Even with my Majors, the yoghurt cup is a handy thing. I can thwack away to my heart's content, and I don't get a kitchen dusted with black dust. Having the cup in there allows me to break up the few clumps that the major's do provide me, and an even distribution from a fairly waste-free dose. I don't have to sweep up around the grinder as much as the 'experts', don't have as much waste as they do, have far more time than they do (as any time I have a line it's a line of very eager, and very patient 'clients') and usually get at least as good a product as the 'experts' in my neighborhood.Marshall wrote:No. Never did. I spend a lot of time at espresso bars watching the experts grind, level and tamp. Never saw one yogurt cup. Don't expect to see one, either.
All of the things that the pros do aren't necessarily good for the HB, and all of the things that the HB gets to/has to do aren't necessarily good for a pro environment, or necessarily necessary.
I do, however, notice a pull/taste improvement from dose-level-tamp pull to dose-WDT-level-tamp-pull, and a slight improvement with the nutating motion between level and tamp.
So, I should maybe abandon those techniques that improve the quality of my espresso because I don't see the pro's use them?