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Walked into a roaster in Asheville and watched them weigh every single shot
Stopped by a small roaster in Asheville last weekend and noticed they put a scale under every espresso shot instead of eyeballing the time. The barista told me they shoot for a 1:2 ratio by weight and pull it in 27 to 30 seconds, and it made me realize my home pulls were all over the place. I tried it at home Monday, dosing 18g and stopping at 36g, and my shots stopped tasting sour or bitter for once. The scale cost me about $20 and it did more for my coffee than any new gear would. Anyone else weigh their shots, or do you just time it and go?
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ray_webb62d ago
Did you change your grind when you started weighing, or keep it the same and just cut the shot at 36g? The reason I ask is my sour shots got way better when I tightened the grind, not just from hitting the right weight. Curious if the scale alone did it for you or if the grind was part of the fix.
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