My First Experience with Blind Shaker Distribution Tool from MHW-3BOMBER & Tamping Stand (Normcore)

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My First Experience with Blind Shaker Distribution Tool from MHW-3BOMBER & Tamping Stand (Normcore)

Рет қаралды 13,949

Күн бұрын

Shaking helps to reduce static, decrease channeling, and increase extraction yield on every espresso shot. This MHW-3BOMBER Blind Shaker is a coffee dosing cup and a distribution tool available in 51mm, 54mm and 58mm portafilter with option for black, silver, grey, red, green and blue. It comes with 3 parts, the lid, body and lever. The lever features a hanging buckle so you can rest the lever inside the body. I recommend to use a dossing funnel when using the blind shaker to avoid the deep gaps around the edges of the basket.
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Пікірлер: 47

@nickthenightfly82 5 ай бұрын

although shaking is the better option, it's way too messy. I'll stick to my current system, wdt and leveler

@alissonfranco 4 ай бұрын

I have the exactly same feeling, is too messy, I dont know if worth it. And just seeing the video, after he dump the coffee, I feel I would do a wdt to before tamping.

@philindeblanc 3 ай бұрын

Ya, I rather mix with the needles, and even leveler is not needed, just tamp. While channeling happens, its not that often for me even if I dont WDT. But I like the puck screen he is using, looks easier to clean. Also, I guess I look for beans that take longer to get 40-45g out, thinner stream exit. the taste is deeper, but more chance to be off. Depends on beans.

@ccoovvii 3 ай бұрын

By messy do you mean it’s a lot of statics in the shaker?

@CalebsCars 10 күн бұрын

How is it messy?

@lesharbour 5 ай бұрын

As @full_metal2452 says don't sit directly on dosing ring but hover 20 to 30mm above and let it drop in. Leave dosing ring on and tap side of portafilter to settle grinds, lightly rake any high spots with tips of WDT to level. Definatly do not do the full WDT routine or you will ruin the blind shakers effect. Single tap of portafilter on mat, then remove dosing ring and tamp. Thats my workflow with it and I have absolutely no mess whatsoever and no channelling. Best coffee toy ever ans I have tried many.

@HomeBaristaCorner 5 ай бұрын

Thanks for the tip 👍 Will try next time.

@kristoforusranandiasuliset3736 5 ай бұрын

I must admit if anyone has experienced with shaker tool, definitely much better than wdt. Now i don't have to worry about buying WDT which most of them just too expensive for a small tool. 👍 But for inexperienced user, it will be a mess because of coffee ground. Even i still need more experience, cause i still working it so slow.

@GNU99 5 ай бұрын

I just received the same blind shaker yesterday, tried it this morning. So much static! I really want to like this and I'll keep trying but the reason I'm here is because I'm disappointed and I'm looking to see if anybody else is experiencing the same problem. Apparently, I'm not the only one.

@joolima 5 ай бұрын

I get the same issue, received it pretty much the same time as you. I think the coating is the issue

@wilsonbarnabaskoh4291 3 ай бұрын

I tried blind shaker too. But the result is not as fantastic is a simple WDT. I find that WDT (without leveller) produces the best brew after many trials and errors

@ccoovvii 3 ай бұрын

Did you RDT?

@joolima 3 ай бұрын

@@ccoovvii I did. I accidentally solved this by running it in the dishwasher once which made the paint less sticky and retention much better

@ccoovvii 3 ай бұрын

@@joolima ok! do you like the shaker workflow better than WDT workflow? Is it faster?

@full_metal2452 5 ай бұрын

Tip: I use the tall Normcore dosing ring but yours will also work. Instead of placing shaker directly on top of ring hover it around 1” above and let it fall into basket. Then use Normcore WDT tool to lightly rake surface level. Remove ring and tamp. Also- As for coffee sticking to inside of lid and top of nipple inside. After shake use a wooden handle brush (like the one that comes with the Niche Zero grinder) and before removing lid tap once with handle. Follow up with brush for any tiny amount left and brush back into shaker. Also tap side of shaker which knocks any stuck on side or in lid channel down. I don’t have the Bomber one as mine is the original Weber Blind Shaker which yours is copied off of.

@HomeBaristaCorner 5 ай бұрын

Thanks for the tip 👍

@themodularmodular 5 ай бұрын

Honestly if any point you needed another distribution tool like WDT, then using blind shaker is just pointless. But I guess that’s just a nature of the shaker.. messy.

@daq1882 5 ай бұрын

If you need to WDT after the shaker, pointless.

@full_metal2452 5 ай бұрын

@@daq1882 False. After using shaker there will be a slight convex pile of grounds in your portafilter. Before removing dosing funnel a light surface rake with the WDT tool levels it out. After that and before removing funnel lift portafilter slightly from work surface/holder and then come back down lightly to loose pack grounds as well lowers grounds slightly below basket lip. Then remove funnel and tamp. And yes you can do the direct to portafilter with the shaker and skip the funnel but gives slightly inferior results.

@danipresto4649 Ай бұрын

Hi! Good video, but you didn't mention the most important detail; how the espresso tastes in comparison with previous distribution method?

@FaithAndCoffeeBean 5 ай бұрын

Great video !!!! 👍🏽👍🏽👍🏽👍🏽☕️😎

@BLM625 5 ай бұрын

I suggest try shaking in a circular motion. That way, you can avoid retention on the lid. Also, I don't think you need to shake that aggresively. TBH, I'm not a fan of it. I mean, Lance's tests regarding extraction, doesn't revolve just mainly on the blind shaker, but I would like to give it a try, just because I like trying different methods of puck prep.

@HomeBaristaCorner 5 ай бұрын

Thanks tor the tip 👍

@chesterpan7344 5 ай бұрын

The beans you used are so fresh with a ton to CO2, can't really see channeling from that.

@HomeBaristaCorner 5 ай бұрын

The beans are 2 weeks old from roasting date during the shoot. 2-3 weeks is usually the best time to brew espresso.

@chesterpan7344 5 ай бұрын

Merely a guide line, have had beans tasted best after two months of aging post roasting. But yes, 2-3 weeks is a good beginner’s guideline which I still follow. Doesn’t mean your shot has no channeling though.

@BensCoffeeRants 5 ай бұрын

@@chesterpan7344 For some really light roasts I think people are discovering sometimes they really only open up and behave better (and taste better) after a month! But for medium / darker roasts I think 2-4 weeks is probably ideal, although shouldn't be bad between 1-2 months either. This example did have a lot of crema and looked like it was very fresh and offgassing still. (Makes for good looking shots!).

@BensCoffeeRants 5 ай бұрын

Do you notice a change in taste vs WDT? I thought more shaking was giving me more blended flavours and less acidity, it does smooth things out but also makes the shots more boring. I like a little punchiness to my shots, but maybe that's technically a better extraction where it's smoother.

@wilsonbarnabaskoh4291 3 ай бұрын

Yes WDT produces better extraction IMO. I get more dull shots with blind shaker.

@BensCoffeeRants 3 ай бұрын

@@wilsonbarnabaskoh4291 Thanks, good to know it's not just me :D

@speakeasy_hann985 4 ай бұрын

i will never allow my barista using this kind of tools on my cafeshops 😂

@karasong7701 5 ай бұрын

First comment! 🔥

@pinoyxbox 5 ай бұрын

Hi! Would you recommend upgrading to Mara X from an Anna with PID? Thanks

@HomeBaristaCorner 5 ай бұрын

MaraX has dual PID probe heat exhanger (still you can brew and steam at the same time). Anna I believe is 57mm portafilter. I suggest you stick with commercial standard 58mm like MaraX or Bianca.