I can’t tell you how many guests send back steaks because the doneness isn’t right. Gesture:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique. Solution:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique.
I can’t tell you how many cooks end up with skin-on fish welded to the pan. Gesture:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique. Solution:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique.
I can’t tell you how many baristas say their espresso tastes bitter or sour. Gesture:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique. Solution:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique.
I can’t tell you how many students watch their vinaigrette separate in seconds. Gesture:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique Solution:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique
I can’t tell you how many servers spill drinks when carrying a loaded tray. Gesture:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique. Solution:  adjust grind and dose, aim for a 1:2 brew ratio in 25–30 seconds, flush the group, use a preheated cupbalance the load, hand under the center of gravity, carry at shoulder height, take controlled turns.Dial-in espressodissolve salt in acid first, add mustard, whisk continuously while drizzling oil slowly (or use a blender).finger test plus calibrated probe; target core temperatures for rare/medium; rest the meat before slicingMeat doneness checkNon-Teflon pan searpreheat the pan, pat fish dry, light oil, place skin-side down, do not move until a crust forms, then releaseStable emulsion technique.Tray service technique

Note “Dial-in espresso” est un jargon barista qui signifie régler l’extraction d’un espresso (trouver les bons réglages).

Traductions naturelles selon le contexte :

réglage de l’espresso / régler l’espresso
- caler l’extraction (pro)
- ajuster la mouture et l’extraction
- (pour des débutants) trouver les bons réglages pour l’espresso

Idée complète (pro) :
Exemple : Dial in the espresso by adjusting grind size, dose, and shot time to hit a 1:2 ratio in ~25–30 s. →
Régler l’espresso en ajustant la finesse de mouture, la dose et le temps d’écoulement pour atteindre un ratio 1:2 en ~25–30 s.