How Baristas Dial In Espresso

“Dialing in” means adjusting the brewing variables until an espresso tastes balanced.

Baristas usually begin with three measurements: the amount of ground coffee used, the amount of espresso produced and the extraction time.

If espresso runs too quickly, the water may not have enough time to extract the coffee properly. The shot can taste thin or sour. A slightly finer grind can slow the extraction.

If the shot runs too slowly, the coffee may become bitter, dry or heavy. In this case, a slightly coarser grind can help.

The key is changing one variable at a time. If you change the dose, grind size and extraction time simultaneously, it becomes difficult to understand which adjustment improved the result.

Taste should always be the final judge. Numbers provide a useful starting point, but coffee changes from bean to bean.

Dialing in is a continuous process rather than a one-time setting—and it is one of the skills that allows a barista to consistently bring out the best qualities in every coffee.