Coffee Shop · Free Template · ~9 steps
Espresso Machine Calibration Procedure
A cafe owner who wants every barista to dial in the same way so shot quality is consistent regardless of who's on bar.
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Who it's for
Baristas, AM shift leads, head baristas.
When to run it
Every morning before service + after any bean change or weather shift.
Before you start
- •Calibrated scale (precision to 0.1g)
- •Stopwatch or shot timer
- •Fresh beans within 14 days of roast
- •Clean portafilter and basket
- •Daily log to record settings
The procedure
Step-by-step, in order. Each step has the action and the reason it matters.
- 1
Verify machine is fully heated
Espresso machine on for 30+ minutes. Group head hot. PID temperature stable. If the machine just came on, wait. There is no shortcut.
- 2
Purge the group head
Run hot water through the group head for 2-3 seconds before locking the portafilter. Removes any cool spot.
- 3
Dose 18g of fresh-ground coffee
Weight matters more than volume. 18g (or whatever your basket spec is) on the scale, not by sight. Variation of even 0.5g changes shot time.
- 4
Distribute and tamp evenly
Distribute the dose with a WDT tool or tap. Level the surface. Tamp with consistent pressure (most people aim for ~30 lbs but the consistency matters more than the absolute number).
- 5
Lock in and start the shot immediately
Locking and waiting cooks the puck. Lock and brew within 5 seconds.
- 6
Time the shot — 25-30 seconds for 36g out
Watch the clock as the shot pulls. Target: 36g of liquid espresso in 25-30 seconds (1:2 ratio). Stop the shot at 36g exactly using the scale.
- 7
Diagnose and adjust
Too fast (under 25s)? Grind finer. Too slow (over 30s)? Grind coarser. Each grinder click moves shot time by 1-3 seconds. Adjust one click at a time.
- 8
Repeat until 2 shots in a row are within target
One in-spec shot is luck. Two in a row is calibration. Don't open until you have two consecutive in-spec shots.
- 9
Document the grind setting and bean batch
Write the final grind setting + bean batch + weather conditions on the daily log. Tomorrow's opener starts from your number.
Verify when done
- ☐Two consecutive in-spec shots before service starts
- ☐Final grind setting logged
- ☐Bean batch + roast date checked
Common mistakes
- ✕Eyeballing the dose instead of weighing
- ✕Adjusting more than one click at a time
- ✕Calibrating on a cold machine
- ✕Skipping the documentation — tomorrow's opener guesses
Trainer notes
Espresso calibration is the difference between a cafe that's known for coffee and a cafe that has coffee on the menu. The 5 minutes you spend dialing in saves 50 bad shots over the morning rush.
Common questions
Who should run the espresso machine calibration procedure?
Baristas, AM shift leads, head baristas.
When should this coffee shop procedure be run?
Every morning before service + after any bean change or weather shift.
How many steps does the espresso machine calibration procedure have?
9 steps. The procedure starts with "Verify machine is fully heated" and ends with "Document the grind setting and bean batch". Each step in between has the action and the reason it matters.
What's the most common mistake when running this procedure?
Eyeballing the dose instead of weighing. Espresso calibration is the difference between a cafe that's known for coffee and a cafe that has coffee on the menu. The 5 minutes you spend dialing in saves 50 bad shots over the morning rush.
Can I get a custom version written for my coffee shop business?
Yes. TalkNDone generates a custom SOP from your voice or text description in about 5 minutes — written using your team's words, your equipment, and your specific procedure. $49 one-time, free preview before you pay, no subscription. Start at talkndone.com.
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