So over the last year+, I've used HB to guide me along the beginning of my espresso journey. As with anything, there are 50 different people that tell you to pull a shot of coffee 50 different ways. I thought I'd contribute my method of dialing in my shots that I think pulls everything together. Let me know your opinion on this is

Basically the premise of this method is based on two constants:
1. The shot is to come out at 1Ml/Second - Basically I stop the shot whenever the time and weight match. (e.g. when I hit 25 sec and 25g, I'll stop it right there)

2. The grinder doesn't get adjusted - What I mean by this is that I find that grinders have a special sweet spot. Irregardless of if it pours fast or slow, it rarely channels, and still tastes great when you find this sweet spot.

Well how do I dial it in without moving the grinder?: Well, all that's left to adjust is the dry dose. I just keep adjusting it until the brew ratio is 1:2, keeping in mind rule #1

For example: My Gedeb Natural I currently pull 17.5g in : 35g out : 35sec
My Colombian Caturra I pull 20g in : 40g out : 40sec

This method scales for higher and lower doses appropriately, and allows you to use different coffees on the same grinder! I like that finding the sweet spot encourages dialing in based on taste instead of numbers. Hope you find this interesting

One of the great things is that there are so many tasty ways to brew a delicious shot of espresso!

I'm glad that you've found a system that works for you!
Enjoy it!!!

..and you can always pull the shot a little hotter or cooler if additional compensation is needed, without touching the mechanics of the grind or the puck.

B

does that affect the shot time or just flavour?

Flavour.

Yeah. What he said.

I'm going to disagree and say that I believe higher/lower temperature will give you more/less yield, so it would effect time. Should be a simple experiment tho

From what I saw, it does affect shot time. Higher temperatures yield slower shots.