How to Dial In Your Espresso

Dialling in means adjusting your grind size, dose, and yield until the espresso tastes balanced and sweet. Every time you change beans or open a new bag, you will need to dial in again. The Espresso Studio Pro does not include a built-in grinder, so you will use a separate burr grinder alongside the machine. This guide walks you through the variables you can control: grind size (on your grinder), dose, tamp pressure, and cup button timing.

Your target recipe

• Dose (in): 18 g of ground coffee
• Yield (out): 36 g of liquid espresso
• Ratio: 1:2 (dose to yield)
• Time: 25–30 seconds from pressing the brew button to reaching 36 g
• Brew temperature: 93 °C (factory default)

This is a universal starting point. You may adjust the ratio and temperature later based on taste, but start here.

What you need

• A quality burr grinder with adjustable grind settings
• A small digital scale (0.1 g resolution) that fits on the drip tray
• A timer or stopwatch (start when you press the brew button)
• Fresh beans roasted within the last 7–30 days
• A cup or shot glass

Step-by-step dialling in

1. Set your grinder to a medium-fine espresso setting. Every grinder is different, so consult your grinder’s manual for a recommended espresso starting point. The grounds should feel like fine table salt between your fingers.
2. Grind 18 g into the portafilter. Place the portafilter on a scale, tare it, then grind. Check the weight. Adjust the grind time on your grinder if needed to hit 18.0 ± 0.3 g consistently.
3. Distribute and tamp evenly. Use a distribution tool or gentle tapping to level the bed. Tamp firmly and flat with approximately 15 kg of pressure. Consistent tamp pressure is one of the key variables you control on this machine.
4. Place your cup on the scale on the drip tray. Tare the scale. Lock the portafilter into the group head.
5. Start the shot. Press the 2-cup button on the front panel. Start your timer. Watch the scale and the analogue pressure gauge — aim for the needle to reach the 9-bar zone.
6. Stop the shot at 36 g. Press the 2-cup button again to stop when the scale reads 36 g. Note the total time on your timer.
7. Evaluate the time and taste. Read the sections below to decide your next adjustment.

If the shot ran too fast (under 25 seconds)

The grind is too coarse. Water is passing through the puck with insufficient resistance. Adjust your grinder finer by a small increment. Purge a small amount of coffee through the grinder after adjusting to clear retained grounds at the old setting, then pull a new shot.

If the shot ran too slow (over 30 seconds)

The grind is too fine. The puck is creating too much resistance, choking the flow. Adjust your grinder coarser by a small increment. Purge and re-dose as above.

Taste guide

Sour, sharp, or acidic

The shot is under-extracted. The water moved through the puck too quickly and did not dissolve enough of the coffee solubles. Adjust your grinder finer to slow the shot down. You can also try increasing the yield slightly (e.g., 38–40 g out instead of 36 g) by letting the shot run a little longer before pressing the cup button again.

Bitter, ashy, or hollow

The shot is over-extracted. Too much has been dissolved from the coffee. Adjust your grinder coarser to speed the shot up. You can also try reducing the yield (e.g., 32–34 g out) by stopping the shot earlier.

Balanced, sweet, and smooth

You have found your setting. Make a note of your grinder setting, dose, yield, and time. These values will hold for the same bag of beans. You may need to grind slightly finer as the bag ages past two weeks, because beans become more porous over time and water passes through faster.

Fine-tuning beyond grind size

• Dose: Try adjusting your dose by ±0.5 g. A higher dose (18.5 g) increases resistance and slows the shot; a lower dose (17.5 g) speeds it up. This gives you fine control without changing your grinder setting.
• Tamp pressure: A firmer tamp compresses the puck more, increasing resistance. A lighter tamp does the opposite. Keep your tamp consistent and level for repeatable results.
• Cup button timing: Since the Espresso Studio Pro uses manual cup buttons (1-cup and 2-cup), you control when to stop the shot. Use a scale and stop at your target yield. A shorter ratio (1:1.5 — e.g., 18 g in, 27 g out) produces a more intense, syrupy shot. A longer ratio (1:2.5 — e.g., 18 g in, 45 g out) produces a lighter, more tea-like cup.
• Pressure gauge: Use the analogue pressure gauge as a real-time feedback tool. If the needle sits below the 9-bar zone, your grind is too coarse or dose too low. If it reads very high and the shot barely flows, your grind is too fine.