Well as clearly opinionated as I am. Over the last week, I have been practicing some techniques. Heres my EDUCATED opinion. Manual/Free dosing: Dont do it unless your cosistent Dose - Tap - Dose - Tap - Level: Even though you can achieve (closely) cosistency. Its hardly an exact method. And I have no doubt it creates different layers of density in the puck (dont quote me on that yet though, OPINION at the moment) Using the dosing chambers to dose: Very accurate if your grinder is well maintained. Specifically the burrs. I think Begginers should always apply this method. Get the fudamentals down before advanced techniques are applied-----I will say that a some "HIGH"(scoff) level baristas, dont percieve Using the chambers as cosistent, due to air pockets or clumping. This really isn't the case (unless your grinder is in bad shape), Especially when grinding on demand. Except if you pull the lever too fast when you dose (and yes that is a definate truth, fast action throws the grinds around the carosel). Grind on demand: Well Dah Manual/Free Dosing with Stockfleths or other Distribution Techniques: I think "yes" this a good way of achieving cosistency. Stockfleths particularly, Although it's VERY BLOODY MESSY. To add to that, I used the dosing technique where you swivle the handle while dosing. I would suggest replacing the tap in the middle with this. Tapping the Handle when tamping: Dont do it, creates fractures around the side of the puck. As for the inside of the puck. Not really sure about that, but its a reasonable assumtion that it does. To qualify my results, I weighed every dose method 5 times (in the handle) to ensure method cosistency. The most cosistent was using chambers in the carosel (although I'm sure I could get better at the others). And lots of tasting. Oh my god my kidneys. So, I hope this was enlightening
