Comparing Popular Coffee Distribution Techniques | See Which Is Best & Why!

[@9abe9]

Really nice, informative and pleasant video to watch! Just 1 obs: the WDT tool made with acupuncture needles is so, so much better! Trust me, I've used paper clips, food wrapping wires, and those aren't useful at all, they just carve valleys in your helpless puck. The thin needles will break clumps, even the bed density, while leaving no spots or ditches!

[@iBarista]

Thank you really appreciate it! You’re right about the wdt. The acupuncture needles weren’t a real thing yet so it wasn’t on my radar. But those are much better indeed!

[@KellyanneGill]

I've been pulling a few shot today, with my new distribution tools, in my single, double and triple, with a bottomless portafilter, the shot were amazing

[@iBarista]

Good to hear! Which brand are you using?

[@KellyanneGill]

@@iBarista Just a cheapie, but it does the job, it's one of those distributors/tamper in one

[@vessk000]

I'm following in this order these steps: 1. WDT with guitar string mounted on cork (paperclip is too thick) 2. Vertical tap on the counter to remove air pockets 3. Leveler/Distribution hybrid tool 4. Tamping with calibrated leveled tamper Love your videos!

[@iBarista]

Thank you for the nice comment and feedback! Which type of guitar string do you use? And do you mount one or more on the cork?

[@mystikmeg]

Yes which string please?

[@letsgoletsgoletsgoletsgoletsgo]

Use the G-string if you're feeling friskeh

[@ericscavetta2311]

I've found the paper clip WDT to sometimes just push the clumps around, especially with newer medium-roast beans (less than 1 week past roast date). Not sure if I am doing it wrong... My current workflow is: - 18g in (light vertical tap mid-way to prevent overflow), - If I see visible clumps: Paper-clip WDT (using my finger/thumb as a rim) - Fixed-height leveller clockwise (LeLit's 57mm doesn't adjust) - Light-twisting tamp (just to remove any valley imprint from the leveller) - 2 sec pre-infuse for 5 sec, then 44g out (1:2.4), in 25-30 sec. I prefer sweet/chocolately, so try to avoid sourness, like when it channels. I always am challenged by new beans! Any suggestions to improve?

[@iBarista]

Hi Eric! Yes the paperclip might be too thick, it’s great for the bigger clumps not so much for the smaller ones. A better option would be an acupuncture needle. But lets see how we can improve your experience: - medium roasts usually need a bit more time to degas than (less then) a week. Try waiting 8-10 days after roast. - don’t tamp mid way, you’ll create layers of different densities (potential channeling). Better tap the sides to level. If it still might overflow, tap vertically before resuming the rest of the grind. -does the leveler leave you some room to tamp or does it compact the coffee fully? If it compacts it fully, it also creates area’s of different density which also attributes to channeling. - personally I don’t have a good experience with a pause after pre-infusion. I found more potential for channeling. Try to directly go from pre to full pressure. Either after a few sec or after the first few drops. Choose whichever suits the current beans best. Remember that the “gold standard” of 25-30 sec is at full pressure from start to finish. If you’re pre-infusing take take in to account the extra time. A trick that worked for me when using (too) fresh beans was a longer pre-infusion, lets say 10s, then full pressure. Hope it helps and let me know how it works out!

[@AdastraRecordings]

Great video, you actually made me want to prove a point to myself that WDT is not universally a good idea, hear me out. Typical temperature this time of year can go as low as -40c, with very low RH outside, and RH which is too low to register inside on a good hygrometer. In this climate at this time of year I wont even run a comb through my hair due to the horrendous levels of static, I've tweaked my puck prep extensively and found that the less I do, the longer and more consistent my extractions, if I overwork the grounds I get fissures and cracks in my puck. But I thought I'd put my theory to the test with a paperclip, I was 100% correct, as I raked my grounds they started to turn into bigger clumps and the more I tried to fix it the more I just raked paths in it. I pulled three shots this morning using my usual workflow, all within 0.5 seconds of each other, 17g in 42.5g out (2.5 ratio) in around 30 seconds. Adding WDT to my process yielded a result of 54g out in 28 seconds with a mushy puck that stuck to my screen, epic fail. Conclusion, WDT is climate dependent, and that was with beans that are very easy to work with.

[@iBarista]

You’ve made a very good point there! Static could be a great issue. Thankfully we don’t have these low temps here in The Netherlands and RH is usually (relatively) med to high. But great point!

[@unpeaceofficer7155]

Funny and helpful video, thanks!

