Journal
How to dial in espresso at home
Dialling in means changing one thing at a time until the shot tastes right. Here is the order we use at the roastery.
Start with a recipe
Use 18 g of coffee in and aim for 36 g out in 25 to 30 seconds. Weigh both. Without numbers you are guessing, and every change feels random.
Change the grind first
If the shot runs fast and tastes sour, grind finer. If it runs slow and tastes bitter or dry, grind coarser. Move one step at a time and pull another shot.
Then adjust the ratio
Once the time is close, taste for strength. A shorter ratio such as 1:1.8 is richer and works with milk. A longer one such as 1:2.3 is lighter and shows more acidity.
Keep notes
Write down dose, yield, time and what you tasted. Fresh coffee changes over the first two weeks after roasting, so you may need a small grind change every few days.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Colombia Huila: red apple, caramel, cacao
- Brazil Cerrado: milk chocolate, hazelnut, brown sugar
- Ethiopia Yirgacheffe: jasmine, bergamot, lemon
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.