As much as i love lance and james, i really appreciate you taking the time to break down and share these hard data points rather than just telling the audience your own personal conclusion
I appreciate that, and yeah I think there’s room for all of us in the RU-vid coffee scene and we all have our own distinct style. For me I create the type of videos I’d want to watch, and I think it’s always important to provide the data and let people make their own decisions on the data presented.
I mean, both James and Lance go into pretty deep detail about how they came to their conclusions. Especially James Hoffman, have you seen his grinder reviews? I get that people want to shy away from treating Hoffman like a god but he's extremely in depth and makes sure to make a point that people can do things differently if they like.
@@AnonymousSam i named them specifically because they are two that i hightly respect (and talk to) the most and give money to every month but spro tends to fill in some of the gaps and does a really great job doing so👌🏼
That’s true, that’s the total number of shots tested, but there were probably about 20 extras that didn’t meet the standards for testing for a variety of reasons, so we’re look at upwards of 100 shots all together. Was a long couple days haha.
"...which depending on your palette can be debatable as a noticeable difference in the cup" was kind of my thinking across a lot of these. I have both the OCD and the little needle tool. Having so many shots from both I've driven myself mad with thoughts like "am I even really tasting the difference at this point?" and then you followed with "but if you're here on youtube watching videos on espresso distribution" and I felt that. Such a niche thing that few can truly appreciate and I'm glad I'm one of those people cause maximizing flavor in espresso is such a fun and rewarding task
@@Sprometheus 100% - I laughed out loud at that part. Even funnier to me because I soak up this info even though I only brew filter coffee at home anyway 🤣 But you never know, maybe one day I’ll cave and buy an espresso machine after all haha
We use the Duomo Eight in our two cafes. Expensive tools, but no doubt super consistent and we get yields as high as 22% on some coffees. Thats also probably down to the E80 grinders we use.
When I added in a WDT tool to tapping, OCD, and tamping regimen, the flavor and consistency increase of shots were extremely and blaringly noticeable. Before, the shots varied widely, no matter how much time and effort I put into trying to get the grounds distributed consistently. I rarely got a delicious (in my opinion) tasting espresso. I did have to grind just a little more finely to dial in. But once dialed in... WOW! Great results.
I’m so glad you quantified this. I have all these tools and I’ve been messing around with each and combinations of them. I’ve settled on just the duomo and a calibrated tamp. I was at first on espcup+duomo but I didn’t taste any benefits over just the duomo that made the added workflow worth it.
WDT all the way; significant reduction in channeling, and I find the act of leveling the bed before tamping very satisfying. I have an HG-1 Prime on the way, very curious to see how the Craig Lyn shaker system works.
The way I see it, is that the duomo is theoretically the best because of shot consistency and removing human error, but due to the price- I’m much more inclined to recommend a WDT.
I’m with you here, but also I prefer the WDT personally because I just like the ability to do it manually and see it. There are very few things as aesthetically pleasing and calming in the coffee process.
@@Sprometheus Agreed - it fits with my ‘slow flow’ workflow which at the moment is a 9Barista (and Bellman steamer). Looking at a lever machine - not sure whether to go old or new. Thanks for all the inspiration!
@@Sprometheus also Duomo costs $250. Which is a not a small cost when you can get a WDT tool for a fraction of that. It may be justifiable, especially in a café setting but for me it's a hard sell. It's significantly more expensive for an insignificant improvement in the cup.
Alternatively, the duomo can't move up through the basket. It only has 1 path which could lead to channels being added to the coffee bed. It uses quite thick tines which also lends to channels. I'm not convinced on it, and rather I'm sure it doesn't do as good of a job as a simple WDT.
You keep on hitting the spot with the content! Excellent work, well done. The internet will be coming back to this, the community will be super grateful for the numbers. Nice!
Thank you for the kind words my friend! I’ve always wondered this stuff myself, so the beauty of having this channel is I get to share it! Have a great weekend!
