Dialing In Your Espresso
Dialing in is the process of adjusting your grind size to balance extraction, aiming for a shot that pours in 25 to 30 seconds and yields double the weight of the dry coffee used. If the shot pours too fast, the grind is too coarse; if it chokes or drips, the grind is too fine.
Consistency is the only metric that matters.
Use a digital scale that measures to 0.1 grams. Changes in humidity or the age of your beans will require you to recalibrate your grind every few days.
- Espresso machine
- Burr grinder
- Digital scale
- Tamper
- Timer
What goes in.
- 18gfreshly roasted coffee beans
One variable at a time
Never change both the dose and the grind setting simultaneously. Lock in your dry dose first, then manipulate only the grind size to hit your target time.
The method.
Weigh your dose
Grind 18 grams of coffee into your portafilter basket. Ensure the coffee bed is level.
Tamp level
Apply firm, even pressure until you feel the coffee compress. A crooked tamp leads to channeling, where water finds an easy path through the puck.
Extract
Start your timer the moment you engage the pump. Aim for 36 grams of liquid espresso in the cup.
Evaluate
If the shot pulls in under 20 seconds, the grind is too coarse—it will taste sour and thin. If it takes longer than 35 seconds, the grind is too fine and will taste bitter and sharp.
Adjust
Make small, incremental adjustments to the grinder. Purge a few grams of coffee after each adjustment to clear out the old grind size from the chute.
Other turns to take.
Ristretto
Keep the grind setting but shorten the yield to 1:1, producing a concentrated, syrupy shot.
Lungo
Extend the yield to 1:3, which pulls more sugars and body from the coffee for a lighter, tea-like profile.
When it doesn't go to plan.
Always flush your group head for two seconds before locking in the portafilter to stabilize temperature.
Keep your portafilter clean; old coffee oils turn rancid quickly and ruin the flavor of fresh shots.
If your coffee is less than a week off roast, it may need more time to degas before you can get a consistent pull.
The ones that keep coming up.
Why does my shot taste sour?
The coffee is under-extracted. You need to grind finer or increase your water temperature.
Does water quality matter?
It is essential. Use filtered water that is balanced in mineral content to ensure the coffee compounds can actually dissolve.
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