Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.
- Coffee Basics Nerds
- 1 min read
Dial-In Workflow
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Step 1: Dose (Coffee In)
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Set basket dose within recommended range (e.g., 18 g for a double).
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Keep dose consistent across tests.
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Step 2: Yield (Coffee Out)
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Choose target ratio (e.g., 1:2 for a normale shot).
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Defines beverage size and strength.
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Step 3: Grind Size
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Adjust grind to achieve target yield in 25–30 sec.
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Too fast → finer grind; too slow → coarser grind.
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Step 4: Shot Time
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Monitor extraction time as feedback, not the goal itself.
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Time should naturally fall into place when grind matches dose and yield.
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Step 5: Taste & Adjust
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Evaluate shot using taste balance framework (sweetness, acidity, bitterness, body).
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Fine-tune grind or ratio based on sensory results.
Best Practices
- Change only one variable at a time.
- Use scales and timers for accuracy.
- Record dose, yield, grind setting, and tasting notes for repeatability.
Example:
- Dose: 18 g → Yield: 36 g → Time: 28 sec.
- If sour: grind finer or slightly increase yield.
- If bitter: grind coarser or slightly reduce yield.
Summary
The order of operations for dialing in espresso is: Dose → Yield → Grind → Time → Taste. This structured approach avoids confusion, reduces waste, and ensures repeatable, balanced extractions.