Dialing In Espresso: A Step-by-Step Guide to Promote Consistency
Dialing In Espresso: A Step-by-Step Guide to Promote Consistency
Every barista, whether working in a busy cafe or making espresso at home, faces the same daily challenge: transforming coffee beans into perfectly extracted espresso shots that taste exceptional and remain consistent throughout service. This process, known as “dialing in,” represents one of the most critical skills in espresso preparation, yet it’s often misunderstood and or oversimplified.
Dialing in espresso isn’t a one-time setup you complete and forget. It’s an ongoing process of adjustment and refinement that accounts for constantly changing variables, including bean freshness, ambient humidity, grinder temperature, and even the brewer’s technique. Understanding this process changes frustrating inconsistency into reliable excellence.
What Does “Dialing In” Actually Mean?
Dialing in refers to the process of adjusting your grinder settings, dose, and extraction time to achieve optimal espresso extraction for a specific coffee. The goal is finding the combination of variables that produces balanced flavor, proper extraction, and consistent results shot after shot.
The traditional espresso ratio targets approximately 18 to 20 grams of ground coffee (the dose), yielding 36 to 40 grams of liquid espresso (the yield) in 25 to 30 seconds (the time). This 1:2 ratio (one part coffee to two parts liquid) serves as a starting point, but many specialty coffees benefit from different ratios depending on roast level, origin, and desired flavor profile.
Why Dialing In Matters
Improperly dialed espresso tastes noticeably wrong. Under-extracted espresso tastes sour, thin, and weak, with sharp acidity and little sweetness. Over-extracted espresso tastes bitter, astringent, and harsh, with burnt or ashy characteristics overwhelming any nuanced flavors.
Properly dialed espresso achieves balance: sweetness, acidity, and body harmonize, allowing the coffee’s inherent characteristics to shine through. Fruit notes taste like fruit, chocolate notes taste like chocolate, and the overall experience is pleasant and complex rather than one-dimensional or offensive.
Beyond taste, consistency matters enormously in commercial settings. Customers expect their morning cappuccino to taste the same today as yesterday. Dialing in lays the foundation for that consistency, guaranteeing every shot meets quality standards regardless of who pulls it or what time of day it’s made.
The Variables You Control
Understanding the variables you can adjust helps you dial in methodically rather than randomly:
Grind Size: The most frequently adjusted variable. Finer grinds increase extraction and slow flow, while coarser grinds decrease extraction and speed flow. Grind adjustments can be measured in micro-adjustments on quality grinders, with even tiny changes significantly affecting extraction.
Dose: The amount of ground coffee in the portafilter basket, typically 18-20 grams for a double shot. Increasing the dose (while continuing grind size) slows extraction and increases strength. Decreasing the dose speeds extraction and decreases strength.
Yield: The amount of liquid espresso in your cup, measured in grams using a scale. Yield directly affects concentration and flavor balance. Longer yields (more water through the same amount of coffee) decrease concentration and can lead to over-extraction. Shorter yields increase concentration.
Time: The duration of extraction from the moment you press the button until you stop the shot. Time is actually an outcome of your other variables rather than something you directly control, but it gives valuable feedback about whether your adjustments are working.
Temperature: Most commercial machines allow temperature adjustment via PID controllers. Higher temperatures increase extraction and can emphasize bitter characteristics. Lower temperatures decrease extraction and can emphasize acidity. Most espresso extracts well between 195°F and 205°F, with 200°F to 202°F serving as a common starting point.
Pressure: On machines with pressure profiling capability, brew pressure can be adjusted. Standard espresso extraction uses 9 bars of pressure, but pre-infusion (lower initial pressure) and declining pressure profiles can improve extraction for certain coffees.
Step-by-Step Dialing In Process
Step 1: Start with a Baseline Recipe
Begin with a standard recipe appropriate for your coffee:
- Dose: 18 grams
- Yield: 36 grams (1:2 ratio)
- Target Time: 25 to 30 seconds
- Temperature: 200°F to 202°F
These parameters work well for medium roasts and provide a reasonable starting point for most specialty coffees. Lighter roasts might benefit from slightly higher temperatures (202°F to 204°F) and longer ratios (1:2.5 or 1:3), while darker roasts might work better at lower temperatures (198°F to 200°F) and shorter ratios (1:1.5 to 1:2).
