Since I now have myself a professional type grinder, I figured that I really should be able to do away with some of the voodoo I used to use in regards to dosing and distribution.
Im interested in how some of you baristas do dosing and distribution in a commercial environment. Is it thwack, thwack, knock to settle, thwap and strike off? Or.... you get my drift.
Thanks for the input.
Grant
Im interested in how some of you baristas do dosing and distribution in a commercial environment. Is it thwack, thwack, knock to settle, thwap and strike off? Or.... you get my drift.
Thanks for the input.
Grant




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