Espresso Shot Log

Log shots with explainable recommendations for dialing in

New Pull

Shot Timer

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Shot Details

Dose (g)ⓘ

Yield (g)ⓘ

Time (s)ⓘ

Ratio: 2.00:1ⓘ

Target: 2:1 | Time: 25-30s

We aim for your target ratio, then use time to decide finer/coarser.

Taste (optional)

Settings

Target Ratio

Target Time Min (s)

Target Time Max (s)

Grinder Steps (0 = no steps, just "a little"/"medium"/"a lot")

Logbook

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Learn

How Espresso Dialing Works

Ratio sets strength/extraction direction

The ratio (yield ÷ dose) is your primary recipe control. A 1:2 ratio (18g in, 36g out) is a common starting point, but you can adjust to taste. Higher ratios (longer shots) extract more, lower ratios (shorter shots) extract less.

Time indicates resistance/flow

Time is a proxy for how much contact water had with coffee (under similar dose + yield). Too fast usually means not enough resistance → under-extraction (sour/thin). Too slow usually means too much resistance → over-extraction (bitter/dry).

Common Scenarios

Right ratio, too fast → finer

You hit the ratio, but the shot ran too fast. Too fast at the right yield usually means not enough resistance → try finer.

Right ratio, too slow → coarser

You hit the ratio, but the shot ran too slow. Too slow usually means too much resistance → try coarser.

Wrong ratio → fix yield target first, then refine grind

If your ratio is off target, adjust yield first to get back to your recipe. Once ratio is on target, use time to decide if you need finer or coarser.

FAQ

Why did my shot gush then stall?

This usually indicates channeling (water finding a path of least resistance). Check your distribution and tamping. The shot may taste both sour and bitter.

Does tamp pressure matter?

Consistent tamp pressure matters more than absolute pressure. Too light can cause channeling, too heavy can cause stalling. Aim for consistent, moderate pressure.

Why does changing beans change grind?

Different beans have different densities, oil content, and roast levels. Darker roasts are more porous and extract faster, so you may need coarser grind. Lighter roasts are denser and extract slower, so you may need finer grind.