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Vent: my espresso shots ran sour for 3 weeks and the fix was a $12 scale
I bought a used Gaggia Classic off a guy in Reno back in March and for the first three weeks every single shot came out sour and thin. I blamed the beans, then I blamed my grinder, then I blamed the machine and almost dropped $200 on a new burr set. I was dosing by scoop like an idiot, just eyeballing it, and my shots were swinging from 15 grams to 22 grams without me even knowing it. A barista at a shop downtown watched me pull one and asked to weigh my basket, and that is when it clicked. I grabbed a little $12 kitchen scale from the grocery store that same day and started weighing both the dose and the liquid coming out. First shot after that was actually sweet, and I sat there kind of mad at myself for a good ten minutes. So what is the one small tool or habit that fixed a dumb problem you had been fighting way longer than you want to admit?
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rose_murray3d ago
Bought a $4 thermometer for my oven after burning cookies for a year.
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