burr Grinder vs. Blade Grinder

• Burr Grinder (recommended):
  
  
  • Offers consistent particle size.
    
  • Lets you dial in the grind to match your machine.
    
    
• Blade Grinder (not ideal):
  
  
  • Produces uneven grinds → mixed results.
    
  • Difficult to fine-tune.
    

Can You Use Regular Coffee Grounds in an Espresso Machine?

What to Expect When Using Regular Coffee

• Lower quality shots: Most store-bought coffee is ground for drip machines, not espresso.
  
• Fast water flow: Leads to sour or bland coffee.
  
• No crema: The rich golden layer disappears without proper pressure and grind.
  

Pros and Cons of Using Pre-Ground Coffee

Pros:

• Convenience.
  
• Available at most stores.
  

Cons:

• Often too coarse.
  
• Loses freshness quickly.
  
• No grind control.
  
• Less consistent espresso flavor.
  

Impact on Taste, Pressure, and Crema

• Taste: Flat, acidic, or bitter depending on how it extracts.
  
• Pressure: May be too little resistance, causing the machine to underperform.
  
• Crema: Weak or absent due to improper grind and freshness.
  

How to Adjust Coffee Grounds for Espresso Machines

Adjusting Grind Size

• Aim for fine consistency like powdered sugar.
  
  
• If you're stuck with coarse grounds:
  
  
  • Regrind with a burr grinder (if possible).
    
  • Sift out larger particles for better extraction.
    

Choosing a Pressurized Portafilter

• Great for beginners or pre-ground coffee.
  
• Compensates for grind inconsistencies.
  
• Builds pressure artificially to improve crema.
  

Modifying Tamping Technique

• Use a firm, even tamp—around 30 pounds of pressure.
  
• Avoid tamping too lightly or unevenly (leads to channeling).
  
• If using coarser coffee, increase tamp pressure slightly to slow water flow.
  

Troubleshooting Bad Espresso Shots

Bitter or Sour Espresso

• Sour: Under-extracted → grind too coarse or water too cold.
  
• Bitter: Over-extracted → grind too fine or water too hot.
  

No Crema or Weak Taste

• Likely from:
  
• Stale or low-oil coffee.
  
• Incorrect grind size.
  
• Lack of machine pressure.
  

Machine Clogging or Pressure Loss

• Grounds too fine or tamped too hard.
  
• Machine struggles to build pressure.
  
• Clean your group head and filter baskets regularly to avoid buildup.
  

Environmental & Cost Considerations

Waste and Sustainability

• Used grounds are compostable and excellent for gardens.
  
• Reduce waste by using refillable portafilters instead of single-use pods.
  

Cost Comparison: Pods vs. Grounds vs. Beans

Whole beans often offer the best value in terms of freshness and quality, while pods tend to be the most expensive and wasteful. Curious about which option gives you the most bang for your buck? Explore our full breakdown of Coffee Beans vs Ground Cost.

Reusability of Coffee Grounds

• Compost: Adds nitrogen to soil.
  
• Deodorizer: Neutralizes odors in fridge or shoes.
  
• Pest repellent: Works against ants, snails, and cats in gardens.
  

Should You Use Regular Coffee Grounds in an Espresso Machine?

You can use regular coffee grounds in an espresso machine—but it’s far from optimal.

Do this only if:

• You’re using espresso-labeled grounds.
  
• You have a pressurized portafilter.
  
• You understand the shot quality will be compromised.
  

For better results:

• Buy whole beans.
  
• Use a burr grinder.
  
• Dial in your grind, dose, and tamping.
  

At Milk & Honey, we recommend treating espresso like a craft: precision, care, and fresh ingredients yield the best results every time.