Beans, weight Versus volume.

Dry_bean.

Been contemplating dosing recently, weight V volume in particular. I worked out some time ago that my machine likes 18 grams of beans in the 18 gram VST filter basket, using 18g and employing the 5 cent test gives me what I want and just clears the shower screen, 19g contacts the screen and makes a big mess, 17g and the shot is a touch thin.
What I'm getting at here is that given 1 gram of medium size roasted beans = approx 6 beans so 18 grams = approx 108 and given my experience that 1 gram over or under makes a big difference on my machine, I'm wondering how many are able to consistently scoop out the required number of beans or dose by eye and get within 1 or 2% of the target?
As a matter of interest I weigh every shot and brush out the hopper, bean chute and doser, its a quick process and works for me, not suggesting I'm right, its just the method that works for me.
I'm wondering what thoughts others have on the subject. :question:

Koffee_Kosmo

I have a similar system in place The level and weight do change with finer or courser grinds A courser grind will yield a lighter weight based on your correct depth level A finer grind will yield a heavier weight based on your correct depth level Now the weight difference may not be very dramatic KK

Dry_bean.

on 1328150092:

I have a similar system in place The level and weight do change with finer or courser grinds.

Agreed, the difference between the grind used for a long black and a ristretto is significant, the finer grind sees the top edge of my tamper just about level with the lip of the filter basket, coarser for a LB and it is sitting approx 2mm above the lip.

  A courser grind will yield a lighter weight based on your correct depth level A finer grind will yield a heavier weight based on your correct depth level Now the weight difference may not be very dramatic

Just like crushing mineral specimens, the finer you crush/pulverise em the smaller the volume. I guess by using the same weight every time all that is changing is the volume, I find if I increase the weight to maintain the same gap with a ristretto as I have with a long black choking becomes an issue.

KK