Why don't pros use the WDT? More advanced distribution techniques?

[dawgcatching]

I have yet to see a pro-level barista use the WDT at a cafe, and have been to some pretty good ones recently. I am assuming that for a skilled barista, there is no need for the WDT, and that they can replicate it without the extra time required to mix up the ground with a chopstick ect.

So, with that said, how does a pro barista dose into the PF without getting the grounds to clump up and cause an uneven extraction? What are the tricks? To my eye, it seems that they really focus on rotating the PF to get the grounds to fall evenly, but what else is going on? Then again, we purchased beans from all of these cafes and brought them home (Victrola, Vivace, and Stumptown) and were able to easily replicate or exceed the quality of espresso we had at the cafe. Still, there must be some tricks that top-level baristas use that negate the need for the WDT in a cafe setting.

[luca]

Nope; I just grind, dose and tamp.

[Bertie Doe]

Then again, we purchased beans from all of these cafes and brought them home (Victrola, Vivace, and Stumptown) and were able to easily replicate or exceed the quality of espresso we had at the cafe. Still, there must be some tricks that top-level baristas use that negate the need for the WDT in a cafe setting.

I guess, if these same barista were taking part in Comps, they would use WDT, Stockfleth etc. In the cafe they need to develop a goodish tamp that'll avoid long queues. Not award winning but practical.

Nope; I just grind, dose and tamp.

Luca - wicked!

[HB]

So, with that said, how does a pro barista dose into the PF without getting the grounds to clump up and cause an uneven extraction? What are the tricks? To my eye, it seems that they really focus on rotating the PF to get the grounds to fall evenly, but what else is going on?

I credit good distribution technique (rotating the portafilter while dosing, Stockfleths move to redistribute after dosing) and most importantly the grinder. I've noticed that some grinders benefit more from the WDT than others. For example, the improvement for the Mazzer Mini is unmistakable; it's hardly worth the time for the Mazzer Robur. I would like to explore this "WDT Factor" more closely...

[RapidCoffee]

I have yet to see a pro-level barista use the WDT at a cafe, and have been to some pretty good ones recently. I am assuming that for a skilled barista, there is no need for the WDT, and that they can replicate it without the extra time required to mix up the ground with a chopstick ect.

So, with that said, how does a pro barista dose into the PF without getting the grounds to clump up and cause an uneven extraction? What are the tricks? To my eye, it seems that they really focus on rotating the PF to get the grounds to fall evenly, but what else is going on? Then again, we purchased beans from all of these cafes and brought them home (Victrola, Vivace, and Stumptown) and were able to easily replicate or exceed the quality of espresso we had at the cafe. Still, there must be some tricks that top-level baristas use that negate the need for the WDT in a cafe setting.

As stated in the WDT article, this techniques is designed to help the home barista overcome grinder flaws:

Grind, dose and distribution are critical to fine espresso. But unfortunately for home baristas, most high-end espresso grinders are designed for the fast-paced production of a commercial environment. Smaller capacity grinders found in even the best equipped home espresso environment may suffer from clumping, static, and uneven distribution. The home barista must overcome these hurdles to achieve an extraordinary espresso pour.

High-quality commercial grinders are prized by home baristas, but are used quite differently in the home setting. In a commercial environment, the bean hopper is kept full, with 1-2# of weight forcing beans down into the grinding burrs. At home we often weigh and grind per shot. In a commercial setting the doser is often kept full (or at least half full), whereas at home it's kept empty. For this reason, doserless grinders are much more popular at home.

As Dan notes, some grinders benefit more than others from the WDT. My modded doserless Mazzer Super Jolly (the "clump monster" in the WDT article) benefits greatly.

Along the same lines, the home barista needs to develop special techniques for managing brew temperature on HX machines, whereas in a commercial setting, a steady flow of espresso drinks may eliminate (or reduce) the need for the water dance. So different techniques in the home vs. commercial settings should not come as a surprise.

BTW, I do not recommend the use of chopsticks, coat hangers, or any other blunt instrument to break up clumps and redistribute grounds in the WDT. My favorite instrument is still the dissecting needle, although I suppose an unfolded paper clip would also work. A blunt object like a chopstick could easily leave voids in the grounds that promote channeling, which is just what the WDT attempts to combat.

