Iterative dialing-in workflow

A systematic approach to refining brew parameters step by step until the desired flavor balance is achieved.

Article 12 of 12 in Brewing Physics & Extraction Theory/

Iterative Dialing-In Workflow

Step 1: Establish a Baseline
Start with a standard brew ratio, grind size, and water temperature (e.g., 1:16 ratio, medium grind, 93 °C water).
Brew and taste to set a reference point.
Step 2: Identify Flavor Issues
Sour, thin, or vegetal → under-extracted.
Bitter, hollow, or astringent → over-extracted.
Balanced sweetness, acidity, and body → close to optimal.
Step 3: Adjust One Variable at a Time
Grind size: finer to increase extraction, coarser to decrease.
Dose: increase for strength, decrease for lighter body.
Contact time: lengthen for more extraction, shorten to reduce bitterness.
Water temperature: higher for brighter extractions, lower to soften acidity.
Step 4: Re-Test and Re-Cup
Brew again, taste, and compare to the previous attempt.
Record changes and sensory notes.
Step 5: Iterate Until Balanced
Continue adjusting systematically until the target flavor profile is reached.
Use measurement tools (TDS meter, refractometer) to validate extraction yield.
Best Practices:
Keep notes for repeatability.
Change only one variable per test for clarity.
Taste with others for broader feedback.
Outcome:
Iterative dialing-in ensures a structured path to consistently achieve the desired cup, whether optimizing for espresso precision or filter clarity.