The stainless-steel blades will rotate at a really excessive pace (20,000 to 30,000 rpm) and shortly chop the espresso beans into positive particles. The longer the blades grind the espresso, the finer the espresso will turn into and can finally result in “espresso mud.” It’s subsequently really helpful to pulse the blade grinder in brief burst of 2-Three seconds in order that the espresso doesn’t get overheated whereas the blade is revolving. For a rough grind, pulse for 8-10 seconds. For a medium grind, pulse for 10-15 seconds. It isn’t really helpful to make use of a blade grinder for positive grinding because the consistency of the grind shouldn’t be as uniform as burr grinders can obtain.