Provide detailed information about the coffee beans you're dialing in. Accurate bean data is crucial for reproducible results and understanding extraction variables.
Coffee Bean Name or Brand
Origin (Country & Region)
Roast Level
Light
Light-Medium
Medium
Medium-Dark
Dark
Very Dark
Coffee Bean Roast Date
Processing Method
Washed
Natural
Honey
Anaerobic
Other
Please specify the processing method:
Roaster's Tasting Notes & Flavor Profile
Days Since Roast
Document your equipment specifications and technical parameters. Consistent equipment settings are essential for reliable espresso extraction.
Grinder Model
Grinder Burr Type
Conical
Flat
Other
Grind Setting (Numeric)
Espresso Machine Model
Basket Size (grams capacity)
Brew Temperature (°C)
Are you using pre-infusion?
Pre-infusion duration (seconds)
Are you using pressure profiling?
Describe your pressure profile:
Water quality and environmental conditions significantly impact extraction. Document these variables for complete reproducibility.
Water Type
Total Dissolved Solids (TDS) ppm
Water Temperature at Group Head (°C)
Ambient Temperature (°C)
Humidity (%)
Define your target extraction parameters before beginning the dial-in process. These targets will guide your adjustments and help evaluate shot quality.
Target Dose (grams)
Target Yield (grams)
Target Shot Time (seconds)
Target Brew Ratio
Target Extraction Yield (%)
Log each extraction shot systematically. The table will automatically calculate brew ratios. Optimal espresso extraction typically occurs between 20-35 seconds. Use the feedback below to guide your adjustments.
Distribution Method Used
Stockfleth move
Weiss Distribution Technique (WDT)
Palm tapping
Leveler tool
Other
Extraction Shots Recording
Shot Number | Dose Input (grams) | Yield Output (grams) | Shot Time (seconds) | Brew Ratio | Shot Quality (1-5) | ||
|---|---|---|---|---|---|---|---|
A | B | C | D | E | F | ||
1 | 1 | 18 | 36 | 28 | 1:2 | ||
2 | 2 | 18 | 42 | 32 | 1:2.33 | ||
3 | 0 | ||||||
4 | 0 | ||||||
5 | 0 | ||||||
6 | 0 | ||||||
7 | 0 | ||||||
8 | 0 | ||||||
9 | 0 | ||||||
10 | 0 |
Did you observe any signs of channeling?
Describe the channeling signs observed:
Are your shot times consistently within the optimal 20-35 second range?
What issue are you experiencing?
Shots are too fast (< 20 seconds)
Shots are too slow (> 35 seconds)
Inconsistent timing
Under-extracted: Grind finer or increase dose. Fast shots lead to sour, underdeveloped flavors.
Over-extracted: Grind coarser or decrease dose. Slow shots result in bitter, astringent flavors.
Inconsistency suggests channeling or grind inconsistency. Check distribution, tamping technique, and grinder retention.
Which variables did you adjust during dialing in?
Grind size
Dose
Yield
Temperature
Distribution technique
Tamping pressure
None - first attempt
Evaluate the sensory characteristics of your best extraction. This section helps you systematically assess flavor balance and identify areas for improvement.
Overall Taste Profile
Sour
Bitter
Balanced
Sour taste indicates under-extraction. Try grinding finer, increasing temperature, or extending shot time.
Bitter taste indicates over-extraction. Try grinding coarser, decreasing temperature, or shortening shot time.
Specific Flavor Notes Detected
Chocolate
Caramel
Nutty
Fruity
Floral
Citrus
Berry
Spice
Earthy
Herbal
Tobacco
Winey
Flavor Intensity
Very Weak
Weak
Moderate
Strong
Very Strong
Body/Mouthfeel
Very Thin
Thin
Medium
Full
Very Full
Acidity Level (1-5)
Sweetness Level (1-5)
Did you detect any astringency?
Astringency Level
Very Low
Low
Moderate
High
Very High
Aftertaste/Finish Quality
Very Unpleasant
Unpleasant
Neutral
Pleasant
Very Pleasant
Document the final parameters that produced your best shot. These settings serve as your reference for future extractions with this coffee.
Final Grind Setting (Numeric)
Final Dose (grams)
Final Yield (grams)
Final Shot Time (seconds)
Final Brew Ratio
Overall Shot Quality Rating
How satisfied are you with the final result?
Did you encounter any issues during dialing in?
Describe the issues and how you resolved them:
Recommendations for next dial-in session:
Upload photo of the extraction flow (optional)
Upload photo of the spent puck (optional)
Attach any additional notes or data files
I agree to share this data anonymously for coffee research purposes
Technician/Barista Signature (for professional settings)
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