Dialing in Coffee on an Espresso Machine: A Guide for Home Baristas

Dialing in coffee on an espresso machine can transform your morning routine into an artisan coffee experience. Whether you’re new to espresso or refining your craft, this guide will help you master the art of extracting the perfect shot.

What Does “Dialing In” Mean?
“Dialing in” refers to the process of adjusting your espresso machine and grinder settings to achieve the optimal taste balance in your espresso. It involves tweaking factors like grind size, dose, and extraction time to unlock the flavours locked in your coffee beans.  

The Key Elements to Consider

1. Grind Size

The grind size determines how quickly water flows through your coffee grounds. Too coarse, and water rushes through, resulting in under-extraction (sour, watery coffee). Too fine, and water struggles to pass, causing over-extraction (bitter, astringent coffee).

2. Coffee Dose

  
The dose is the amount of coffee you use, measured in grams. A typical dose for espresso ranges from 18–20 grams for a double shot, but this varies by your basket size and personal preference.

3. Extraction Time

The ideal extraction time for espresso is usually between 25–30 seconds. Too fast can mean under-extraction; too slow might mean over-extraction.

4. Brew Ratio

The brew ratio is the relationship between the dose of coffee and the yield (the liquid espresso). A common ratio is 1:2 (e.g., 18g coffee to 36g espresso).

5. Tamping

Tamping ensures even coffee distribution and consistent pressure. Uneven tamping can lead to channeling, where water flows through parts of the puck unevenly, affecting flavour.

Step-by-Step Guide to Dialing In

1. Start with a Baseline
  - Use fresh, high-quality beans.
  - Weigh your coffee dose (e.g., 18 grams).
  - Set your grinder to a medium-fine setting.
  - Pull a shot using your espresso machine's default settings and note the results.

2. Assess the Shot
  - Look for these indicators in your shot:  
    - Too fast (under 20 seconds): Likely under-extracted; sour flavours dominate.  
    - Too slow (over 35 seconds): Likely over-extracted; bitter flavours prevail.  
  - Use a scale to measure the yield (e.g., 36g for a 1:2 ratio).

3. Adjust Your Grind Size
  - If the shot is too fast, make the grind finer.  
  - If the shot is too slow, make the grind coarser.  
  Adjust incrementally—small changes make a big difference.

4. Fine-Tune the Dose
  - If adjusting the grind size doesn’t yield the desired result, modify the dose.  
  - A higher dose can slow down extraction, while a lower dose can speed it up.

5. Perfect the Extraction Time
  - Aim for a balanced extraction time of 25–30 seconds.  
  - Check the espresso crema for consistency—it should be golden brown and velvety.

6. Taste and Repeat
  - Taste your espresso and identify flavour notes. Adjust as needed to balance acidity, sweetness, and bitterness.  
  - Repeat the process until the espresso hits your flavor preference.

Common Troubleshooting Tips

Shot tastes sour: Grind finer, increase the dose, or lengthen the extraction time.  
Shot tastes bitter: Grind coarser, decrease the dose, or shorten the extraction time.  
Weak crema: Ensure fresh coffee beans and check your tamping technique.  

Tools You’ll Need for Dialing In

1. Grinder: A burr grinder ensures consistent grind size.  
2. Scale: For precise dose and yield measurements.  
3. Timer: To track extraction time.  
4. Tamper: For even coffee distribution and compact puck formation.  

Why Dialing In Matters  
Dialing in is more than just a technical process—it’s about customising your coffee to your taste preferences. With practice, you’ll be able to bring out the best in any coffee bean, turning your espresso machine into a tool for crafting café-quality drinks at home.

Conclusion
Dialing in your espresso may seem daunting at first, but with patience and practice, it becomes second nature. Keep experimenting, keep tasting, and soon you’ll enjoy every cup like a true barista.

Happy brewing!