Espresso dial-in log
Log grind, dose, yield and time for every shot and see each one land on the dial against your recipe. It tells you which way to turn the grinder and how far, from your own shots, then prints the recipe card for the machine so every barista pulls the same shot.
Help and background Back to the tool
How it works
- 1 Set each coffee's recipe: the dose in, the ratio out, and the time window you aim for.
- 2 Pull a shot, time it with the big button, weigh what comes out, and log it with how it tastes.
- 3 Watch the shot land on the dial against your recipe, with the grind setting to try next.
- 4 When it tastes right, mark it dialled in and print the recipe card for the machine.
Free, with no account. Everything is worked out on this page: your coffees, recipes and shots are never sent to us or put in a link. Remember keeps them on this device, and only while it's on. A backup file lets you move them to another device, and the log saves as a spreadsheet.
Good to know
- What is a ratio?
- How much comes out for what goes in, by weight. At 1:2, 18 g of ground coffee makes 36 g in the cup. The recipe, the time window and the rest window you set are your own starting point, not a rule.
- How far should I turn the grinder?
- Tell it which way is finer on your grinder and how big one step is. Until today's shots show how much one step moves the time, it suggests one step. After two shots at different settings, it works out how many.
- Sour or bitter?
- Sour often means the shot took too little from the coffee, and bitter often means too much. Not always: it's guidance, and your taste comes first.
- What does dialling in cost?
- Put in the bag size and what you pay, and it counts the coffee that went into every logged shot this week, by coffee and by day. This is guidance, not financial advice.
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