Coffee shots, weight versus volume.

Comments

• Unknown

  March 2011

  OK, but if you read your post. It did come off agressive/condecending, but Cool.  :-*

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• askthecoffeeguy

  March 2011

  ah, flushed - to each their own: its about whatever works for you (or me for that matter) - as long as we're consistent in our approach and generate amazing results who cares how we get there and does it really matter?

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• Koffee_Kosmo

  March 2011

  All I know is that I prefer a KISS method The method I deploy and noted on page 1 works a treat on any machine I use even an unfamiliar machine Yes I do take into account  that coffee freshness and humid conditions are important variables I live in QLD the land of humidity It just takes a slight adjustment of the grinder or tamp pressure KK

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• Unknown

  March 2011

  guess too that we seem to all be commercial coffee makers, and in the end know that we all have a different approach. But....Why I spoke of parameters, before exploration. Was that when this question was posed, it seemed to come from a novice (the reasoning of the question, not the Authors actual skill level) point of view in its delivery (even though presented very opulantly with its factual breadth). I think that when you get to the point of being a well honed, and free (as it were) barista. A lot of """RULES""" don't apply But to achive understanding the finer points of say dose/volume/weight. You need understand that it more comes from a practical aplication of method, rather than finite restrictions on dose/volume/weight. And that such ideas of specificity really only have relevence from a scientific point of veiw, and not so much in daily usage. Thats all, not me defining a method as the holy grail

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