How to Dial In Your Espresso

Making great espresso at home isn’t about luck. It’s about learning how to "dial in" your beans. Once you understand how dose, grind size, yield, and time interact, you can consistently pull delicious shots every time. This guide will walk you through everything you need to know to master the process. I am looking at it through the lens of the Breville Barista Express as it is one of the most popular entry level home machines. However, this process is the same no matter what espresso machine and grinder combo you have. For this guide, we'll assume you’re either using a machine with a grinder capable of grinding fine enough for espresso or a standalone espresso grinder. If you're working with pre-ground beans, it can be much harder to dial in properly. In that case, I recommend using a double-wall pressurized basket to get the best results.

Start with Fresh, High-Quality Coffee

Great espresso starts with great beans. The most important factor in brewing good coffee at home is… having good coffee. Here’s what to look for:

• Roast Date: Use beans roasted within the last 30 days.

• Roast Level: A medium to medium-dark roast is typically easier to work with for espresso when you're getting started.

• Storage: Store your beans in an airtight container, away from light and moisture. Keeping them in the machine's hopper is okay as long as they are used within a week or so.

Old or improperly stored coffee leads to flat, stale-tasting espresso, often with no crema or definition to the coffee.

Consistency Consistency Consistency

There are a lot of variables that go into making a good cup of coffee. The beans, dose, yield, and time all play an important role in making a good tasting espresso. The easiest variable to control is going to be our grind size. I suggest that you do your best to keep the rest of the variables fixed. A digital kitchen scale is essential for good espresso. Consistency is the key to improvement.

• Beans: Try to stick to a single bag of freshly roasted medium-dark coffee for getting started.

• Dose: Start with 18 grams of ground coffee.

• Yield: Aim for 36 grams of espresso out. A classic 2:1 ratio.

• Time: Target an extraction time of 25 to 35 seconds.

What that means is we are going to use the same beans, 18g dose, 36g yield, and ~25-30 second extraction time for all of our shots. They may not all be within that time window, and we are going to use the grind size to change that.

Grind Size Controls Flow Rate

The grind size of the beans has a direct relationship to the espresso's flow rate. Imagine this scenario: you have a bucket with some small holes on the bottom full of rocks. You pour water through the rocks. It's going to flow very quickly. But if you fill that same bucket with sand and pour the same water through, it's going to take much longer.

The same idea applies to espresso. When the coffee is too coarse, the water flows too quickly. When it's too fine, the water struggles to get through. This causes your coffee to be under or over extracted.

To fix this, adjust your grind size depending on how long it takes to reach that 36g espresso yield:

• Too coarse: Water flows too fast. Espresso will be sour, weak, and watery.

• Too fine: Water flows too slow. Espresso will be bitter and harsh.

Small changes in grind size can have a big impact on your shot. This is the real trial and error part. Be patient with yourself. It may take a few tries.

Puck Prep: Distribution and Tamping

Even if your grind is perfect, uneven puck prep can ruin your shot. Our goal is to create a smooth, even bed of coffee in the portafilter so that water flows through evenly. Here's what to focus on:

• Distribution: After grinding, give the portafilter a few taps to settle the grounds. You can use your finger or a distribution tool to level them out. We want to avoid big clumps or uneven bits of the coffee.

• Tamping: Tamping should be level and firm. You don’t have to overthink the pressure, but aim for something consistent each time. Most people shoot for about 30 pounds of force. You can't tamp too hard.

Optional: A self-leveling tamper is a great upgrade here. It gives you a consistent, level tamp every time… especially helpful when you're just starting out.

Consistency in puck prep helps prevent channeling, where water finds a weak spot and flows unevenly through the puck. Don't overthink this step. You don't need all of the fancy tools and gadgets. It's more important that it's consistent than perfect.

Reading the Shot

Watching your shot is one of the most useful tools for dialing in. On a machine like the Barista Express, the pressure gauge gives us extra information.

Here's what to look for:

• The shot should start dripping slowly around 5-10 seconds after pressing the button.

• As the pressure builds, a thin, steady stream should begin.

• Ideally, you reach your target weight (36g) at around the 30 second mark.

If the shot rushes out too quickly and you hit 36g in under 20 seconds, the grind is likely too coarse. If the pressure is maxed out and the shot takes too long, the grind is too fine.

These visual and timing cues help you know exactly how to adjust.

Taste: What Actually Matters

Numbers and visuals help, but taste is the final test. Here are the basic signs:

• Under-extracted (too coarse): Sour, bright, thin, watery.

• Over-extracted (too fine): Bitter, dry, hollow.

• Balanced: Sweetness, body, mild acidity, clarity.

When in doubt, go back to your grind. It’s the easiest and most effective lever to pull.

Common Issues and Quick Fixes

• Channeling: Usually from poor puck prep. Try better distribution or a more level tamp.

• No crema: Likely stale beans or too coarse a grind.

• Sour and thin: Grind finer.

• Bitter and harsh: Grind coarser or stop the shot earlier.

Espresso is finicky. Don’t get discouraged. You're building a skill.

Recommended Espresso Machines & Tools

• Breville Barista Pro: All-in-One Espresso Machine

• Breville Barista Express: My Favorite Entry-Level Espresso Machine

• Breville Bambino Plus: Basically the Barista Pro Without the Grinder

• Timemore Hand Grinder: A Great Way to get a Burr Grinder

• Scale: Affordable Kitchen Scale

• Espresso Cups: Double-Walled Espresso Cups

• Tamper: Self-Leveling Tamper

• Distribution Tool (optional): WDT to Breakup Clumps

• Bean Storage: Vacuum Sealed Container

• Breville Dosing Ring: Really Helpful to Keep the Beans in the Portafilter

  
  

Final Thoughts

Dialing in espresso is about control and consistency. Once you understand the process, you can get consistently great shots from almost any machine. And when it clicks, it's incredibly satisfying.

Stick with one bag of beans. Keep your process consistent. Make small, deliberate adjustments. Trust your taste. And remember, no matter what I or anyone else has told you, if it tastes good to you that is all that matters. If you love a 45 second shot that comes out to a 60g yield, that is exactly how you should make your coffee.

Want to see this process in action? Watch the video I posted on it.

And if you’re serious about leveling up your coffee skills, make sure you're following along for more.

Cheers ~

Noah