Step 2: Prepare Your First Shot
Dose 18 grams of coffee into your portafilter basket. Distribute the grounds evenly in the basket, eliminating any clumps or uneven distribution. Many baristas use distribution tools, such as the WDT (Weiss Distribution Technique), which uses a thin needle to break up clumps, or simply tap and shake the portafilter to settle the grounds evenly.
Tamp the coffee with firm, even pressure (approximately 30 pounds of force), ensuring a level, compact puck. The goal is consistent density throughout the puck, not maximum pressure.
Lock the portafilter into the group, place your cup on a scale, tare the scale to zero, and start extraction immediately to prevent the coffee puck from overheating from the hot group head.
Step 3: Observe and Measure
Watch the extraction carefully. Espresso should begin flowing within 5 to 7 seconds of starting the pump. If it takes longer, the grind is too fine, or the puck is too dense. If it immediately gushes, the grind is too coarse, or the puck is poorly prepared.
The flow should start as individual drops that quickly merge into a thin stream, gradually thickening as extraction progresses. The color will start dark brown, transition to caramel, then lighten to honey blonde as extraction continues.
Stop the shot when you reach 36 grams on your scale. Note the total time from start to stop.
Step 4: Taste and Evaluate
This is the most important step that many beginners skip. You must taste the espresso to know if it’s properly extracted. Let it cool down slightly (very hot espresso burns your palate and prevents accurate tasting), then taste it both straight and with a small amount of water to dilute and open up the flavors.
If the espresso tastes sour, thin, or weak: The extraction is too fast (under-extracted). The grind is too coarse, the dose is too low, or the temperature is too cool.
If the espresso tastes bitter, harsh, or astringent: The extraction is too slow (over-extracted). The grind is too fine, the dose is too high, or the temperature is too hot.
If the espresso tastes balanced but weak, your ratio might be too long. Try a shorter yield (1:1.5 ratio) while maintaining the extraction time.
If the espresso tastes intense but harsh, your ratio might be too short. Try a longer yield (1:2.5 ratio) by continuing the extraction time.
Step 5: Make One Adjustment at a Time
Based on your tasting, make a single adjustment and draw another shot. This disciplined approach prevents confusion about which change affected the result.
Most Common Adjustment – Grind Size:
If your shot was too fast (under 25 seconds) and tasted sour: Grind finer. Make a small adjustment (typically 1 or 2 clicks on stepless grinders or 1 notch on stepped grinders). Purge 2 to 3 grams of coffee through the grinder to clear old grounds before dosing your next shot.
If your shot was too slow (over 30 seconds) and had a bitter taste, grind coarser. Again, small adjustments, then purge before dosing.
Secondary Adjustments – Dose and Yield:
Once you’re in the 25 to 30 second range, but the flavor isn’t quite right, consider adjusting the dose or yield. These changes fine-tune the extraction after grind size gets you in the ballpark.
Increasing the dose by 1 to 2 grams (while retaining the same grind) will slow extraction slightly and increase strength. A decreasing dose will speed extraction and decrease strength.
Adjusting the yield changes the concentration and extraction level. If your shot is balanced but too intense, increase yield. If it’s balanced but too weak, decrease the yield.
Step 6: Repeat Until Satisfied
Carry on this process, making small adjustments and tasting each shot, until you achieve espresso that tastes balanced, sweet, and complex. The coffee’s inherent characteristics should be clear without harsh or sour notes dominating.
Once dialed in, pull two or three more shots to verify consistency. If all three shots taste similar and meet your standards, you’ve successfully dialed in the coffee.
Step 7: Document Your Recipe
Write down your final parameters:
- Grind setting (note the specific setting on your grinder)
- Dose weight
- Yield weight
- Extraction time
- Temperature
- Date and coffee details
This documentation helps you return to this recipe tomorrow and provides a starting point for the next time you dial in a different coffee.
