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Dialling in espresso is just making small changes until the cup tastes right. It sounds technical, but the trick is simple: keep one variable steady, change one at a time, and taste every shot.
If you are new to espresso, start with the basics of what it is and how it behaves in a cup: What is espresso?
Start with a repeatable base recipe
A practical starting point is a 1:2 ratio. That means if you dose 18g of coffee, aim for around 36g out in the cup. This gives you a solid baseline to adjust from.
Pick a grind that gives you a steady flow and a drinkable shot. Do not chase perfection on the first shot – you are looking for a stable reference point.
☕ Brewing Tip
Keep the dose and basket the same for your first few shots. Change grind only until the flow is steady and the shot is drinkable.
Taste fixes: what to change first
Once you have a baseline, let taste guide your next move:
- Sour or thin: try grinding one step finer or letting the shot run a little longer.
- Bitter or harsh: try grinding slightly coarser or stopping the shot a little sooner.
- Flat or dull: check freshness and roast level, then tighten the grind slightly.
If you are not sure, take a look at your roast level - darker roasts usually need a slightly shorter ratio, while lighter roasts often open up with a touch more yield. See Types of speciality coffee roasts for a quick refresher.
☕ Brewing Tip
If a shot tastes off, change only one thing. Most of the time, grind size solves it without touching the dose.
Ratio, yield, and time (what really matters)
Your ratio is the relationship between dry coffee and liquid espresso. A common reference point is to aim for a 1:2 ratio that lands somewhere around 25-35 seconds. Around 30 seconds is typical, but it is not a rule.
If your shot reaches the target yield in much less than 25 seconds, it will often taste sharp or under-extracted. If it pushes well beyond 35 seconds, it can start to taste heavy and bitter. Treat time as feedback. The ratio and the taste decide.
☕ Brewing Tip
Weigh your output. A scale tells you more than a timer alone.
A simple dial-in loop that works
- Set a dose and stick with it (example: 18g).
- Aim for a 1:2 ratio to start (example: 36g out).
- Taste the shot and decide: sour or bitter?
- Adjust the grind in small steps and repeat.
- Once it tastes right, keep it stable for the next few shots.
If you prefer a longer drink, turn your espresso into an Americano using the same base shot: How to make an Americano at home.
Quick summary
- Start with a 1:2 ratio and aim for a steady, repeatable shot.
- Use taste to guide your changes: finer for sour, coarser for bitter.
- Weigh your output so you can repeat what works.
- Change one variable at a time to keep feedback clear.
FAQs
Why does my espresso taste sour?
It is usually under-extracted. Try a finer grind or a slightly longer shot to pull more flavour out.
Why is my espresso bitter?
It is likely over-extracted. Coarsen the grind a touch or shorten the shot.
Should I change the dose or grind first?
Change grind first. It gives the cleanest feedback and keeps your recipe stable.