Espresso Dialling-In Guide

Basic Espresso Dialling-In Guide

Making a fabulous espresso at home can feel intimidating, but with a few key tools and this simple guide, you’ll be brewing like a pro in no time. Quality gear and fresh coffee make all the difference—so start with the right setup and build from there.

What You Need

• Espresso machine and burr grinder (in-built such as a Sage Barista or separate)

• Scale - We recommend the Wacaco Exagram for accuracy and value

• Tamper

• Fresh coffee - Try Mach One for best results

• Microfibre cloth – for drying and cleaning

Espresso Terminology

• Portafilter - The handle that holds the coffee basket on your espresso machine

• Basket - Insert that holds your ground coffee

• Distribution - Ensuring coffee is evenly spread in the basket before tamping

• Yield - The final weight of your espresso shot

• Ratio - Ground coffee to espresso yield (e.g. 18g in: 36g out = 1:2)

• Shot time - Time in seconds from start to finish of your espresso extraction

Step-by-Step: Brewing Your Espresso

1. Dry your basket with the microfibre cloth

2. Grind your coffee finely - it should feel like icing sugar

3. Weigh 18g of ground coffee into the portafilter (use your scale)

4. Distribute grounds evenly:

• Tap vertically to settle

• Tap horizontally with your palm to level

5. Tamp the coffee firmly and evenly

6. Insert portafilter into the machine and lock it in place

7. Place your cup on the scale under the portafilter and zero the scale

8. Start the shot and timer simultaneously

9. Coffee should begin flowing at 6–8 seconds

10. Stop the shot and timer at 36g yield 

11. Check your shot time:

• Target: 28-32 seconds

• Too fast (below 28 seconds)? Grind finer

• Too slow (above 32 seconds)? Grind coarser

Repeat until your shot consistently hits 36g in 28–32 seconds - and enjoy!