Espresso dial-in helper
Pulled a shot? Enter what you did and how it tasted, and get a concrete next-shot adjustment using standard home-barista rules of thumb. Free, no sign-up, no network needed after the page loads.
Shot log
Saved only in this browser on this device. Nothing is uploaded. Clearing your browser data erases it, so export a CSV if you want to keep it.
No shots saved yet. Fill in the form above and press "Save shot to log".
| Date | Coffee | Grind | Dose | Yield | Time | Ratio | Taste | Notes |
|---|
How the advice works
- The common starting recipe is a 1:2 ratio (for example 18 g in, 36 g out) in about 25 to 30 seconds.
- Sour usually means under-extracted: grind finer, or run the shot a little longer.
- Bitter usually means over-extracted: grind coarser, or stop the shot earlier.
- Fast shots are usually ground too coarse; slow shots too fine. If the taste disagrees with the clock, the helper suggests checking puck prep for channeling.
- Taste is the final judge. These are rules of thumb that give you a sensible next shot, not guarantees. Beans, machines and grinders all differ.
This tool is about brewing technique only.