How to Dial In Espresso: A Step-by-Step Guide

By Coffee Ratio Calculator Guru · Updated January 2025 · 5 min read

Dialling in espresso means adjusting your variables until each shot consistently hits your target ratio, brew time, and flavour profile. Use our espresso ratio calculator to set your target yield before you start.

Step 1: Lock In Your Dose

Start by setting your dose and keeping it fixed throughout the dial-in process. For most modern double baskets, 18g is a solid starting point. Weigh every dose on a scale before grinding — don't eyeball it. Variation of even 0.5g in dose shifts your shot time and extraction meaningfully. Once you've settled on a dose, don't change it until you've worked through grind and ratio first.

Step 2: Set Your Target Ratio

Choose your dose:yield ratio before pulling a shot. Start at 1:2 (18g dose → 36g yield). Use our espresso ratio calculator to confirm your target yield. Place your cup on a scale, tare to zero, and have your finger ready to stop the pump when the scale hits 36g.

Step 3: Adjust Grind Size to Hit 25–35 Seconds

Pull your first shot and observe two things: what time the yield hits your target weight, and how the shot tastes. If the shot reaches yield in under 20 seconds (runs fast), grind finer. If it chokes or exceeds 40 seconds (runs slow), grind coarser. Make small adjustments — a quarter turn on most grinders — and pull again. The goal is to hit 25–35 seconds at your target yield with a grind that flows cleanly without channelling.

Step 4: Taste and Refine

Once you're hitting 25–35 seconds at your target ratio, taste the shot. Sour, thin, or lacking sweetness: under-extracted — grind slightly finer or try a slightly lower ratio (e.g., 1:2.2). Bitter, harsh, or drying: over-extracted — grind slightly coarser. Flat, no brightness: try a slightly higher ratio (e.g., 1:2.5) to open up more of the coffee's lighter-extracted compounds. Each adjustment should be small and isolated.