Dialed Shot Plan
{{ formatNumber(target_yield_g, 1) }} g out
1:{{ ratioDisplay }} · {{ timeRangeLabel }} · Dose {{ formatNumber(dose_g, 1) }} g
{{ profileLabel }} Flow {{ flowRangeLabel }} Pressure {{ pressureBadge }} {{ waterTempDisplay }} Preinfuse {{ formatNumber(preinfusion_s, 0) }} s
Choose a baseline, then tune dose, yield, and timing.
Enter dry coffee grams, e.g. 18.0 for a double basket.
g
Enter beverage-out side of 1:x; 2.00 means 18 g in to 36 g out.
1:
Enter target beverage grams when you know the desired output.
g out
Current accepted window: {{ timeRangeLabel }}.
s
Enter brew temperature; unit switch keeps C/F values synchronized.
Leave at plan dose unless the basket weight changed.
g
Enter cup grams first, then elapsed seconds from pump on.
g out s
Use short cues such as gentle ramp, channeling, or held 8.5 bar.
Write one tasting line, e.g. sweet, sharp, hollow, bitter, or dry.
{{ logWarning }}
Use model and setting, e.g. Niche 6.5 or SSP HU 4.2.
±{{ time_window_s }} s
Slider sets seconds on each side of the target time.
±{{ formatNumber(ratio_window, 2) }}
Example: 0.15 keeps 1:2.00 within 1:1.85-2.15.
Enter soak seconds and pressure bar, e.g. 6 s at 2.5 bar.
s bar
Enter main-pull pressure; common pump targets are 6-9 bar.
bar
Enter final bar target, or 0 when the profile stays flat.
bar
Enter expected late-shot flow, e.g. 1.3 g/s.
g/s
Field Target / Notes Copy
{{ row.field }}
{{ row.value }}
{{ row.hint }}
# Timestamp Dose Yield Time Ratio Notes Copy
No shots recorded yet
Use the Advanced shot log workspace to add pulls before exporting this ledger.
#{{ entry.seq }} {{ entry.timestamp }} {{ entry.doseDisplay }} {{ entry.yieldDisplay }} {{ entry.timeDisplay }}
{{ entry.ratioDisplay }}
{{ entry.deltaRatio }}
{{ entry.notes }}
{{ entry.flowNote }}
{{ entry.taste }}
{{ entry.adjustment }}
Tags: Coffee, Education
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Espresso gets hard to repeat long before it gets hard to make. A half-gram change in dose, a few grams in the cup, or a short swing in shot time can move the drink from dense and sweet to thin, sharp, or bitter. Good dialing in is therefore less about guessing the perfect shot and more about keeping one recipe stable enough to learn from it.

This planner is built around that recipe mindset. It links dose, brew ratio, target yield, target time, time window, water temperature, and a simple pressure plan, then gives you a structured shot log for the pulls you actually make. One pass sets the target. The next pass records the real dose, yield, time, flow or pressure note, and taste note so the next adjustment is based on evidence instead of memory.

It also does more than a plain ratio calculator. Five built-in profiles cover a balanced double, a shorter syrupy shot, a faster higher-ratio turbo-style shot, a stretched allonge, and a sweeter competition-style recipe. As soon as you log a pull, the page calculates the actual ratio, average flow, ratio drift, and time drift, then plots the result on both a time-versus-ratio trend chart and the Espresso Extraction Map.

Espresso planning loop Five connected cards show the cycle of choosing a preset, setting dose and yield, pulling a shot, reading the charts, and adjusting the next shot. Espresso planning loop Recipe first, then log the pull, then carry one clear change into the next shot. Preset Balanced Syrupy Turbo / Allonge Target Dose + ratio Yield + time Temp + pressure Pull Log dose Yield + time Taste note Read Trend band Ratio delta Flow zone Adjust Tighten Loosen Repeat
Set a recipe, record the shot, read the miss, then carry one deliberate change into the next pull.

