I am just an amateur on this dosing process. Everyone has their own technique and I praise everyone's journey to the perfect coffee and consistency.
I have two reasons why I dose.
1. Keep consistency on grind - zero retention.
2. Change of coffee beans which would entail clearing a small amount on this type of dosing process. If I go the route of changing beans on a bean hopper, I feel like I lose more beans in the process and unstable retention. Also beans have a better chance of going stale, especially when I change beans or leave them i the hopper.
Regarding Brew Ratio ... which is what I am understanding here. I use 1:2 ration on 18g for espresso. Its an easier equation for a novice like me. Therefore, I try to get the extraction as close to 36 grams liquid from a 25 to 30 second time.
Now when do I time the extraction???? The moment of the PID or the moment of the liquid dripping in the cup? I am still experimenting this.
From doing just the drip to cup method, I have noticed bitterness in the crema but sipping deeper into the drink, smooth and flavorful. I have talked to some people and manufacturers about this too and they say the same thing I am sharing here. Gotta learn the taste of coffee intimately.
Grind dial is at 2.5 to 3 on the Ceado E37S.
This is my current workflow which may change from bean farm to bean form. But once again, it is a journey to perfect coffee. Happy Brewing everyone.