Schomer Method of Distribution

Beginner and pro baristas share tips and tricks for making espresso.
meatpile
Posts: 42
Joined: 14 years ago

#1: Post by meatpile »

How is this performed? I had a hard time finding it via search...

Thanks in advance.

User avatar
TomC
Team HB
Posts: 10534
Joined: 13 years ago

#2: Post by TomC »

Join us and support Artisan Roasting Software=https://artisan-scope.org/donate/

Advertisement
meatpile (original poster)
Posts: 42
Joined: 14 years ago

#3: Post by meatpile (original poster) »

Thanks!

User avatar
cannonfodder
Team HB
Posts: 10497
Joined: 19 years ago

#4: Post by cannonfodder »

Dave Stephens

User avatar
RapidCoffee
Team HB
Posts: 4994
Joined: 18 years ago

#5: Post by RapidCoffee »

With all due respect to David Schomer, this protocol was written many years ago. We have learned a lot since then. I suggest you modify the puck prep as follows:
1) weigh the dose (instead of dosing "a little pile of coffee")
2) eliminate the side tap (which can fracture the puck)
3) eliminate the 20# polish, or polish with only the weight of the tamp (20# could disrupt the puck)
3) don't worry about hitting exactly 40# for the tamp
John

OttoMatic
Posts: 63
Joined: 11 years ago

#6: Post by OttoMatic »

+1 on that.