Brew guides · 6 min ·
Dialling in espresso on a home machine
Dose, yield and time — the three numbers behind every shot, and how to move them when a new bag arrives.
Every new bag needs a few shots to settle in. That is not a fault in the coffee — it is how espresso works. Here is how we dial in a coffee in the café every Tuesday.
Start with the three numbers
- Dose: 18 g of ground coffee in the basket
- Yield: 36–40 g of liquid espresso in the cup (weigh it)
- Time: 26–30 seconds from pressing the button
That 1:2 ratio is the starting point for Cerro Azul, our house espresso.
Move one number at a time
Shot runs too fast and tastes sour: grind finer.
Shot runs too slow and tastes bitter or ashy: grind coarser.
Right time, but tastes thin: let it run to a longer yield — 42 g instead of 38 g.
Once it tastes right, write down the grind setting. When the next bag of the same coffee arrives, you will be within one click of it.
Rest the beans
Freshly roasted coffee is full of carbon dioxide, which makes shots gush and taste sharp. Our bags are roasted on Tuesday or Thursday and posted the same day — give espresso roasts five to seven days before you open them.
Quick answers
Can I order espresso ground?
Yes, but whole bean is better for espresso. Every home grinder is slightly different, and pre-ground espresso loses its crema within about a week.
