I’ve learned a ton about dosing and different size baskets, which I didn’t know was a thing before this thread, so thanks for that.
But to bring the discussion in a little bit, we’re talking about a general starting point recommended by the roaster for their beans when making espresso. I’m sure that they know that there are other factors that impact the ideal dose, as they are in the business, and what I didn’t mention is that they also provide tips on adjusting the grind, dose, and temperature to dial in the shot.
I use a 9Barista, so I only have the one basket that came with it. The 9Barista folks have a similar general recommendation to start with 18.5 g of coffee, but they recognize that you’ll be adjusting the dose depending on the type of coffee you’re grinding.
I know just enough to know that the ideal dose of coffee for espresso depends on the bean. So I’m not surprised that there’s a recommendation for different starting points for different beans. My experience so far is that the roast level has been the biggest factor on the dose that I wind up using, and that seems to align with other people’s experience. So that’s why I was surprised at the recommendation for different starting doses based on single origin vs. blends, which is why I asked the question.
By the way, yesterday I started using the single origin beans, and was working on dialing things in. I started at 16 g, and am now at 19 g. Still tweaking.