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Different WDT tools will have their unique bells and whistles attached and their own specific designs.
The Normcore is a straight 9 pin WDT, with a nice ergonomic handle, made from aluminum. I love this tool because the handle is sturdy and it just feels good in your hand. I also love the fact that it has 9 pins, and not less as other tools. With more pins it’s easier to declump/distribute the coffee bed faster, and there are less chances to leave untouched spaces in the portafilter basket. There is a large variety of WDT tools to choose from, and it can be tough to know which one is right for you. The tamper should be a good solid weight feel for gentle pressure when compressing the coffee during tampering. 3. Material The surface of each side is made of food-grade stainless steel. So, there is no risk of growing and mixing rust with the ground. Because spattering coffee comes from coffee grounds that clump together, the Weiss Distribution Technique was devised to spread the grounds out to allow the hot water to flow through smoothly.
What is Coffee Distribution?
Cleaner space — If you tamp without distributing the grounds, you risk getting coffee all over your workspace. WDT tools prevent this, especially if used with a dosing ring and a dosing cup. A great WDT tool will also have a good ergonomic design, and should be aesthetically appealing. But this is not mandatory, and if you make your own tool, chances are that it will not look amazing. Weigh out your coffee and dose your coffee either into a dosing cup or directly into the filter basket from your espresso grinder. Dialing In: The process of adjusting the fineness of the grinder to reach the ideal espresso shot time.
A 1 year or more warranty is an added benefit that should be considered when buying distribution tools. The Best Espresso Distribution Tools The F FINEC Espresso Coffee Stirrer is another WDT tool with a wooden handle and self-aligning stand on the list. Along with traditional style and craftsmanship, it improves each Espresso shot’s quality. The grounds might be a mound, they might be totally random, or you might be able to get a half-decent distribution from the way your grinder doses it up. Regardless, I’m of the opinion that you need to distribute no matter the delivery of the grinder.
Where and when the espresso emerges from the basket with a naked portafilter can tell you if there’s areas of lower density in the coffee grinds. This is obviously much less accurate than measuring extraction. If the espresso is emerging first from the edges then into the middle, your method has a central tendency which reduces flow in the middle of the basket. If there are patches that emerge first, then there is significantly less coffee in that region. The Matow WDT tool is a durable stirrer with a simple appearance. It is suitable for both professional and personal use. When compression isn't consistent, pressurized water takes the path of least resistance, which equals less coffee and ultimately produces undesired flavors in espresso.
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