Have you ever been plagued with espresso extraction problems? Perhaps your pours show early blonding and taste bitter. If you've tried a naked portafilter, you may have observed channeling, spritzies, rim shots, and other evidence of uneven extraction. Any of these extraction flaws may cause unbalanced and undesirable flavors in the cup.

These problems often relate to uneven distribution of coffee grounds in the filter basket. Learn a simple new dosing and distribution technique dubbed the WDT that attacks uneven distribution and helps cure many extraction flaws.

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Great write-up John. Now that the WDT has been thoroughly integrated into my routine, I find that I can do it very quickly. I updose by gently tapping around the circumference of the PF with my finger after removing the yogurt container and before tamping, and it is really effective. It is so satisfying to taste espresso free from the bitterness of a poor extraction.

By the way, thank you for the acknowledgment - it made me laugh out loud with surprise.

Mark

Dogshot wrote:By the way, thank you for the acknowledgment - it made me laugh out loud with surprise.

Credit where due, my friend, credit where due...

The WDT really works. Great article john keep up the good work.

Jim

Great article, I started using your method after I saw the collage you posted on the "watch out JonR" thread on coffeegeek and it makes a hugh difference. Probably the tip that has most improved my espresso extractions.

Peter

Add me to the WDT convert list. My Mazzer Doser SJ fills the pf favoring the left side. The WDT technique proves to me that I always had poor distribution at the bottom on the pf. I had some success dosing while grinding, but it was not as consistent as the WDT.

I don't like the added minute it takes to build a shot, but the added consistency is worth while.

Thanks for the article,
Rich

This post is just to add the word Weiss to the thread so that future searchers can find it. I missed the thread on my earlier search.

My initial tests of the WDT are favourable as well. It seems to be an easy way to get more consistent distribution.

RapidCoffee,

YOU ROCK !! I fully concur with Dan's comment - this is one of the best suggestions/techniques yet !!

Eric S.

I am another convert. I tried this technique at Espresso Fest in Charlotte. Ever since, my shots, kidding, are 90% of time even. and I mean, amazingly and consistently even. Thank you so much!!

richl1 wrote:I don't like the added minute it takes to build a shot, but the added consistency is worth while.

What are you doing that adds 1 minute? Other than plopping on my plastic ring (bottom of a tupperware container that fits perfectly in a 58mm PF) and stirring, everything else is as normal. Maybe adds 10 seconds to my routine. How long are your stirring for?

Grant

John...I posted a description of my results with the WDT, and a thank you to YOU elsewhere on HB, and on CG....
I'm using a plastic yoghurt cup...can't find cardboard! Anyhow, my results were eye-opening..a beautifully centered pour, no blonding.
My cup fits my triple, but is just a touch too large for my double basket...I'll keep looking for a smaller diameter container...heck, why not manufacture the "Weiss Distributor"....stainless steel, custom fitting for 58mm, 57 mm, 53 mm....etc...."BUT WAIT...act now, and John will throw in a free lb of KOPI LUWAK!"
Ah heck the "overseas contingent" will have a knock-off on the shelves 3 days after yours is available...
Thanks again!

My machine has a very deep shower screen relative to the upper edge of the PF basket. This prevents me from being able to level off a double basket for dosing since the grinds will be smashed into the screen.

So far, I cannot figure out how to properly dose a double using the Weiss method (or any method really). If I level off a triple basket and tamp (without the normal updosing for the triple) it works fine. However due to the larger volume of the triple, the quantity of grinds in the basket seems to fluctuate.

I am really curious how others manage dosing when you can't level off at the top of the basket.

Thanks,

Chris

OkcEspresso wrote:My machine has a very deep shower screen relative to the upper edge of the PF basket. This prevents me from being able to level off a double basket for dosing since the grinds will be smashed into the screen.

So far, I cannot figure out how to properly dose a double using the Weiss method (or any method really). If I level off a triple basket and tamp (without the normal updosing for the triple) it works fine. However due to the larger volume of the triple, the quantity of grinds in the basket seems to fluctuate.

I am really curious how others manage dosing when you can't level off at the top of the basket.

Thanks,

Chris

Hi Chris. I agree, it's hard to dose consistently and distribute evenly in this situation.

