Most espresso problems come from changing too many variables at once. This workflow keeps each change small so you can find the sweet spot quickly.
1. Lock your dose first
Choose one basket dose and hold it steady for the whole session. A stable dose makes grind changes easier to read.
Use a 0.1g scale and avoid adjusting by feel. Consistent prep improves your signal-to-noise ratio.
2. Target a classic starting ratio
Start around 1:2. For example, 18g in and 36g out.
Keep ratio fixed while adjusting grind. If flow is too fast, grind finer. If too slow, grind coarser.
3. Use time as a diagnostic, not a goal
Most setups land near 25-35 seconds at 1:2, but taste is the final judge.
Sour and thin usually means under-extracted. Bitter and dry usually means over-extracted.
4. Make one click change at a time
Small grind changes create predictable movement in flavor. Big jumps often overshoot the target.
Log each shot so your next session starts from a proven baseline.