A common modern starting point sits near a 1:2 ratio in roughly 25 to 30 seconds at about 200 F or 93 C and around 9 bars, but espresso culture and competition rules leave real room around those numbers. This is why the planner does not force one recipe. It supports ratios from 1:1.8 to 1:3, lets you widen or narrow the time and ratio bands, and treats temperature and pressure as adjustable recipe choices rather than universal constants.

That flexibility still has limits. The planner can tell you whether a shot matched the recipe you chose. It cannot taste the cup, verify channeling, or confirm that the machine truly held the pressure profile you wrote down. Use it as a disciplined brewing notebook with live calculations, not as a final judge of quality.

Technical Details:

The planner keeps three relationships tied together: dose to yield, yield to time, and the pressure notes that describe how you want the shot to arrive there. If you change dose or ratio, target yield is recalculated. If you edit yield directly, the ratio is recalculated from dose and beverage mass. The time target and time flex create a working window, and that same window becomes a flow band by dividing target yield by the long and short ends of the allowed shot time.

When a shot is recorded, the log uses the actual dose, yield, and total time to compute a live ratio, a ratio delta versus target, a time delta versus target, and a whole-shot average flow rate. That average flow is simply beverage mass divided by total shot time. It is useful for comparing whether one pull ran more openly or more restrictively than another, but it is not the same thing as a machine flow graph or a second-by-second pressure trace.

The two charts are built from those same calculations. The trend chart plots shot time on the horizontal axis and brew ratio on the vertical axis, with the target band shaded in the middle. The Espresso Extraction Map instead plots ratio delta versus average flow so you can tell whether a miss came mostly from stopping the shot too short or too long, from a flow problem, or from both at once. When there are no logged shots yet, the map shows a target-profile marker so the page still illustrates the intended zone.

Rtarget = YtargetD Tmin = max(1,Ttarget-W) Tmax = Ttarget+W Fmin = YtargetTmax Fmax = YtargetTmin Ractual = YactualDactual Factual = YactualTactual

In these equations, D is dry dose, Y is beverage yield, T is shot time, W is the time flex around the target, R is brew ratio, and F is average flow in grams per second.

Preset Ratio Time window Preinfusion Peak to finish Finish flow Temp Profile focus
Balanced double 1:2.00 26 to 32 s 6 s @ 2.5 bar 9.0 to 6.0 bar 1.6 g/s 93 C Rounded sweetness with gentle acidity.
Syrupy ristretto 1:1.80 24 to 30 s 8 s @ 3.0 bar 9.5 to 7.0 bar 1.4 g/s 94 C Dense body with chocolate-forward sweetness.
Turbo shot 1:2.40 18 to 24 s 4 s @ 2.0 bar 7.5 to 6.0 bar 2.1 g/s 92 C High clarity with low bitterness and quick flow.
Allonge 1:3.00 30 to 38 s 5 s @ 2.5 bar 8.5 to 6.0 bar 2.3 g/s 93 C Lighter body, long finish, keep flow steady.
Competition sweet 1:2.20 25 to 31 s 7 s @ 2.5 bar 9.0 to 6.5 bar 1.7 g/s 93 C Clarity and sweetness balanced with structure.

Those presets are best read as starting recipes, not fixed standards. The page exposes them because espresso can move from short and heavy to long and clear without becoming a different beverage. A turbo-style preset in this tool therefore means a faster, higher-ratio house profile with lower pressure than the balanced default. It does not claim that every barista or machine uses the same turbo recipe.

Everyday Use & Decision Guide:

The planner is strongest when you already weigh dose and beverage yield and want a cleaner feedback loop for dialing in. It is much less useful if you stop shots by volume, run a fully automatic machine with no repeatable recipe control, or switch coffee, basket, and grinder settings so often that no shot series stays comparable. In other words, this page helps most when you are trying to improve repeatability, not when you are brewing entirely by feel.

If you want the fastest path to a useful baseline, pick the preset that matches the cup style you want and hold the dose steady first. That mirrors common dialing-in advice from espresso guides: lock dose to the basket, then let ratio and grind solve taste. Once the dose is stable, the planner can tell you whether the misses are mostly about where you stopped the shot, how quickly the puck flowed, or whether the recipe itself needs to move.

