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Guy at the roasting class in Asheville said he weighs his beans AFTER grinding, and I can't stop thinking about it
I sat in on a home roasting class at a shop in Asheville two weeks ago and the guy teaching it mentioned he weighs his dose after grinding, not before. I always weighed whole beans, set the grinder, done. He said he does it because his old grinder held onto about half a gram in the chute, so his 18 gram dose was really 17.5, and his shots ran fast all the time. I went home and tested mine and sure enough I was losing 0.3 to 0.4 grams every single time. That's not a huge deal on a drip pot but on espresso it was enough to explain why my shots were inconsistent for like 6 months. Now I weigh the ground coffee in the basket and I've had the same 1:2 ratio land within a second or two for a week straight. It feels dumb to type out loud but does anyone else here do it this way, or is this just a thing people already knew and I missed it?
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