Thanks for your presentation. I'm always looking for ways to improve. You've convinced me that my cheap little WDT is as good as anything on today's market. This is what I do: 1. Grind into a dosing cup to weigh the ground coffee. 20 g. 2. Give it a good stir with the WDT in the dosing cup before I transfer to the portafilter & dosing funnel. 3. Do a second WDT distribution in the portafilter and then give it one tap on my rubber tamping mat to settle the grounds. 4. Remove the funnel and give it a final finger-leveling as necessary. 5. Tamp with a Pullman Big-Step. (I do think that a well-fitting taper matters) 6. Pull the shot. I shut it down at @ 34 g and end up with 36 g. of product after the last drop falls. I'm satisfied with my routine so I don't have any reason to change . Your satisfaction may vary. Is this a lot of hoopla for a cup of coffee? Maybe. But I can only drink so many cups of caffeinated beverage in a day. I try to make each one of my cups of coffee the best cup ever.
Wow what an incredibly in depth video. Beautiful to watch. This stuff is why I abandoned espresso and moved to pour over. And why I shouldn’t be surprised most coffee shops produce revolting espresso. There is so much to know, learn and buy and I just wasn’t committed enough. Now my machine, grinder and a box of other accessories are paper weights now
WDT and a cheapo OCD type leveler before the Normcore self levelling tamp seems to have upped my consistency. Recently tried the filter paper disc in the bottom of the portafilter and this combo produced my first channel free shot, its all learning through trial and error, which is half the fun of espresso nerdery ;-)
The paper filter thing has been something I’ve done here and there, it can definitely help especially when grinding finer than usual without clogging the basket. But as you said, the learning, trial and error is all part of the experience.
@@Sprometheus Thanks very much for your work on this. As the commenter above mentioned the improvement with a paper filter, I’m wondering why you don’t use the BPlus puck screen on the tests. I would wager it’s use would virtually eliminate (or greatly reduce) the channeling issues among all the distribution methods. I use WDT and the BPlus on my LM, and channeling is a distant memory. Additionally, it keeps the grouphead very clean. I wouldn’t brew without it!
Thank you, as always, great. I’ve made myself a distribuitor with needles in a cork adjusted into a 54 mm jar lid. (My filters are 54 mm) very much like the dome but with no frills… First I give it a good Aussie shake with the grinder’s cup over the filter, then I give it some turns with the distribuitor and finish it with a self made WDT… then I tamp. Et voilà, no channeling at all, ever!
I am deep in the rabbit hole! I am refurbishing my first ever espresso machine. A Gaggia Classic. I have yet to make an espresso but trying to educate myself so when the time comes I am ready. This was a great informative video. Thank you
Thanks, good video. Before I got my WDT my shots were much more inconsistent. Now that I've gotten used to using it I can count on shots that will be at least drinkable.
This topic is probably the most important I have discovered after trying a bottomless portafilter and having endless channeling issues, thank you for sharing this video! After buying a Rancilio Classe 5 machine and a Compak E5 grinder from a local barista/seller, he never mentioned anything about puck creation and how to brew consistent espresso! I never realized there was a problem until trying a bottomless setup and observed espresso spraying all over everything during extraction! Recently I discovered the importance of leveling and distribution, but this issue was never mentioned by the seller of my equipment! After watching many different videos on this topic, I decided to order the Asso Jack Leveler. This unit will be delivered on 3-10-23 so I hope to finally resolve this problem! Thanks again for your help!
Thank you my friend, I hope this maybe answered some questions or at the very least made you curious about how distribution effects taste and extraction.
Thanks for the video and for confirming a feeling. Years, decades later. WDT still very effective relative to other options, simple, least expensive, and for many "best" workflow at least for home use.
Love this one. This is an area of home espresso that I'm very interested in and an area where think noticable improvements can still be made as we all try to find the best balance between workflow and results. Also, seeing the results from the Espcup+WDT really confirms the good results I've been getting from my "fluff and rake" method. Basically, I fluff the grounds with a wdt in a dosing container to remove clumps before I carefully transfer the fluffed up grounds to the basket. Then I simply rake the surface flat with a wdt and it's ready to tamp. No need to go deep as the grounds are already clump-free and going deep will only risk creating internal channels (I believe that my inconsistency from when I just wdt partly came from internal channels that I created when I go deep too carelessly.)
