How-to · Dialing in
How to dial in espresso (any machine, step by step)
Dialing in means getting your machine + grinder + bean combination to produce a balanced espresso. The process is the same on a $400 Bambino or a $3,000 Linea Mini: choose a target ratio and shot time, pull a shot, observe what is wrong, adjust one variable, repeat.
The single biggest mistake new owners make is changing three variables at once. If you change grind, dose, and water temp on the same shot, you have no idea which change did what.
What you'll need
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A grinder you can adjust in small increments
Stepped grinders work but stepless gives finer control. The Baratza Encore ESP is the entry-level option that handles espresso adjustment.
Baratza Encore ESP · $199
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A scale that reads to 0.1 g
Any 0.1 g resolution scale works for dialing in. The Rattleware milk thermometer is unrelated — what you need is the scale.
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A timer (your phone is fine)
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Fresh beans (within 4 weeks of roast date, past the 5-day rest)
Step-by-step
- Step 1
Choose a target ratio and shot time
Standard espresso target: 1:2 ratio (e.g. 18 g coffee in → 36 g espresso out) in 25-32 seconds from the moment the pump engages. This is a baseline, not a law — light roasts often pull better at 1:2.5 over 30+ seconds, darker roasts at 1:1.8 over 25 seconds.
Pick one target and stick with it for the dial-in session. Changing the target mid-session confuses the signal.
- Step 2
Dose consistently
Weigh your dose every shot. Most home machines run an 18 g basket — dose 18.0 g ± 0.1 g each time. If you vary the dose, you cannot tell whether a shot pulled differently because of grind or because of dose.
- Step 3
Pull the first shot and time it
Use your existing grind setting as the starting point. Distribute the grounds (a WDT tool helps — see our WDT how-to), tamp level, lock in, and pull. Catch the espresso on the scale and stop the shot at your target output weight (36 g for a 1:2 ratio). Record the time.
- Step 4
Read the result
Three outcomes: (a) too fast, shot reached 36 g in under 22 seconds — grind is too coarse. (b) Too slow, shot is at 20 g after 35 seconds and still dripping — grind is too fine. (c) Within range, 25-32 seconds for 36 g — taste it.
- Step 5
Adjust one variable at a time
If too fast: grind finer by 1 setting (or 1/4 turn on a stepless). Pull again. If too slow: grind coarser by 1 setting. Repeat until the shot lands in the time window.
Only after time is in range, evaluate taste. Sour and thin → grind finer or add more dose. Bitter and harsh → grind coarser or reduce dose slightly.
- Step 6
Lock in the recipe and move on
When you have a shot that hits the time window and tastes balanced, note the grind setting and the dose. That is your recipe for this bean. Expect to re-dial when the bag opens, when humidity changes significantly, or when you switch beans.
Common mistakes to avoid
- Changing more than one variable per shot — defeats the purpose of dialing in.
- Trying to dial in a stale bean (>6 weeks past roast date) — the grind window collapses and you will never find a balanced shot. Buy fresher beans first.
- Using a blade grinder or a coarse-only grinder for espresso — particle distribution is too inconsistent to land a balanced shot reliably.
- Judging shots by appearance only (crema thickness, colour) — taste is the actual judge. Crema is influenced by bean age and CO₂ content as much as extraction.
Frequently Asked Questions
How many shots does dialing in usually take?
3-6 shots for an experienced user, 8-12 for someone new to it. Once you have a recipe for a bean, switching to a new bean takes 2-3 shots to re-dial.
Why does my shot pull differently in the morning vs. afternoon?
Humidity affects bean moisture and grind behaviour. Ambient temperature affects machine warm-up. Beans that have been ground recently absorb humidity faster. None of this is your fault — the workaround is consistent prep timing.
Do I need a pressure gauge to dial in?
No. Pressure gauges are useful for confirming machine health (the OPV is set correctly) but you can dial in by ratio + time + taste alone. Most home machines lock pressure at ~9 bar via the OPV.
What if my grinder will not go fine enough?
Some grinders are sold "for filter" and lack the fine end of the range needed for espresso. The Baratza Encore (base model) is one — the Encore ESP variant adds the finer steps. If you cannot get below ~30 seconds on a 1:2 ratio at your finest setting, the grinder is the limit, not your technique.
Last reviewed: . We update this guide when the manufacturer publishes new maintenance documentation or when community consensus on best practice shifts.