Dialing In Your Grind

Dialing In Your Grind

Grind size is the most powerful variable in espresso making. Small adjustments can dramatically change your shot from sour to bitter, or from thin to syrupy. Learning to dial in your grinder is essential for every home barista.

Why Grind Size Matters

Grind size controls how quickly water can pass through your coffee puck:

• Finer grind = More surface area = Slower flow = More extraction
• Coarser grind = Less surface area = Faster flow = Less extraction

A difference of just a few microns can change your shot time by several seconds.

Before You Start

Equipment Checklist

• Quality burr grinder (conical or flat)
• Accurate scale (0.1g precision)
• Timer (built into scale or separate)
• Fresh coffee beans (7-21 days from roast)
• Clean, dry portafilter and basket

Establish Your Baseline

Start with a standard recipe:

Parameter	Target
Dose	18g (adjust for basket size)
Yield	36g (1:2 ratio)
Time	25-30 seconds
Temperature	93-94°C (200°F)

The Dial-In Process

Step 1: Set Your Dose

Weigh your coffee dose precisely. For an 18g basket, use 18g of coffee. This stays constant during dialing in.

Step 2: Start Mid-Range

Begin with a grind setting in the middle of your grinder's espresso range. This gives you room to adjust in either direction.

Step 3: Pull Your First Shot

1. Distribute grounds evenly (WDT recommended)
2. Tamp with consistent pressure
3. Start timer when you press the brew button
4. Stop at target yield (36g for 18g dose)
5. Note the total time

Step 4: Evaluate and Adjust

If shot runs FAST (under 20 seconds):

• Taste is likely sour, thin, acidic
• Solution: Grind FINER
• Make small adjustments (2-3 notches on most grinders)

If shot runs SLOW (over 35 seconds):

• Taste is likely bitter, harsh, astringent
• Solution: Grind COARSER
• Make small adjustments

If shot is in range (25-30 seconds):

• Taste the shot
• Fine-tune based on flavor, not just time

Step 5: Repeat Until Perfect

Continue making single-variable adjustments until you achieve:

• Target shot time (25-30 seconds)
• Balanced, sweet taste
• Good body and mouthfeel

Reading Your Shot

Visual Cues

Flow Appearance	What It Means	Action
Thin, pale, fast	Under-extracted	Grind finer
Thick, dark, slow	Over-extracted	Grind coarser
Honey-like, tiger striping	Good extraction	Taste to confirm
Spurting, uneven	Channeling	Fix puck prep

Timing Breakdown

A well-extracted shot typically follows this pattern:

1. 0-5 seconds: Pre-infusion, water saturating puck
2. 5-10 seconds: First drops appear
3. 10-25 seconds: Main extraction, honey-like flow
4. 25-30 seconds: Flow speeds up, time to stop

Common Dial-In Problems

Problem: Can't Get Slow Enough

Even at finest setting, shots run too fast.

Possible causes:

• Grinder needs calibration or new burrs
• Coffee is stale (over 4 weeks old)
• Basket needs cleaning (clogged holes)
• Dose is too low for basket size

Problem: Can't Get Fast Enough

Even at coarsest setting, shots choke the machine.

Possible causes:

• Beans are too fresh (excessive CO2)
• Dose is too high for basket size
• Over-tamping or excessive WDT
• Grinder retention causing fines buildup

Problem: Shots Are Inconsistent

Same settings produce different results.

Possible causes:

• Grinder retention (purge between shots)
• Inconsistent distribution/tamping
• Temperature fluctuations in machine
• Beans changing as they age

Grinder-Specific Tips

Stepped Grinders

• Each step makes a larger change
• May need to adjust dose slightly between steps
• Sweet spot might fall "between" steps

Stepless Grinders

• Infinite adjustment possible
• Mark your settings for reference
• Small movements = big changes
• Be patient and systematic

Single-Dose vs Hopper Grinders

Single-dose:

• Weigh beans before grinding
• Less retention to manage
• Adjust freely between coffees

Hopper:

• Purge 2-3g after adjustments
• Beans at bottom are older
• Keep hopper less than half full

Maintenance for Consistent Grinding

Daily

• Purge first few grams each morning
• Brush out excess grounds
• Wipe exterior clean

Weekly

• Clean burr chamber with brush
• Check for clumps in chute
• Verify zero point if applicable

Monthly

• Deep clean with grinder cleaner
• Check burr alignment
• Inspect for worn burrs

When to Re-Dial

You'll need to adjust your grind when:

1. Opening a new bag of the same coffee
2. Switching to different beans
3. Significant weather changes (humidity/temperature)
4. Coffee ages past peak freshness
5. After cleaning your grinder
6. If shots suddenly change without other explanation

Pro Tips

Keep a Grind Log

Record successful settings:

• Coffee name and roast date
• Grind setting (number or turns)
• Dose and yield
• Shot time
• Tasting notes

The "Salami Shot" Technique

To understand extraction progression:

1. Pull shot into multiple cups (5-6 seconds each)
2. Taste each segment separately
3. Notice how flavor changes from sour to bitter
4. Use this to understand your current extraction level

Temperature's Role

Grind and temperature work together:

• Finer grind + lower temp = similar to coarser grind + higher temp
• If you hit grind limits, adjust temperature instead

Summary

Dialing in grind size is both science and art. Remember:

1. Start with a baseline and make one change at a time
2. Trust your timer but let taste be the final judge
3. Keep notes to build your experience database
4. Be patient - every coffee has a sweet spot waiting to be found
5. Maintain your grinder for consistent results

With practice, you'll develop an intuition for how much to adjust based on what you taste. Happy dialing!