In the world of espresso, “dialing in” refers to the process of adjusting grind size, dose, yield, and brew time to get the best flavor from a specific coffee. It’s the bridge between theory and taste—the moment when numbers become flavor.
Dialing in is not a one-time task. It must be done:
- When switching to a new coffee
- After roast date changes
- With humidity or temperature shifts
- At the start of every barista’s shift in a café
This process transforms raw potential into a consistently delicious espresso. Let’s break it down step by step.
The Four Core Variables
To dial in properly, you must understand and control:
- Dose – how much dry coffee you use (in grams)
- Yield – how much liquid espresso you produce (in grams or ml)
- Time – how long the shot takes from first drip to finish
- Grind Size – determines how fast or slow water flows through
Together, these form the brew ratio, often written as something like 1:2 (e.g., 18g in → 36g out).
Step 1: Weigh Your Dose
Use a scale to weigh your dry coffee dose into the portafilter. Common doses are:
- Single shot: 7–9g
- Double shot: 16–20g
- Triple (rare): 20–22g+
Start with:
- 18g for medium roast
- 19–20g for light roast
- Adjust based on basket size and taste goals
Be consistent—always weigh your input, especially when starting out.
Step 2: Choose a Target Yield
Your yield is the weight of the liquid espresso in your cup.
Standard starting point: 1:2 brew ratio
- 18g dose → 36g yield
- 20g dose → 40g yield
Light roasts often benefit from a longer ratio (1:2.2 or 1:2.5)
Dark roasts may taste better at 1:1.8 or even 1:1.5
Use a scale under your cup to track yield in real time.
Step 3: Grind to Match Flow
Grind size controls resistance—the finer the grind, the slower the shot.
Coarser = faster water flow
Finer = slower, more contact time
Start with a grind setting recommended by your grinder or similar bean type.
- If your shot runs too fast (under 20 seconds): make grind finer
- If your shot chokes or runs over 35 seconds: coarsen slightly
Grind adjustments should be small and consistent—especially for espresso.
Step 4: Pull the Shot and Time It
Use a timer or machine display to measure from pump start to final drip.
Aim for:
- 25–30 seconds total shot time
- Even flow from both spouts
- Crema that is golden and consistent
- Extraction that begins with dark syrup, ends with golden tail
Write down all results: dose, yield, time, and any notes on taste.
Step 5: Taste and Adjust
This is where dialing in becomes personal and sensory.
Use these cues:
| Taste | Likely Issue | Fix |
|---|---|---|
| Sour, thin | Under-extracted | Finer grind, longer time |
| Bitter, dry | Over-extracted | Coarser grind, shorter time |
| Watery | Too fast, low dose | Increase dose or grind finer |
| Choked, sharp | Too fine or high dose | Reduce dose or coarsen |
| Balanced, sweet | Near ideal | Fine-tune for clarity |
Taste is the final metric. Trust your palate over numbers alone.
Bonus Variables: Temperature and Pressure
Once grind, dose, and yield are set, you can explore:
- Water temp: Higher (94–96°C) for light roasts, lower (88–92°C) for dark
- Pre-infusion: Slower water introduction can reduce channeling
- Pressure profiling: Control how pressure builds and drops over time
These tools help refine the shot, especially with complex or specialty coffees.
How to Keep Dialing In Efficient
For home baristas:
- Use a dosing funnel to avoid mess
- Store your data in a coffee journal or app
- Don’t make multiple changes at once—adjust one variable and retest
For café baristas:
- Dial in at start of every shift
- Always taste new bags of the same roast
- Document settings on whiteboard or tablet for team consistency
- Calibrate grinders during quiet hours to reduce waste
Efficiency saves beans, time, and taste quality.
Dialing In for Different Roast Levels
Light Roasts
- High dose (19–20g)
- Longer ratio (1:2.3)
- Higher temp (~94°C)
- Grind finer to access acidity and complexity
Medium Roasts
- Standard dose (18–19g)
- Balanced ratio (1:2)
- Standard temp (92–94°C)
- Easy to dial in and crowd-pleasing
Dark Roasts
- Lower dose (16–17.5g)
- Shorter ratio (1:1.5–1.8)
- Lower temp (~90°C)
- Grind slightly coarser to reduce bitterness
Roast behavior matters just as much as machine settings.
Tips for Advanced Dial-In Control
- Use RDT (Ross Droplet Technique): Add water mist to reduce static during grinding
- WDT (Weiss Distribution Tool): Break up clumps before tamping
- Puck screens: Improve water distribution
- Adjust pre-infusion manually if machine allows
These details help create even extractions and more reproducible shots.
Final Thoughts: Dial With Intention
Dialing in isn’t just a mechanical task. It’s a craft. A ritual. A moment of connection with your coffee, your machine, and your own taste preferences.
Take notes. Stay patient. Taste everything. And enjoy how small changes unlock entirely new experiences in your cup.
Because great espresso doesn’t just happen. You dial it in.
Artur is a coffee enthusiast and content creator passionate about barista techniques and coffee culture. With a sharp eye for detail and a love for learning, he shares practical tips, brewing guides, and gear insights to help readers elevate their coffee experience — from home brewers to aspiring professionals.