Dialing in espresso
A practical approach to dialing in: what to change, what to keep fixed, and how to taste with confidence instead of guessing.
Gugma Roastery · May 19, 2026 · 6 min read
Dialing in is a process of elimination. Fix your dose and your ratio first — 18g in, 36g out is a dependable starting point — and let grind size be the only variable you move.
Time is a diagnostic, not a goal. If your 1:2 shot runs in under 22 seconds and tastes sharp, grind finer. If it drags past 32 seconds and tastes hollow and bitter, grind coarser.
Taste is the only judge that matters. Sourness usually means under-extraction; harsh bitterness usually means over-extraction. Balanced sweetness in the middle is what you are hunting for.
Freshly roasted coffee needs rest. Give espresso roasts 7 to 14 days off roast before you judge them — gas from roasting disrupts extraction and can mislead your palate.