I’m with you on this. As long as you’re sure the grinds at the bottom are well distributed and clump free all you need to focus on is the raking and leveling of the top layer.
Still loving my Sworks WDT tool! I am going to try removing the leveler from my flow and just tamp after WDT. Thanks for your work on these. Excellent!
Same! I haven’t used a ton of WDTs and yeah it’s a little expensive in comparison but the build quality, feel, magnetic base and modular needle ability make it worth it in my opinion. Thanks for watching my friend!
Good job, I liked the video and how you put it together. I also like that you question everything and try it, to the point you are skeptical about everything, but I like that, others are different.
Great video. In my opinion, ease of use and speed are absolutely key to making coffee accessible. I currently WDT with my setup but find it quite arduous, so if the duomo is almost as good, but much quicker to use (with less room for user error) then I'm going to give it a go
Great video again, thnx! I’m also into WDT and using 2 of them: 0.40mm and 0.25mm (Lance’s idea btw). First run of WDT I do with the 0.40 and start at the bottom and work my way up. 0.25mm is to finish the top layer. Yes I’m a nerd :) After the WDT, I always tapped, but reading your comment about the fines going south, I’ll try to avoid it. Another reason I do this, is to make the grounds ‘fall’ into the portafilter which have been trapped just below the funnel during WDT. Then I push my pre-heated Flair 58 puck screen on top and push it down to make sure it touches the grounds. Then I nerd again and put my 2nd puck screen on top of that. It’s thinner and has somewhat bigger holes (1mm & 150um).
Excellent video. I’ve had the greatest success using a Sworkdesign WDT followed by a cheap knock off leveler. I also have the OCD leveler which, unfortunately, produces a lot of static and coffee cling so I quit using it. I’ve also pulled shots without a WDT, and the difference was dramatic: lots of channeling and poorer shot quality. Note: I recently switched from a cheaper, stiffer WDT to the Sworkdesign, and was again surprised at the improvement in shot quality. the better WDT produced no channeling and noticeably sweeter, rounder shots.
Interesting enough I’ve used them all. So yes, I’ve been deep down the rabbit hole at times. And currently the Duomo has been my tool of choice. One thing I’d like to hear is method of use for the Duomo…spin rate, number of spins, etc.
I've tried a few different methods and I've landed on WDT and a 58.5mm tamper - it's definitely the more consistent, cost effective and time saving option.
What I missed here is a breakdown of the difference between grinders, and more crude methods. We nerds all know distribution is pivotal, but I'd love to have seen you go into a reference set of results, and how, or if, flat/conical grinders affect how these tools work and if they are even necessary, I never tested it thoroughly, but I have noticed that as compared to the midrange conical I use for guests, WDT makes barely a difference when I'm alone and using my beloved EG-1. Would be interesting to know what factors are at play, I'd guess grounds size distribution is the main one? Great video though, keep it up!
I'm not a frequent viewer of you channel, but I must praise your work for choosing a sponsor that's coffee related and has something to do with our hobbies/passion! Not many (if any) do this on RU-vid, so please continue with it! It's not going unnoticed. Great job!
I just replaced the sewing needles on my homemade wdt chopstick with the springy acupuncture needles and regret not doing it a year ago. The grinds really settle in and fluff up more and shots are instantly more consistent.
Thank you! And I didn’t I ended up skipping that as tapping results just ended up being so inconsistent, as a result I’m trying to remove it from my workflow.
@@MaratGoferman I mean I’ve only tired a couple myself, but I’m pretty partial to the one I have from Sworksdesigns since it’s modular with the needles, and I love the magnetic base so I can just stick it to the side or top of my machine between uses.
