[Homeroast] Weight vs. Volume

John Dodson j_dodson at sbcglobal.net
Thu Dec 11 15:55:34 CST 2014

I inquired about scales a few months ago.  I had a Salter food scale with a resolution of 2.0 grams.  From the groups input I purchased a Escali (from SM) resolution 0.1 grams. I took my old scale and put just enough coffee to get to 22 grams, checked the weight on the Escali 21.6 added 4 beans to get to 22. Then I put the beans back on the Salter the weight was still 22 added one bean at a time 10 beans until it just registered 24 grams, put the beans back on the Escali and they weighed 22.6 grams.  I am pretty good at eyeballing 22 grams of beans but with the higher resolution scale I usually need to add or subtract 2 or 3 beans.  For what its worth.


On Thursday, December 11, 2014 12:56 PM, Larry Dorman <ldorman at gmail.com> wrote:

So I've read for a long time about people weighing out a specific number of
grams of whole beans before grinding for espresso.  I had always just
eyeballed it and gone by rough volume.  However, I got a small gram scale
and started weighing primarily for the purposes of reducing waste, but also
to see if I could appreciate the difference in the cup.

I've been weighing for a couple months now and my experience has been:

1)  The proper grams changes per roast... sometimes very little (1/5 gram)
and other times by a lot (1.5 grams)

2)  Once I find the right grams for a give roast I do reduce both over and
under grinding incidents.

3)  I've had a slight improvement in the cup due to greater consistency in
how much coffee I end up with in the portafilter.

So...  I can appreciate that there has been value in weighing the beans.
However, it seems I might be able to achieve the same by actually measuring
volume instead of eyeballing it.  This could be as simple as drawing a line
in the receptacle I'm currently using when I weigh.

Any thoughts and other first-hand experiences anyone would like to share on
the matter?
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