[@iBarista]

Mission accomplished 😊 Thank you!

[@z3r0w1ng]

I'm a little late to your party, but it was an excellent video. New sub here as your style is superb. For technique, I am really just getting started with espresso after years of doing french press and pour over technique for the work coffee routine. As my interest and skill has grown (I'm still a newbie), I am doing much research and experimentation. My current workflow is: dosing cup and swirl to distribute in basket, then tap tap, WDT using a 9 pin (acupuncture .35mm needles) until even and fluffy, leveler set to 2mm (still experimenting with depth) below basket rim, then tamp. Results are no channels, single stream in 3-5 seconds after emergence. 18.5 grams to pull a 39-40gram shot in 27-30 seconds. Slight variance of times and grams based on the beans used. All that being said, I really need to up my grinder game, love the Niche Zero, but just need to find some money, lol.

[@iBarista]

Nice to have you on board! As far as your technique goes, if it produces a nice consistent and even extraction then you’re golden! What grinder are you using at the moment?

[@z3r0w1ng]

@@iBarista Thank you for the kind reply. I'm using a cheap grinder, but I do get a pretty consistent grind for espresso...except I can't dial it in as there is only a short 3-5 click range of useable setting. I've had to adjust the time and pull out to get decent flavor depending on how forgiving the bean is. I only have the Duo Temp Pro so getting an ok espresso, for me, is an achievement. Once I can get rid of the cheap grinder, I should be able to get a decent shot. For me, a decent shot would be heaven. lol. I've had to experiment with several different specialty beans to find one that worked with the grind level I have, but at least I know I what I will get if I follow my routine. I am saving to get either a Sette 270 or a used Ascaso i-Steel letting my old grinder focus on what it is good at, brew grinds. Thank again for replying!

[@iBarista]

I hope you’ll get the grinder of your dreams soone enough :). For the money, the Sette 270 is a solid choice. But in the meantime if you want to fine tune a shot, you could lower or up the dose of coffee you put in the basket. This creates a bit more or less resistance in the puck and you’ll be able to fine tune the shot in that way. 0.5 or 1 gr of coffee goes a long way. Get it as close to perfect as you can and adjust by weight at the end. Hope it helps.

[@ElBoyoElectronico]

Thanks for the video! I have tried different methods, but right now I am really loving the ease of use of my leveler (Scarlett). Especially with my children playing around in the kitchen while I am trying to make my espresso, I don't have the nerves for using the WDT-technique.

[@iBarista]

El Boyo Electronico You’re welcome! Some coffees respond really well with the leveling tool only. That’s why there’s a solution for every situation, also one for kids running around during the making af an espresso 😊

[@afebresm2]

I personally do a combination of all of these. Usually WDT inside of dosing cup, tap vertically to level and on counter to settle the coffee, then distribution/leveler tool (set at the shallowest level) before finally tamping. If i still see clumps when I fill the portafilter with the dosing cup I might do an extra WDT but that rarely happens. Another technique worth mentioning (although not really a "distribution" technique) that helps with getting a better extraction is the Ross Droplet Technique (RDT). I've never personally done it but I'm starting to see around more. As always, thanks for the great video!! Looking forward to the next!!

[@iBarista]

Andres Febres That’s a great way when using a dosing cup. Prevents a potential mess on your counter. I noticed when doing the RDT method that after the first time already, the funnel of the Niche gets coffee smudges. So I can only imagine after constant use of this method what it does to the inside. So I’m a bit hesitant with this method. Thanks for your feedback and support as always!!

[@MrTimitus]

WDT by far yielded best results for me on two levels: 1) bottomless extraction looked good 2) taste

[@iBarista]

Tim van den Berg Same goes for me. Bottomless looking good confirms no channeling and taste tells you all about the extraction being good.

[@hiflyer53qwc]

All looked good. Grind size is the key.

[@lihenow]

great video. at home I use exactly same as yours, WDT + OCD

[@iBarista]

Thanks 🙏🏼. Looks like this method is a big favorite with most people.

