I used to eyeball things when it came to dosing my coffee. Grind enough to fill the portafilter, and scrape off any remaining coffee much like measuring a cup of flour. And while there is a time-tested technique of grinding a mound of coffee, leveling and tamping, introducing a scale into this process can change everything.
A few reasons why scales are important
- Accuracy (precision). When it comes to perfecting good coffee, finding the right ratio of ground coffee to water is essential. While guessing can sometimes result in a good cup of coffee, this will not always be the case.
- Consistency (repeatability). Once coffee and water are measured, a scale enables you to repeat this with the SAME result every time!
- Eliminates waste. When using a grind time function on your grinder, it is often easy to grind too much coffee then you will use, causing wasted coffee.
- Experimentation. Using a scale allows you to play around with different espresso brew ratios, so you can find that perfect shot. Some coffees will taste better with a 1:2 ratio (for example, 20 grams of ground coffee to 40 grams of liquid espresso) which can mellow the body and highlight subtle notes, while other coffees may have a more satisfying body at a 1:1 ratio. If you want more control over the flavor of your coffee, or you simply like to geek out and find different flavors in each roast, a scale is necessary to accomplish this and will allow you to go above and beyond.
Scales for different methods of making coffee
A scale can be useful for all different methods of coffee. For automatic drip coffee makers, french press/immersion, pour-overs, iced coffee, aeropress etc, a scale will be more accurate than using a tablespoon to measure and can greatly increase the flavor of your preferred method. Once again, it is all about finding the right ratio between coffee/water and being able to repeat that result every time. For espresso, it will allow you to take things to the next level and will eliminate a lot of frustration and wasted shots.
How to use a scale when making espresso
Step 1: Place your empty (and dry) portafilter on the scale and tare it.
Step 2a: For single dosing, weigh approximately 16 grams for a double shot basket, or 20 grams for a triple shot basket. Pour the whole beans into the empty hopper and grind. If this sounds like too much work, you might want to try setting your grind timer to dispense consistent quantity of grounds.
Step 2b: For grind time dosing, tare your portafilter and grind until you have a mound of coffee that comes just above the lip of the basket. With a consistent amount of beans in the hopper, this output should stay consistent. Keep track of the weight of coffee in your portafilter, then tare the cup you’re going to pull your shot into, and place the cup and scale on the drip tray. The brew time and the brew ratio can both have a big impact on the flavor. We recommend trying a 1:2 brew ratio (16 grams of ground coffee to 32 grams of liquid espresso) and then adjusting the grind finer so you can compare it with a 1:1.5 and 1:1 brew ratio. The shot time should take 25-30 seconds.
Types of scales:
Jennings CJ-4000 $29
Pros: Affordable; multi-purpose (can weigh in grams, ounces, pounds); durable, with a 20 year manufacturer warranty
Cons: Doesn’t come with a timer; less aesthetically pleasing with a slightly bulkier footprint, and doesn’t weigh to the tenth, so not ideal for espresso.
Hario Drip Scale $57
Pros: Sleek look; simultaneously measures weight and extraction time for the perfect pour-over brew; thin profile allows you to place on the drip tray under your portafilter for pulling shots; auto off
Cons: A bit pricey; not waterproof; only weighs in grams; no warranty
Pros: Automatically tares; water-safe;built in timer; programmable auto off; clean simple look.
Cons: a bit pricey