DAMN FINE TUTORIAL - Dialing In

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The basics of dialing in your espresso to a given recipe (grams in, grams out, and timeframe).

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Music Credit: The Cloudlounger - Untitled

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I've noticed that clumps can affect the cup quality quite a lot. I used to dose right into my PF from my Eureka grinder, and as the grind setting goes finer(the light roast bastards ) the clumping issue has become more of a problem, causing channeling everywhere, which makes quite a mess. Later I got me self a catch cup, and I since then did WDT every time. The result is significantly better, less channeling than ever. Strongly recommended.

springfieldleo

Does each bag of coffee you buy come with those numbers? If you don’t have numbers to start, what are you looking for to know it’s dialed in? Is it mostly a tasting thing or are there signs that you’re too far one way or another that you can look for prior to tasting and/or if you don’t have the palette to know what tastes right?

clarkeemalarkee

Hi,
Really struggling to dail in my grinder. I am currently on the finest setting that allows my espresso machine to push water through without it stalling. I am trying to solve sour shots. I tried reducing puck size down from 18g to 15g to lower pressure and that worked but any less and tamping does not help. I read that you must not reduce puck size and MUST stick with puck that fits basket plus or minus 1g. latest is 15g in, 37g out, 30sec from first drip but still sour. Any advise?

fouriejosh

Man got a Gaggia classic pro and sette 270. I’m dialing in a bag and having hard time. Starting to hit my numbers but still sour. Or even bitter. Can’t figure it out. Using a Chicago based co. Metropolis redline espresso. Could it be the beans . Roasted a month and a half ago about 6 weeks ago

andrewvela

Thanks for getting straight to the point ! It was most helpful...
What scale are you using...?

pip

Any advice. I’m looking for a smooth not bitter chocolate shot

andrewvela

Well explained ! Do you use a double or triple basket ?

asselinpower

Nice video fun and informative thank you

orrinbelcher

Hi, nice tuto, thanks. It is like 2:1 ration for 18g of coffee.

So if i have a la pavoni double basket (14g), should I aim for like 30g of output?

How about the 2oz (60ml) double espressi recipes ? Have you tried those ones and any good results?

thanks in advance.

murataht

do you usually start the timer right before the first drops of the shot land or as soon as you pull the level/ hit button ?

on my home tank machine (bezzera) it usually takes a good 7 seconds to fall. even when the grind is way too course it still takes 5-6 iirc. i find it hard to get the recipe i've been given of 1:1.9 without it visibly looking watery / running too fast in like 23 seconds. seems like i should be giving myself more time? cheers!

davidpatrik

Good video teaching rule of thumbs of dialing in espresso grinder. This is good for me as a beginner before moving to Matt Perger's Pyramid Theory which is great but pretty confusing especially the diminishing return part

sriwahyanibudianingsih

Hey, when starting is it necessary to start your expresso on fine like granulated sugar ? or just start with shots from yesterday and adjust accordingly ?

azael

Nice tutorial. Nice and easy to follow. If you don't mind me asking, what grinder do you have?

azza

What difference does a 40 gram out compared to 36 make.

kimbridge

This is definitely a good tutorial for beginners. I’m hoping you can do a video at some point (or point us to one that you think does a good job) explaining the why behind these things. When I worked in a shop, every double shot we pulled was 3oz. I never learned about ratios and why a 1:2 ratio is better and why the time goals are the time goals. Thanks!

NevrNewd