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Saturday, September 30, 2006
Dose variance...
I was thinking of dose variance numbers and what it means when you say acceptable variance. I have always thought of +-0.5 grams as being the ideal. It isn't until you get the scale out and really measure your variance that you can really grasp consistency in your dose. It's an issue right now because of a conversation I was having with a new friend from the west coast who discussed how some of his coworkers rather than tweak the grind would make small adjustments to the dose. I was shocked.. well not really...
First of all, lower doses mean you have more variance as a percentage of the whole. This does not mean a lower dose is worse but that it is harder to pull consistently. It is, look at the numbers! Even so, any consistent variation over 0.5 grams should be unacceptable.
I'm not advocating changing coffees to fit doses. I believe there are defined sweet spots for coffees at certain doses and sometimes we are just stuck with tricky doses. Barismo!
The lower your dose, the wider the variation in your shots. Sure we are talking a tiny amout but if anyone wants to do the numbers and see what those variances translate in volume changes and you realize how difficult you are making your life as a barista. But wait, I'm not advocating higher doses... well maybe just a little when you can get away with it. The higher doses meant that you could have a slightly greater variance and get away with it. Q:What is the difference between a 1 gram variation on a 22gram dose and a .5 gram variation on a 14 gram dose? A: 1 percent.
Imagine a 1 gram variation on 14 gram dose and the change that would have on the cup. That's a %7.14 plus or minus change in the cup. For a shot that is under 2 oz, that's a lot of change.
The thing I am really thinking about is how you can't measure your doses except when learning and so you have to have that feel for consistent dosing. It's fun when training when you can call your shots gram weight and then nail it for trainee but the truth is that you can show a person and show a person and they may not get it until they pull a thousand shots. You have to develop a feel for the coffee. Then there is the problem that arises from having the feel down for one coffee then being presented with another coffee of different density... Everything is turned on it's head.
Barista don't have scales to weigh every shot nor the time to do extended tamping routines with a line waiting. They have to have a routine based on feel.
I guess all that is in it's very essence why I believe in a dosing methodology where you keep your leveling methods the same but change to different volume baskets. It is all in the feel but if you want to leave the scale on the sidelines you gotta use different baskets so you don't have to alter your ritual.
Take the time to feel the grinds and weigh your dose a few times next time you pull shots.
-Jaime "I hate ridged baskets!!!" v.
Update Dosing video ¶ Jaime van Schyndel 12:42 AM
I was thinking of dose variance numbers and what it means when you say acceptable variance. I have always thought of +-0.5 grams as being the ideal. It isn't until you get the scale out and really measure your variance that you can really grasp consistency in your dose. It's an issue right now because of a conversation I was having with a new friend from the west coast who discussed how some of his coworkers rather than tweak the grind would make small adjustments to the dose. I was shocked.. well not really...
First of all, lower doses mean you have more variance as a percentage of the whole. This does not mean a lower dose is worse but that it is harder to pull consistently. It is, look at the numbers! Even so, any consistent variation over 0.5 grams should be unacceptable.
I'm not advocating changing coffees to fit doses. I believe there are defined sweet spots for coffees at certain doses and sometimes we are just stuck with tricky doses. Barismo!
The lower your dose, the wider the variation in your shots. Sure we are talking a tiny amout but if anyone wants to do the numbers and see what those variances translate in volume changes and you realize how difficult you are making your life as a barista. But wait, I'm not advocating higher doses... well maybe just a little when you can get away with it. The higher doses meant that you could have a slightly greater variance and get away with it. Q:What is the difference between a 1 gram variation on a 22gram dose and a .5 gram variation on a 14 gram dose? A: 1 percent.
Imagine a 1 gram variation on 14 gram dose and the change that would have on the cup. That's a %7.14 plus or minus change in the cup. For a shot that is under 2 oz, that's a lot of change.
