I mentioned in an earlier post concerning some recent travels that I had encountered the Scottie Callaghan dosing tools (http://www.scottiecallaghan.com/tools.html). Interesting idea, and at about $100-110, they would probably be a fun gift idea, spreading them out over eight nights of Channukah or twelve days of Christmas . A little spendy for me, but I am curious if others have encountered them, used/use them, or even compete with them. Or do others just stay with fingers and a scale.

Anthony

My first reaction was you have got to be kidding, $120 for some curve cut flexible cutting board cutouts. But that price also includes a 3 hour in home barista training session. That is where the value and cost is at. I would never get them. You can go to the local cooking store and pick up some flexible cutting boards. Just take the roll up cutting board and cut a series of curves, or learn to bow your finger as you swipe across the portafilter and pay nothing.

I'm a bit confused on the actual benefits of these tools, are you meant to just do a swipe with them across the basket? Wouldn't that distribute the coffee unevenly as the tool would create a valley across the basket instead of nice divot in the center?

Still, since every other barista than scottie seems to do just fine with their fingers (most WBC guys don't even touch the coffee with their fingers) I don't really see how these are necessary.

It's to "downdose" Stuggi.

People use doser lids, saucers and other things with curves to the same effect.

Cheers

Mike

What's wrong with dosing in a pile in the middle of the PF, banging it a bit and just tamp and go?

I think the point of the different curves is that you use them to dose as well as distribute.

That may not be how you do things (it isn't how I do them either). But there is a point. It's covered in Scott Rao's very good The Professional Barista's Handbook amongst others. In a cafe using dosered grinders these could be a fast and consistent solution to dosing and distributing at the same time.

Cheers

Mike

michaelbenis wrote:In a cafe using dosered grinders these could be a fast and consistent solution to dosing and distributing at the same time.

Possibly in a café, but at home, it's always seemed to me that it's a solution in search of a problem.

The problem has always been dosing below the level of the top of the basket. It's easy to dose across the top with a knife, etc. BUT if your basket top gives you 18 g, and you want a 14 g dose, you have to dose below the top. Scooping it out with your fingers or a spoon is fine but leaves the distribution uneven and can promote channeling. The curve of these dosing tools or a jelly jar lid allows one to get even distribution and consistent dosing with a simple rotation and sweeping motion.

I use the method every day.

I use an espresso cup saucer and get a consistent weight each time +/- 0.5g and have no chanelling or uneven distribution (most of the time) on an elektra, with no pre-infusion...so this is pretty useless! if I want to put a little more coffee, I'll use a cappuccino cup saucer instead! lol

Stuggi wrote:What's wrong with dosing in a pile in the middle of the PF, banging it a bit and just tamp and go?

These tools are for those baristi that wish to re-create the same dose every time, or to be able to adjust the dose incrementally to experiment. These are tools. I can use a framing hammer to drive stakes, and a sledgehammer to drive brads, or a rock to drive roofing nails. If I want to be really satisfied with the results and get the job done quickly and well, I'll use the appropriate tool for the job.
Some of you have tack hammers, but it's 'cause you're driving tacks. Some of you have rocks, but it's because you're driving wooden stakes. These 'hammers' are for driving specific 'nails'. To suggest that they are useless just because you have no use for them is a bit presumptuous.