Dial In in the Right Order

The sequence is dose, yield, time - in that order. Start with dose because it anchors the physical puck and the amount of espresso you can sensibly make. It should fit the basket and drink program. Do not use dose as the first lever for sourness, bitterness, or time. Then choose yield. Yield is the espresso beverage weight, and it is best measured on a scale. More yield generally gives more extraction and less strength. Less yield gives more strength and less extraction. This is the main ratio choice. Only then use time. Time tells you how long the puck…

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