Course · Stage 2 — Dial In

Five lessons. Goal: the same delicious shot, on purpose, every morning — using numbers instead of luck.

Lesson 6 · The only recipe you need: dose, yield, time

Every espresso recipe is three numbers: dose (dry grams in), yield (liquid grams out), and time (a diagnostic, not a target). The classic starting grid is a 1:2 ratio in roughly 25–30 seconds — e.g. 18 g in → 36 g out. Specialty coffee's reference standards put well-extracted coffee around an 18–22% extraction yield; the 1:2 ratio lands most beans inside that window. It's a starting point, not a law — your taste makes the final call.

Drill: write your current recipe as three numbers. If you can't, that's exactly why Stage 2 exists.

Lesson 7 · Using the scale like a barista

You weigh the output, not eyeball the volume, because crema is mostly CO₂ gas — its volume varies wildly with roast freshness while mass stays honest. The 0.1 g resolution matters: a 0.4 g dose swing visibly shifts your ratio.

Scale under the cup, tare, start the shot.
Start the timer at first pump engagement.
Stop the shot ~2–3 g before target — the stream in the air still lands.

Drill: hit 36.0 g ±1 g three times in a row.

Lesson 8 · The calibrated tamp

The click means the spring compressed to its rated force — the same force yesterday, today, and in week 40. Tamping is now a constant, not a variable, which is the whole point: with dose, level, and tamp fixed, grind size becomes your only steering wheel — and dialing in gets simple. Each Cremavo batch is force-tested before sale; your published batch numbers are on the product page.

Drill: none today — enjoy a shot where you trust the tamp completely.

Lesson 9 · Dialing in a new bag: the 3-shot method

Grind size controls the puck's resistance and the surface area water touches. New beans (different roast, density, age) need a new setting. Keep dose and yield fixed, then bracket:

Shot 1: current setting. Note the time to reach your yield.
Too fast (under ~22 s, tastes sharp/sour)? Go finer. Too slow (over ~35 s, tastes harsh/bitter)? Go coarser. One step.
Shot 3: split the difference. From here, adjust by taste, one click at a time.

Fresh beans also degas: very fresh coffee (under ~5 days off roast) runs faster and gushier; expect to re-touch the grind during the bag's life.

Drill: dial your next new bag in three shots, writing each one down.

Lesson 10 · The troubleshooting tree

Taste	Diagnosis	Fix (in order)
Sour, sharp, salty, quick finish	Under-extracted	Grind finer → raise yield (1:2.2) → hotter water if adjustable
Bitter, dry, astringent	Over-extracted	Grind coarser → lower yield (1:1.8) → cooler water if adjustable
Sour and bitter together	Channeling	Back to Stage 1 habits: WDT to the bottom, level, click
Good but weak/watery	Ratio too long	Lower yield or raise dose
Good but heavy/muddy	Ratio too tight	Raise yield slightly