How to Dial In Espresso: The Step-by-Step Guide to Stop Wasting Beans
You have your shiny new machine, your fresh beans, and your grinder. You pull a shot, full of hope. What comes out is a bitter, sour, or just plain underwhelming trickle of disappointment. You’ve just joined the universal rite of passage for home baristas: the struggle to “dial in.”
Dialing in is the process of calibrating your grinder and technique to extract a balanced, delicious shot of espresso from a specific coffee bean. It sounds complicated, but it’s just a simple, methodical process.
Follow these steps exactly, and you will transform from frustrated to confident.
What You’ll Need Before You Start
- Espresso Machine: Obviously.
- A Quality Grinder: This is non-negotiable. You cannot dial in without a grinder that allows for fine, precise adjustments.
- Fresh, Roasted Coffee Beans: Use beans roasted within the past 2-4 weeks.
- Scale: A must-have that measures in 0.1-gram increments. You can’t manage what you don’t measure.
- Timer: Your phone works perfectly.
The Golden Rule: Change Only One Variable at a Time
This is the most important principle. If you change the grind size, dose, and yield all at once, you’ll have no idea what fixed your shot (or made it worse). Be patient and systematic.
The Dial-In Process: A Step-by-Step Walkthrough
Step 1: Set Your Baseline
Start with a standard recipe. The classic espresso shot is a great place to begin.
- Dose: 18 grams of coffee in
- Yield: 36 grams of espresso out
- Time: Aim for 25-30 seconds
This “recipe” is often called the 1:2 ratio (1 part coffee in, 2 parts espresso out). We’ll use this as our target.
Step 2: The First Shot & The Time Check
- Grind your beans and dose 18g into your portafilter.
- Tamp evenly and consistently.
- Start your timer and pull the shot.
- Stop the shot when your scale reads 36g.
- Note the time. This is your most important data point.
Analyze Your First Shot:
- If the shot took 20 seconds: Your grind is too coarse. The water flowed through too fast, leading to under-extraction (sour, acidic, weak).
- If the shot took 40 seconds: Your grind is too fine. The water struggled to get through, leading to over-extraction (bitter, harsh, empty).
- If the shot took 25-30 seconds: Congratulations! You’re in the ballpark. Now we taste.
Step 3: Adjust the Grind for Time
Based on your first shot, make a small adjustment to your grinder.
- Shot was too fast (sour)? Make your grind 1-2 clicks finer.
- Shot was too slow (bitter)? Make your grind 1-2 clicks coarser.
Pull another shot with the new grind setting, keeping your dose at 18g and your target yield at 36g. Check the time again. Repeat this process until your shot time is within the 25-30 second window.
Step 4: The Taste Test (The Final Judge)
Time is just a guide. Your tongue is the final judge. Once your shot is in the 25-30 second range, taste it.
- Sour, sharp, lemony? It’s under-extracted. You need to extract more. Solutions: Grind finer, or increase your yield (e.g., try a 1:2.5 ratio: 18g in, 45g out).
- Bitter, dry, ashy? It’s over-extracted. You need to extract less. Solutions: Grind coarser, or decrease your yield (e.g., try a 1:1.5 ratio: 18g in, 27g out).
- Sweet, balanced, chocolatey? You’ve nailed it! Write down your recipe (dose, yield, time, grind setting).
The Dial-In Cheat Sheet
| Symptom | Taste | Cause | Fix |
|---|---|---|---|
| Too Fast | Sour, Weak | Under-Extraction | Grind Finer |
| Too Slow | Bitter, Harsh | Over-Extraction | Grind Coarser |
| In Time, But Sour | Sharp, Lemony | Under-Extracted | Increase Yield (e.g., pull a longer shot) |
| In Time, But Bitter | Dry, Astringent | Over-Extracted | Decrease Yield (e.g., pull a shorter shot) |
Advanced Move: Adjusting the Ratio
Once you’re comfortable, play with the ratio to highlight different flavors in your beans.
- Ristretto (1:1 ratio): 18g in, 18g out. More intense, sweeter, heavier body.
- Lungo (1:3 ratio): 18g in, 54g out. Lighter body, can highlight floral or tea-like notes.
FAQ: Dialing In Troubleshooting
Q: How many shots will this take?
A: For a new bean, expect 3-5 shots to get into the ballpark. Don’t worry about wasting beans—it’s a learning investment.
Q: Why does my shot start blonde after only 10 seconds?
A: This is a classic sign of channeling (water finding a path of least resistance). Ensure you are tamping evenly and using a WDT tool to break up clumps for a more even extraction.
Q: Do I need to dial in again for a new bag of the same beans?
A: Yes, even a new bag of the same coffee can be slightly different due to age and environmental factors. You’ll likely only need a tiny adjustment.
The Bottom Line
Dialing in is a skill, not magic. It requires patience and a methodical approach. By focusing on one variable at a time and letting taste be your guide, you will consistently pull shots that rival your favorite café.
The entire process depends on one crucial tool: a consistent grinder. If you’re struggling to get consistent results, your grinder might be the issue. [Here are the grinders we recommend for nailing this process every time]The Best Espresso Grinders for Beginners in 2025 (No BS Guide)
