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Used to eyeball my espresso shots, now I weigh every single one and my barista thinks I lost it
Six months ago at my shop on Sunset in Echo Park I was pulling shots by sight and sound, just watching the pour and calling it good, and honestly the drinks were fine most of the time. Then a regular who roasts his own beans at home brought in a $22 scale, made me weigh my dose and yield for a whole morning, and I found out I was swinging between 16 and 24 grams on the same grind, which explains why my Saturday rush drinks tasted like two different cafes. Now the scale lives on the machine and my barista rolls his eyes at me every time, so what are you all actually weighing, just dose and yield or are you tracking shot time too?
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