How to Dial In a New Coffee: A Practical Guide for Home Brewers

Quick Answer

To dial in a new coffee, start with a baseline brew ratio and grind size, then taste and adjust one variable at a time—usually grind size first—until you hit the flavor profile you enjoy. Focus on extracting evenly, not chasing perfection, and keep a simple log to track what works.

Every new bag of coffee brings a fresh challenge: dialing it in to taste its best. Whether you're a seasoned home brewer or just getting started, the process of adjusting grind size and brew ratio can feel overwhelming. But once you learn a simple, repeatable method, you'll be able to unlock the full potential of any bean, from a bright Ethiopian natural to a rich Sumatran blend.

Dialing in isn't about following a strict formula. It's about understanding how extraction works and making small, deliberate changes based on what you taste. With a few tools and a bit of practice, you'll be able to brew a cup that highlights the coffee's unique character—whether you're using a V60, a French press, or an espresso machine.

Start with a Baseline

Before you make any adjustments, brew a cup using a standard recipe. For pour-over, a common starting point is a 1:16 ratio—1 gram of coffee per 16 grams of water. For a V60, that might mean 20 grams of coffee and 320 grams of water. For French press, a slightly coarser grind and a 1:12 ratio is typical. The key is to pick a known starting point so you can compare your results.

Your baseline brew will give you a reference. It's okay if it's not perfect—the goal is to taste a cup that's representative of the bean at a neutral setting. Pay attention to the flavor notes, body, and acidity. This is where your journey begins.

• Use fresh, filtered water just off the boil (around 200°F or 93°C) for most brew methods.
• Measure your coffee by weight, not by scoop, for consistency.

Taste and Identify What's Off

The first sip tells you a lot. If your coffee tastes sour, sharp, or has a lingering dryness, it's likely under-extracted—the water didn't pull enough flavor out of the grounds. If it tastes bitter, hollow, or astringent, it's over-extracted—too much was pulled, leading to harsh flavors. A well-extracted cup tastes balanced, sweet, and flavorful, with a pleasant mouthfeel.

Don't rush to change several things at once. Pick one issue to fix. Common problems include sourness (under-extraction), bitterness (over-extraction), or a weak, watery body (ratio too thin). Trust your palate; it's the most reliable tool you have.

• Sourness often means your grind is too coarse—try grinding finer to increase extraction.
• Bitterness often means your grind is too fine—try grinding coarser to reduce extraction.

Adjust Grind Size First

Grind size is the most powerful lever you have. Finer grounds increase surface area, which speeds up extraction, while coarser grounds slow it down. When you're dialing in, make small adjustments—just a couple of clicks on a grinder or a change in the fineness label—and brew again. For pour-over, if your coffee is sour, go finer; if it's bitter, go coarser. For espresso, the same logic applies, but the changes are even smaller.

Each time you adjust, brew a new cup and taste it. Keep notes on the grind setting, brew time, and your impressions. After two or three adjustments, you'll usually find the sweet spot where the coffee tastes balanced and delicious. If you've made a big change and still aren't satisfied, it might be time to revisit your ratio.

• Brew times are a helpful guide: for V60, aim for 2:30–3:00 minutes; for French press, 4 minutes; for espresso, 25–30 seconds.
• If you're using a blade grinder, consider upgrading to a burr grinder for consistent particle size—it makes dialing in far easier.

Tweak the Brew Ratio

If adjusting grind size doesn't fix the problem, or if the coffee tastes too strong or too weak, change your coffee-to-water ratio. A higher ratio (e.g., 1:15 instead of 1:16) makes a stronger, more concentrated cup; a lower ratio (e.g., 1:17) makes a weaker, more diluted cup. For espresso, you might adjust the yield—for example, pulling 36 grams of liquid from 18 grams of coffee instead of 30 grams.

Keep your changes small. Half a gram of coffee or 10 milliliters of water can be enough to shift the flavor. As you tweak, always reference your baseline. Dialing in is a process of elimination, and each variable you test brings you closer to a brew that suits your taste.

• Write down your recipe so you can replicate it later—this is your personal brew recipe.
• Remember, a finer grind and a longer extraction can sometimes do the same job as a higher dose.

Dialing In: Step-by-Step

1. Step 1: Set a baseline: Choose a brew method and start with a known ratio, e.g., 1:16 for pour-over or 1:12 for French press. Grind at a medium setting. Your baseline cup is your reference point; don't skip this step.
2. Step 2: Brew and taste: Brew a cup, let it cool slightly, and taste it. Identify whether it's sour, bitter, or balanced. Trust your palate—it's the most honest tool.
3. Step 3: Adjust grind size: If sour, grind finer; if bitter, grind coarser. Make small changes and brew again. Aim for a balanced cup—sweetness with pleasant acidity.
4. Step 4: Adjust brew ratio: If taste is still off, change the coffee-to-water ratio by a small margin. For example, go from 1:16 to 1:15 or 1:17. Your goal is to find the ratio that gives you the strength you enjoy.
5. Step 5: Keep notes and repeat: Log your final recipe—coffee dose, water, grind setting, and brew time—so you can replicate it. Dialing in becomes easier with each coffee you practice on.

Products to Help You Dial In

• Discovery Set.: Three different and exotic origins, three different ranges, 1 bundle. Each delivery contains 1 bag from our 3 ranges, which change weekly to keep your coffee experiences varied throughout the month. A great way to practice dialing in because you'll encounter different roast profiles and processing methods, so you develop a flexible approach to grind and ratio adjustments.
• 1829 Espresso Set.: A set of 3 x 200g bags of our signature 1829 Espresso, designed as our seasonal espresso for milk-based drinks, meticulously sourced, roasted, and crafted to deliver an exceptional coffee experience. If you mostly brew espresso-based drinks, this set gives you a consistent blend to dial in repeatedly, so you can refine your technique without variation from different origins.

Dialing in a new coffee is a skill you build with practice. Start with a baseline, taste critically, and make small adjustments to grind size and ratio until you hit a cup you love. And if you're looking to explore different origins to hone your skills, a sampler like the Discovery Set is a fun way to keep your dialing-in practice varied.