Espresso Dial-In Troubleshooter

Bad shot? Tell us how it tastes and how long it ran. You'll get specific, prioritised adjustments — grind first, then dose, ratio and temperature — based on how espresso extraction actually works. Free, no sign-up, nothing leaves your browser.

1. How does your shot taste?
2. How long did the shot take? (optional, but helps)
3. Your recipe (optional — for a ratio check)

Dial-in questions, answered

What's the "right" espresso ratio and shot time?

A common starting point for modern espresso is a 1:2 ratio — for example 18g of coffee in, about 36g of espresso out — pulled in roughly 25–32 seconds including pre-infusion. It's a starting point, not a rule: lighter roasts often like a longer ratio and finer grind, darker roasts a shorter one. Taste is the final judge.

Should I change grind or dose first?

Grind size is the most powerful single lever, because it changes how fast water flows through the puck and therefore how much you extract. Get grind roughly right first, keep your dose and ratio fixed while you do, then make smaller tweaks to dose, temperature and ratio.

My shot tastes sour AND bitter at the same time — why?

That's usually uneven extraction (channelling): water races through some channels (over-extracting, bitter) while barely touching others (under-extracting, sour). The fix is preparation, not grind: distribute the grounds evenly (a WDT tool helps break up clumps) and tamp level before you touch the grind setting.

Does water temperature really matter?

Yes, but it's a fine-tuning lever, not a first resort. Hotter water (around 93–94°C) extracts more and can tame sourness; cooler (around 90–92°C) extracts less and can soften bitterness. Only reach for it once grind, dose and distribution are dialled.