So recently Ive been thinking about dosing, and ever since I started baristaing Ive dosed, then redistributed the grounds with my right index finger. I always thought it was to create an evenly dense coffee bed. But ive noticed some baristas, in shops and in competition just dose in the center and then tamp. I thought this preposterous at first, but the more i think about it maybe its me who is wrong, and maybe ive wasted countless hours redistributing grinds for no reason. So my question is what do you do after your done dosing and why?
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