:QUOTE [quotetype:personal] Every espresso variable is connected. Pull on one thread and the others move. :INFO What Dialing In Actually Means Dialing in is the process of adjusting grind size, dose, and yield until a shot tastes right. It is not a one-time setup. Every new bag of beans requires a fresh dial-in. Roast date, humidity, and even altitude shift the variables. :IMAGE :INFO The Three Variables That Matter Grind size controls how fast water flows through the puck. Dose is the weight of dry coffee you put in the basket. Yield is the weight of liquid espresso in the cup. These three numbers define every shot. :QUOTE [quotetype:personal] Taste is the final test. Numbers are just a starting point. :COUNTER.half 9 Bars Pressure :COUNTER.half 93 Celsius Water Temp :PATH Start With a Known Recipe Use a 1 to 2 ratio as your baseline. 18 grams of ground coffee should yield 36 grams of liquid espresso. Set a target time of 25 to 30 seconds from first drip to stopping the shot. :PATH Pull a Shot and Taste It Do not adjust anything until you taste the shot. Sour means under extracted. Bitter means over extracted. Bland and watery means the grind is too coarse or the dose is too low. :PATH Adjust One Variable at a Time If the shot is sour, make the grind finer. If bitter, make it coarser. Change only one thing between shots. Changing two variables at once makes it impossible to know what caused the improvement. :IMAGE :PATH Dial in the Yield Last Once the flavor is close, adjust yield to balance strength and body. A longer yield gives more volume but thins the shot. A shorter yield concentrates it. Most people land between 30 and 40 grams out from an 18 gram dose. :COUNTER.half 25 to 30 Seconds :COUNTER.half 1 to 2 Dose Ratio :INFO When to Stop Adjusting A dialed-in shot is consistent across three pulls in a row. If your shots vary widely without changing anything, the issue is likely technique: uneven distribution, channeling, or inconsistent tamping pressure. :QUOTE [quotetype:personal] A flat, even puck is the only foundation a good shot can be built on. :CHECKLIST Puck Prep Checklist [ ] Dose to within 0.2 grams of your target weight [ ] Distribute grounds evenly before tamping (Weiss Distribution Technique or a finger sweep) [ ] Tamp level with 15 to 20 kg of pressure [ ] Check the basket rim is clean before locking in :NOTE Channeling Channeling happens when water finds a path of least resistance through the puck instead of flowing evenly. It produces sour, thin shots with fast run times. The fix is even distribution and a level tamp, not a finer grind. A bottomless portafilter makes channeling visible immediately. :LINK https://www.baristaguildofamerica.net/education/espresso-resources SCA Espresso Standards and Brew Guidelines