How To Dial In Espresso
The Patience Coffee Espresso Guide
Goal: Find the perfect balance of sweetness, body, and clarity in your espresso.
Think of this as tuning an instrument — small changes make a big difference.
Recipe (Baseline)
Dose: 18g of ground coffee (in → what you put in the portafilter)
Yield: 36g espresso (out → what ends up in your cup)
Ratio: 1:2
Time: 25–30 seconds
Temp: 200°F (93–94°C)
This is your reference shot — you’ll adjust from here.
Step 1: Prep & Purge
Start with a clean, hot machine.Purge the group head briefly before every shot to clear old water and stabilize temp. Wipe the portafilter dry..
Step 2: Dose
Weigh 18g of freshly ground coffee. Keep your dose consistent because every change after this should be intentional. Use a scale (precision is everything here).
Step 3: Distribute & Tamp
Evenly distribute grounds in the basket (use a WDT tool or a few gentle taps).
Tamp with firm, level pressure (about 30 lbs of force is plenty).
The goal: an even coffee bed, no weak spots.
Step 4: Pull the Shot
Lock in the portafilter and start the timer immediately. You’re aiming for 36g out in 25–30 seconds. The flow should start as a slow drip, then turn into a steady, syrupy stream. Stop the shot when you hit your yield (use a scale under the cup).
Step 5: Taste & Observe
Now the real dialing-in begins. Take a sip and make notes:
If your espresso tastes sour, sharp, or thin, it’s likely under-extracted — try grinding a bit finer or increasing your shot time.
If it tastes bitter, dry, or hollow, it’s probably over-extracted — grind coarser or shorten the shot time.
If the shot feels watery or weak, you may have used too little coffee or the grind was too coarse — increase your dose slightly or grind finer.
If it tastes harsh or burned, the espresso was too hot or brewed too long — lower the temperature or shorten the brew time.
Step 6: Adjust One Variable at a Time
Make small, single changes between shots.
The most common adjustment order:
Grind size — finer = slower, more extraction; coarser = faster, less extraction.
Time — if flow is off, adjust grind until you hit ~25–30s.
Dose or yield — tweak ratio (e.g., 18g in / 40g out for a lighter body or 18g in / 32g out for a richer one).
Step 7: Lock It In
Once you hit a shot that’s balanced, repeat it a few times. If it stays consistent, that’s your dialed-in recipe.
Write it down: coffee, dose, yield, time, temp, grinder setting, and tasting notes.
Step 8: Keep Tasting
Espresso is alive. Beans age, humidity shifts, and flavors evolve. You may need to tweak your grind daily to keep things consistent. Think of this less as chasing perfection and more as staying in tune.
Notes:
We aim for espresso that tastes sweet and balanced first, then clarity comes next. If your espresso only wakes you up, it’s underdeveloped. If it makes you pause, you’re there.
Take your time. Be curious. Every shot teaches you something!