Espresso · Grind · Dose · Time · Yield
Espresso dial-in
Time your shot, enter what went in and what came out, and say how it tasted. You get one change for the next shot. After a few saved shots it learns how much one grind step does on your grinder.
This tool needs JavaScript. Without it, the rule of thumb: aim for 18 g in, 36 g out in 25 to 30 seconds. Too fast: grind finer. Too slow: grind coarser.
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Press start when you start the shot on your machine.
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| # | Grind | In | Out | Time | Ratio | Taste | Delete |
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How to dial in
- Fix your dose. Weigh it every time, for example 18 g in a double basket. Only change it when shots stay watery.
- Steer time with the grinder. Too fast: grind finer. Too slow: grind coarser.
- Steer taste with the yield. Right time but sour: let it run a little longer. Bitter: stop a little earlier.
- Change one thing per shot. Otherwise you never know what worked.
Why time and ratio
Time tells you how hard the water had to work to get through the coffee. The ratio, grams out divided by grams in, tells you how much water you used. Together they predict most of the taste: under-extracted shots run fast and taste sour, over-extracted shots run slow and taste bitter.
Fresher beans usually need a coarser setting, older beans a finer one. At the finest setting and still too fast? Many grinders, including the Breville Barista Express, have an inner burr you can adjust; see your manual.