☕BrewedBarista
Daily barista companion

Espresso Shot Journal

Log every shot. Read the verdict. Watch your dial-in get sharper week by week.

Most home espresso fails for one reason: nobody keeps notes. You pull a great shot on Tuesday, change the grind on Wednesday for a milk drink, and by Friday the baseline is gone. This journal fixes that — three numbers, a taste tag, a star rating, done in fifteen seconds per shot.

Every entry runs through a dial-in analyzer that compares your ratio and time to the established 1:2 in 28-32s benchmark. You get an immediate verdict and a concrete next step — grind finer, increase dose, redistribute the puck — so the next shot is informed, not guessed.

Data lives locally in your browser. No account, no cloud, no waiting on a sync. Share a specific shot with a friend via the copy-URL button, or clear the log when you switch beans. The journal is yours.

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Frequently Asked Questions

What is the ideal espresso ratio?
The classic balanced ratio is 1:2 — dose to yield. For example, 18g of ground coffee in, 36g of espresso out. Ristretto sits around 1:1.5, lungo around 1:3.
How long should an espresso shot take?
Most balanced espressos pull in 25 to 35 seconds from the moment you start the pump. Shorter shots tend to taste sour, longer ones bitter.
Why does my shot taste sour?
Sourness is the signature of under-extraction. The water did not pull enough solubles from the puck. Grind finer, increase dose slightly, or extend extraction time.
Why does my shot taste bitter?
Bitterness comes from over-extraction or water that is too hot. Grind coarser, reduce dose by 0.3 to 0.5g, or lower brew temperature by 1 to 2°C.
What does 'dial in' mean?
Dialing in is the process of finding the exact grind size, dose, and yield that makes a specific coffee taste its best. Every new bag of beans needs a fresh dial-in.
How often should I recalibrate my grinder?
Recalibrate with every new bag of coffee. Roast level, age, density and humidity all shift the ideal grind setting. Even the same coffee changes over a two-week window.

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