2023WBC finals - how they do grind beans and WDT

磨豆亮點：
1) 巴西/意大利選手使用接粉杯接粉
2) 其他選手一律使用手柄接落粉
WDT亮點：
1) 巴西/美國選手使用與2022年冠軍Anthony一樣的Barista Hustle WDT布粉針
2) 美國/意大利選手使用自動粉鎚，其中美國選手使用的是便攜式自動粉鎚
3) 只有香港/意大利選手使用整粉器
4) 只有丹麥大叔是單刀直入，原力一鎚打天下
Ref:
‪@WorldCoffeeChampionships‬ WorldCoffeeChampionships
@en.wikipedia.org/wiki/World_B...
@worldbaristachampionship.org/

[@zawisza82]

Nice one!

[@RealGilliVanilli]

What is the Name of the Manual Tamper and of the Distribution Tool you used in the beginning? Nice workflow btw

[@AdamJosh]

lol, that is not me, that barista is WBC 2023 Boram Um, that WDT tool is barista hustle autocomb - baristahustletools.com/autocomb

[@AndyS2K76]

what tamper is the onein thesecond prep?

[@AdamJosh]

should be BOSe temper XD

[@Bowser558]

Only one of them did wdt, it shows how unnecessary some of those ‘workflows’ are

[@AdamJosh]

Double Spout Diverter no need to do rigorous or pro WDT, coz time and yield just meet the standard enough. on the contrary using naked portafilter without WDT, then erxtraction drops are mess

[@Bowser558]

so naked portafilter is not good@@AdamJosh

[@AdamJosh]

@@Bowser558 if u r a heavy espresso enthusiast or barista, u will always prefer using naked portafilter, coz only rely on flow rate is not enough recognize whether ur erxtraction good or not good, you may concentrate in the basket bottom base while erxtraction start. Most important is standard recipe and rat tail. hopo this clarify XD

[@Bowser558]

@@AdamJosh so a arbitrary value is less reliable than a visual indicator? That’s interesting trait of enthusiasts 😂

[@AdamJosh]

@@Bowser558 WDT is not related of a standard recipe, but without WDT u can compare how different between a spout diverter portafilter and naked portafilter, there is no way to represent good or not good by ur flow rate of visual, but if you look through entire erxtraction from ur basket bottom base , you may find more items that need improvement, rather arbitrary value, additionally, I not mentioned and intend this term "arbitrary value" from my reply.