[@WasimBarri]

I applaud you for making this video and enjoyed watching it but from what I remember as a mathematician/statistician in a former life was that sample space is everything. So unless you do at least 10 of each trial (no one's going do that) and measure the TDS/EY% of each trial then this can't be conclusive. Also another variable is level tamping. I know that pressure is less relevant these days but its possible that some of your tamps weren't level leading to uneven extractions. Maybe using a self leveling tamper like DE V2/3 or eazytamp 5 star pro would have solved that problem. Also the depth of the distributor is another variable and is critical. Too high and you'll have surface cracks, too low and you run the risk of cracking the puck through double tamping. Having said all that I do agree with you on your favorite technique, that is WDT and use a leveling tool (Bravo, self adjusting) with a shallow depth. Works for me! I did like your conclusion on the different situations eg cafe vs home but I would love someone to do this scientifically as mentioned above. Thanks for the video and sorry for the rant.

[@iBarista]

John Barr no offense taken at all! I see it as constructive criticism, but let me explain the process I went through (which admittedly wasn’t explained in the vid); - Each technique was done at least for a period of 1 week, up to a few years and is an experience I gained during work as a barista also. - all techniques where done with different kinds of beans also; from Ethiopians to S-Americans, light to dark. That’s the reason I said that this coffee was really easy to work with, because if it was the Ethiopian which I often drink the channeling would be a lot more noticeable from experience. - I used the tool in the vid like how I noticed a lot of people use it to see the results and personally I like to use it as a leveling tool for an even tamp having set the correct depth of course. What I try to do on my vids, is to give a more practical side of coffee. To be honest, i don’t have a TDS meter and most people don’t. But channeling for example goes hand in hand with lower extraction and thus a lower TDS reading. Thanks for taking the time to comment in a constructive way! Please don’t get me wrong, I absolutely agree with you on the scientific side and using controlled methods for accuracy and repeatability. But a lot of people don’t have access to these tools and that’s why I try to lean towards technique, visuals and taste.

[@josealqueres]

WDT + leveler tool (that also works as a tamper at the same time while leveling) is the way to go for me. Great video!

[@iBarista]

Thank for the compliment and your insight :)

[@bruno-wtp]

I do WDT followed by gentle tapping followed by Bravo Self-Leveling Distributor

[@iBarista]

It seems like this is a preferred method by many, me included. :)

[@joshuaaguilar1033]

No tamping? Or us tamping inferred? Although, I have to say the more I research WDT the more compelling it is to introduce it to my work flow. Great video.

[@jameson1895]

Ever tried the Edo Twister ? - not cheap, but I use it all the time, it mimics the Sage Oracle’s in built distribution/tamper, below the integral grinder, but I do tamp after too

[@iBarista]

Haven’t tried it yet. But I have to say that the way it distributes the coffee really intrigues me. I’ll see if I can get my hands on one to try. Thanks!

[@kiwiandyt123]

Really enjoyable video thank you! My grinder can be a bit clumpy so I'm using WDT, then a vertical tap, then my distribution tool. Luckily I'm only making one coffee at a time for me so time is not an issue!

[@iBarista]

I thinks especially with clumpy grounds the wdt method is the way to go. Thanks for the feedback!

[@mihonkenji5423]

From my observation, regarding the common vertical tapping after WDT or NSEW method, it would cause some of the very tiny coffee particles being sent to the bottom part of basket and this would have affected the flow rate, how significance of this impact would depend on how much fine particles generated from the specific grinder...I used to WDT, followed by careful very light vertical tapping, then use a leveling tool on shallow depth before calibrated leveling tamper to tamp, and also make sure the diameter of leveling tool and tamper is a tight fit, I using 58.5mm.

[@iBarista]

Interesting, I’m going to try this one out. Thank you for the info!

[@rbmanb]

Why tap at all though? If it's better without, then just avoid?

[@dsmpampis]

Great video as always. To be honest I’m making all the 4 above. First TapTap, then WDT, then with the hand, then leveling and at last tamping.

[@iBarista]

Thank you 🙏🏼 I find myself doing the same as you stated very often as well

[@marcusannegarn8497]

Really nice video again! I personally do what John Buckman describes as Pseudo wdt or puck raking. I grind straight into the portafilter with my Niche and then just do wdt on the top third of the puck, in order to level and distribute the grinds. It's pretty quick and easy and gets very consistent results. I sometimes also use a spinney distribution tool as they do help with consistency I think.

[@iBarista]

marcus annegarn thank you! I never tried the pseudo technique before but now will try it out :) thanks for the heads up!

[@marcusannegarn8497]

@@iBarista kzbin.info/www/bejne/oXvFgqh9rLN6g68 I do this, but I use a dosing funnel. It's doesn't take much skill and it may not be perfect but it's quite easy as all I'm doing is evening out the top of the bed. The niche is pretty clump free. This only works if I grind straight into the portafilter though.

