Brew guide · Espresso · Updated 2026-08-11
How to Dial In Espresso
The systematic 10-minute method to pull sweet, balanced espresso shots — no more guessing.
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Step by step
- 1
Start with a baseline(Step 1)
Dose 18 g, aim for 36 g out in 25-30 seconds. Pick a grind setting near the middle and pull your first shot.
- 2
Time it(Step 2)
If it runs faster than 25 s, the grind is too coarse — go finer. Slower than 30 s, too fine — go coarser. Adjust one step at a time.
- 3
Taste it(Step 3)
Sour (thin, mouth-puckering) = under-extracted: grind finer or use hotter water. Bitter (dry, lingers) = over-extracted: grind coarser or cooler water.
- 4
Lock it in(Step 4)
Once you hit 36 g in 27 s with balanced taste, keep everything constant — same dose, same tamp, same beans. Small changes from here are for refinement.
Barista tips
- Change only ONE variable at a time.
- Use beans 5-20 days off roast — too fresh, they channel; too old, they're flat.
- A scale with a timer makes dial-in repeatable.
- Tamp with consistent pressure (about 15 kg) — or buy a calibrated tamper.
Gear for this brew
The espresso scale that set the standard — 0.1g precision, real-time flow-rate, and the benchmark every cheaper scale is measured against.
The best-value burr grinder we've tested — espresso-grade fine adjustments with the brand's legendary serviceability.
The best hand grinder we've tested — espresso-grade adjustment with 8-micron clicks and silky build quality.
The best beginner espresso machine under £500 — instant heat-up and auto-milk make great espresso genuinely easy.
Frequently asked questions
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