tag:blogger.com,1999:blog-25028142.post115271853230585554..comments2007-03-16T21:20:23.876-04:00Jaime van Schyndelhttp://www.blogger.com/profile/08393406880231947408jaime@barismo.comBlogger2125tag:blogger.com,1999:blog-25028142.post-1153101742086332422006-07-16T22:02:00.000-04:002006-07-16T22:02:00.000-04:00Anyone care to elaborate on the latest dosing techniques that are improving shot quality?<BR/><BR/>http://9bars.blogspot.com/Larryhttp://www.blogger.com/profile/13148419647527478696noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-1152749620855644222006-07-12T20:13:00.000-04:002006-07-12T20:13:00.000-04:00Yeah, I've been following this discussion. I don't remember where I picked up the phrase, but I like to think of it as "dosing distribution"<BR/>followed by "preservation". Ever since I adopted this mindset and approach to my preparation, the resulting espresso and my ability to "work the shot" has improved dramatically. Tamp is important, distribution is important, but as the "Revered" said, Many people focus too much on tamp and level when the primary focus should be on dosing.Matthew Brinskihttp://www.blogger.com/profile/15138411965700404389noreply@blogger.com