What Does "Dialing In" Mean?

"Dialing in" is the process that baristas use to calibrate their espresso machine and grinder to produce the best-tasting shot of espresso possible. It involves systematically adjusting the key variables of brewing—dose, grind, and yield—to find the perfect recipe that highlights the unique flavors of a specific coffee bean.

Coffee is a dynamic, organic product. A recipe that worked perfectly yesterday might not work today due to changes in humidity, the age of the beans, or other environmental factors. Dialing in is a daily ritual for any good café, and it's a crucial skill for any home barista looking to elevate their espresso game.

The Goal: A Balanced Extraction

The goal of dialing in is to achieve a balanced extraction.

• Under-extracted espresso tastes sour, thin, and acidic, like an unripe piece of fruit. This happens when the water flows through the coffee grounds too quickly and doesn't have enough time to extract the sweet flavors.
• Over-extracted espresso tastes bitter, harsh, and hollow. This happens when the water flows through the grounds too slowly and extracts too many of the bitter compounds from the coffee.
• A balanced shot is sweet, rich, and vibrant, with a pleasant acidity and a lingering, enjoyable aftertaste. It showcases the full flavor potential of the bean.

A Step-by-Step Guide to Dialing In

For this process, you will need a burr grinder, an espresso machine, and a digital scale that can measure to at least a tenth of a gram.

Step 1: Start with a Recipe (Dose and Yield)

Every coffee has a starting recipe, which is often provided by the roaster. If not, a great place to start is with a 1:2 brew ratio.

• Dose: The amount of dry ground coffee you put in your portafilter. Let's start with 18 grams.
• Yield: The amount of liquid espresso in your cup. For a 1:2 ratio, this would be 36 grams.

Step 2: Adjust Your Grind Size (Controlling Time)

The primary variable you will use to control the extraction time is the grind size. Your target extraction time should be somewhere between 20 and 35 seconds.

• Place your portafilter on the scale and dose 18g of coffee.

• Start your shot and your timer simultaneously.

• Place your cup on a separate scale and stop the shot when it reaches your target yield of 36g.

• Check your timer.

• Is your shot too fast (under 20 seconds)? Your grind is too coarse. The water is flowing through too easily. You need to make your grind finer.

• Is your shot too slow (over 35 seconds)? Your grind is too fine. The water is struggling to get through. You need to make your grind coarser.

Make small adjustments to your grinder, one setting at a time, and pull another shot. Repeat this process until you are hitting your target yield (36g) in your target time window (20-35 seconds).

Step 3: Taste and Refine (Adjusting Yield)

Once you're in the right time window, it's time to taste. This is where you refine the recipe to your personal preference. The main flavor defects you'll encounter are sourness and bitterness.

• Is the shot sour? This means it's still a little under-extracted. To fix this, you need to increase the yield. Try a ratio of 1:2.2 (18g in, 40g out). This will force more water through the puck, extracting more of the sweet compounds to balance the acidity.
• Is the shot bitter? This means it's a little over-extracted. To fix this, you need to decrease the yield. Try a ratio of 1:1.8 (18g in, 32g out). This will reduce the amount of water, lessening the extraction of bitter compounds.

When you change the yield, you may need to make a small corresponding adjustment to your grind size to keep the shot time in your desired range.

Step 4: Repeat and Lock It In

Dialing in is an iterative process. Make one small adjustment at a time, pull a shot, taste it, and decide on your next move. Once you find a recipe that tastes delicious, sweet, and balanced, you've successfully dialed in your coffee. Write down the final recipe (dose, yield, and time) so you can replicate it consistently.