Re: what are the dosing techniques that you use?
Iv used some old beans to practice my dosing technics before, then weighing the basket for consistency. I did this over and over again till I could tell if the the basket was .5 out before i weighed it , it was through this that i started noticing minute changes in what I was doing and my technic started to improve.
In saying that, I need to go back and do this again because a shot I did before was horridness.
Rancho
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Re: what are the dosing techniques that you use?
Was wondering exactly the same -- thanks Tony (or should we call you GOD ;D )Originally posted by GrindOnDemand link=1217294942/0#15 date=1217655121Originally posted by chartres link=1217294942/0#14 date=1217629731... "collapsing the basket".. what is that exactly?
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Re: what are the dosing techniques that you use?
Good topic here
Consistancy is one of the hardest things for me - and working out what it was in the prep that made this shot good, but the next one a bit of a dud. Like it has been said - practice, oractice, practice.
The other thing I have noticed is the better you get the more demanding you are of yourself - what 12 months ago was an almost a god shot, today would almost be a sink shot.
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Re: what are the dosing techniques that you use?
Gday Chartres ...Originally posted by chartres link=1217294942/0#14 date=1217629731... "collapsing the basket".. what is that exactly?
It refers to evening/balancing out the grind output in your pf, by tapping the spout usually on a rubber mat on the bench.
Most, if not all, grinders are right-clicking dosers, & conseqently will 9 times out of 10 sweep the amount of grind to the left of the pf when dosing (meaning an un-balanced peak of grind on the left of the pf, compared to the right). The cheaper ones also clump more in grind, requiring considerably more tap-tap collapsing! You need to balance/even out the grind in the pf after this (ie collapse the basket) by tapping the end of the spout/spouts on a surface after dosing.
Then, once evened, you tamp ...
Hope that helped mate.
Tony
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Re: what are the dosing techniques that you use?
thanks a lot, Pioneer Roaster! it was very valuable and I guess I kind of knew it - practice, practice, practice...Originally posted by Pioneer Roaster link=1217294942/0#13 date=1217623417...
one thing though... its the second time I hear about "collapsing the basket".. what is that exactly? I remember David from First Pour was also talking about "collapsing" referring to dosing, but I couldnt really find any details..
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Re: what are the dosing techniques that you use?
Originally posted by chartres link=1217294942/0#8 date=1217557367... I definitely have different depth of the tamper with seemingly the same tamp pressure. Am I kidding myself and it means I havent got consistency?
Different bean densities will result in this. If you collapse your basket everytime you can eliminate most of this. Of course its all in the cup but,.....have a look at the pour speed. Not the total time, but the way the speed of the pour changes. If your pour speeds up throughout the shot I would try a higher dose. Aim for a steady speed pour from start (not first few seconds) to finish.
Your dose will need to vary for the age and type of beans you are using. When the beans are fresh and gassy you will need a lower dose, or if they are soft, you will need a lower dose too. Remember your dose can only really be measured after you tamp (or by weighing the grounds) but there are signs to llok for and things to do to ensure you can control it.
One of the hardest things for a barista to learn is consistent dosing, being that .1 of a gram can affect the flavour of the cup.
On a side note, I was recently put to the test by my youngest and newest barista in the making after that dosing comment. After a run of shots being poured I told him to work on his dose. He replied that he did what I did, and layed down a challange, 10 baskets each. I was within .2 grams from lowest to highest with 7/10 the same, He was .5 grams apart with 3/10 the same. We both use the same technique, Ive just been using it longer.
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Re: what are the dosing techniques that you use?
Thanks
Well Ill keep working at it but the finer grind lighter tamp you suggest may help me with blonding happening after about 12 - 15 seconds
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Re: what are the dosing techniques that you use?
I have not measured my tamp pressure with scales, so I cannot be precise.
I imagine that my current tamping is less than 15kg, but I really dont know how much.
If I get the urge, I might try and measure it over the weekend.
Ideal? Theres a LOT of discussion around that.
