Inventory Machine and Grinder
45 minutesDocument boiler type, burr size, and portafilter basket diameter before dialing in.
Field context
This workflow is part of 3 niche fields
Complete guide for home espresso setup — step-by-step workflow, tools, checklist, and expert tips to get started.
Document boiler type, burr size, and portafilter basket diameter before dialing in.
Use 18 g dose at 1:2 ratio and record flow time, TDS, and taste notes for three consecutive shots.
Change grind in small steps until shot time lands in the 25–32 s window at target yield.
Record final dose, yield, time, and set grinder cleaning and descaling intervals.
Calculate target beverage weight from dose using your preferred brew ratio for consistent extraction.
Validate that flow time stays within the 25–32 second window while adjusting grind fineness.
Measure extraction strength with a refractometer to confirm you are hitting 18–22% extraction yield.
Cross-check TDS readings against calculated extraction percentage for recipe documentation.
Standard dose-yield ratios by drink style.
| Drink Style | Dose (g) | Ratio | Target Time |
|---|---|---|---|
| Ristretto | 18 | 1:1.5 | 20–25 s |
| Normale | 18 | 1:2 | 25–32 s |
| Lungo | 18 | 1:3 | 30–40 s |
Use WDT or leveling tool before tamping — channeling ruins even the best grind setting.
Espresso peaks 7–14 days post-roast; shots from 3-week-old beans rarely dial in cleanly.
Group heads exceed 90 °C — use a towel when locking portafilters and never touch the steam wand tip.