Is It Necessary to Distribute Espresso Grounds? Do You Need to Use a Coffee Distributor?

The process of making espresso involves dosing, distributing, tamping, and extracting. Dosing represents data accuracy, while tamping (puck compression with a tamper) plays a decisive role in "making or breaking" the shot. Honestly, if you skip the distribution step after grinding and dosing and go directly to tamping, it's nearly impossible to tell whether distribution was ever performed.

Extraction Reveals the Truth

Perhaps this approach can deceive our eyes, but it can't fool an espresso machine. Let's conduct a small test: continuously extract 10 shots of espresso, dosing each time before tamping directly, skipping the distribution step, and checking to ensure the puck is level before locking in the portafilter.

The results showed that 6 cups exhibited spraying, 7 cups had excessively fast flow rates (including those with spraying), 2 cups extracted normally, and 1 cup didn't start producing liquid until after 10 seconds.

Although this data sample is too small and prone to deviation, we can begin to see that skipping distribution easily leads to "channeling effects." Of course, there's still a chance of success, but the probability is low.

Distribution is Still Necessary

From the small test above, we can see that distribution is still very necessary, as one step can significantly reduce both theoretical costs and time costs. The primary function of distribution is to ensure coffee grounds are evenly distributed within the portafilter basket, reducing the risk of "channeling."

Of course, sometimes due to environmental changes, such as high humidity on rainy days or frequent static electricity in winter, coffee grounds can clump together. Distribution also takes on the responsibility of breaking up these "clumped groups" to achieve "equality of grounds" within the portafilter basket.

Are Distribution Tools Effective?

Actually, distribution tools only became truly popular in recent years. Before this, hand distribution was always the mainstream method for making espresso and one of the essential skills for baristas. Of course, even with today's advanced distribution tools, they cannot completely replace our hands. However, in certain aspects, they are indeed more convenient than hand distribution. Let's analyze the pros and cons of distribution tools.

Distribution tools themselves have substantial weight. Common types include flat surface, single-blade paddle, three-blade paddle, and four-blade paddle. Although their shapes differ, their working principles are similar: they use their own weight to compress the coffee grounds in the portafilter basket, then rotate the blades to level them. Compared to the hand distribution of an experienced barista, the quality of distribution is certainly inferior. But for beginners, it's practically a godsend.

Although the distribution effect of tools may have disadvantages compared to hand distribution, when placed in an espresso machine for extraction, it doesn't produce significant differences in flavor and mouthfeel.

Therefore, the stability of distribution tools doesn't vary from person to person. Compared to the skill of hand distribution, they are more consistent. Many coffee shops choose distribution tools today largely to eliminate differences between technicians' skills. The second reason is the low learning cost. In the past, baristas invested significant time in mastering the skills of distribution and tamping. The emergence of distribution tools has, in a sense, achieved "overtaking on a curve"! However, FrontStreet Coffee must repeat that old saying: "Distribution tools can be used, but hand distribution must also be mastered."

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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