How to Dial In Espresso on a Lelit Machine
Dialing in espresso means adjusting grind size, dose, and yield to get a balanced, flavorful shot. This guide walks you through the process on any Lelit espresso machine, from the Anna to the Bianca, covering the steps, common mistakes, and fixes. You’ll need fresh coffee beans, a scale, a timer, and a distribution tool or tamper.
What You’ll Need
- Fresh, whole-bean espresso coffee (roasted within 2-4 weeks)
- A digital scale accurate to 0.1g
- A timer (most phones or a smartwatch work)
- A quality burr grinder (built-in or separate)
- A distribution tool or needle (WDT) and a tamper that fits your Lelit basket
- A shot glass or small cup that fits under the group head
- A clean, dry portafilter and basket
Step-by-Step
- Preheat the machine. Turn on your Lelit and wait at least 15-20 minutes for the group head and portafilter to reach full temperature. If your model has a PID, set it between 93-96°C (200-205°F) for most coffees.
- Prepare the portafilter. Lock the empty portafilter into the group head to heat it. While it warms, weigh your dose. Start with 18g for a double basket (or 16g if your basket is smaller).
- Grind the coffee. Grind the beans into the dry portafilter. The grind should be fine, like table salt, but adjust based on your machine’s pressure gauge and shot time.
- Distribute and tamp. Break up any clumps with a WDT tool or by tapping the side. Level the coffee, then tamp firmly and evenly. Aim for a flat, level surface—no tilts.
- Flush the group head. Run a quick 2-3 second flush to clear old grounds and stabilize temperature. Wipe the shower screen with a cloth.
- Lock in and start the shot. Insert the portafilter, place your scale and cup under the spout, and start the extraction. Begin timing immediately.
- Watch the flow. The first drops should appear after 5-8 seconds. The stream should look like warm honey—thin but continuous. If it drips or sprays, adjust the grind.
- Stop at your target yield. For a 1:2 ratio, stop when the scale reads 36g for 18g in. Use the manual stop button or the preset buttons on Lelit models with volumetric control.
- Taste and adjust. If the shot runs too fast (under 25 seconds) and tastes sour, grind finer. If it runs too slow (over 35 seconds) and tastes bitter, grind coarser. Change only one variable at a time.
- Repeat. Dialing in usually takes 3-5 shots. Keep notes on grind setting, dose, yield, and time until you hit a balanced flavor.
Common Mistakes
- Using stale beans. Old coffee produces flat, bitter shots. Always use fresh beans.
- Inconsistent tamping. If you tamp harder sometimes, the shot will vary. Use the same pressure every time (about 30 lbs of force).
- Ignoring the pressure gauge. Lelit machines have a gauge. Ideal pressure is 9 bar during extraction. If it’s higher, grind coarser; if lower, grind finer (unless your machine has a pressure adjustment).
- Changing dose and grind at once. This makes it impossible to know what fixed the problem. Change one thing at a time.
- Not preheating long enough. A cold machine will under-extract. Give it time.
- Using the wrong basket. Some Lelit baskets are designed for 14g, others for 18-20g. Use the correct dose for your basket.
Tips
- Use a scale. Eyeballing yield leads to inconsistency. Weigh every shot.
- Keep a log. Write down grind setting, dose, yield, time, and taste notes. This helps you replicate good shots.
- Try a ratio. Start with 1:2 (e.g., 18g in, 36g out). Adjust to 1:2.5 if the shot is too strong, or 1:1.5 if too weak.
- Clean your equipment. Oily residue on the basket or grinder burrs affects flow. Clean weekly.
- Warm your cup. A cold cup cools the espresso quickly. Rinse your cup with hot water before pulling.
- Use the pre-infusion. If your Lelit has a pre-infusion button, use it for 5-10 seconds. It improves extraction and reduces channeling.
Troubleshooting
Shot runs too fast (under 20 seconds) and tastes sour. Grind finer. If it’s still fast, increase the dose slightly. Also check that your tamp is level.
Shot runs too slow (over 40 seconds) and tastes bitter. Grind coarser. If it’s still slow, decrease the dose slightly.
No espresso comes out. The grind is too fine or the basket is overfilled. Grind coarser and reduce dose. Also check that the shower screen isn’t blocked.
Stream sprays or channels. This is usually uneven distribution. Use a WDT tool to break up clumps and tamp level. Also check that the basket isn’t overfilled.
Pressure gauge reads high (10+ bar). Grind coarser. If it’s still high, the machine’s OPV (over-pressure valve) may need adjustment—consult your manual.
Shot tastes salty or metallic. This can be over-extraction. Try a slightly coarser grind or a shorter yield.
Machine has no pressure at all. Check that the water tank is full and the pump is primed. If it’s a new machine, run water through the steam wand to prime.
Frequently Asked Questions
How often should I dial in?
Every time you change beans, or when the weather changes (humidity affects grind). Also after cleaning the grinder.
What’s the ideal extraction time?
For most coffees, 25-30 seconds from the moment you press the button. But taste is more important than time.
Should I use the double or single basket?
Double baskets are easier to dial in because they’re more forgiving. Single baskets are trickier due to the smaller dose.
My Lelit has a PID. What temperature should I set?
Start at 94°C (201°F). For light roasts, try 96°C; for dark roasts, 92°C. Adjust based on taste.
Do I need to use the pre-infusion?
Not necessary, but it helps with even extraction, especially for fresh, light-roast beans. Use it if your model has it.
Why does my shot have blonde streaks?
Blonde streaks at the end are normal as the extraction finishes. If they appear early, the shot is running too fast—grind finer.
Related
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