How to Dial In

"Dialing in" is a term used to describe the process of finding the best extraction for an espresso (or sometimes pourovers) on a given day/shift/time. It involves pulling several shots, tasting them and recording the "specs", i.e. time, dosage weight in, weight out, and possibly volume. It's an important process at both the home bar and shop setting to maintain a quality beverage. 

Espresso, as we all may know, is infamously finicky. What worked yesterday may taste like motor oil today. That's why, especially when factoring contextual variables such as ambient temperature/humidity, machine warmth, tamping pressure, age of the beans, quality and temperature of the water, and many more, we must taste and carefully attend to the coffee as we dial in. 

This worksheet will hopefully help you keep your head as you embark on the complicated journey of dialing in. This is just a loose guide, and you may find you're needing extra help. Just reach out! We'd be happy to offer further assistance in person or via digital communication options.