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What it is and what sets it apart: Finding the bar recipe—not a forever number. Differs from guesswork: one variable at a time with scale and tasting.
At the bar: Set dose/yield → grind → extract timing → taste → adjust grind (or dose) only → repeat to the sweet spot.
Impact on the drink: Impact: consistent shots, less bitterness/sourness and a better milk base.
Technical notes: Log g in / g out / s. Recalibrate after coffee, humidity or hopper changes. Core SCA Intermediate/Professional skill.
Common mistakes: Changing three variables at once. Skipping taste. Colour-only dial-in. No scale.
Key facts
- targetsweet balanced shot
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Dial-in changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.