I'm wondering if most people pull their shots into a cup right on the scale, or if most pull their shots until done, and then weigh them. I've been doing the latter. In part, because I don't want to put either of my scales right under the cup during the shot. So, for those who actually do that what scale are you using (make and model please)?
. Always remember the most important thing is what ends up in your cup!
I weigh my shots after, not while, pulling them. It's less distracting (since I pull to blond rather than by weight or time) and more convenient for me -- but tastes vary.
If there's a question about "which scale is best," American Weigh Scale recently came out with a new version of its 2kg, 0.1g scale which, when used AC, will not auto-shutoff. I have both versions, and find the AC model less frustrating on my coffee bench. There are few things more annoying than failing to notice that auto-shutoff has kicked in before attempting to weigh something filled which was tared empty.
So, I just recently started weighing my output. I plan to do like Anthony, and use this primarily when dialing in, but for a while, I'm going to use it a lot. My method is similar to Rich's. I tare my scale with a preheated cup, pull my shot into it and then weigh the shot...and I use the same reason, I don't want to have to watch everything at once. Also, I haven't wanted to put my small scale on the drip tray, but using a sheet of wax paper or plastic wrap is a great idea. I like the idea of the Acaia scale, but I have two good scales already and wasn't really looking for a scale recommendation. I thought it would be good for others who don't yet own a scale to see what others are using and how they like it for this purpose (the reason I asked people to list make and model).
I brought this up for two reasons. I was curious about other people's methodology and reasoning, and I think there's not much discussion about it...more, just recommending people weigh their output. I hope others will chime in too.
My scales: Salter 1250 Soehnle Ultra 2.0 (model 66150)
. Always remember the most important thing is what ends up in your cup!
Funny you should post this now. David from Greenway just asked me what ratio I was using for the Daterra. I had to tare a cup and remember to weight the shot before I downed it (a difficult thing for me to remember to do! Honestly, took me three tries to remember). Then, of course, I had to stipulate cup ratio to differentiate it from coffee ratio. Although I am sure that David lives in the world of cup ratio, I am a belt-and-suspenders guy, you understand. All this to say that I have about as much use for a shot weight as for a refractometer (are you following that disgusting thread nearby all the way through?). They are both handy when something goes wrong and you can't put your finger on it and you have to start eliminating suspects somewhere... I use a combination of avoiding blondes and timing the shot, although lately I have been fractionating the shot, isolating the blonde and drinking it to find out what all the fuss is about. It may be the lever machine with its trailing off pressure at the end, but I am not getting any bitter off taste in the blonde - just weaker. So, to confess, if the shot is great I just sip it but if it is only good or for an an Americano, the blonde goes back in. This is the situation now. Since I am always tooling around with grinds, baskets, tamps, preinfusion and pstats, nothing is the same week to week. B
The SC2KGA is my preferred scaled. I've pulled and weighed(in and out) thousands of shots using a couple of them. Over the course of those shots, i've found that the biggest cause of failure on the scale is water getting into the LCD and in the gaps where the buttons are.
Tip: Get a strip of clear packing tape(or whatever else) and cover the LCD and buttons. This will make the area somewhat water proof and you'll still be able to use the buttons and see the display.
oh btw, i've found the non-A version to be inferior to the A. It seems to be more sensitive to vibrations and will give me an error when it is. Really annoying.
I just started using the AMW-SC-2KG scale, I found it being used in a roaster I go to. Weighing is different and can also be confusing. Like today, a 17.9 gram basket, got me 40gr shot in 30 seconds. Tasted fine. I am using a mixed blend of fresh beans. When my beans change on friday, it will be changing again. It may balance back out 30grams in 25-30 seconds, wait and see.
Using American Weigh Scales Black Blade: click here
When I'm doing a full dial-in, I weigh the whole beans (around 16 grams), and then place a measuring shot glass directly on the scale under the portafilter. Technically, I can't watch everything at once...but I'm familiar enough with my machine that I'm pretty assured of a decent shot by doing the following:
Put machine in volume program mode
Push extraction button at same time as I start the stopwatch timer.
Do a quick check on the pressure gauge once pre-infusion finishes to make sure it's at 9 BAR. Also take a glance a couple of times at the stream, but don't really confirm striping/blonding at this point...too many things to keep track of...
Wait for scale to read around 30 grams, then push the extraction button to stop extraction at the same time I stop the timer.
I stop at 30 grams or so because the scale is a bit slow to update, so after it settles a couple seconds later, it's right around 32 grams. I look at the timer, aiming for that general 25-30 second range. I look at the shot glass, expect the liquid to hit about 1 mm above the 1 oz line, with crema topping the entire thing at 1.5-1.75 oz total. And then I taste.
I confirm everything's good by running another shot, NOT using the scale (other than weighing the whole beans before grinding). I time it with the stopwatch (just to make sure it's consistent), but mainly watch the extraction (naked portafilter) and the end product in the shot glass (and the taste again, of course).
My method and process are crap, I'm sure, because I'm not as meticulous as a lot of you are, and I'm still pretty much a n00b. Just thought I'd share anyway =)
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