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When it comes to coffee, scaling up usually means bringing in super-automatic espresso machines that grind, dose, tamp and extract coffee with the push of a button.
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The grinding, dosing, tamping (packing the ground coffee into the filter) and milk-texturing is all automated.
(The best baristas will "dial in" throughout the day, tasting the espresso and adjusting the grind and dose).
The others are the fineness of the grind, the dose (the amount of coffee used per shot) and the way those grounds are tamped, or compacted, to regulate the flow of water through them.
The coffee world is as gadget-obsessed as any industry you'll find: Baristas talk of dialing in their grind and dosing their shots.
A barista can adjust the dose or grind of coffee going into the Clover, but the machines are "not designed for partners to change at a store level, because it could be disruptive from one store to another," Hulett said.
Obviously life in Victorian London wasn't all beer and skittles, what with a dose of typhoid, grinding poverty and the risk of bumping into Jack the Ripper being uppermost in the minds of working-class folk.
It's a rough-and-tough Hip-House joint with a healthy dose of acidic grinding thrown in for good measure.
In other words, it's complicated: more complicated, certainly, than yet another sepia-tinted article of Tory faith: that underachievers and miscreants are best served by an instant dose of the 9-5 grind, whatever their readiness.
A Columbia student responds: "It's probably not a good idea if you're not prescribed", but offers practical advice anyway: "Keep the dose normal and don't grind them up or snort them".
Everything tempts but it's hard to go wrong with a special of sautéed wild mushrooms -- girolles and trompettes de la mort -- treated to a good grinding of black pepper and just the right dose of garlic.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com