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Dialling in your dose

Dialling in your dose

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 We have all been there: you buy a bag of expensive specialty beans, follow the recipe on the bag to the gram, and yet the result is a mouth-puckeringly sour or intensely bitter mess. It is the central frustration of espresso, where a difference of a single gram or a few seconds can be the bridge between a "God Shot" and the sink drain. "Dialing in" should not be viewed as a chore or a waste of coffee, but rather as a rewarding sensory puzzle. It is the art of balancing three core variables—dose, yield, and time—to find the sweet spot of extraction. By understanding the science behind these adjustments, you can stop guessing and start brewing with intentionality.
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