21/07/2026
Dialing in espresso can feel really confusing, but it gets a lot easier when you keep everything fixed and only change one variable at a time.
Start by choosing a dose, I usually use 18 grams. Then place your cup on a scale, weigh the espresso as it comes out, and stop the shot at 36 grams. You’re looking for roughly twice as much espresso as the amount of ground coffee you started with.
Once you have that consistent, pay attention to how long the shot takes. If you reach 36 grams in under 25 seconds, grind a little finer. If it takes longer than about 35 seconds, grind a little coarser.
Keep using the same 18 grams in and 36 grams out as you make small changes to the grind size. Once you’re somewhere around 25 to 35 seconds, taste the espresso and adjust from there. Those numbers aren’t a perfect rule, but they give you a really good starting point.
The main thing is to avoid changing the dose, output, temperature, and grind size all at once. Keep everything else the same, adjust the grind, and dialing in becomes much easier.