On the hardware side: what machine do you have? A slightly thicker gasket might give you more clearance between the shower screen and the coffee grinds. Since the triple basket works for you, a larger double basket might also help. (My ridgeless double holds a couple more grams than the ridged double that came with my machine.)

On the technique side: Stirring more vigorously fluffs up the grounds and allows you to downdose. Level by sweeping off excess grounds without any downwards compression or tapping. You might try measuring (by weight or volume) the beans prior to grinding, so that you have just a slight mound of grinds prior to leveling. Excess grinds could also contribute to inadvertent updosing.

Good luck - John

OkcEspresso wrote:I am really curious how others manage dosing when you can't level off at the top of the basket.

Thanks,

Chris

I need to put more coffee into my 49 mm Olympia Cremina double basket than any amount of tapping and leveling will allow. So I heap the coffee in the basket and use a modified Stockfleths to distribute and press the coffee into the basket. I can't tell by looking how much coffee is enough to get the heap right and the right dose in the basket. So I weigh the amount of beans I put in the grinder per shot.

Obviously the weight of the first dose of a new coffee is a guesstimate. Then based on shot results I'll vary the amount on subsequent shots to get it right. Two kinds of feedback help with fine tuning. First, did I hit the right height in the basket? And second, how does it taste? Based on the feedback I may be using 16.2 grams of coffee on day 3, and by day 7 it may be 16.5 grams or more. Decaf is even more dramatic. I'll typically go from 16.8 grams on day 2 to close to 18 grams on day 5.

Perhaps a couple more steps involved than being able to dose by volume, but one advantage of this method is no lovingly roasted coffee is wasted in the dosing process.

I posted this elsewhere on this site, but thought it should be here as well....


I read the great info, and watched the videos regarding the Weiss Distribution Technique. I was having trouble with some channeling when I used my naked (undressed with manual use of a hacksaw) portafilter. I started snooping around for something to stir the grounds with. Funny...I opened the drawer right beneath where my grinder is situated, and there it was the option of all options to disection needles everywhere.....wooden skewers...bamboo I believe. They are long, thin, pointed, and they were right there all the time. Now I won't have to settle for a Stanley Screwdriver or a nail. I am set! (logging onto the patent site in a sec)

Then, suddenly, (uncertain of the impetus for the craving) I decided I must indulge in a single small container (coffee basket size) of Tillamook Yogurt for an after dinner snack.



.......oh my , is that my wife pleading with me to just quit it?


But I must say, the article, the info is very well presented, and I saw improvement right away. I know we were all trying to do this in other ways...ie banging the basket down, shaking it, saying a prayer..etc, but this is a logical thing to do if you have time to incorporate it into the routine

I took to using a large paper clip. It is thinner, yet stiff enough to be effective. Everyone has a big paperclip now don't they? No excuse to not stir the puck like John.

Rich

How are you folks cutting off the bottom of the yogurt container? I was very careful but the bottom edge is still quite wavy. Maybe it doesn't matter, but it couldn't hurt to have a nice smooth straight edge.

Cakesniffer wrote:How are you folks cutting off the bottom of the yogurt container? I was very careful but the bottom edge is still quite wavy. Maybe it doesn't matter, but it couldn't hurt to have a nice smooth straight edge.

The bad news: I've also got a wavy bottom.
The good news: As long as the bottom is relatively level, and the yogurt funnel seats firmly inside the filter basket, a little waviness doesn't matter.

I'm still using the same yogurt cup that I chopped over a year ago. IIRC I just used kitchen shears and/or scissors, making sure to trim off any jagged edges. If you come up with a better solution, please let me know.
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John

You could try a hacksaw blade. The fine tooth will cut relatively smooth and the length of the blade will cut more even.

cannonfodder wrote:You could try a hacksaw blade. The fine tooth will cut relatively smooth and the length of the blade will cut more even.

Good idea. A suggestion: first cut off the bottom of the container using scissors, and slip the bottomless yogurt container over a dowel for additional support when you saw. Yogurt containers are made of soft slippery plastic, and deform readily under light pressure without the bottom to add rigidity. A guide line might also help.

I suppose I should give this a try... manana.
________
John