Balthazar_B wrote:Same reason why just about every chef worth his/her salt weighs ingredients rather than using volume when assembling components for a recipe. Many even do so with their liquids (as you're doing with milk) for the sake of precision and reproducibility.
Not to go too far off-topic - but is this really true? Based on purely casual observation, it seems like the more experienced the chef, the more likely they are to "eyeball" their quantities...and I think they also have a really good idea how much their "pinch" is for dry ingredients.
Note the above is unrelated to coffee - I'm firmly in the weigh both the dose and output group, at least at home!