What does it mean to ‘dial in’ espresso? Dialing in is the process of adjusting variables like dose, grind size, and brew time to achieve the best tasting espresso shot.
Three Main Variables:
Dose: The amount of ground coffee you put in the portafilter. The higher your dose, the more resistance you’re building up in the portafilter.
Grind Size: How coarsely or finely your coffee is ground. The coarser your coffee is ground, the faster your shot will run. Imagine water flowing through rocks vs. sand.
Brew Time: How long water is in contact with your espresso. This, along with the variables listed above, will determine how extracted your coffee is.
Standard Recipe:
Starting with a standard espresso recipe can be a great jumping off point when dialing in. We find it's most helpful to use a scale for measuring input (the amount of dry grounds going in) and output (the amount of espresso coming out) in grams as these things can be hard to eyeball. A standard recipe that we enjoy is: 18 grams in, 36 grams out in 28 seconds.
Things To Remember:
Dialing in is a skill that takes practice! Over time, this process will get easier as you begin to identify what variables need to be adjusted and develop your preferences and palate.
Every coffee is different and will often want to be brewed slightly differently for best results. So, while it's great to have a Standard Recipe, don't be afraid to adjust and be flexible!
Troubleshooting
Shot pulling too fast?
Try upping your dose or making your grind finer.
Shot pulling too slow?
Try lowering your dose or making your grind coarser.
No crema?
Your shot may have channeled. Channeling is when water finds a path of low resistance and flows through it, avoiding nearby grounds.