I keep seeing shops use the volumetric feature on espresso machines to make 2oz pulls. I can understand that not everyone has the passion for espresso extraction as probably most of us on here do.
One shop that I had just spent three days at before partaking into somewhat of my own venture, was using the volumetric feature on their machine. Firstly their grind was too coarse. The shot would be pulling within 2 seconds and the flow was running freely. So I adjusted the grind and got a better buffer for the first appearance of espresso and the flow looked much better. The problem is though that they run their machine until the 2 oz mark is reached by the volumetric feature, so the shot gets greatly over-extracted. If I stopped the volumetric shot early, we got a proper tasting shot. So they were using some raggedy double baskets. I weighed the doses they were using and it came to about 16g. They were also not on the same page as far as WDT as a whole, everyone kind of did own thing.
So here I am in a new cafe that is reopening on Sept 6th. We will have training from our Roaster but it will mainly be myself teaching the two owners. The one being there almost always Mon - Fri and the other being there only on Mondays as she works another full-time job. I will be there Mon-Fri. We have a NS Aurelia with the volumetric feature. The portafilters and baskets are getting replaced as they were never cleaned in two years. So I have two bottomless portafilters with triple baskets coming. Going bottomless to help train my own and owner's WDT techniques.
With using a triple basket, do you feel that if I train them on what to look for in the beginning of the shot, that they could just use the Volumetric feature and let the shot run to 2oz? I would think that there would still be a little life left in the puck when stopped at 2oz, but that it would be easier for them to get to the promise land this way.
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