When to Re-Dial
Dialing in isn’t a one-time event. You’ll need to adjust throughout the day and from day to day:
Throughout the Day: As your grinder heats up from continuous use, the burrs expand slightly, resulting in a finer grind. You may need to grind slightly coarser as the day progresses. Ambient humidity also affects extraction, with humid days requiring slightly coarser grinds.
Daily: Fresh coffee behaves differently from coffee that’s several days old. As coffee degasses after roasting, it extracts more easily. You may need to grind slightly finer as the coffee ages. Most significant changes occur in the first week after roasting.
New Coffees: Each coffee requires its own dial-in. Different origins, processing methods, and roast levels all behave differently. When you open a new bag of coffee, plan to spend 15 to 20 minutes and several shots dialing it in properly.
After Equipment Changes: Changing grinder burrs, adjusting machine temperature, or any equipment maintenance requires re-dialing to account for the changes.
Common Dialing-In Mistakes
Changing Multiple Variables at Once: This makes it impossible to know which adjustment affected the result. Change only one variable, taste, then adjust once more if necessary.
Not Using a Scale: Measuring yield by volume (watching the cup fill) rather than weighing is imprecise. Crema volume varies, cup sizes differ, and visual estimation introduces error. Always use a scale.
Ignoring Taste: The timer and scale provide data, but your palate determines quality. A shot that extracts in 28 seconds at perfect yield might still taste terrible if the grind, dose, or temperature is wrong. Taste every time.
Giving Up Too Soon: Dialing in needs patience and multiple attempts. The first shot will likely taste wrong. The second might be better, but still imperfect. Stick with the process until you achieve consistently good results.
Not Adjusting for Milk: If you’re making milk-based drinks, the espresso should taste slightly more intense than you’d want for straight espresso. The milk will dilute and soften the espresso, so dial in slightly shorter or stronger when making cappuccinos and lattes.
Advanced Considerations
Once you’ve mastered basic dialing in, you can explore more advanced techniques:
Brew Ratio Exploration: The 1:2 ratio is just a starting point. Light roasts frequently shine at 1:2.5 or even 1:3 ratios, producing brighter, more tea-like espresso that highlights acidity and clarity. Darker roasts might work better at 1:1.5, producing more concentrated, syrupy shots that balance the coffee’s inherent bitterness.
Temperature Modifications: Different coffees benefit from different temperatures. Experimenting with temperature in 1°F to 2°F increments can reveal interesting flavor variations, though most commercial coffees work well at 200°F to 202°F.
Pre-Infusion: If your machine offers programmable pre-infusion, adjusting pre-infusion time can improve extraction uniformity and reduce channeling, particularly for light roasts or uneven grinds.
Conclusion
Dialing in espresso is part science, part art, and entirely essential for people serious about espresso quality. The process needs patience, attention to detail, and willingness to taste critically and adjust methodically. But once mastered, dialing in becomes intuitive, allowing you to quickly achieve excellent results with any coffee, any equipment, any conditions.
The investment of time learning to dial in properly pays dividends in every shot you pull thereafter. Your espresso will taste better, your customers will be happier, and you’ll waste less coffee figuring out why shots taste wrong. Most importantly, you’ll develop the palate and skills that separate competent baristas from exceptional ones.
Start with the fundamentals outlined here, practice consistently, taste critically, and adjust methodically. The perfect espresso shot awaits, one careful adjustment at a time.
Gary Downey
Gary Downey - As Director of Operations at Bean & Brew Technologies, Gary brings hands-on expertise in espresso machine installation, maintenance, and repair. With a strong foundation in coffee equipment and a passion for education, Gary helps cafés and restaurants make informed decisions and keep their operations running smoothly. His focus on customer support and technical excellence is making Bean & Brew Technologies a trusted name among specialty coffee professionals across the NJ Tri-State area.
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Gary Downey
Gary Downey - As Director of Operations at Bean & Brew Technologies, Gary brings hands-on expertise in espresso machine installation, maintenance, and repair. With a strong foundation in coffee equipment and a passion for education, Gary helps cafés and restaurants make informed decisions and keep their operations running smoothly. His focus on customer support and technical excellence is making Bean & Brew Technologies a trusted name among specialty coffee professionals across the NJ Tri-State area.
All Posts
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