For years I've aimed to stop my shots based on roughly 18gm of grinds to produce a 25-30gm shot in 25-30sec at the point of blonding. Of the 3, I've found blonding a much better indicator of when to stop my shots than time or weight. That said tonight I stumbled on some videos that say blonding is essentially old school and you should just focus on ratio of grinds to shot weight, very roughly 1:1 ristreto, 1:2 espresso, 1:3 lungo
There are definitely times when my shots are bitter and over extracted so maybe they're right. But occasionally I get a run of "god shots" so maybe not.
So what do you all think, am I getting old and my blonding biased method outdated?
There are definitely times when my shots are bitter and over extracted so maybe they're right. But occasionally I get a run of "god shots" so maybe not.
So what do you all think, am I getting old and my blonding biased method outdated?

Comment