Dial In Espresso is a reference site for people learning to make espresso at home. It focuses on the part most advice skips: technique. Grind size, dose, ratio, shot time and puck prep decide most of what ends up in the cup, and a lot of home baristas spend money on new gear to fix problems that a few changes in technique would solve.
The guides here cover dialing in a shot, diagnosing sour, bitter or uneven shots, cleaning and descaling, and choosing a machine or grinder when an upgrade really is the answer.
How the guides are made
Every guide starts with research. Before anything is recommended here, it is checked against:
- Manufacturer manuals and specifications
- Brewing guidance from specialty roasters and coffee educators
- Published coffee science on extraction and water chemistry
- Owner reviews and forum discussions, read in depth for the problems and praise that come up again and again
That approach has a real advantage. One home barista usually knows one machine and one grinder well. Bringing together what manufacturers, roasters and many owners report gives a wider view of what works, what wears out over time and which problems are most common.
When a guide gives a number, such as a grind setting, a ratio or a descaling interval, it comes from those sources. When the sources disagree, the guide says so. The images on the site are illustrations created to show each idea clearly. They are not photos of equipment we have tested ourselves. As an Amazon Associate, Dial In Espresso earns from qualifying purchases. See our affiliate disclosure for details.
Corrections and questions
If something on the site is wrong or out of date, or you have a question a guide does not answer, please get in touch through the contact page. Corrections are welcome and get fixed.