Who this is for / not for
For: You have a machine, a grinder that adjusts, and fresh whole beans, and your shots taste inconsistent or off.
Not for: Machines using pre-ground coffee in pressurized baskets, where the basket does much of the work. See pressurized vs non-pressurized baskets.
60-second verdict
- Pick a dose (grams of ground coffee) and keep it fixed.
- Aim for a yield (grams of espresso in the cup), commonly about twice the dose to start.
- Change only the grind between shots.
- Use time as a clue and taste as the verdict.
The starting recipe
A widely used starting point is about 18 g in, 36 g out, in roughly 25-30 seconds. That is a ratio of 1:2. Your basket may call for a different dose, so check what it is designed for and scale the yield to match.
The routine
- Weigh the dose. Put the portafilter on a scale and grind into it. Keep the same dose every shot while dialing.
- Prep the puck. Level the grounds and tamp evenly.
- Start the shot with the cup on a scale. Start your timer when water begins.
- Stop at your target yield (for example 36 g), and note the time.
- Taste it, then adjust the grind and repeat.
Reading the result
| What you taste and see | Likely cause | Adjust |
|---|---|---|
| Sour, sharp, thin; fast shot | Under-extracted | Grind finer |
| Bitter, harsh, dry; slow shot | Over-extracted | Grind coarser |
| Balanced, sweet | In range | Stop and enjoy |
| Inconsistent shot to shot | Dose or puck prep varies | Weigh dose, level the bed |
If the shot is fast and sour, our too-fast fix list goes deeper. For the full taste breakdown, see sour or bitter.
Rules that save a lot of waste
- One variable at a time. If you change grind and dose together, you will not know which helped.
- Small grind steps. Large jumps overshoot.
- Re-dial for each new bag. Beans age and differ, so last bag’s setting is only a starting point.
- Write it down. Dose, yield, time and setting turn guessing into a record.
What we refuse on this page
- A single “perfect” time or ratio. Different beans and roasts taste best at different ratios; lighter roasts are often pulled with more liquid, darker roasts with less.
- Telling you a more expensive machine fixes a dialing problem. Grinder precision and a repeatable routine matter more, which is why the grinder scorecard exists.
Evidence: research synthesis from public barista guides; not in-house testing.
FAQ
How many shots does dialing in take? Often several, for each new bag. It gets faster once you know your grinder.
Do I have to weigh the output? It helps a lot. Without it, you cannot see yield, one of the two numbers you are adjusting.
Should I use my best beans to dial in? Many people use a cheaper bag of the same roast style to practice, then switch.
Why does my setting change over time? As beans age, the same grind can flow faster, so expect small adjustments.
Update log
| Date (ET) | Change |
|---|---|
| 2026-10-21 | Initial publish. |