Dosamatic
Dosing is a tricky little endeavor. Some say it’s the epitome of a good shot. You want to achieve the solid puck at the end of an espresso pull. It should be free from stress fractures and not indicate that air has been leaking out in any way shape or form. But thats perfect dosing, or at least what I have been told/shown perfect dosing is. When I was shown by Heather Perry she intricately yet efficiently(time wise) dosed and pulled a shot. I see at these chain coffee joints that no one gives a damn about dosing. It’s so simple really, it takes a few lessons and you’re on solid ground. I know they want the volume and the customer satisfaction up, its just that I see them attempt to be a premiere shop through aesthetics only. Dosing, to me, seems to be a prime example of that. Dosing shows care and professional demeanor when making any espresso related drink. But these quick slop shops don’t care about this. They want you to see the varnished wood tables, the pastels on their walls, the matching chairs, and how feng shui their entire structure is set up. The fact that they serve coffee is merely to warm you up. I have to admit that free wifi at coffee beans is pretty nice, but that’s not enough to make up for a lousy drink. A friend of mine, Emily, says it best “Sure I go to Starbucks, cuz I like sugar and milk, but they don’t serve coffee there, they serve sugar and milk. I get my coffee elsewhere.” I can’t think of a better way to say that. It’s too true to the current state of mass produces coffee, sugar and milk can mask up any mistake along the pulling process. It’s a fact that has been used and abused by the mainstays of Starbucks and coffee beans for years. It’s nothing new that I’m saying, I just noticed my local barista tamping the portafilter perfectly and it reminds me of what the chains can’t do. They can offer the trite aesthetics but they can’t offer the perfection that comes with people who care more about the product and customers than they do about facades and decadence.
It’s romance really.
