What are the methods for espresso coffee distribution? What's the difference between hand distribution and using a distribution tool?

Introduction

In the process of making espresso, there is an important step called coffee distribution. It is one of the essential skills for every barista. So, how can one master the technique of coffee distribution?

What is the purpose of coffee distribution?

The main purpose of coffee distribution is to ensure that the coffee grounds in the portafilter are evenly distributed with a flat surface, which facilitates uniform extraction of coffee. When coffee beans are ground into powder by the grinder and naturally fall into the portafilter, two problems typically occur: first, static electricity generated by the electric grinder causes the coffee grounds to clump together, and second, the coffee grounds that fall into the portafilter have uneven overall density.

To address these two problems, the effect of coffee distribution is to break up these clumped coffee grounds and make the density of coffee grounds in the portafilter more uniform.

Methods of coffee distribution

Traditional espresso coffee distribution is done by hand, and with technological development, tools such as coffee distributors have also emerged.

Finger distribution

Distributing coffee grounds by hand is the most traditional method. Its advantage is that it can evenly distribute the coffee grounds well (a simple yet effective approach), but it also has many drawbacks. For example, although distributing evenly by hand sounds simple, mastering this technique requires extensive practice; during distribution, your hands will get dirty (and some consider it unhygienic).

Distribution process: Generally, the skilled finger distribution method involves using the index finger in a straight line, parallel to the surface of the portafilter, and using a gentle back-and-forth "sweeping" motion to level the coffee grounds. The most important principle is to avoid pressing the coffee grounds downward.

Using a coffee distributor

Due to the high learning cost and relatively "tedious" nature of finger distribution, tools represented by coffee distributors have emerged. Common coffee distributors are generally divided into single-blade, three-blade, and four-blade types. Their function is to level the coffee bed.

Most coffee distributors can be adjusted in height, and this height actually determines the degree of compression applied to the coffee grounds. FrontStreet Coffee recommends using the minimum height setting. The difference between using a distributor and finger distribution is that while the distributor evenly distributes the coffee grounds, it also causes compression, which indirectly results in less uniform distribution compared to finger distribution.

The advantage of using a coffee distributor is that the operation is very simple and convenient - you just need to place the distributor vertically into the portafilter and rotate it a few times to level the surface. It is suitable for those who are not skilled at hand distribution or for shops with high volume output. This advantage becomes particularly evident when a large number of drinks need to be produced within a short time, as distributors can increase both the speed and consistency of output.

So, how should you choose?

FrontStreet Coffee believes that tools are simplifying processes that originally required technical skill, which is undoubtedly a good thing. However, the consequence of over-relying on tools is that you won't be able to master the original method when you need to return to it. Therefore, "You may not need to use it, but you must know how to do it. Children make choices, but adults want it all!"

Important Notice :

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