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It’s just impossible to know with pre-ground coffee for espresso, if you think that with a grinder next to your machine you’ll have to adjust about 3-4 shots before it does what you want it to. Even if the pre-ground is perfect when you get it home, it can be totally different within half an hour, let alone hours or days, as it’s exposed to the elements. But it’s unlikely the grind size will be anywhere near what you need straight off the bat.
Also I just looked at that pic again and it’s much too coarse for espresso.
hangedup
allsop
Does anyone know, typically, whether pre-ground espresso is designed for pressurised baskets? I bought 250g of pre-ground coffee from a v reputable roaster recently, someone I've used lots before. I'm relatively new to espresso and have been worried that my grind at home was too fine and that buying pre-ground (to espresso grind) would give me a much clearer visual reference.
I've tried a range of doses, 16-20g, with consistent tamping pressure, but I'm getting 40g out in 10 seconds. The bottom half of the puck is very dry and the top half is... sandy (pic below).
Could it simply be that the grind is too coarse?