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