All this dialling in business makes me feel like a Luddite 😅
I literally never touch the temp control or use papers or screens etc. I use the stock 17g basket and always a ratio around 1:2. I dose 18g as a starting point and will tweak the grind to suit. Sometimes I’ll change the dose by .5g either side.
I’m pretty good at getting the grind close based on visual roast level by this point.
More variables than that and it just stresses me out. I’ve said it before but the LM is very forgiving and the sweet spot seems very large in that it makes a damn good coffee even if you’ve not got it perfectly dialled. Before the spec sheet warriors come at me, I don’t know why that is but you’ve got to own/use one to see what I mean.
I’m no super taster but having made espresso at home for the best part of 20 years and lived in London for most of the 00s/10s ‘third wave’ I like to think I know a good coffee.
I’ve no doubt there is a little more I could extract from the coffees but in my opinion ‘dialled in’ is the part between under/over extracted. Anything extra is personal preference.
When you’re paying £14+ for 200g bags it’s good to just get it dialled with as little waste as possible.