Thank you for the info you give. Knowledge is building understanding. I find my holdup is taste. Or how to tell roast level or brew technique to what im really tasting in cup.
WDT has been a game changer for me and is easily the cheapest tool I have. My process is: WDT -> knock it down -> Distribution tool -> Tamp (Force tamper)
Try skipping the distribution tool, i'm curious if it really makes a difference when you're already doing WDT and hopefully ending up with a fairly level coffee bed.
I have the same WDT tool and love it! As a newbie, I've rarely seen much channeling so far due to the very patiently distributing dedication. However, my tamping skill sucks that I could feel the surface is lopsided, which prompts me to get an NCD to get the surface even and flat. I know it's pricy, but it looks sooo sleek and will last forever, so why not?
@@Sprometheus I work for a Social Media Management platform. It's bonkers how the YT algorithm works but also changes (often for worse). Hopefully something catches on big time because the content is great.
My biggest improvement was using the WDT. Now I also use a cheap leveler and my routine is now: knock down, stir with WDT, karate punches, know down, leveler, tamp and enjoy! I am having way (!) more consistent shots now. I might get a cheap weight calibrated tamper to control my tamping even further.
“But if you’re here on RU-vid watching videos on espresso distribution, I’m just gonna venture a guess and say you’re pretty deep in the rabbit hole…” A. Made me laugh out loud. B. I feel attacked, lol.
For now the best tools I have is my feet walking to the cafe across the way from my house so until I get it perfect I'm going to go to the cafe but I am so practicing thank you for your wonderfulness and have a beautiful day
Great video! I’m glad I didn’t buy another distributor/wedge tool after going bottomless and just stuck with 3D printed WDT. I do need to work on my WDT technique however
I just made a wdt tool using needles and a cork. I slanted the needles at an angle to create a flower of needles. Distributing anticlockwise made my shots a lot better and I'm close to getting consistent 1:2 pulls in about 20 seconds(single shot) from my delonghi dedica and using a timemlre C2 set to 7 clicks and applying a fir amount of tamp oressure(I feel I should go lower on the timemore but the manual advises against that, it'll ruin the burra faster so I'm not taking a risk)
I’ve been using another technique: fluffing. I grind into the standard Niche cup, but I don’t like the gaps it leaves at the basket edges, so I pour the coffee into a 10 oz Pyrex custard cup on my scale. I grab it with my hand covering most of the cup and “fluff” the coffee. This is gentler than shaking the cup harshly in a hard-edged cup. It doesn’t necessarily break up clumps, but I think it distributes the fines. I gently pour the coffee into the basket, and manually get the coffee to fill gaps, either with my finger or tapping. Finally, I use the OCD, but I “helicopter” it in. Using my fingertips, I hold it about 3/16” above the basket, rotate, and lower. The idea is to avoid smashing in dense spots when placing the OCD onto the grounds. It’s different, but it seems to work well, be clean, quick, and consistent. It’s just fluff, pour, initial level (as needed), OCD (with helicopter motion), and tamp. I don’t know why, but the WDT method is unattractive to me. Maybe it’s the needles. Maybe it’s that my initial attempts with a single, too thick needle were messy, slow and ineffective. The product I would like is an OCD that has a helicopter motion built in. It would turn and slowly lower, until seated.
Done all you have tried here and some. If you get a glass jar of anything ground and start tapping on it you see a compacting occurring where you are tapping to, as well as a migration of fines. Just stirring the top of the coffee can create a problem if there is an unevenly distributed amount of coffee at the bottom, as can occur if you are single dosing with a dosing cup, like with the Niche grinder. A WDT can cause fine fluffy grounds to start clumping. Stirring the top can cause compression also as with the leveler. Your numbers are pretty much what I have seen. Also, the screen you are using has discrete jets. They can initiate channeling that would be lessened by some of these techniques more than others. A light touch, attention to detail, and consistency is probably more important than anything else. Make sure that you level to well above the tamp compression, i.e. that the tamping still compresses the coffee after levelling.
