Espresso guide
Dial in flavor—not guesswork.
Start with a repeatable recipe. Change one variable at a time. Let taste decide the final setting.
Dose
18 g
Use the basket’s rated dose.
Yield
36 g
A 1:2 ratio is the clean starting point.
Time
25–35 sec
Time from water contacting coffee.
Water
200°F / 93°C
Try 200–205°F (93–96°C) for lighter roasts; slightly cooler for darker roasts.
The five-shot dial-in
- 1. Warm everything. Heat the machine and portafilter; use fresh water.
- 2. Set the dose. Weigh 18 g, distribute evenly, and tamp level.
- 3. Pull and weigh. Stop near 36 g. Record the time.
- 4. Correct flow with grind. Under 25 seconds: finer. Over 35 seconds: coarser.
- 5. Taste and refine. Once time is close, use the chart. Change only one setting, then repeat.
Grind size: very fine—finer than table salt—but the number on a grinder is not universal. Flow and taste are the reliable indicators.
Taste → adjustment
Sour, thin, fast
Grind finer. If needed, extend the yield slightly.
Bitter, dry, slow
Grind coarser. If needed, shorten the yield slightly.
Sharp but not weak
Try hotter water or a longer ratio, especially for light roast.
Flat or roasty
Try cooler water or a shorter ratio, especially for dark roast.
Keep a dial-in card
Record coffee, roast date, dose, yield, time, temperature, grind setting, and taste notes. Download a print-ready card branded with this coffee store.
Expert sources and notes
These are starting points. Bean, roast, grinder, water, and equipment change the result; taste the cup and adjust one variable at a time.