Hey everyone, I'd like to start a discussion about dose and flow.
Are you always using say, 14g, of coffee and aiming for it to drip at 7s, cone at 10s, and finish at 30s.......or do you adjust your parameters to achieve the best result for that day?
I am not talking about using different coffees, but the same one. In a live cafe atmosphere the same coffee, made in exactly the same way, will produce a different result at any given moment. How do you approach this?
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