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Wednesday, July 12, 2006
Distribution Method
A good read:
Coffeed Discussion
A while back, I was puzzled why Jaime can "distribute" by simply leveling the portafilter w/ a scrape of the doser lid and get a beautiful pour. This was also the time I had a lot of problem of uneven pour out of the basket. It was then I found out that my grinder (in conjunction of the way I dose) causes the coffee to deposit more on one side of the basket. This results in differences in the density of the grinds (in the basket), and that the post leveling/distribution move (schomer/stochfletch/chicago chop) did not help to distribute the coffee (especially the lower-half) much at all. It was not until I start to pay real attention to de-clump and center the ground falling into the basket till I have some decent pours.
I think Alistair said the best:
"Distribution is a fix for coffee that has been dosed unevenly in the basket. Concentrate on the landing."
So forget all the focus on the different "distribution" moves and pay attention to the dosing that actually distribute the coffee. Fix the root cause, not the sympton.
-Ben ¶ Ben Chen 11:34 AM
A good read:
Coffeed Discussion
A while back, I was puzzled why Jaime can "distribute" by simply leveling the portafilter w/ a scrape of the doser lid and get a beautiful pour. This was also the time I had a lot of problem of uneven pour out of the basket. It was then I found out that my grinder (in conjunction of the way I dose) causes the coffee to deposit more on one side of the basket. This results in differences in the density of the grinds (in the basket), and that the post leveling/distribution move (schomer/stochfletch/chicago chop) did not help to distribute the coffee (especially the lower-half) much at all. It was not until I start to pay real attention to de-clump and center the ground falling into the basket till I have some decent pours.
I think Alistair said the best:
"Distribution is a fix for coffee that has been dosed unevenly in the basket. Concentrate on the landing."
So forget all the focus on the different "distribution" moves and pay attention to the dosing that actually distribute the coffee. Fix the root cause, not the sympton.
-Ben ¶ Ben Chen 11:34 AM
Comments:
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Yeah, I've been following this discussion. I don't remember where I picked up the phrase, but I like to think of it as "dosing distribution"
followed by "preservation". Ever since I adopted this mindset and approach to my preparation, the resulting espresso and my ability to "work the shot" has improved dramatically. Tamp is important, distribution is important, but as the "Revered" said, Many people focus too much on tamp and level when the primary focus should be on dosing.
followed by "preservation". Ever since I adopted this mindset and approach to my preparation, the resulting espresso and my ability to "work the shot" has improved dramatically. Tamp is important, distribution is important, but as the "Revered" said, Many people focus too much on tamp and level when the primary focus should be on dosing.
Anyone care to elaborate on the latest dosing techniques that are improving shot quality?
http://9bars.blogspot.com/
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http://9bars.blogspot.com/
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