[@sciencescience9102]

I combine tap+leveller+WDT TOOL.

[@homebaristavlog5789]

Greetings! After the wdt distribution method, you should not knock the holder

[@iBarista]

You are right! Most of the time I don’t, but old habits die hard :)

[@whitegianlu]

Very good video! have you tried also to use leveling tool WITHOUT tamping it? just curious about that...Marc from Whole Latte Love, likes to use tools like 'the Jack' leveler without tamping) many thanks!

[@iBarista]

I’m glad you liked it! Yes I have, the problem is that that method isn’t very consistent. After lots of experimentation I found out that if you tap out the air pockets and use the leveler set to a medium to shallow depth, so purely as a leveler, then tamp I got the most even and consistent extractions time after time. Using the leveler as a distributer (and set at a rather deep setting) so no tamp is needed created areas of uneven densities in the puck and as a result weird and uneven extractions. Hope it helps! :)

[@whitegianlu]

@@iBarista thanks for sharing your helpful experience 👍

[@iBarista]

@@whitegianlu always welcome!

[@JasonAlexzander1q47]

Wdt seemed to come through the screen initially more even. And the drops before the stream started fully appeared to stay in the middle portion of the bottom of the filter basket. I would say this followed by vertical tamp, distribution tool set to a depth just "above" the demarcation line located just under the rounded ridge of the inside of the filter basket. Then use tamper to tamp the grounds down "to the line" of demarcation just under the rounded ridge inside of the filter basket

[@iBarista]

Great assessment, that’s why people at home prefer to wdt. You are right on the leveling tool. People tend to set it too low which creates pockets if low and high density coffee which contributes to an uneven extraction. Setting it to high might cause cracking in the puck and creates channeling. So there’s a happy medium. Thank you for watching and commenting.

[@Wyrdrock]

WDT FTW!

[@iBarista]

🤩🥳

[@derekec]

I'm trained in medicine, barista ignoramus and drank 1000's of 30 second brews. Can someone explain what to look for out the fliter. I thought Tap method came through most smooth continuous and WDT the most ugly drippy. So explain or link to a good article? Thanks all. Nice video, enjoyed it.

[@iBarista]

Thank you glad you enjoyed it. As for your question; pay close attention when I turn the pump on. You will see that the wdt method has a more uniform extraction while the tapping method has two large blank spaces in the middle. (Just before it starts dripping) This suggests an uneven extraction due to different densities in the puck. So in short water flows through these parts at a higher rate thus coming together faster en creates a single stream faster. All these were done with the same grind setting. Since the wdt has a more even extraction, it’ll slow down extraction and flow slower. If I would’ve set a bit of a coarser grind, it would also come through very smooth and even. Hope this helps 👍🏼

[@derekec]

iBarista Ahh, perfectly explained. I was blind but now I see. Thank you.

[@iBarista]

@@derekec no problem! 😊

[@ethanlim7891]

What's your opinion on combining different distribution methods? E.G. WDT-> Leveling Tool -> Pull shot

[@iBarista]

Hi Ethan. Wdt followed by a leveling tool gave me great results. Only if I’d set the tool to a rather shallow depth and actually let the tamper do the compressing. I’d never use the leveling tool without doing something beforehand, the results would be often non consistent and the puck would have wormholes more often than not if I didn’t.

[@Seangfk]

Hey iBarista, appreciate you testing these methods out here! Was wondering if you have seen or used the Saint Anthony Industries "Shot Collar" for distribution. Its interesting and in theory seems like it would do a great job at distributing but would be curious what you think of it.

[@iBarista]

-- thanks it was really fun to do! Yes I’ve seen it. It’s like a funnel and distributor in one. Never tried it out unfortunately but as far as my opinion goes; I think it’ll work well with fluffy grounds, but I have some doubts with clumpy grounds since it doesn’t break them down. I’ve seen one (espcup) that goes one step further and sieves the coffee as well as distribute. Now that’s very intriguing!

[@baristakev5709]

Great Video!!

[@iBarista]

LilBarista Thanks 🙏🏼 I appreciate it!

[@kondko]

Sir thanks for the great uploads. Keep em coming. Is that the Artpresso Slim Knockbox Under Grinder Knock Box Stand btw? Looks really clean.

[@iBarista]

Thank you for watching and your support! This knockbox is of a generic brand and had a polished steel look originally. I customized it by spray-painting it mat black.

