A Coffee Roaster’s Perspective from Beechworth
At Beechworth Coffee, great espresso starts long before you press the brew button. It begins with careful roasting that celebrates the unique traits of each coffee. Our goal is to deliver fresh, flavourful beans roasted weekly that serve as the foundation for your home espresso routine.
Freshness Matters
Coffee shines brightest within two to four weeks of roasting. That is when your shot can capture vibrant aromatics, rich crema, and nuanced flavour. At Beechworth, we roast every Monday so every batch you receive is at its peak.
If you want to explore single origins, try our Colombia Single Origin for vibrant fruit tones or our Brazil Single Origin for chocolatey comfort. For something a little bolder, our Smooth Criminal Blend is crafted to cut beautifully through milk.
Step-by-Step Dialling In Guide
1. Weigh Your Dose
Use a digital scale for consistency. Target 18 to 22 g for a double shot. It keeps your shots predictable and your adjustments purposeful.
2. Adjust Grind Size
Think of the roast profile:
- Light roasts often need finer grinds to bring out fruit and floral notes
- Medium roasts balance sweetness and body with a mid-range grind
- Dark roasts need a slightly coarser grind to avoid bitter extraction
Aim for 25 to 30 seconds of shot time as a starting point.
3. Level and Tamp with Care
Distribute the grounds evenly and tamp with about 30 lbs of pressure. A flat, firm surface helps water flow uniformly. Consistent distribution reduces channelling.
4. Pull, Taste, and Adjust
Observe the extraction:
- If the shot tastes sour, grind finer or increase the dose
- If the shot tastes bitter, grind coarser or reduce the dose
Always adjust one variable at a time so you know what caused the change.
Roastery-Approved Tips
- Use the 1:2 brew ratio: 18 g in, 36 g out
- Brew with clean, filtered water for clarity and consistency
- Keep your machine clean so every shot reflects the coffee and not leftover residue
- Remember that each roast tells its own story. Your role when dialling in is to listen to what the coffee offers and bring that forward in the cup
Quick Reference Table
| Step | Action |
|---|---|
| 1 | Dose 18–22 g using a scale |
| 2 | Grind to target 25–30 s extraction |
| 3 | Evenly distribute and tamp |
| 4 | Pull shot and taste |
| 5 | Use a 1:2 brew ratio |
| 6 | Use filtered water and clean kit |
Final Thoughts
Dialling in espresso is not just technique. It is collaboration between you and the bean. With fresh, carefully roasted coffee and a little patience, you can reveal the full flavour locked inside each roast.
At Beechworth Coffee, we roast to unlock that potential in every cup. You can order bags as you need them or let us keep you topped up automatically with our Coffee Subscription service. That way, you will always have fresh coffee on hand and never miss your dial-in rhythm.
