Most home espresso problems come down to one thing: grind size. Change one variable at a time and a great shot is usually five pulls away.
Start with a recipe
Dose 18g of coffee and aim for 36g of espresso in the cup in 27 to 32 seconds. Write it down. Every change you make from now on is measured against this.
Taste, then adjust
Sour and thin means the shot ran too fast, so grind finer. Bitter and dry means it ran too slow, so grind coarser. Move the grinder one small step at a time.
Bring your grinder to the counter on a weekday morning and we will dial it in with you — no charge, just bring your beans.
