I don't have as much commercial experience as Chris, but I don't know of any 3rd wave place in North America that doses their production blends at 14 to 16 grams, i.e. a level below the basket. Without the practice of doing dosing like this all day, I have a hard time seeing how it can be done consistently. According to Luca, the curved dosing tools are apparently more standard in Australia, where lower doses are used in some places. I don't know if anyone in Scandinavia or GB can consistently eyeball dose at 14 to 6 grams.malachi wrote:While it sounds like a lot of home baristas do what you describe, I've actually never seen a professional barista doing this in a production environment. Instead, most dose by eye even at low or down doses and distribute by hand. Honestly, it's not as hard as some people make it sound.
In Italy, they actually use fill the doser to do this (which is where the 1/3 gram standard Chris mentions comes from)