I find the right quantity of the right grind produces the best pour ;) Sorry for saying that...Originally Posted by 133E3E2528383F333D2434510 link=1310172082/0#0 date=1310172082
What I mean is the basket size determines the rough quantity, NOT the pour; then the pour determines the size of the grind. Baskets are made to be dosed to a particular level. Search here for the 5c test, or keep piling it up until you get a depression left on top and then back off a bit next time. Every machine / basket comb is different.
Once youve done that, use the length of the pour (time taken to get to a 30mL single or a 60mL double) to adjust your grind size and tamp pressure, trying to keep the basket filled to roughly the same spot (post tamp) every time.
Some people even go by weighing the amount they put into a basket, but if you get used to weight, then its harder to break away from the scales!
And finally, remember not to work to fixed numbers - if its 20s of grinding and 15kg of pressure and 32 second pour this time, it may be 25s of grinding and xkg of pressure and 29 seconds next time. Go by flavour, colour, and viscosity - not numbers.
Does that help? :)