If you have ever been in the world of specialty coffee or espresso, you must have come across  the term ‘dialing in’. But what does dialing in mean in espresso?

 

To coffee  enthusiasts and baristas, dialing in is a vital step that guarantees every shot of espresso is prepared  to taste as best as it can. In this guide, we will define what dialing in  means, why it is necessary, and how you can become skilled at it to take your espresso skills to  the next level.

 

What Does It Mean to Dial In Espresso?
Dialing in is the process  of setting various aspects of your espresso machine and grinder to give the best shot of espresso. This involves  adjusting aspects like grind size, dose, yield, and extraction time in a bid to achieve the best  taste, aroma, and texture of the espresso. The idea is to get the best flavor from the  coffee beans without over extracting them and resulting in bitterness, or under extracting and tasting sour.

You should  consider dialing in as a way of calibration. Every coffee bean is different and even small changes in  factors like humidity, roast or age of the bean will affect the taste. It is used to achieve  consistency and quality whether you are a home barista or a professional.

Why Should One Dial In?
 1. Consistency
Espresso is a highly concentrated coffee drink that best captures the flavor of the  coffee beans. Without proper dialing in, every shot can taste quite different and result in a  mess. When you dial in, every shot is made to certain standards.

2. Flavor Optimization
The  process of dialing in allows you to get the most out of your coffee beans. You can control  other factors like grind size and extraction time to emphasize the sweetness, acidity, and body of the espresso  and reduce the sweetness of the espresso.

3. Waste Reduction
Dialing in assists in the  avoidance of wasting coffee by ensuring that each shot is made to the best of the machine’s ability.  Without this process, you may have to toss many shots that are too bitter, too sour, or  taste unbalanced.

4. Skill Development
For any budding baristas out there, dialing in  is a basic skill that helps to expand your knowledge of espresso extraction. It helps you learn how the  different elements are connected and how to solve common problems.

The Four Keys to Dialing In Espresso
 In order to dial in espresso properly, there are four key elements that must be understood and controlled.

 1. Grind Size
Grind size is one of the most important factors that affect espresso  extraction. A finer grind increases the surface of the coffee, which results in a slower extraction, while a  coarser grind leads to faster extraction. The optimal grind size depends on the coffee beans, machine,  and individual taste preference.

2. Dose
The dose is the weight of coffee grounds that is  filled into the portafilter. The typical dose is between 18 and 21 grams, although  this can vary depending on the basket size and the desired yield.

3. Yield
Yield is  the amount of liquid espresso that is pulled from a shot. It is usually measured in grams and can  be anywhere between 25 and 40 grams for a single shot, depending on the recipe.

 4. Extraction Time
Extraction time is the time taken to draw a shot of espresso. The ideal  extraction time is usually between 25-30 seconds, but this can vary with respect to the coffee  beans and taste preference.

5. Tamping Pressure
Tamping is the process of pushing the coffee  grounds into the portafilter. This ensures that the extraction is even and prevents channeling which is  when the water has a path of least resistance and thus extracts the coffee unevenly.

A Step-by-Step Guide to Dialing In Espresso
Now that you are aware of the important variables, here is  a step by step guide on how to dial in espresso:

Step 1: Begin with Fresh Coffee  Beans
It is recommended to use fresh coffee beans  for the best outcome. The taste of stale beans  is not very inspiring and this poses a problem when one is trying to dial in correctly. See our collection of coffees on our online store.

Step  2: Set Your Grinder
Begin with a medium fine setting of the grinder. If your shot comes  out very quickly (less than 20 seconds), tighten the grind. In the case of it coming  out too slowly (more than 30 seconds), then loosen the grind.

Step 3: Measure  Your Dose
Weigh your coffee dose using a scale. An initial recommendation is 18  grams, but you should alter it according to your basket size and preferences.

Step 4: Tamp  Evenly
It is important to apply the same level of pressure when compacting the coffee grounds in  order to get a level bed. Thirty pounds of pressure is ideal, but it is the consistency that  should be of most concern.

Step 5: Pull a Test Shot
Start your espresso machine and  time the extraction. A good ratio of coffee to yield is 1:2 (18 grams of  coffee for 36 grams of espresso) in 25-30 seconds.

Step 6: Evaluate  the Shot
Taste the espresso and then rate its taste. It is sour; it is under  extracted, could it be that the grind is too coarse or the extraction is too fast. Taste  bitter? That could be due to over extraction, poor grind or extraction time.

Step 7: Repeat  and Refine
Keep on making changes in small quantities and keep on preparing the test shots till you  get the required flavor. It may take several attempts to get it right, but it will be worth  it.

Common Issues and Troubleshooting

1. Sour Espresso
Cause: Under extraction that is  either too fast or too course.

Solution: The grind should be coarsened or the dose increased.

 2. Bitter Espresso
Cause: Over extraction that is slow or too fine.

Solution:  Coarsen the grind or reduce the dose.

3. Channeling
Cause: This is caused  by uneven tamping or grind distribution.

Solution: This is done to ensure that tamping is done  evenly and a distribution tool should be used if need be.

4. Low Yield
Cause: The  fine setting of the grind or the high dose.

Solution: Change the grind or decrease the amount of  coffee used.

Tips for Mastering the Dialing-In Process

Keep a Log: Note down the  changes made to the grinder, the grind size, the dose, the yield and the extraction time.  This assists in identifying what worked and what did not.

Use Quality Equipment: It is advisable to purchase  a good grinder and an espresso machine to have more control and accuracy.

Be Patient: It is a  time consuming process to dial in but it is worth it since it helps one become a better barista  and produce great coffee.

Experiment: Do not be afraid to attempt different ratios of grind size, extraction  time and water to see what taste combinations are available.

Conclusion
So, what does dialing in  mean in espresso? It is the art and science of optimizing your espresso machine and grinder to give the  best shot. When you know what grind size, dose, yield, and extraction time to use,  then you can make the best out of your coffee beans and get a great espresso.

It is therefore crucial to know how to dial in whether you are a home barista or a professional when preparing excellent  espresso. You will be able to dial in like a pro and enjoy the deep, full flavors of  a well pulled shot with practice, time and attention to detail.

To learn even more and get a deep dive, checkout the Specialty Coffee Association (SCA) guidelines on espresso extraction.