On a related note, I'm delighted to see that yogurt manufacturers have finally embraced the WDT. Here is one "WDT-approved" yogurt cup:

[woodchuck]

I got my new S1/VII and M4 in late December and used WDT religiously for the first month. Once I got a better feel for dosing and tamping I pretty much moved away from WDT with good success. As Dan points out, I find rotating the PF during dosing, careful leveling (I do use a modified Stockfleths move) and a consistent tamp gives me just as good a shot as with WDT most of the time. I would add however that the WDT was pretty much goof proof for me whereas now I do have the occasional squirts using my regular regime. I use a naked portafilter all the time so I know it when I do goof!

Cheers

Ian

[ppopp]

One thing I've noticed from watching videos of pro barista competitions (which might better approximate what we do at home, at least in drink volume), is that many baristas are extremely aggressive with their use of the doser. Rather than just three or four wacks of the doser lever to fill the portafilter, like one might do if the doser were half full or so, I've seen pros turn on the grinder and then whack the doser lever as fast as they could while grinding for one shot. It seems to me by doing this, each whack of the lever is dropping only a small volume of grinds down into the portafilter. I've been doing this with my M4 (only I'm a little more gentle, maybe one whack per second for the 14-15 seconds it takes to grind a double), and I think it results in a better distribution, and whatever drops down through the doser is pretty much clump-free.

[Jasonian]

I'll bite.

It's unnecessary. It takes too much time. It cuts into my "barismo".


Seriously, I've tried it, and I haven't seen the time worthwhile. I can't detect a difference in flavor, and I definitely don't see any differences in the naked extractions, which leads me to believe that it's a sort of crutch.. training wheels for those who have issues with distribution without it.

From MOST home videos I've seen, it seems a lot of people are too careful with the dosing and distribution. During the preparation stage is when I have no qualms about showing the coffee who's boss.

I also firmly believe that there's no feeling like the human touch. You can feel the dead spots much easier with your finger than you can with a tool lacking in sensory nerve endings.

A few more passes with standard distribution methods, I've found, will alleviate most distribution problems.

Just my $.02, but John knows. I haven't said anything new.

[AndyS]

I also firmly believe that there's no feeling like the human touch. You can feel the dead spots much easier with your finger than you can with a tool lacking in sensory nerve endings.

I don't know, I'm looking at your avatar, and you sure look lacking in sensory nerve endings yourself.

[Mambeu]

Seriously, I've tried it, and I haven't seen the time worthwhile. I can't detect a difference in flavor, and I definitely don't see any differences in the naked extractions, which leads me to believe that it's a sort of crutch.. training wheels for those who have issues with distribution without it.

I feel the same way.

I work as a barista, and it's much faster if I just tap the portafilter lightly on the grinder forks before leveling and distributing the grinds with my finger. That little tap does wonders for an even extraction, and I don't need another tool to do it.

[Rainman]

I'd have to agree with Dan that the grinder is the main determinant (and why most of the pros responding to this are probably wondering what the heck the WDT is, since they use pro-level grinders- not Rocky's and other home models, especially those that are doserless). When I started pulling naked shots, there was no way I could do it w/ the Rocky w/o doing some serious agitation of the ground coffee. The Kony I'm using now does not require it- you could do it, but it would be a waste of time. I'm pretty sure if one had developed that technique at home, then went to work as a pro somewhere (using better equipment), they'd probably get some serious talking to by the boss for wasting time.

My $0.02/worth.

Ray

[HB]

On a related note, the thread The Weiss Distribution Technique is NOT a 'cheat'! says...

At the same time I was trying out the Weiss Distribution, discussed in Convex tamper and NSEW technique. Pros may eschew this technique, but John Weiss' (RapidCoffee) and my own experience support the assertion that the extra stir action does enhance the evenness of an extraction, especially for grinders that tend to clump. I bet newbies who are still working on their distribution technique will also see better results with this "cheat."


Tracing circles in search of better distribution (link)

I don't bother with the WDT on Fridays at Counter Culture's espresso lab (La Marzocco GB-5, Mazzer Robur); I may ask them if I can borrow the Robur for the weekend to judge the "WDT Factor" side-by-side on my own setup

[Matthew Brinski]

In the home, I don't use the WDT, but if it helps with consistent pours for others who are either beginners or home barista types who don't mind taking time in preparing the coffee, then more power to it.

