Hi there! Please note that: 1. I did mention that The Wired Gourmet recommended 11 to 13 grams; while in reality, he never recommended a range of doses. This was an error from my side, so apologies for that. I mentioned it because it's what you're expected to put on your singles using his method, rather than him personally mentioning/recommending that particular range. 2. I did modify the Home barista method slightly by implementing a small tamp first before a bigger one in the second and the final tamp. This is completely an invention of mine, because I found that going directly with a normal tamper is very hard to reliably do well. 3. I felt that the resistance from the tamp (with a normal sized tamper) is slightly different. Instead of trying to feel when the puck starts to resist, like in a double shot basket, try to find the force where the resistance from the rim (the outer part of the basket) and the puck is balanced/equal. If you feel like the rim is exerting way more resistance, then you might need to increase the dose.
I've found home barista recipes are a lot of the time only suitable to home baristas, doing those amount of steps while on the clock would be hell. Good video! Consider adding background music, it doesn't have to be super upbeat or anything but it helps fill the space between sentences and scene switches
