What Is Dialing In and Why It’s the Core of Every Barista’s Skillset

There’s a phrase you’ll hear over and over in cafés and among serious coffee lovers: “I’m still dialing it in.” It might sound technical—or even a bit vague—but for any barista, dialing in is one of the most important skills you can develop

. In fact, it’s the very foundation of espresso consistency and flavor control.

If you’ve ever pulled a great shot one day and a disaster the next, or if your espresso tastes fine but you don’t know how to improve it, learning how to dial in your coffee will change everything.

In this article, we’ll break down exactly what dialing in means, why it matters so much, how to do it, and what mistakes to avoid along the way. Whether you’re new to coffee or training for your first café job, this skill is a game changer.

What Does “Dialing In” Mean?

Dialing in refers to the process of adjusting your espresso variables—mainly grind size, dose, yield, and brew time—to achieve the best possible extraction and flavor for a particular coffee.

Every time you work with a new coffee bean (or even the same one on a different day), you’ll need to make small tweaks to find the sweet spot where the espresso tastes balanced, sweet, and complex.

Think of it like tuning a musical instrument: the notes are all there, but they won’t sound right until they’re in harmony.

Why Dialing In Matters

Dialing in isn’t optional—it’s essential. Even a perfectly maintained machine and top-tier beans won’t save you if your grind is wrong or your dose is off.

When you dial in properly:

• You control extraction and avoid sour or bitter shots
• You create consistency for every customer or personal cup
• You learn how to read your coffee and make it taste the way you want
• You reduce waste, time, and frustration
• You gain confidence as a barista who actually understands what’s happening

In a café setting, being able to dial in quickly is one of the most valued barista skills—it shows you understand both the technical and sensory sides of coffee.

What You Need to Dial In

Before you start dialing in, you’ll need:

• Fresh beans (ideally 7–21 days post-roast)
• A burr grinder with fine adjustment capability
• A reliable espresso machine with stable pressure and temp
• A digital scale for measuring dose and yield
• A timer (often built into the scale or app)
• A tasting journal or notes app to track changes

Most importantly, you need patience. Dialing in is a process—it requires observation, adjustment, and repetition.

The Dialing In Process: Step by Step

Step 1: Set a Starting Recipe

Choose a starting point. A good general recipe is:

• Dose: 18g
• Yield: 36g
• Time: 25–30 seconds
• Ratio: 1:2

This gives you a balanced baseline.

Step 2: Pull Your First Shot

Grind your beans, dose them into the portafilter, tamp evenly, and start your shot. Use the scale and timer to measure how long it takes to reach your target yield.

Then taste.

• Is it sour, underdeveloped, or watery?
  → Likely under-extracted
  → Grind finer or increase time
• Is it bitter, harsh, or overly strong?
  → Likely over-extracted
  → Grind coarser or decrease time
• Is it balanced, sweet, and clean?
  → You’re close—fine-tune if needed.

Step 3: Make Micro Adjustments

Change one variable at a time.

• Grind size: The most common adjustment
• Dose: Affects strength and flow resistance
• Yield: Affects strength, texture, and clarity
• Time: A result of the above, not a setting to adjust directly

Pull a new shot and observe:

• How the espresso flows
• The timing and crema
• The taste and aftertaste

Repeat as needed.

Step 4: Log Your Results

Note your:

• Grind setting
• Dose
• Yield
• Time
• Flavor notes
• Any environmental factors (humidity, temp, machine changes)

This makes future dialing in faster—and shows you’re thinking like a pro.

Real-World Example

Let’s say you’re working with a new light roast Ethiopian coffee.

First shot:

• 18g in / 36g out / 22 seconds
• Tastes sour, too bright

→ You grind a bit finer.

Second shot:

• 18g in / 36g out / 28 seconds
• Tastes brighter but more balanced—floral, sweet, clean

→ You log this and use it as your new baseline.

Now you’re dialed in. As the coffee ages or the weather shifts, you might make small tweaks—but the core is solid.

Common Dialing In Mistakes

1. Changing too many variables at once
Always adjust one thing at a time. Otherwise, you won’t know what caused the change.

2. Chasing time instead of flavor
Time is a result, not the goal. Focus on taste, then check if time supports it.

3. Ignoring dose and yield
Don’t just adjust the grind—look at how much coffee you’re using and how much liquid you’re producing.

4. Not using a scale
Eyeballing yield or relying on visual cues introduces massive inconsistency.

5. Giving up too early
Dialing in isn’t failure—it’s discovery. Most pros pull 3–5 shots to dial in properly.

How Often Should You Dial In?

• New coffee? Always.
• Same coffee, different day? Usually. Beans change daily.
• Every shift in a café? Absolutely. First thing in the morning.
• Every time you clean or adjust your grinder? Yes. Settings might shift.

Consistency is only possible if you’re actively checking your baseline.

Dialing In and Your Barista Career

Knowing how to dial in is a badge of professionalism. It shows that you’re not just pushing buttons—you understand coffee at a technical level. In cafés, the barista who can dial in quickly and accurately becomes the go-to team member for quality control, training others, and maintaining high standards.

Even if you’re a home barista, this skill will make your morning cup consistently better. You’ll spend less time wondering why your coffee tastes off and more time enjoying it.

FAQs

Is dialing in only for espresso?
No. You can (and should) dial in for pour-over, AeroPress, and even French press. The same logic applies: adjust grind, ratio, and timing for better results.

Do I need expensive equipment to dial in?
Not at all. As long as you have a burr grinder, a scale, and a machine with consistent pressure and temp, you’re good to go.

How long should dialing in take?
Typically, 3–5 test shots. In a café, pros aim to do it in under 10–15 minutes.

What if my shots taste good but take 40 seconds?
Taste comes first. If it tastes great, you’re not “wrong.” But experiment—you might get even better clarity with a shorter time.

Final Thoughts

Dialing in is where everything you’ve learned as a barista comes together—grind size, brew ratios, taste, and technique. It’s not just a box to check. It’s the daily practice that sharpens your skills and gives you full control over your coffee.

If you’re serious about becoming a barista—or just brewing café-quality espresso at home—learning to dial in is non-negotiable. It’s the core skill behind every great shot and every satisfied sip.

So next time you load up your portafilter, ask yourself: Am I guessing? Or am I dialing in?