I reckon its good to use 15kg as a guideline, but get a routine that works for you and then try changing one variable at a time to see if you can improve your output.
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Re: what are the dosing techniques that you use?
Thats useful info - when you say tamp lighter are you measuring your tamp pressure (using bathroom scales)? If so, what tamp pressure is ideal? 15kg?Originally posted by fatboy link=1217294942/0#9 date=1217558561It became clear to me that I was not grinding fine enough and my shots were blonding fairly early in the extraction.
For me the answer was - grind finer and tamp lighter.
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Re: what are the dosing techniques that you use?
Well,
I can only really speak from my experience here.
When I started getting seriously into coffee, I was chanting the mantra - 30ml in 30 seconds (or 60ml in 30 seconds for a double).
The coffee tasted good.
I then did a workshop run by Chris from Talk Coffee.
He explained a number of things and showed practical demonstrations.
It became clear to me that I was not grinding fine enough and my shots were blonding fairly early in the extraction.
For me the answer was - grind finer and tamp lighter.
My extractions got richer and I started the practice of cutting the shot when blonding started (and keeping a rough count of the time).
The coffee tastes better than it did before.
If the blonding occurs inside 20 seconds, then it most likely means a finer grind required. If the blonding is over the 35 mark, then coarser. I try to keep the dosing and tamping consistent so that the grind is the main variable I am adjusting.
It is a constant learning experience though and, as I keep stressing, this is just how I do it.
Brett.
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Re: what are the dosing techniques that you use?
Hi, Brett!Originally posted by fatboy link=1217294942/0#6 date=1217553612I find that different beans require different grind fineness, but Im still aiming for the same dose and tamp level etc.
Other may disagree.
...
How does it taste?
How does it taste?
How does it taste?
...
it pours ok (when the grind is correct) most of the time. It tastes good when it pulls good. now when I just tap twice after overfilling the basket and level, tamp - the level of coffee in the basket is reasonably low not to touch shower screen too much... so I have a bit of consistency with the same blend
but with successive shots from different blends, especially if one is decaf (and I adjust the grinder down one dial) I definitely have different depth of the tamper with seemingly the same tamp pressure. Am I kidding myself and it means I havent got consistency?
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Re: what are the dosing techniques that you use?
Somebodys been watching too much Red Dwarf ;DOriginally posted by fatboy link=1217294942/0#6 date=1217553612I find that different beans require different grind fineness, but Im still aiming for the same dose and tamp level etc.
Other may disagree.
However, to me, the most important 3 things are:
How does it taste?
How does it taste?
How does it taste?
OK - Technically speaking, its only 1 thing, but its such an important thing, I think its worth mentioning 3 times!
Brett.
Martial
- busy smoking kippers for breakfast.
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Re: what are the dosing techniques that you use?
I find that different beans require different grind fineness, but Im still aiming for the same dose and tamp level etc.
Other may disagree.
However, to me, the most important 3 things are:
How does it taste?
How does it taste?
How does it taste?
OK - Technically speaking, its only 1 thing, but its such an important thing, I think its worth mentioning 3 times!
Brett.
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Re: what are the dosing techniques that you use?
one more question...
when I use the same technique on different blends, when I look at true-tamp rings on the Pullman I see that the tamper position (how deep it is in the basket) is different for different beans.
Its ok, insnt it? I mean the beans have different consistency, grinder setting is changed all the time depending on the weather, age of beans, phase of the moon...
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Re: what are the dosing techniques that you use?
Try this technique:
1) Overfill basket
2) Tap PF to collapse coffee (it is important to keep your tap consistant. If you tap
2ce do that everytime. If you tap 100 times, do that everytime)
3) Top up with grounds if neccissary
4) level (depending on your shower screen clearance this can be flat or curved. If you
have a low shower screen you may need to scrape out some coffee. Here is a tip,
get a hard business card and cut a curve to scrape out the coffee with or use your
finger with a curve to it.
5) Tamp
Hopefully this will enable you to get some consistency with your dosing. Its trial and error to get your curve right.
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