Tools
Diagnose your shot, get a fix, and save your dialled-in recipe. Works great with Sage/Breville home machines.
Quick reference — medium roast starting point
18g
Dose
standard double basket
36g
Yield
1:2 ratio by weight
25–30s
Time
from pump start
93°C
Temp
medium roast default
Fine
Grind
2–4 on Sage/Breville
9 bar
Pressure
standard espresso
Starting point
Light roast
Dense beans, grind finer than expected. Rest beans 10–14 days.
Medium roast
Universal starting point. Adjust grind first: sour → finer, bitter → coarser.
Dark roast
Porous beans, extract easily. Shorter ratio and lower temp prevent harshness.
AI assistant
Describe your shot problem — the AI knows Sage/Breville machines, roast-level adjustments, pre-infusion, and extraction science.
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Interactive
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Machine tips
Always use a scale
Volumetric buttons measure flow, not weight. They drift when you change beans or grind. Use manual mode and a scale under the cup for consistent shots.
Manual pre-infusion
Hold the brew button to keep low pressure (pre-infusion). Release for full 9 bar. Press again to stop. Great for light roasts — try 8–12 seconds.
Temperature steps
Most Sage/Breville machines expose ±2°C steps. Start at default for medium roasts. Go +1 for light roasts (more extraction), −1 for dark roasts (less harshness).
Program your presets
Hold 1-cup and 2-cup together until lights flash. Brew, stop at your target weight. The machine remembers this volume. Recalibrate when you change beans.
Grinder range
On built-in Sage/Breville grinders, espresso lives between settings 1–8. Above 10 is filter territory. Adjust inner burr for half-steps when available.
Bean freshness window
7–21 days post-roast is ideal. Under 5 days: excessive CO2, puck cracks. Over 30 days: stale, flat crema. Always buy with a roast date.