Perfect video. I was looking for it. I use a toothpick instead of WDT tool, and then an OCD leveller (DUOS for the win) In case I can purchase this fancy ESPCUP in an Okay price, I could combine it with the OCD for the ultimate result
A declumper tool you didn't try is the Blind Shaker. I got one a long time ago, but don't use it for espresso. I do use it for pour-over tho. For espresso I prefer a s/s puck screen and occasionally the WDT if I'm going all in. Puckscreen results are great for my palette. Plus there's very little clean-up after. To clean the screen I rinse then jet blast it with the steam wand and it's back to pristine
How do you define coffee distribution? Breaking up any clumps and evenly distributing the grounds throughout, right? So then why are levelers often referred to as distribution tools? At best, they can only address the depth to which the user has adjusted them...simultaneously achieving some degree of tamping. The top few mm. That said, I do employ a leveler and a distro tool with good results. Thanks for regular quality content. Yours is a channel I value. Big fan!
Excellent vid , consider looking at Weber shaker please . Marketed as a possible replacement to wdt but have been suspicious about the shaken not stirred method 🤔. Quite interesting extractions combining both shaker and wdt , although makes me question whether I’m doubling down on similar methods . Thanks
I actually had the shaker when I briefly owned the Key. I didn’t like the workflow, and found that the shots were still needing WDT to stay clean and smooth.
I grind into PF,. shake slightly to visually level, vertical tap, then Jack the Leveler Tool to groom. No tamp. Fast, easy, reliable, and clean. I have used WDT in the past and I do believe that I get a cleaner shot, but for whatever reason, I just don't like adding it to my work flow.
Enjoyed the video, thanks, but every time someone compares OCD or chisel etc to other distribution tools they don't vary the depth. The depth is very important and can change the TDS reading and/or taste. Too deep you get double tamping which may lead to fractures, too shallow and you get surface cracks. It would have been interesting to see the results at 5 different depths. My favourite combo is WDT and Bravo distributor with its self adjusting depth. Also puck screens or filter paper can also improve the risk of channelling
Great comparison of the various tools available, I'm just upgrading my espresso machine and this is my next planned area to look into. I'd been trying to decide between the Sworks WDT, and the OCD (or potentially a cheaper version like Motta), or a combination of the two. Based on this I'll likely start with just the WDT
Hi Sprometheus. I love your clear honest and reasonably lengthed videos. I currently do RDT, WDT, distribution, level tamp and go. Your tests imply distribution may undermine WDT, but I've had more consistent shots combining them. Unfortunately, I still get a weird day once in a while where the coffee comes out totally different from the day before. Anyway, what do you think the impact of a puck screen or basket would have on the consistency of shots? (I know you have done other videos on them, but how much do you think they would add from the consistency standpoint?)
Thank you - great video. I have faffed with tapping for years, and have been looking for something better but I’m limited by 53mm. Recently got a WDT and it makes a big difference.
You have one assumption wrong. I do not have an espresso machine therefore, not leveling up my espresso game but your methods, transparency and attitude makes me crave.
What a ton of work you did for this video. I can't imagine pulling all those shots. Great job. I just got an espresso machine after a few years of going down the coffee rabbit hole, brewing and roasting. I was slowly but surely starting to prefer the Moka Pot and AeroPress for my daily filter coffee. My family got me a Breville Bambino for my birthday and I've been loving it (and so have they). Luckily I've been following your channel and James Hoffmann for a while so it only took me about three shots to get something drinkable. Instant hit in the household. When my in-laws come over I sit around and make coffee for about 20 minutes (hand grinding on my Commandante) as I make them and my wife cappuccinos! Anyways, I went from not doing any distribution to just using a toothpick and it's actually made a big difference in consistency. I also got a funnel at the same time and that's helped massively with dosing consistency as well. Good to know the WDT is a great option since the Bambino uses a 54mm portafilter and doesn't have all the cool toys available. Anyways, cool video. Helpful and a lot of work. I appreciate it.
