I've had Cathi's 5yr old Anita for barely a week - so easy to get good brews out of it. Trying desperately to learn to do latte art. Finally.

(History: I've had perhaps 4 E61's, a Cimbali Jr, several Gaggias, and a couple Solis SL70s , and a Rotel , and an Estro Vapore over the years.)

This Anita is working out so well that I thought I'd start doing a little dosing-playing. My usual has been a slightly rounded 1/4 cup of beans (RedBird espresso of late), ground in the Macap MC4 stepped (new burrs), and kinda looking for somewhere around 25 secs or so, and easily getting it. This morning I grabbed the scale and measured 16g (no decimal point on this one)(batteries in good one are dead)(new one on way) and noticed it was possibly 15 beans less than my usual. Ground it and measured again 16g and pulled a nice shot. No naked here but I remove spouts.

So my next thought was to ask here for ideas on what to shoot for.

Thanks for your time!

EDIT: running boiler at about 1.3 . tried 1.2 but didn't like it as well. OPV seat is new and set to 9.5 per gauge on machine panel.

aha! Thank you Jim!!!

Thanks for posting that, Dan. Just received some new ridgeless baskets from EPNW and am starting to experiment with dose--15gm has been working on the older stock double basket but the ridgeless double wanted more this morning. So many threads on dosing to read!

I have to say I love that Metropolis extraction recommendation. Notice to all other roasters: That is how you do it.

It also underscores importance of weighing the shots instead of giving volume. I have seen 1.25oz being expressed in weight anywhere from 18-25 grams and there is big difference in taste between those two.

Hi Kris, and welcome (back) to H-B.

If there is an ideal dose, it probably depends on a number of factors: coffee, grind, basket, dispersion block/shower screen, etc. Vince Fedele's recent article in Barista magazine (available online here, pp.74-84) addresses this subject, with a focus on the filter basket. There is some further discussion on this thread.

Many thanks to all!!! and many things to try!!!

HB wrote: That's curious given that just a few years ago, all the advice invariably revolved around the recommended brew temperature.

YES - it does seem to me that we are returning circle, now, from science, back to art!

My first attempt this morning was 15g <RedBird>(won't get the 1/10ths for a week) - looked like a tiny amount in the basket, but Anita extracted it very evenly, though fast - 17 secs for my "2 oz" (yes, I WILL tare that cup and measure in weight in the future, but this one's already in my stomach, lingering delightfully in my mouth - soft - fantastic - not chocolaty, but fabulously smooth. Clicked the Macap a notch finer for the next attempt - now see the reason for the continuous adjust! Gad, I could easily OD on that stuff...

Thanks again to all!!!

EDIT: I forget: I immediately replaced the group head screen on this machine to one of the "new style"(open lattice) screens as I found many years ago that I would get a more "open" flavor with it, as compared to the standard one with lots of tiny round holes...

I am also using Red Bird and my wife likes a 17g and I like 17.5 with a 25 sec pull. I started with 16g and the shot seemed weak. It wasn't bitter or sour just weak. Based on tasting threads I kept the grind the same and just added an extra gram which got me to the profile I was looking for. Also after about the 6th or 7th day I had to tighten up the grind a little as I began to loose some of the richness I had found a few days post roast. As far as the latte art still working on it and finally getting good quality micro foam just not able to pour it.. getting better though...

Hi John/Rapid, Thanks!

Thanks John B

Just pulled 15.?g: 35g in about 25sec from lever up. but was quickly turning watery. didn't extract as well toward the end. But I realize I am all over the place with this scale, not knowing the 10ths makes a shot in the dark. Should have that by Mon. I guess maybe I should add beans one by one until I get to 15 or whatever my target is - that way it would be consistent. Taste was fine, soft, smooth, but sink this report - need bean-weight consistancy.

Yeah, microfoam. This 5yr old (like new) Anita has the original tip which has 2 holes angled way out to side and I, so far, have been unable to dependably get it - could do better with Silvia wand on gaggia new baby black! So just ordered a 2 hole goldpro from Jim - as I recall those go straight down so should make life at the surface, easier. Plenty of steam - just going in the wrong place - can't cavitate.

Enjoy that Giotto! Playtime!!!!!