This question has been bugging me for a while -- when aiming for consistent shots, how do people account for that gram or two of coffee that comes out after replacing the lever and stopping the shot?
When dialing in a new bean I aim for a grind size that yields 2:1 loosely around 30 seconds. From there I adjust yield to taste and dial in the grind further to optimise extraction, again to taste but aiming for a reasonable shot time.
So let's say you're shooting for 32g out for a given dose, do you stop the pump at 29g then leave the cup until the extra 3g drips out, or are those extra drips not delivered under pressure and extract differently? Do those extra few seconds of dripping 'count' towards extraction time? Sometimes I've had quite a lot drip out after the pump stops on an otherwise well-timed shot, maybe due to channeling towards the end of extraction.
Of course what matters is how the shot tastes, but when making shots for others I really do have to brew by numbers and hope that what I'm sending out tastes good -- curious to see what others think?
When dialing in a new bean I aim for a grind size that yields 2:1 loosely around 30 seconds. From there I adjust yield to taste and dial in the grind further to optimise extraction, again to taste but aiming for a reasonable shot time.
So let's say you're shooting for 32g out for a given dose, do you stop the pump at 29g then leave the cup until the extra 3g drips out, or are those extra drips not delivered under pressure and extract differently? Do those extra few seconds of dripping 'count' towards extraction time? Sometimes I've had quite a lot drip out after the pump stops on an otherwise well-timed shot, maybe due to channeling towards the end of extraction.
Of course what matters is how the shot tastes, but when making shots for others I really do have to brew by numbers and hope that what I'm sending out tastes good -- curious to see what others think?

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