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How to Dial In Espresso
Dialling in means adjusting grind, dose and yield until a coffee tastes its best. A simple routine gets you there in a few shots.
The starting recipe
| Variable | Starting point |
|---|---|
| Dose (dry coffee) | 18 g in a double basket (or as the manual suggests) |
| Yield (liquid espresso) | 36 g (a 1:2 ratio) |
| Time | 25–30 seconds from pump on |
| Temperature | About 93°C / 200°F if adjustable |
Adjusting
- Pull a shot and weigh the output.
- Too fast and sour or thin? Grind finer.
- Too slow and bitter or harsh? Grind coarser.
- Adjust grind in small steps; purge a little coffee after each change.
- Once the time is right, fine-tune taste with yield: a little longer for sweetness, shorter for body.
- Write down the settings for each coffee.
Consistent dosing matters: machines with built-in grinders often have timed or programmable doses — check them with a scale.