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Stop guessing.
Dial it in.
Log every pull — dose, yield, time, grind. Watch patterns emerge. Share the recipes that worked for other baristas chasing the same beans.
Every variable, logged
The six numbers that explain a shot
- Bean & roaster
- Know exactly which coffee you're dialing in.
- Dose (g)
- Ground coffee going into the portafilter.
- Yield (g)
- Espresso in the cup — the ratio that shapes flavor.
- Shot time (s)
- Pull duration. 25–35 s is the usual window.
- Grind setting
- Your grinder's scale — the lever you pull most.
- Rating + notes
- Did it taste like syrup or like vinegar? Note it.
1:2
The golden ratio.
18 g in, 36 g out. Most dialing-in mistakes are visible in the ratio before you ever taste the cup. Log it, spot it, fix it.
Community recipes
Someone already dialed in your beans.
The ShotJournal community posts their best dial-in recipes for specific coffees — bean, dose, yield, time, grind — so you can start closer to the sweet spot instead of from scratch.
Example recipe
Counter Culture Big Trouble
"Tastes like caramel and cocoa — maybe a hint of dried cherry. Went finer by one click and everything opened up."
Log the pull
Record dose, yield, shot time, grind setting, and how it tasted — takes 30 seconds after each shot.
Find the pattern
Your shot history shows what changed between a sour shot and a sweet one. The data does the work.
Share what worked
Post your best dial-in to the community. Other baristas with the same beans will thank you.