Data logging for espresso

Why Data Logging Matters

• Espresso is highly sensitive to small changes in grind, dose, yield, and time.
• Logging ensures repeatability, supports troubleshooting, and accelerates dialing-in.
• Provides evidence for quality control in cafés and competitions.

Key Variables to Log

• Dose: grams of coffee in basket.
• Yield: beverage weight (g).
• Time: shot duration (s).
• Brew Ratio: ratio of dose to yield.
• Grind Setting: burr position or grinder reference.
• Temperature: grouphead or PID setpoint.
• Pressure / Flow Profile: preinfusion, ramp, hold, decline.
• Sensory Notes: acidity, sweetness, bitterness, balance, body.
• Equipment Notes: machine type, burr condition, basket size.

Tools for Logging

• Manual Logs: notebooks, spreadsheets, recipe cards.
• Digital Tools: apps (e.g., Barista Hustle, Roast World), café POS integrations.
• Advanced Systems: machines with built-in shot profiling and cloud data sync.

Benefits

• Faster recipe replication across shifts and baristas.
• Easier troubleshooting when shots run too fast, slow, or taste imbalanced.
• Supports training by showing patterns between variables and flavor.
• Creates historical database for seasonal coffees.

Best Practices

• Standardize the format (dose/yield/time always written the same way).
• Record both objective metrics (grams, seconds, pressure) and subjective notes (flavor, mouthfeel).
• Review logs weekly to refine recipes and track consistency.

Summary

Data logging transforms espresso from guesswork into a measurable, repeatable process. By consistently recording key brew parameters and taste notes, baristas can achieve precision, improve training, and ensure quality across every shot.

• Tags:
• Best Practices
• Quality Control
• Dose Yield
• Brew Ratio
• Acidity Sweetness
• Recipe Cards
• Data Logging
• Grind Dose
• Grind Setting
• Highly Sensitive
• Pressure Flow
• Consistency Summary
• Small Changes
• Sensory Notes
• Key Variables
• Beverage Weight
• Basket Size
• Sweetness Bitterness