How to dial in espresso
New beans, sour shots, or a new grinder? Here’s the simple recipe and the one-change-at-a-time method baristas use to get balanced espresso.
Last updated: September 2026
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The short version
Start with 18g of ground coffee in, about 36g of espresso out, in 25–35 seconds. Too fast and sour? Grind finer. Too slow and bitter? Grind coarser. Change one thing at a time, and weigh everything.
What “dialling in” means
Every new bag of beans behaves differently, so you adjust the grind until the shot tastes balanced. It only matters on machines with standard (non-pressurised) baskets, like the Sage Barista Express, Bambino and Gaggia Classic, and machines where you grind your own beans. Pressurised baskets and bean-to-cup machines do most of the work for you.
A starting recipe
| Starting point | Why | |
|---|---|---|
| Dose (coffee in) | 18g (double basket) | Fill the basket it was designed for; Sage's 54mm double basket takes roughly 18–20g |
| Yield (espresso out) | About 36g | A 1:2 ratio is the usual starting point |
| Time | 25–35 seconds | From pressing start to stopping the shot |
| Beans | Roasted 1–4 weeks ago | Very fresh or stale beans are hard to dial in |
Adjust by taste
| The shot is… | It tastes… | Do this |
|---|---|---|
| Too fast (under 25s) | Sour, thin, sharp | Grind finer |
| Too slow (over 35s) | Bitter, harsh, dry | Grind coarser |
| On time but sour | Sharp, salty | Try a slightly longer yield (e.g. 40g) |
| On time but bitter | Harsh finish | Try a slightly shorter yield (e.g. 32g) |
Change one variable at a time and taste each shot. Sour and bitter both have their own guides: why coffee tastes sour and why coffee tastes bitter.
Grind size for other brew methods
| Method | Grind | Looks like |
|---|---|---|
| Espresso | Fine | Fine sand / flour-ish |
| Moka pot | Fine-medium | Table salt, a touch finer |
| AeroPress | Medium-fine | Table salt |
| V60 / pour-over | Medium | Coarse sand |
| Filter machine | Medium | Coarse sand |
| Cafetière (French press) | Coarse | Sea salt |
Tools that make it easy
- 0.1g accuracy
- Built-in timer
Dialling in by eye is guesswork. A 0.1g scale with a timer shows dose, yield and time at once.
£59
- 60 grind settings
- Timed dosing
A burr grinder with fine enough steps for espresso and timed dosing, popular with Bambino and Gaggia owners.
£189
- Espresso-focused grind range
- Conical burrs
Baratza's entry grinder tuned for espresso, with a wider range for filter too.
£159.95
- 54mm (Sage)
- Constant-pressure spring
A spring-loaded tamper gives the same pressure every time, which removes one variable. Sage machines use 54mm baskets.
£29.99Frequently asked questions
What is the golden ratio for espresso?
A common starting point is 1:2: for example 18g of coffee in and about 36g of espresso out, in 25–35 seconds. Adjust to taste from there.
Should espresso be sour or bitter?
Neither. Sour usually means under-extracted (grind finer); bitter usually means over-extracted (grind coarser).
Do I need to dial in a bean-to-cup machine?
Much less. You can adjust the grind setting and strength, but the machine controls dose and time.
How long should an espresso shot take?
Around 25–35 seconds for a double from the moment you press start, as a starting point.
Related guides
Best coffee grinders · Best coffee scales · Burr vs blade grinders · Sour coffee
How we write these: we don’t lab-test machines. Guides are based on manufacturer manuals and published specifications, and picks on specs, brand reputation and UK availability. How we choose.