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Nucleus Coffee Distributor

Nucleus Coffee Distributor

$98.00
$98.00
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Shipping calculated at checkout.

In stock

Colour: Black

Take the guesswork out of coffee distribution and pull fantastic espresso shots with better consistency with the Nucleus Coffee Distributor.

Good espresso relies on numerous variables all of which can impact the final flavour and consistency of the shot. Poor coffee extraction can be caused by several factors including incorrect dosing, tamping, and uneven coffee distribution.

Formally the Ona Coffee Distributor Tool, otherwise known as the OCD coffee distributor.

In the past, baristas employed various techniques in an attempt to distribute coffee grounds evenly on the portafilter. Maneuvers like vertical and side-to-side tapping seem to have worked but both methods can be time-consuming and prone to error especially in a busy cafe. With this nifty device from Nucleus Coffee Tools, perfecting coffee distribution only takes a second.

The NCD features a quad-angular slope design that smooths out coffee grounds before extraction, reducing micro channelling and promoting even extraction. This coffee distribution tool also offers a textured, non-slip grip and a low-static interior coating to minimize coffee residue. It's adjustable to accommodate various doses and basket sizes.

Nucleus Coffee Distributor (NCD) Features

Reduces inconsistencies - The NCD Distribution tool takes care of one of the most impactful variables in pulling the perfect shot by ensuring even coffee distribution in seconds.

Non-slip grip - Designed with busy baristas in mind, the NCD coffee distributor is fitted with a non-slip grip for easy handling.

Low-friction, low static - The NCD’s low-static coating prevents coffee build up within and smooth operation of the tool.

Time-saving - Because the NCD distributor eliminates the need to collapse the dose, it saves you time and guesswork each time you make coffee.

This product includes

  • 1x Nucleus Coffee Distributor

The Specifics

  • Materials - Anodized Aluminium & Stainless steel
  • Diameter - 58.5mm (fits ims & vst baskets)
  • Approximate Weight - 290g
  • Dimensions - (mm) (h) 58 (w) 90 (d) 90

Dimensions



Materials

Brand: Nucleus Coffee Tools

NCD-1

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Espresso Basic Barista Basics

ESPRESSO

Espresso is one of the most concentrated beverages that humans can't seem to get enough of. Making perfectly dialed in coffee can be challenging at times but is not impossible, especially with the right tools.

LEARN MORE

ESPRESSO - BARISTA BASICS

  • COFFEE TO WATER RATIO

    When brewing espresso you are constantly adjusting your variables to dial in your coffee. The coffee to water ratio is one of these variable.

    Generally an espresso has a 1:2 Ratio but this isn't always the case and sometimes the word 'espresso' acts more as an umbrella term for coffees that are outside of this ratio.
    A Lungo has a 1:3 ratio and a ristretto has a 1:1 ratio of coffee to water.

  • WATER TEMPERATURE

    Brewing espresso at different water temperatures will change how your coffee is extracted and the overall taste of your espresso.
    Using a hotter water temperature will increased the body and sweetness but will have a greater chance of astringency and bitterness, while cooler water temperature will reduce bitterness, body and sweetness and can resulting in a sour, brighter espresso.

    COFFEE MACHINES 

  • PRESSURE FOR ESPRESSO

    Pressure is a critical factor in brewing espresso, typically measured in bars. The most common pressure for extracting espresso is around 9 bars. Proper pressure ensures optimal extraction, balancing the flavours and aromas.

    Adjusting your pressure throughout the one extraction is known as pressure profiling and is an entire rabbit hole in itself.

  • FRESHLY GROUND VS PRE-GROUND

    Grinding your coffee right before you brew will drastically improve the taste of your coffee. The reason for this is that once you grind your coffee it has a much larger surface area and straight away starts to loose it's freshness.

    SHOP GRINDERS 
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