whether you've been watching our videos
talking to your friendly neighborhood
barista or just reading the instructions
on your bag of beans you've probably
noticed that the world of coffee is
obsessed with weighted measurements for
many longtime coffee lovers this shift
away from scoops and ounces towards a
notably more metric and weight based
vocabulary might seem like a needless
complication but in reality it's the
first step to making great coffee no
matter what you brew with let's take a
look at a couple of quick examples to
see why using volumetric measurements
can lead to problems
we'll start with coffee makers imagine
you go to make your morning pot of
coffee and toss the usual five scoops or
so of beans into your grinder the next
day you get adventurous and try out a
new blend using the same five scoops if
we weigh the five scoops of each coffee
it's immediately apparent there's a
pretty big discrepancy in weight this is
because little buddy is a lighter roast
so the beans are considerably denser
than the dark roasted beans we have in
Bronson
this means that second batch of coffee
using little buddy is significantly
stronger than how you usually make it
because there's that much more coffee in
the basket you might end up thinking
that coffee is a little too bitter or
strong when in reality you might end up
loving it if you had a more precise way
of measuring your coffee enter the scale
weighted measurements allow you to
ensure that using a consistent amount of
coffee each time you brew not only does
this help you ensure that your go-to
coffee is delicious every time but it
also enables you to try out new coffees
knowing that you're brewing them as
intended next let's look at two shots of
espresso for both shots I'll use a 20
gram dose and pull them until they reach
the one and a half ounce mark on this
shot glass at a glance it might seem
like we've pulled both shots according
to the same recipe but let's check both
shots on a scale despite the fact that
both shots have the same volume the shot
on the right weighs much less than the
one on the left the shot on the right
was a darker roast which almost always
means you'll get plenty of crema whereas
the shot on the left was a light roast
and has relatively little even if you
account for the layer of crema at the
top immediately after pulling the dark
roast shot we'll have considerably more
dissolved co2 making it less dense in
the end our dark roast shot is going to
end up far more concentrated than our
light roast I'm a big fan of
but it's almost undrinkable sour when
you pull it that strong with espresso
using weighted measurements for both
your input and output allows you to use
a consistent recipe in a way of
volumetric measurements just don't take
into further account that coffees will
produce less crema as they age and the
value of weighing your shots becomes
quite clear if these two examples have
helped explain why we consider the scale
to be one of the most important tools
for any coffee drinker be sure to hit
the like button if you have any other
questions about measurements and recipes
let me know in the comments below for
more coffee knowledge tamp subscribe and
as always thanks for watching
