Yeah – I’m deep down the rabbit hole and have quite a clear idea about what is/isn’t worth it, at this point. I also took quite a logical approach of trying to standardize everything, and only then changing one variable at a time, while I was learning. Consistency is the key – if your puck prep/volume out is inconsistent, then it going to be really hard to dial in your grinder (which is your primary variable) for example.
Scales: absolutely worth it. Dose-out vs time has been my primary (but not only) method of dialing-in my grinder. Over-running a shot by even just a couple of grams can make a big difference to the taste (good vs crap). Also used for weighing dose-in (beans or ground coffee). Be aware that grinders that use “timed dosing” are hugely dependent on how full the hopper is. if you keep the hopper full, they are ok, but as soon as the level starts to drop, the weight of grounds you are getting in the portafilter per “dose” is wildly variable.
Timer: As above, really useful to help you dial-in your grinder. Most scales you buy (even the cheap ones) also have a timer built in – so this isn’t an extra “thing” or additional step. I tend to go for 44g out in about 30-35 seconds (my machine has a slow preinfusion, so I like to run the shot for slightly longer). Over the course of a week, the slightly older beans at the same grind setting might be down to 44g in 29 seconds or so, and don’t taste as good, telling me that I need to adjust the grind.
Calibrated tamper: I have this one (link) which is cheap and works well. As mentioned above, the collar absolutely guarantees you get it exactly flat each time, and the spring makes sure that the force you use is consistent. To be clear: you don’t NEED this, but for the price vs a regular one…. it make sense to rule-out tamping (angle and force) as a variable. Again, consistency is key.
Puck “rake” or WDT tool: Absolutely worth it. These are super cheap (you can even just use a bunch of pins stick in an old cork) and make a real difference IMO. It’s basically just a way of breaking up any clumps in the coffee prior to tamping, and making sure that the grounds are distributed evenly in the portafilter. Sounds like bullshit – actually works really well. When you are first starting out, “channeling” is one of the most common issues/results in the most bad shots. Just doing this for 3 seconds hugely increases consistency.
Spinny puck flattener/distributor thing: Absolutely not worth it. Make no difference IMO.
Naked Portafilter: I have one. It’s helpful when you first start out to look for issues with your puck-prep (see above re: channeling), but really now the main advantage is extra clearance for bigger cups and easier cleaning. Nice -to-have only.
“Third wave” water: I tried this (distilled water plus added minerals)…. couldn’t taste the difference vs my standard Sydney tap water (which is very soft). Might be worth it for you, wasn’t worth it for me.
I’m sure somebody will come along and tell me all this is nonsense…. but this is what I have found over the last 4 years.
