A calm, repeatable method for getting a new bag of beans tasting right.
Ava Lindqvist · October 29, 2026 · 7 min
“Dialing in” is simply adjusting your grinder until a coffee tastes its best. It can feel mysterious, but there are really only three numbers to manage: how much coffee goes in, how much espresso comes out, and how long it takes.
Change one thing at a time, taste every shot, and you will usually be there within four or five attempts.
Fix your dose
Weigh your ground coffee. Use whatever your basket is designed for — commonly 18 g in a double basket — and keep it the same while you dial in. A small digital scale is the most important accessory you can buy.
Choose a ratio
Start at 1:2 — 18 g of coffee in, 36 g of espresso out. It is a balanced, modern starting point that suits most beans. Put the scale under your cup and stop the shot when it reaches the target weight.
Aim for 25–32 seconds
Time from when you start the pump. If the shot runs much faster, grind finer. If it runs much slower, grind coarser. Make small adjustments; tiny changes in grind make a big difference.
Then trust your tongue
Time is a guide; taste is the judge. Sour, thin and sharp usually means under-extracted — grind finer or increase the ratio a little. Bitter, dry and harsh usually means over-extracted — grind coarser or shorten the ratio.
Sour → grind finer.
Bitter → grind coarser.
Both at once → check your puck prep for channeling.
Tastes good → write the settings down.
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