Hi!
I am thinking about how to establish more consistency in my espresso dosing. I confident at this point that I am pretty good at maintaining a consistent 20-21 grams of espresso in a double basket, but I love thinking about the method of levelling/distributing/dragging/dosing. I have read about and seen the methods coined as Stockfleth, Shyndel, and Schomer. I am now wondering how all of you do your thing. Myself, I use a kind of three point Stockfleth/Schomer hybrid ... pushing and rolling the coffee around the edges creating a center pile that I push back into the grinder. But how do YOU do it?
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