How to Dial In Ethiopia Ayla Bombe Espresso for Sweet Shots

Quick Answer

Start with a 1:2.5 ratio at 93°C and adjust grind to hit a 30-second extraction, then fine-tune for sweetness.

Step-by-Step Dialing-In Process

1. 1. Set Your Starting Recipe: Use 18 g of coffee in the basket. Aim for a 1:2.5 ratio (45 g of espresso out). Start with a water temperature of 93°C (200°F). Check that your dose fills the basket evenly without overfilling.
2. 2. Dial In the Grind for Time: Grind fine enough to reach 45 g out in 28–32 seconds. If it flows faster than 25 seconds, grind finer. If it takes longer than 35 seconds, grind coarser. A common mistake is adjusting grind and dose at the same time—change only one variable per shot.
3. 3. Taste and Adjust for Sweetness: Taste the shot. If it's sour (under-extracted), grind slightly finer or increase temperature to 94°C. If it's bitter (over-extracted), grind coarser or lower temperature to 92°C. Aim for a balanced sweetness with a clean finish. Washed Ethiopians can taste lemony when under-extracted; a small grind change often fixes it.
4. 4. Lock In the Final Ratio: Once the taste is sweet and balanced, you can try a slightly longer ratio (1:2.75) for more body, or a shorter ratio (1:2.25) for more clarity. Stick with what tastes best to you. Write down the final recipe so you can repeat it consistently.

Product Used in This Guide

• Ethiopia Ayla Bombe Washed Espresso - Single Origin: This lot is the result of contributions from approximately 900 smallholder farmers in Bensa woreda. Farms are typically under two hectares and managed using traditional, low input methods. The careful traditional farming and washing station processing give this coffee a clean, bright acidity that rewards precise dialing-in.