Very interesting that combining tools doesn't necessarily result in more consistency and, in fact, can lead to worse percentages than using just one on their own! Any thoughts as to what could be causing WDT + OCD to perform worse than WDT on it's own?!
My guess is, in part, low sample size. Only 3 shots were pulled for the combos, which is tiny compared to the thousands you'd pull over the course of a lifetime.
What an informative video! Now I have to get the espcup. You dismissed it as being too expensive in your oringal video, but apparently there is a huge price markup. WPM is selling it for only 47 USD (299 RMB) in their official taobao store in China. The cheapest I can find is 40 bucks. At that price point, it is an instant buy for me.
I literally just came to see how far some people go to get a cup of coffee it's entertaining. I know it seems barbaric but I don't have the energy to do half that stuff in the morning I use a Keurig k Express and a reusable pod thing that's as complicated as my coffee gets. Still interesting to see what the more expensive side of coffee making has to offer
Just got a new Diletta machine at home. I was using a Delonghi which is a great machine but wanted something a bit bigger. Just need a new istribution tool. I was using the OCD with my Delonghi but wanted to try something more consistant. Id love a Duomo but after the cost of the machine, $200 for the Duomo is a bit much today.
Based on your Final Thoughts, the best method utilized is via the WDT ensuring an even optimized spread is likely to delivery the 'best' quality expresso. Given this are able to advise on the best WDT to use? Thanks
This was so helpful, Sprometheus. I don't have access to 58mm portafilters, so I don't have opportunities to get into this sort of stuff anymore. Thanks for making this!
thx for the comparison... but fundamentally : I don't understand why the hyper sensitive coffee powder permanently is exposed to much more aggressive oxygen ...for a longer period? would it be good enough to grind directly into the ports filter, stir the ground up sensibly and then quickly punt the port filter onto the machine, starting the extraction immediately??
Spro, what tamper is that? If the Flair button tamper doesn’t suit me, I’ll be looking for a replacement. I have a WDT implement. Bless Dr John Weiss! Thanks for this useful and interesting comparison.
Did you tamp the shots pulled in this video? Struggling to pull shots without crazy channeling. Just got a new hand grinder (j-max) to see if that was the issue. Current workflow is grind fresh beans, hand tap portafilter, wdt, tap portafilter on flat surface couple times, click tamper, use puck screen. This was on a delonghi dedica. I am waiting for a breville bambino i ordered today for cybermonday at a nice discount.
So when will you test the "whole 9 yards of zen garden" espresso routine? Paper filter at the bottom of the filter basket -> Grind into espcup -> WDT -> PorcuPress -> Puck Screen -> matrix shower screen -> 17g dose -> preinfusion into extraction at 6 bar then ramping down cremina style? :D
It took a long time for distribution methods to be available for bbe. But i’v jumped on the wdt wagon. From stockfletch method the quality and clarity of shots is night and day. The wdt is also a lot mor affordable then most of the other tools.
You should try to review the duomo tamper. I’m interested to see if it is a good 2 in 1 solution as it includes the original duomo the eight needles with a tamper included.
Using WDT then OCD for distribution before tamping, this workflow produce less channeling and improve consistency compared to WDT or OCD as stand-alone.
I hate doing WTD because of the metal and metal screechy action but I must admit, getting into the routine of doing WDT has made my shots super consistent. I've also used an OCD for a while with not much improvement in shot quality. wdt for the win!
Oh yeah, if you’re using stiff and/sharp needles definitely blunt them a bit if you can, it’ll solve that issue. The one I use has rounded needle tips and they flex quite a bit so there’s no metal on metal sound. It’s about $60 but honestly I think it’s a one and done purchase for life.
I use WDT and Leveler (Crema Coffee / functions like OCD but custom size), so far so good. Tried WDT only the coffee channeled like crazy. I am using Flair Pro 2 by the way
Wait, so you don't tamp the grinds down? I'm kind of new to this and that's what I typically see in videos about making espresso. Is tamping like the old fashioned way and this is the newer trend?
