Espresso Dial-In Cheat Sheet
domaviahome.com
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The one rule that fixes everything: change ONE variable at a time — usually the grind — and pull a shot between each change. Tweak three things at once and you'll never learn what did what.
Your target numbers
18 g
Dose in (weighed)
~36 g
Yield out (1:2 ratio)
25–30 s
Shot time
195–205°F
Water temp (90–96°C)
7–21 d
Beans off roast
Taste → what it means → the fix
| What you taste | What it means | The first fix |
|---|---|---|
| Sour, sharp, thin | Under-extracted (too fast) | Grind finer. Then check temp & time. |
| Bitter, harsh, drying | Over-extracted (too slow) | Grind coarser. Then lower temp slightly. |
| Weak & watery, squirts sideways | Channeling (uneven puck) | Redo puck prep: distribute + tamp level. |
| Flat, papery, lifeless | Stale beans | Use whole beans, 7–21 days off roast. |
The dial-in loop
- Weigh your dose (e.g., 18 g). Use the same dose every time.
- Grind, distribute the grounds, and tamp level with steady pressure.
- Pull the shot onto a scale — aim for about 2× the dose out (~36 g) in 25–30 seconds.
- Taste it. Sour → grind finer. Bitter → grind coarser.
- Change one thing, pull again, and repeat until it sings.
Quick wins
- Let the machine fully warm up (15–20 min).
- Run a blank shot to pre-heat the group & portafilter.
- A consistent burr grinder fixes more than any other upgrade.
- Weigh everything — a 0.1 g scale is transformative.
- Expect a learning curve. A few weeks is normal.
- Dark roasts like a slightly coarser grind & cooler water.
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