5 min read
How to Dial In Espresso
A step-by-step approach to dialling in a new coffee
Dialling in is the process of adjusting your grind, dose, and yield until the shot tastes right. This guide walks you through it clearly.
What is dialling in?
Dialling in means finding the right combination of grind size, dose (grams in), and yield (grams out) for a specific coffee. Every bag of coffee is different, and even the same coffee changes as it ages. A well-dialled shot should taste balanced — sweet, with mild acidity and no harsh bitterness.
Start with your dose
Weigh your coffee before grinding. A standard starting point is 18g for a double basket. Use a precision scale and aim for consistency. The dose affects extraction time, so keep it stable while you adjust your grind.
Adjust grind size to hit your time
A well-extracted double shot should run in 25–30 seconds from when you start your timer. If it runs faster, grind finer. If it runs slower, grind coarser. Make small adjustments — grind is sensitive. Change one variable at a time.
Taste and adjust your yield
Once your shot time is in range, taste the espresso. If it is sour, try a slightly finer grind or a longer yield (more water, e.g. 36g out). If it is bitter, try a coarser grind or a shorter yield. Record what works — the next bag will need a fresh dial-in.
Use a bottomless portafilter to see what is happening
A bottomless (naked) portafilter reveals your distribution and tamping quality. A straight, even flow from the centre of the basket means good technique. Spraying or channelling means something needs adjusting — usually distribution or tamp pressure.