  • Keep one coffee, one basket, and one grind-note context together long enough for the log to teach you something.
  • Change one major lever at a time. If you alter dose, ratio, time window, and pressure notes all at once, the next point on the charts is harder to interpret.
  • Log bad shots too. Misses are what make the trend band and extraction map useful.
  • If your machine only brews at a fixed pressure, the pressure fields still help as recipe notes and reminders, but dose, yield, and time remain the more reliable comparison anchors.
  • Taste notes matter. The tool can flag a shot as in range while the cup still tastes flat, harsh, or hollow.

The practical decision rule is simple: use the math to narrow the next move, then use taste to decide whether that move was worth keeping. The planner is there to reduce random trial and error, not to overrule the cup.

Step-by-Step Guide:

Use the page in this order when you want the recipe, the log, and the exports to stay aligned.

  1. Choose a Style preset that matches the cup style you want. This loads the ratio, time window, preinfusion, pressure plan, finish flow target, and starting temperature.
  2. Enter the real Dose you expect to use. The planner then keeps Target ratio and Target yield linked, so changing one updates the other.
  3. Confirm the Shot time target and the displayed window. If you brew in Fahrenheit, switch the temperature unit and make sure the dual-unit display still matches your intended water temperature.
  4. Open Advanced only when you have a reason to change tolerance, time flex, preinfusion, peak pressure, finish pressure, or finish flow. Leaving those near the preset is often the clearest first pass.
  5. Pull the shot, then enter Dose used, Yield + time, an optional Flow/pressure note, and a short Taste note. The Record shot button only activates when dose, yield, and time are all positive.
  6. Read the Plan tab first, then the Shot Log, then the Trend and Espresso Extraction Map. That order keeps the target in front of the miss instead of the other way around.
  7. Export only after the recipe looks coherent. The page can copy or download plan and log CSV files, export both tables to DOCX, save chart images and chart CSV files, and export the full plan-plus-log state as JSON.

Interpreting Results:

The output works best when each part has one job. The plan tells you what you intended to brew. The log tells you what actually happened. The charts tell you whether the miss is repeating in the same direction. Reading them that way helps you avoid a common home-barista mistake: staring at a single chart and forgetting that the underlying target may have shifted two settings ago.

Surface What it answers What to look for
Plan What am I trying to brew? Dose, target yield, time window, pressure plan, finish flow, and temperature all agree with your real setup.
Shot Log What did each pull actually do? Ratio, time delta, taste note, and the suggested next move all line up with your memory of the shot.
Trend Are shots clustering near the intended ratio and time? Points close to the shaded band show repeatability. Drift left or right means time is moving. Drift up or down means ratio is moving.
Espresso Extraction Map Was the miss mainly about ratio, flow, or both? The horizontal axis shows ratio delta. The vertical axis shows average flow. The latest shot marker is the best cue for the next adjustment.
JSON How do I keep the full current state? The export includes the active plan values plus every logged entry in one structured payload.

The extraction map deserves special care. A point to the right of zero means the shot ran longer in ratio terms than planned. A point to the left means it stopped short. Higher points mean faster average flow, lower points mean slower average flow. Because the latest shot is highlighted separately, you can use older points for context without letting yesterday's miss override today's evidence.

Planner trigger What it usually means Adjustment direction
Actual ratio above target plus tolerance More beverage per gram of coffee than planned. Tighten grind or stop at a lower yield if the cup feels thin.
Actual ratio below target minus tolerance Less beverage than planned for the dose. Loosen grind or extend yield if the cup feels too tight or heavy.
Shot time above target plus time flex The shot ran longer than the accepted window. Speed the shot up with cleaner puck prep or a slightly coarser grind.
Shot time below target minus time flex The shot finished too quickly. Slow the shot with a finer grind or longer preinfusion.
Average flow above the computed maximum The puck offered less resistance than the recipe expected. Lower preinfusion pressure or grind finer.
Average flow below the computed minimum The puck stayed more resistant than planned. Shorten preinfusion or grind coarser.
No trigger crossed The shot is close enough to recipe to stop making large moves. Use small taste-driven tweaks only.

