Sounds like youre getting the hang of it pretty well. Its great to feel your way around your equipment.
When tamping and dosing, try and keep those two as constant as you can, that way when your extraction doesnt seem right, you can put it down to only a few variables.
Your tamp pressure can vary depending on what you want out of the coffee, but to keep things standard you can apply say 15kgs of pressure. I usually dose the same amount each time but sometimes I want to "honey drip" the extraction and tamp a bit harder/dose a bit more. This restricts the extraction giving a much tastier shot depending on the coffee. But dont burn it!
With a doserless, try knocking the loose coffee into the basket as its dosing. Heap it slightly (1/2 - 1cm above the rim) then tamp it. This will ensure you dont waste too much.
Let me know how you go!

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