When I started out, I took some effort with 5 pounds of coffee, a tenth gram scale, and Stockfleths move on a Saturday afternoon to learn how to dose and distribute different volumes/weights for that specific coffee. Having developed a "feel" for the dose of certain blends and SOs with months of practice and experimentation, I think the the payoff is priceless. It's one of those "next steps" in advancing your skill in really understanding what your doing in preparing an espresso. For instance, if you WDT a given amount of Toscano which yields a somewhat consistent 18 gram dose and then do the same WDT/volume with a Terroir Northern, the Terroir is going to be about 22 grams (it's a dense coffee) which is WAY TOO MUCH in my opinion - 18 grams is actually too much, but I digress. When you know what the "feel" of the dose is with certain coffees, you can be super consistent and super fast in your preparation while dosing at different desired amounts.

Another thing mentioned already is how the WDT helps intervene in "grinder deficiencies" ie - clumping. This is one area that I just don't get with most home users. It seems that the popular preference in grinder type is doserless. In my view, this just amplifies problems with distribution, especially with flat burr grinders. I grind per dose while rotating the PF and thwacking the doser at a somewhat rapid rate. In my opinion, that specific practice solves the majority of distribution problems up front. I just don't get the doserless preference. People usually cite waste as a motivation for doserless vs doser, but I find that I honestly waste near nothing with the doser route.

I guess what I'm saying is that there are good ways and better ways. People have difference in opinion of what the "better" way is.

[DC]

I'd have to agree with Dan that the grinder is the main determinant.........When I started pulling naked shots, there was no way I could do it w/ the Rocky w/o doing some serious agitation of the ground coffee. Ray

I agree. I have tried being more 'reductionist' in the way I prepare my shots but I always end up going back to the WDT.

The WDT is also very useful when I'm using 14g doses rather than filling the basket. Tactile distribution techniques (TDT ? ) aren't much use when the level of your coffee is low in the basket

[RapidCoffee]

When I started out, I took some effort with 5 pounds of coffee, a tenth gram scale, and Stockfleths move on a Saturday afternoon to learn how to dose and distribute different volumes/weights for that specific coffee. Having developed a "feel" for the dose of certain blends and SOs with months of practice and experimentation, I think the the payoff is priceless... When you know what the "feel" of the dose is with certain coffees, you can be super consistent and super fast in your preparation while dosing at different desired amounts.

Be honest: did you expend anywhere near the same amount of coffee and effort with the WDT as Stockfleths? I've got a good feel for dosing and distributing with the WDT, but I've been using it almost exclusively for the past two years. As a result, I'm more consistent (and faster) with the WDT than any other technique.

... if you WDT a given amount of Toscano which yields a somewhat consistent 18 gram dose and then do the same WDT/volume with a Terroir Northern, the Terroir is going to be about 22 grams (it's a dense coffee) which is WAY TOO MUCH in my opinion - 18 grams is actually to much, but I digress.

Sorry Matthew, but I have a hard time understanding this. All the WDT does is break up clumps and redistribute grounds in the basket. Different grinders and different grinding/dosing techniques accomplish pretty much the same thing in different ways. What do you think is happening when you thwack away at the doser, while rotating and perhaps tapping the PF under the grinder? If you dosed 22g with Terroir beans, it's not because you used the WDT - it's because you dosed 22g.

I just don't get the doserless preference.

You prefer dosers, and you're in good company: so does Dan Kehn. But I prefer doserless for home use. Having removed the doser from my Mazzer SJ, I've never, ever had the slightest inclination to reattach it. Some of the most prized grinders for home use are doserless (Mazzer Mini E and the Versalab M3).

I guess what I'm saying is that there are good ways and better ways. People have difference in opinion of what the "better" way is.

There are many ways to achieve an exceptional espresso pour. But the foundation for all of them is an even distribution of grounds in the filter basket. If my article (now almost one year old!) helped take some of the spotlight off tamping and focus more attention on distribution, then I'd say it achieved its purpose.

[jesawdy]

Another thing mentioned already is how the WDT helps intervene in "grinder deficiencies" ie - clumping. This is one area that I just don't get with most home users. It seems that the popular preference in grinder type is doserless. In my view, this just amplifies problems with distribution, especially with flat burr grinders. I grind per dose while rotating the PF and thwacking the doser at a somewhat rapid rate. In my opinion, that specific practice solves the majority of distribution problems up front. I just don't get the doserless preference. People usually cite waste as a motivation for doserless vs doser, but I find that I honestly waste near nothing with the doser route..

I agree completely on the doser versus doserless debate.

But, many folks DO have doserless and the WDT does really help and it is brain dead simple, and it works, everytime.

I resisted using WDT for a long time and convinced myself I could do other things with equal results on a Rocky doserless. I was wrong. Sure, I got to get my hands dirty and touch and feel the coffee, I felt Zen, all that good stuff. But my extractions sucked in comparison once I caved to WDT. I'm still in the "WDT-love" stage, I've committed myself to using it for awhile so I can learn about it and speak to its' pros and cons.

That being said, I feel the need to do as you did, and will probably come back around to other methods when I use my better grinders. But not when I use a Rocky doserless.

I want to add one point.... I do one thing different (for now at least) in regards to WDT. I do not dose, WDT, and level to a FULL basket. In fact, I have had very good results using the 18g "Synesso" basket with a 14-16g dose in it, then WDT. Headspace be damned. This allows me to forego the yogurt cup as well as play with a wide range of dose weights. My pucks aren't always pretty, but my extractions are good and consistent. Leveling is a bit more tricky, but a jostle or two and a tap work well prior to tamping. At some point I might play with a leveling device, but for now, there does not seem to be much need.

[Jasonian]

I'd have to agree with Dan that the grinder is the main determinant (and why most of the pros responding to this are probably wondering what the heck the WDT is, since they use pro-level grinders- not Rocky's and other home models, especially those that are doserless). When I started pulling naked shots, there was no way I could do it w/ the Rocky w/o doing some serious agitation of the ground coffee. The Kony I'm using now does not require it- you could do it, but it would be a waste of time. I'm pretty sure if one had developed that technique at home, then went to work as a pro somewhere (using better equipment), they'd probably get some serious talking to by the boss for wasting time.

My $0.02/worth.

Ray

At home, I have a Gaggia MDF (stepless, but still.. it's just a Gaggia MDF).

No WDT.

[Abe Carmeli]

This is only an observation after judging three barista championships in the past 12 months. During the competitions and the workshops that precede them, judges spend days in close quarters with the competing baristas and some national champions who work in the workshops. It is my impression that the secret ingredient in their barista technique is updosing. 18 grams in a double L/M basket is considered normal by most of the baristas I worked with. At times the impression of the shower screen screw on the spent puck is so deep, it forms a small crater. The updosing is so severe, that in all three competitions the L/M technicians needed to replace the dispersion screen halfway through the competition on all the machines. The baristas will go up to 19 & 19.5 grams at times. There are a couple of reasons for doing it, one of which is compensating for less than perfect distribution & tamping. If the machine can take it, updosing evens out deficiencies in canted tamps, and hurried up distribution. It has to do with the coffee being pressed evenly down by the shower screen. We did some experiments with canted tamps on updosed shots: The spent pucks looked perfectly level. Because of that, judges pay very close attention to leveling the shot and no longer take a leveled puck after the shot as evidence of a good tamp.

Funny thing is, low dosing, that is 13-14 grams, will also produce a shot free of channeling even with less than perfect distribution, but for a different reason. Such shot pucks end up being a dough like mesh during the shot with self healing properties which close any gaps during the shot.

Overdosing however can be severely punishing when it comes to taste, and it is all coffee dependent of course. I suspect that the great number of imbalanced shots we got in the GLRBC has to do with overdosing.

[appa]

Has anyone tried WDT in the doser itself?

If you got the grinder going while doing other things, maybe
you can WDT in the doser on the grounds pile instead of doing it in the portafilter
. Would be quicker this way it seems

I dont think it would reclump again much, but not sure

[Rainman]

At home, I have a Gaggia MDF (stepless, but still.. it's just a Gaggia MDF).

No WDT.

Jason, you're just special- for the rest of us wannabe's, some re-working of the grind is needed.. but the MDF has a doser, right? and you're an expert "whacker", right?