An in-range shot is not the same thing as a finished espresso. Roast level, puck prep, bean age, and water quality can still pull the taste away from the target. The planner helps you keep your variables honest. It does not remove the need to judge sweetness, bitterness, acidity, texture, and finish in the cup.

Worked Examples:

Balanced double baseline

With the default balanced profile, an 18 g dose and a 1:2.00 ratio produce a 36 g target yield. The preset centers the shot at 29 seconds with 3 seconds of flex, so the working window is 26 to 32 seconds. That creates an average-flow band of about 1.13 to 1.38 g/s. If your first few logged shots land around 35 to 37 g in 28 to 30 seconds, the trend chart should cluster near the center of the shaded band and the extraction map should keep the latest marker close to zero ratio delta.

A long and fast miss

Now keep that same balanced recipe but log a pull at 18 g in, 42 g out, and 24 seconds. The actual ratio becomes about 1:2.33 and the average flow rises to about 1.75 g/s. On this page that shot lands high and to the right: the ratio overshot the target, the time finished early, and the flow ran above the planned band. The tool will stack cues that point toward a tighter grind, a lower stop weight, and a slower shot. That is the kind of miss that often tastes washed out rather than centered.

Switching to the turbo-style house profile

If you change only the preset to the tool's turbo shot profile and keep the same 18 g dose, the target yield moves to 43.2 g, the time window narrows to 18 to 24 seconds, peak pressure drops to 7.5 bar, and finish flow rises to 2.1 g/s. A 43 g shot in 21 seconds may look wrong against the balanced preset, but inside the turbo-style profile it is close to center. That is why mixed logs are hard to read. Once you adopt a materially different recipe style, start judging points against that new profile instead of against the old one.

FAQ:

Should I lock dose first or target yield first?

Lock dose first when your basket size and puck prep are stable. That is the cleaner way to keep comparisons fair. After that, let yield and grind do most of the dialing-in work.

Why is Record shot disabled?

The log requires a positive dose, yield, and time. If one of those fields is zero or empty, the page keeps the button disabled so incomplete entries do not distort the charts.

Is average flow the same as flow profiling on my machine?

No. Here it is only beverage mass divided by total shot time. It tells you whether the shot ran more openly or more slowly overall, but it does not show what happened second by second during the extraction.

My machine brews at a fixed pressure. Is the planner still useful?

Yes. Use the pressure and preinfusion fields as recipe notes, but treat dose, yield, and time as the stronger comparison points. Many home machines cannot fully reproduce every pressure idea in the plan.

Is the turbo preset a formal turbo-shot standard?

No. Turbo-shot recipes vary across espresso communities. In this planner it is a faster, longer-ratio starting profile with lower pressure than the balanced default, not a claim that every turbo shot should use the same numbers.

Should I keep different coffees in the same log?

Usually not. A new coffee, a new basket, or a major grinder change can shift the recipe enough that older points stop being a fair comparison. Start a fresh series when the setup changes materially.

Does the page upload my shot data for scoring?

No dedicated scoring backend is used here. The calculations, charts, and exports are generated in the browser after the page loads.

Glossary:

Dose
The dry coffee mass loaded into the basket before brewing.
Yield
The beverage mass collected in the cup.
Brew ratio
Yield divided by dose, expressed here as a 1:x relationship.
Time flex
The plus-or-minus allowance around the target shot time.
Ratio tolerance
The acceptable band around the target ratio before the planner marks a shot as short or long.
Preinfusion
A lower-pressure wetting phase before the shot rises to its main brewing pressure.
Average flow
Beverage mass divided by total shot time, expressed in grams per second.
Espresso Extraction Map
A scatter chart that compares ratio delta against average flow so misses can be read by zone.

References: