How to Dial In Espresso
Dialing in isn't guesswork — it's three numbers. Fix your dose, choose your yield, and use grind size to steer the shot time. Everything else is refinement.
Step by step
- Fix your dose at 18 g.Weigh 18 g into the portafilter — exactly, every time. Your basket may prefer 17–20 g, but pick one number and hold it constant. A drifting dose makes every other adjustment meaningless.
- Prep the puck.Break up clumps and even out the bed — a WDT tool (or a needle in a cork) works wonders. Tamp level with firm pressure; beyond “firm and level,” extra force changes nothing.
- Pull to 36 g, watching the clock.Put a scale under the cup, start the shot, and stop at 36 g out. Note the elapsed time. You're aiming for 25–32 seconds — but taste outranks the stopwatch.
- Steer with the grind.Under 25 s and sour? Grind finer. Over 32 s and bitter? Coarser. Make one grind adjustment, purge a few grams, and pull again. Touch nothing else between shots.
- Refine by taste.In the window but not delicious yet? Sour-leaning shots can stretch to 1:2.5 for more extraction; harsh ones can tighten toward 1:1.8. Light roasts like 94°C+, dark roasts like 90–92°C.
Troubleshooting
| Shot symptom | Diagnosis | Adjustment |
|---|---|---|
| Sour, sharp, salty | Under-extracted | Grind finer; if already in the time window, raise temp or extend the ratio |
| Bitter, ashy, hollow | Over-extracted | Grind coarser; lower temperature; tighten the ratio |
| Fast AND bitter | Channeling — water found a crack | Fix puck prep: WDT, level tamp; check the basket for a worn edge |
| Inconsistent shot times | Dose drift or clumpy grounds | Weigh to 0.1 g; single-dose the grinder; stir the grounds |
Common questions
What is the standard espresso ratio?
1:2 — for example 18 g of ground coffee yielding 36 g of liquid espresso — in 25–32 seconds. Ristretto (1:1–1.5) is more intense, lungo (1:2.5–3) more extracted and lighter-bodied. All are valid; 1:2 is the reference point.
Why does my espresso taste sour?
Sourness means under-extraction. Grind finer first — it's the strongest lever. If the shot already runs 25–32 s, extend the yield (1:2.2–2.5) or raise brew temperature. Very fresh beans (under a week off roast) can also taste sour and unpredictable.
How often do I need to re-dial my grinder?
Expect a small adjustment (usually a touch coarser) as a bag ages and degasses, when humidity swings, and a full re-dial with every new coffee. First shots of the day often run slightly differently too — purge a few grams first.
Do I need a bottomless portafilter?
Not required, but it's the best diagnostic tool you can buy: spritzing and dead spots show you exactly where puck prep is failing. If shots taste fine, you don't need to watch them.
Keep brewing
Brew it, then remember it
Sola Coffea has this recipe as a guided, timed brew — follow the steps, then save the result straight into your coffee journal with grind, ratio, and tasting notes.
Download Sola Coffea freeWritten by the Sola Coffea team. Last reviewed July 2026.