Well I am on a steep learning curve and things are difficult

I finally got the double almost right, when a friend came over and I had to make 3 shots for the odd man out. I pulled the double shot almost perfect, (even slightly fast) then back to the Macap M4d and prepared a single.

Same Coarseness, same pressure tamper (set to 30lb) in the single Portafilter, and then nightmare. The machine hardly was passing drips, like I had over tamped or too fine. I did this over and over again until I had to reset the Grinder to coarser Grounds and Tamp less lightly for it to finally work.

Well, this made me realise that either the grind is different for a single and a double or tamping is different for a single and a double, or maybe, I should just stay with one or the other to perfect what I am doing.

Why not only make doubles and not get involved in this new and unstable difficult variable. ?

Most baskets are set up to produce the same shot dynamics for a single of exactly half the dose of the double, typically 6 to 8 grams and 12 to 16 grams. However, when you start dosing, it's usual to put a lot more than that into the single basket. Like everything else, a change in recipe takes a little practice.

Also, singles should flow at half the rate of doubles. That's not choking.

A single will often have a slightly different flavour as well. They are worth the extra work. I use the nickel test when dialling in a new basket/machine. It gets me a good starting point.

Well this morning after a couple of trial runs adjusting the Macap M4digital I got a shot glass and watch and timed the whole thing. Creamy shot 25 seconds to fill and everything looks like I am nearing Barista recognition (in my own mind)

Now I was surprised when putting the single shot into a 10oz cup to make extra large Cappuccinos how "little" 1 shot was. For my wife it was way too weak, so you need a shot and 1/2 for her. This was part of my problem.

I now am realizing why so many here must drink doubles as the "norm"

*Note: there was a little "wash up" on the sides of the basket after the pull and slight indentation of the screen even thought I thought it looked well down.

I made a mistake and bought an automatic tamper which has 30lbs pressure, but it was 57 instead of 58 which leaves the sides a little susceptible to be loose. So I use a regular tamper to reinforce at the end.

How much coffee to put in at what fineness is the challenge. Overflowing and cut off at level to the basket is not the formula that works for me, but slightly less as it needs to pack below making the indentation of the screen.

So a Double Shot is what people normally take in their coffee or am i crazy ?

In a world where the smallest size of laundry detergent is "Giant," yes -- a double shot is the norm.

another_jim wrote:Also, singles should flow at half the rate of doubles. That's not choking.

Just to be boring and repetitive, this is absolutely right -- fewer holes in the bottom of the basket (in part) mean that the time for pulling a single is the same/similar to a double.