Document your equipment specifications to establish a consistent baseline for reproducible results and troubleshooting.
Grinder Brand & Model
Grinder Burr Type & Size
Espresso Machine Brand & Model
Machine Type
Single Boiler
Heat Exchanger (HX)
Dual Boiler
Lever (Manual)
Thermoblock
Other
Does your machine have PID temperature control?
Set temperature (°C)
Does your machine support pressure profiling or flow control?
Describe your pressure/flow profile approach:
Portafilter Basket Size & Type
Do you use a WDT (Weiss Distribution Technique) tool?
WDT needle count and thickness:
Do you use a distribution tool or leveler?
Distribution tool type
Spinning blade leveler
Palm tamper with depth collar
Spring-loaded auto-leveler
Other
Precise bean information is critical for replication and understanding how different variables affect extraction. The roast date significantly impacts degassing and optimal extraction window.
Bean Brand & Roaster Name
Origin Country & Region
Farm, Estate, or Cooperative Name
Roast Date
Days Since Roast (at time of dialing)
Roast Level
Light
Light-Medium
Medium
Medium-Dark
Dark
Very Dark
Processing Method
Washed
Natural
Honey
Anaerobic Natural
Anaerobic Washed
Other
Bean Variety/Cultivar
Bag Size (grams)
Establish your target parameters before beginning the dial-in process. These serve as your initial hypothesis for extraction.
Target Dose In (grams)
Target Liquid Yield Out (grams)
Target Shot Time (seconds)
Target Brew Ratio (1:__)
Target Extraction Temperature (°C)
Target Pre-infusion Duration (if applicable)
Log each shot systematically. Adjust grind setting incrementally based on flavor profile results. The Flavor Profile emoji system provides quick visual feedback: 🟢 Balanced/Sweet (ideal), 🟡 Sour/Fast Shot (under-extracted, grind finer), 🔴 Bitter/Choked Shot (over-extracted, grind coarser).
Shot Calibration Log
Attempt # | Grind Dial Setting | Dose In (g) | Shot Time (s) | Liquid Yield Out (g) | Brew Ratio | Flavor Profile | Tasting Notes & Observations | ||
|---|---|---|---|---|---|---|---|---|---|
A | B | C | D | E | F | G | H | ||
1 | 1 | 12 | 18 | 22 | 36 | 2 | 🟡 Sour/Fast Shot | Sharp acidity, thin body, fast flow | |
2 | 2 | 11 | 18 | 26 | 36 | 2 | 🟡 Sour/Fast Shot | Improved but still bright, lacking sweetness | |
3 | 3 | 10 | 18 | 30 | 36 | 2 | 🟢 Balanced/Sweet | Good balance, caramel notes, pleasant acidity | |
4 | 4 | 9 | 18 | 35 | 36 | 2 | 🔴 Bitter/Choked Shot | Over-extracted, dry finish, slow flow | |
5 | 0 | ||||||||
6 | 0 | ||||||||
7 | 0 | ||||||||
8 | 0 | ||||||||
9 | 0 | ||||||||
10 | 0 |
For deeper analysis, measure TDS (Total Dissolved Solids) and calculate extraction yield. This provides objective data to complement subjective flavor assessment.
Did you measure TDS with a refractometer?
TDS Percentage (%)
Did you calculate Extraction Yield?
Extraction Yield (%)
Extraction Pressure (bar)
Actual Brew Temperature (°C)
Pre-infusion Time (seconds)
Environmental variables significantly impact extraction. Record these to understand seasonal variations and replicate success.
Dial-in Session Date & Time
Room Temperature (°C)
Relative Humidity (%)
Altitude (meters above sea level)
Water Type
Tap water (unfiltered)
Tap water with activated carbon filter
Bottled spring water
Third-wave water mineral packets
Reverse osmosis with remineralization
Other
Did you test water TDS?
Water TDS (ppm)
Did you test water hardness?
Water hardness (GH/KH values)
Provide detailed sensory analysis for your best-performing shot (🟢 Balanced/Sweet). This creates a benchmark for future sessions.
Aroma Characteristics (select all that apply)
Floral
Fruity
Chocolate
Caramel
Nutty
Spicy
Earthy
Herbal
Winey
Bright
Malty
Smoky
Taste/Flavor Notes (select all that apply)
Berry
Citrus
Stone fruit
Apple
Tropical fruit
Cocoa
Caramelized sugar
Vanilla
Toffee
Almond
Roasted nuts
Black tea
Wine-like
Honey
Jammy
Tobacco
Leather
Body/Mouthfeel
Very Light (tea-like)
Light
Medium
Medium-Full
Full
Very Full (syrupy)
Aftertaste/Finish
Clean & Short
Clean & Lingering
Dry/Astringent
Sweet & Lingering
Bitter & Lingering
Balance Rating (1=Very Unbalanced, 5=Perfectly Balanced)
Overall Shot Quality (1-5 stars)
Based on your shot results, document your troubleshooting logic. This creates a decision-tree for future calibration sessions.
What issues did you encounter during this session? (select all that apply)
Channeling
Spraying
Uneven extraction (blonding too early)
Grinder retention affecting consistency
Static causing clumping
Shot time too inconsistent
Puck sticking to shower screen
Puck suction (vacuum effect)
No issues encountered
Did you need to adjust your dose to achieve the target ratio?
Describe dose adjustment and reasoning:
Did you change the brew temperature during the session?
Explain temperature change and impact:
Are you satisfied with the final result?
What will you change in your next session?
Document your final, optimal parameters as a reference preset. This becomes your starting point for this specific coffee bean until it ages significantly.
FINAL Optimal Grind Dial Setting
FINAL Optimal Dose (grams)
FINAL Optimal Yield (grams)
FINAL Optimal Shot Time (seconds)
FINAL Brew Ratio (1:__)
FINAL Flavor Profile
🟢 Balanced/Sweet
🟡 Sour/Fast Shot
🔴 Bitter/Choked Shot
Confidence in Repeatability (1=Low, 5=High)
Additional Notes & Observations for Future Reference:
To configure an element, select it on the form.