Christopher Schooley wrote:I would definitely say that grind is probably a bigger issue at home then brew ratios (even though the ratios along with grind, water quality and temperature all work in relation to each other but we all know that, or something). That would be a pretty awesome home or shop brewing tool, a cheap and effective way to check your particle size quickly.
BTW... just curious and semi-off topic but... how many of you weigh/measure your cupping. Not just coffee... water, water temp, extraction yield, etc... all the stuff ppl are doing for manual brewing. I bet you do it for drip but not on the table... Or maybe im just going out on a limb here. I have a feeling im going to get killed...
I also agree that it is up to the barista to actively engage the customer, and to educate them without implying some sort of elitism. It's not the scale that alienates the customers, it's the barista that doesn't engage them because they're busy looking at the scale. I think we have a problem with the customer service, not the coffee service.
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