Dial-In for Light Roasts (Repeatable Steps)

By Presstige • 7 min read • Updated Sep 28, 2025

Goal: fast, repeatable light-roast shots with clarity and sweetness. Follow the sequence; change one variable at a time.

Baseline (for 54 mm baskets)

Dose: 18 g
Target yield: 38–42 g (≈1:2.1–1:2.3) in 28–34 s
Pre-infusion: 6–10 s if available
Temp: 93–96°C (199–205°F)
Water: alkalinity 40–80 ppm, hardness 40–80 ppm

Dial-in workflow

1) Grind to time. Pull a test shot; if total time <28 s, go finer; if >34 s, go coarser. Keep dose constant.

2) Stabilize distribution. Break clumps and level the bed before tamp. A leveled surface reduces early channeling. Tip: a simple leveling pass (e.g., a gravity distributor) keeps the puck flat before tamp; if you want that convenience, here’s ours: 54 mm Gravity Distributor.

3) Tamp level, consistent. Aim for uniform compaction; keeping tamp force similar day-to-day improves repeatability. If you prefer not to think about force, a spring-loaded option can help: 30 lb Spring-Loaded Tamper (54 mm).

4) Tune ratio for taste. If bright/sour, extend yield slightly (e.g., from 1:2.1 → 1:2.3). If bitter/dry, reduce yield.

5) Temperature nudge. Light roasts often benefit from the high end (95–96 °C) for better solubility.

Taste corrections (quick map)

Sour / under-extracted: grind finer → lengthen pre-infusion → slightly higher temp → extend yield toward 1:2.3.

Bitter / astringent: grind coarser → reduce yield toward 1:2.0 → slightly lower temp.

Channeling signs: spurts or side flow → improve distribution → check tamp level. Optional helpers if your machine’s shower is uneven: 54 mm Puck Screen.

FAQ

Do light roasts always need higher temperatures?

Often yes (95–96 °C), but taste decides. Start high; lower if bitterness creeps in.

Should I change dose or grind first?

Keep dose fixed; change grind to hit time, then tune ratio.

Is pre-infusion required?

No, but it improves even wetting and reduces early channeling on many home machines.