5 Common Mistakes with Espresso Dialing & Puck Prep (And How to Avoid Them)
When I first dove into the world of espresso, I was both enamored and overwhelmed. The pursuit of that perfect shot feels like a mix of science and art, and it certainly comes with a learning curve. Over my countless attempts—some triumphant, others downright tragic—I’ve learned a thing or two about common pitfalls in espresso dialing and puck preparation. Here’s a rundown of five mistakes I frequently encountered, along with my hard-earned tips to sidestep them.
1. Incorrect Grind Size
Getting your grind size right is perhaps the most vital step in dialing in espresso. When I started, I often went too fine or too coarse, resulting in shots that were either bitter or under-extracted.
The Fix: Invest in a good burr grinder. I recommend the Baratza Virtuoso+ ($249), which has precise grind settings. For espresso, you’ll want a grind size that resembles granulated sugar. A good rule of thumb is to start with a grind size of 5-7 on a scale of 1 to 10.
My routine: I set my grinder to 6 and do a test shot. If it’s pulling too quickly (under 20 seconds), I adjust to a finer grind. If it’s taking too long (over 30 seconds), I go coarser.
2. Inconsistent Dose
I’ve had my fair share of frustration with inconsistent dosing. Sometimes I’d use 18 grams, sometimes 20 grams, and the flavor would fluctuate wildly. It felt like chasing my tail!
The Fix: Use a scale. A precise digital scale is a major difference maker, like the Hario V60 Drip Scale ($50). Consistently dosing 18 grams is key for my setup. As the saying goes in the coffee community: “Measure twice, pull once.”
I also stick to a 1:2 brew ratio. For an 18-gram dose, I aim to extract about 36 grams of espresso. This ratio typically yields a balanced shot.
| Dose (g) | Output (g) | Brew Time (seconds) |
|---|---|---|
| 18 | 36 | 25 |
| 20 | 40 | 28 |
| 16 | 32 | 23 |
3. Poor Puck Preparation
In my earlier days, I would simply tamp down the coffee without much thought. This led to channels forming in the puck, creating uneven extraction, which meant my shots were often bitter or sour.
The Fix: Embrace the ritual of puck preparation. After dosing, I gently shake the portafilter to distribute the coffee evenly, then use my finger to level it off before tamping. I apply even pressure when tamping—about 30 pounds is the sweet spot for me.
Here’s a personal tip: make sure your tamp is level. An uneven tamp can create channels, leading to those frustrating, inconsistent flavors.