RapidCoffee wrote:Apologies for thread drift, but +/- 1g is not good enough. That's why nobody recommends using a +/- 1g precision scale to weigh your dose. Dose changes of 1 or 2 grams produce easily measurable changes in flow. There is clear impact on taste in the cup (for me) with dose changes of 0.5g.
Yes a difference indeed, but I find that if I'm dialed in, (for most beans) +/- 1 gram gets me in the ballpark of similar (not identical) shots and reasonably close to what I'm aiming for. Usually they are all good tasting shots, though I agree a discernible difference could be tasted as a straight shot. Also flow is quite similar with this variation with maybe a couple seconds longer or shorter. I'll admit, the shots that I allow this much variation on are headed for cappuccinos so high precision isn't quite as important. I'll even mention that I rarely even allow this variation for milk drinks since I check the weight on the scale and it is easy to bump the grinder to top it off into the +/-0.5 range. Straight shots I'm always making sure I've got at worst +/- 0.2. Of course I cannot eyeball this! I grind aiming low, depending on how much more I need, I bump or sweep or both. I like to clear the chute anyway if I won't be making another espresso for some time. This method of measuring after grinding with a quick doser sweep is how I would propose to potentially deal with static in my routine. I feel that sweeping out a doser is a more natural routine, but again, I've never been fed up with static problems to be pushed to the point of trying anything to fix it. Maybe even putting a humidifier in the kitchen would be something I'd consider.
I'm still very curious if anyone knows what their local cafes are doing to cope with static. I wonder if they are even controlling the climate in the cafe? Maybe someone with static issues with a local bean can ask the barista the next time they are in the shop?