The purpose of this base is to serve as a quick and easy way to document some of the more useful metrics that can be used to improve the quality of your coffee. I created this base shortly after watching some of James Hoffman's videos on YouTube, after which point I had decided that I wanted to get into making my own espresso. I heard that it was important to document information like the mass of the grounds you use, so that you can replicate the better shots that you pull and avoid making repeated mistakes. I'm by no means a pro, but attribute some of the progress that I was able to make up until this point to this base.