[@user-ul2lu3jf8l]

Wait sooo…what is the difference between levelling and distributing…wouldn’t levelling it distribute the ground as well

[@iBarista]

Yes, but not in the lower parts as I set the tool a bit more shallow. It can be set a bit deeper to distribute the lower parts, but personally I don’t like the results.

[@dannyalvarez8516]

What grinder and scale are you using?

[@iBarista]

Hi Danny. It’s a Niche Zero grinder and a Brewista scale

[@b0illvminate928]

What espresso machine are you using?

[@iBarista]

Hi, It’s a La Marzocco Linea Mini.

[@chrisjenkins1]

I used wdt and get more chanelling than just tamping.

[@iBarista]

Is the wdt technique creating clumps and/or airpockets?

[@Art-rh6gv]

which one is the best ? (quality of coffee shot)

[@iBarista]

The wdt is king

[@Art-rh6gv]

@@iBarista stockfleth with use macaron tamper. Which one is better?

[@iBarista]

@@Art-rh6gv Still the wdt is better. Because you can break down all the clumps and it redistributes all the coffee instead of the coffee on the surface. Takes a bit more time but you’ll get better results at the end.

[@MasonsTurtle]

4:30 play at 0.25 speed. However, I still don't know what I'm looking at.

[@iBarista]

Hi Mason, the all started at the same time and you will see differences in the first drop and the location and time of the stream of coffee. As you can hopefully see, the wdt took the longest the become a stream (due to the evenness of the puck prep). Hope this clarifies it a bit.

[@michalis9]

Confused with the gusher counter... what were you counting?

[@kondko]

I think the times the coffee spit before coming together in a single stream

[@iBarista]

Like stated by Andy; the amount of bursts that where coming out (which is an indicator of channeling). It was difficult to see in this vid because a lot where coming in the direction of the lens also. If you slow down the speed you might see them.

[@michalis9]

@@iBarista oohhh, I get it now, thanks!

[@ghas4151]

There are 2 important aspects to a well prepared puck. Making sure the grinds are distributed evenly (equal density throughout pick) with no air pockets and ensuring the surface is level. I find WDT followed by an adjustable levelling tool that also compacts the puck works best for me. Amazing consistency.

[@iBarista]

Agreed 💯

[@RedRoverTW]

I swear by good grinder (Niche), WDT with multi-pronged B-Plus tool, OCD v3 distribution set shallow, calibrated tamp with 58.5mm Tiamo anti-bias depth-adjustable tamper. Perfect every time.

[@iBarista]

Sounds really good! Perfection is something to strive for :)

[@BigPoppa-t3z]

But then The Baratza sette 27wi came out. Problems solved!

[@iBarista]

That grinder produces very fluffy grinds. How do you like the flavor it produces?

[@BigPoppa-t3z]

@@iBarista I must say it’s great. I have the breville barista touch and the grinder on the breville are mediocre, clumpy. This Baratza is like a vortex of fluffy ness. It does really bring out the flavor. Plus customer service has to be the best in the biz.

[@FFxO]

this is funny lol

[@iBarista]

Glad you liked it :)

[@rigilchrist]

Meh. for WDT a paperclip has too great a diameter.

[@iBarista]

I agree that a thinner tool will be better. But given the option of clumps and no wdt or wdt with a paperclip, personally I’d take the latter.

[@27bit]

Really like your videos, just don't talk so much. Have you tried the Hog or some combination with it?

[@iBarista]

Thank you Uros, glad you like them! I haven’t tried the Hog, would love to. But since it’s a form of wdt, I’d have high expectations for it.

[@howardkagan2155]

Why not just speak instead of written dialogue??

[@iBarista]

Since English isn’t my native language and I have a lot of time restrictions due to my daytime job/activities, I opted for this format. Since I wasn’t feeling it to have several re-shoots (on top) due to errors in my wordings or pronunciations. Hope you understand 👍🏼

[@howardkagan2155]

@@iBarista Of course I understand! I was just wondering..This was a really good comparison. Made me question what I'm doing. Thanks again!

[@iBarista]

@@howardkagan2155 No problem 😉. So what technique did you use and or want to change?

[@howardkagan2155]

@@iBarista I was tapping & tamping. Tried distribution tool with and without tamping (adjusted depth of tool). I now find that using the distribution tool without tamping is giving best result. Only thing I'd like to try is WDT as my Rocky grinder leaves clumps!

[@iBarista]

@@howardkagan2155 I think you’ll be happy with the wdt results. Especially if you manage to be very consistent and methodical with the technique.