The thing I am really thinking about is how you can't measure your doses except when learning and so you have to have that feel for consistent dosing. It's fun when training when you can call your shots gram weight and then nail it for trainee but the truth is that you can show a person and show a person and they may not get it until they pull a thousand shots. You have to develop a feel for the coffee. Then there is the problem that arises from having the feel down for one coffee then being presented with another coffee of different density... Everything is turned on it's head.
Barista don't have scales to weigh every shot nor the time to do extended tamping routines with a line waiting. They have to have a routine based on feel.
I guess all that is in it's very essence why I believe in a dosing methodology where you keep your leveling methods the same but change to different volume baskets. It is all in the feel but if you want to leave the scale on the sidelines you gotta use different baskets so you don't have to alter your ritual.
Take the time to feel the grinds and weigh your dose a few times next time you pull shots.
-Jaime "I hate ridged baskets!!!" v.
Update Dosing video ¶ Jaime van Schyndel 12:42 AM
Comments:
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I am WAITING, not patiently mind you, for multi-volume baskets. Even if they are based on the LM ridgless double to start out, it would be a huge advantage with dense coffees like Terroir's offerings.
the debate seems at least as much on variables such as tamp pressure as it does consistency of dosing. both are 'human' elements...maybe the tamp is even more so because the dosing consistency relies more on equipment than does a tamp.
while i agree that better dosing consistency is needed, perhaps less rigidity may be needed for the skill of tamping. a good barista will need to adjust for uncontrollables such as humidity throughout a shift. and as such i would think that this need for 'less' consistency (or rather, a wider skill set of differing tamp pressures/styles to adjust on the fly) would counteract the consistency gained by tight dose variance.
is that a rabbit trail? does it make sense?
while i agree that better dosing consistency is needed, perhaps less rigidity may be needed for the skill of tamping. a good barista will need to adjust for uncontrollables such as humidity throughout a shift. and as such i would think that this need for 'less' consistency (or rather, a wider skill set of differing tamp pressures/styles to adjust on the fly) would counteract the consistency gained by tight dose variance.
is that a rabbit trail? does it make sense?
My philosophy of dosing comes down to 'getting rid of all variables except grind.' In the end, it comes down to what coffee is in that basket. Some aren't going to matter but then some are going to need that exact dose every time. I -believe- it relates very much to flat line brew temps vs curved temp profiles and I think that comparison would be great fodder for another post.
I have not looked so much at tamp because after you break out the scale a few times most people find a consistent pressure that works for them. The big issue is making sure that people aren't switching back and forth using the grinder who have different tamp pressures.
I have not looked so much at tamp because after you break out the scale a few times most people find a consistent pressure that works for them. The big issue is making sure that people aren't switching back and forth using the grinder who have different tamp pressures.
again, i agree. grind should be the biggest lonely variable. but...you know.
back when i pulled bar shifts regularly we understood the 'art' of reducing/increasing tamp pressure in conjunction with grind settings. first line of defense if a pour was monstrously slow: try it again with a lighter tamp. if that didn't work THEN ajust the grind. easier to adjust the wrist slightly than the grind slightly, imho. i'd like to think it was because we were such killer baristas that we could pull beautious shots under any conditions. the truth may have been closer to us just being too lazy to adjust grind and redial the shots in.
back when i pulled bar shifts regularly we understood the 'art' of reducing/increasing tamp pressure in conjunction with grind settings. first line of defense if a pour was monstrously slow: try it again with a lighter tamp. if that didn't work THEN ajust the grind. easier to adjust the wrist slightly than the grind slightly, imho. i'd like to think it was because we were such killer baristas that we could pull beautious shots under any conditions. the truth may have been closer to us just being too lazy to adjust grind and redial the shots in.
I get that. I heard from a friend that a few of the barista at Vivacce do that too. I love to tweak the grind constantly.
Trust me when i say there are some coffees where variance shows up a lot and it can be pretty hairline pulls.
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Trust me when i say there are some coffees where variance shows up a lot and it can be pretty hairline pulls.
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