Dialling In Your Coffee: The Secret to Personalised Perfection

Ask any seasoned barista what the secret is to consistently great coffee, and they’ll probably say the same thing: dial it in. It’s a phrase that gets thrown around a lot in coffee circles, but for many home brewers, it still sounds vague, technical, or even a bit intimidating.

The truth? Dialling in is simply the process of adjusting your brew to match your taste. It’s not about chasing perfection — it’s about discovering what you like, and learning how to get there more reliably.

What does “dialling in” mean?

At its core, dialling in means fine-tuning your brewing variables to get the flavour profile you’re aiming for. That might mean changing the grind size, adjusting the amount of coffee or water, or even tweaking your pouring speed or brew time. You’re looking for that sweet spot — where the coffee tastes just right to you. It’s a bit like tuning an instrument. Same notes, different nuances.

Why it matters

Because taste is personal. One person’s “too acidic” is another’s “bright and fruity.” You might love a deeper, chocolatey cup, or something lighter and tea-like. Dialling in is how you take control of the brew and move from guesswork to intention. It’s also how you learn. When you start adjusting one variable at a time and tasting the difference, you begin to understand how coffee works — and how to make it work for you.

The key variables to adjust

Grind size is the most impactful and commonly adjusted variable. A finer grind increases extraction, while a coarser grind reduces it. Too fine, and your coffee might taste bitter or harsh. Too coarse, and it could taste sour or weak. Brew ratio refers to how much coffee you use compared to water. More coffee per water equals a stronger brew. Less coffee gives you a lighter cup. A good starting point is 1:15 — for example, 20g of coffee to 300ml of water — then adjust to taste.

Time also plays a role. In immersion methods like French press or AeroPress, time determines how long the coffee is in contact with water. In pour-over or espresso, brew time is shaped by grind, resistance, and technique — all of which affect flavour and body. Water temperature affects how quickly flavours are extracted. Hotter water speeds things up, but too hot can burn. Too cool, and you risk under-extraction. A good startingl range is usually 90–96°C. And technique matters — how you pour, how fast, whether you agitate, and how consistent you are. These subtle things shape the final cup more than most people realise.

How to start dialling in at home

Choose one variable to adjust at a time — grind size is a great place to begin. Brew your coffee, taste it, and ask yourself how it feels: bitter? Sour? Thin? Hollow? Then make a small adjustment. Shift the grind slightly finer or coarser. Add or reduce a few grams of coffee. Change just one thing, taste again, and keep going until the cup feels balanced and enjoyable. The goal isn’t perfection. It’s preference.

Final Pour

Dialling in isn’t a one-time task — it’s a habit. Each new bag of beans, each new brew method, even the weather sometimes, can shift how your coffee behaves. But that’s part of the craft. With just a bit of curiosity and a willingness to tweak, you’ll not only brew better coffee — you’ll brew your coffee.

Ready to get more confident with your dial-in? Book a Home Barista Workshop or an Equipment Setup Consultation. We’ll walk you through it, step by step.

Explore our workshops here or drop us a message. We’re always happy to help.

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