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The $22 kitchen scale I bought for coffee just fixed my sour shots
I had been pulling shots that tasted sour and thin for weeks and kept blaming the grinder. Out of ideas, I grabbed a cheap $22 kitchen scale at the Target on Colorado Blvd and started weighing my beans in and my espresso out instead of eyeballing it. First try I was dosing 19 grams when I thought I was doing 17, and my yield was all over the place from shot to shot. Once I locked in 18 in and 36 out in about 28 seconds, the sourness went away almost overnight. The scale isn't even a coffee one, no timer, just a plain old kitchen scale that reads to 0.1 grams. The downside is it turns off on its own after two minutes, so I have to tap it between shots. What did your first scale change for you? I keep hearing people say a cheap one is fine but I want to know when it actually becomes not fine.
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