WDT Needle Coffee Distributor - Black

Name: WDT Needle Coffee Distributor - Black
Brand: Basic Barista
SKU: NEEDLEDIST-BK
Price: 40.00 AUD
Availability: InStock

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The WDT Needle Coffee Distributor has been designed to distribute ground coffee evenly throughout a portafilter before tamping. An evenly distributed puck will have a lower chance of channeling and makes your coffee taste much more coherent with an even extraction.
This Needle Distributor is based on the Weiss Distribution Technique (WDT), which aims to prevent channelling in the filter basket during extraction by removing clumps in the ground coffee. The long needle design helps keep the coffee in the filter basket during distribution, eliminating excess mess.

Adding WDT in your work flow can sometime be challenging when in a cafe environment but for home brewers who tend to have more time the results are well worth the additional step

Features:

Evenly distributes coffee grounds in the filter basket without making a mess
Prevents clumping of coffee grounds and lowers the chance of channelling to occur during the extraction

Included:

1x WDT Needle Coffee Distributor - Black
4x WDT Needles (0.35mm)

Dimensions

Body Measurement: 26 x 26 x 38.5mm
Body Incl Needles: 26 x 26 x 82mm
Weight: 60g

Materials

Stainless Steel

Brand: Basic Barista

SKU:NEEDLEDIST-BK

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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