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[vodkangump]

After reading the following post:
http://www.home-barista.com/forums/basket-overdosing-time-for-serious-re-evaluation-t4501.html

I am puzzled about the correct dose size and method. It seems that there are 2 schools of dosing:

1. Always keep ~14g grind (by use of a scale or the doser of a grinder) for double espresso, tamp and pull a 45-60cc espresso. however, under this approach, the top level of the 14g loose grind is usually under the ridge of the double filter even before the tamping, it is not easy to evenly distribute the grind over the filter. The way is sometimes termed as classic Italian dose method.

2. Overfill the filter with the loose grind first, sweep and level the grind against the ridge of the filter, tamp and pull a 45-60cc espresso. there are plenty of resources introducing this way. I use gaggia baby, so under this approach, it usually comes up to 17-18g grind.

Any comment? did any Bros do a comparison of the 2 ways and any conclusion? I target to make a double espresso (45-60cc), not ristretto or else.

Thanks all. I am a new baby of the espresso brewing.

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[quote="vodkangump"]After reading the following post:
http://www.home-barista.com/forums/basket-overdosing-time-for-serious-re-evaluation-t4501.html

I am puzzled about the correct dose size and method. It seems that there are 2 schools of dosing:

1. Always keep ~14g grind (by use of a scale or the doser of a grinder) for double espresso, tamp and pull a 45-60cc espresso. however, under this approach, the top level of the 14g loose grind is usually under the ridge of the double filter even before the tamping, it is not easy to evenly distribute the grind over the filter. The way is sometimes termed as classic Italian dose method.

There's a theory between baristas : if there is space between group head and coffee, water will roll around in that space initially making contact time b/t water and top layer coffee too long, therefore burning it. I personally think it makes sense so I try to fill the basket up.

2. Overfill the filter with the loose grind first, sweep and level the grind against the ridge of the filter, tamp and pull a 45-60cc espresso. there are plenty of resources introducing this way. I use gaggia baby, so under this approach, it usually comes up to 17-18g grind.

Any comment? did any Bros do a comparison of the 2 ways and any conclusion? I target to make a double espresso (45-60cc), not ristretto or else.

Thanks all. I am a new baby of the espresso brewing.


Everything you read about on forums,sites, books are guidelines.

First of all every machines basket holds different volume.
My gaggia and your gaggia even when it is the same model and make, because of metal works parameters, they will not be exactly the same. it will have a +/- 0.5g difference. Which in coffee brewing is a big difference.
Even the basket diameter will have a +/- 0.5 mm difference.

Check the size filter baskets which are fitted to your espresso machine. More and more machines are now fitted with 9g (single) and 18g (double) baskets as opposed to the traditional 7g and 14g baskets.

And yes they are mostly designed by Italians. Most machines are still made in Italy. Saeco is France, Expobar is Spain. And they've changed alot of baskets to 9g & 18g.

I guess I'm trying to say, you shouldn't use the weight as a be all end all guideline. Although it would be nice to keep it constant. but...

I prefer the 2nd method, this also allows me to adjust grind accordingly in Cafe environment when you don't have time to measure every dose!
It also allows you the flexibility to use both doser grinders/doserless grinders.

At the end of the day if you could make a coffee with the extraction rate of 25-30 seconds/30mLs with either method 1 or method 2. Whichever one it was, it's correct.