Hi,
Even when I still have a long way to go, I have learned the virtues of consistency. I have tried hard to eliminate as much variables as possible from my technique and this brings up the question:

Why do everybody redistributes/levels using a finger when I seems (to me at least) that using a hard, even surface like the back if a knife or ruler (resting on the portafilter) would produce a more consistent level than an irregular finger would?

Can you please share with me the benefits of using a finger to redistribute and level, versus using a hard flat object?

Thanks

It's a matter of convenience. Intelligentsia and others advocated precisely what you suggest for consistency among a group of baristas. Searching on Chicago Chop will find past discussions like Blade distribution technique? That said, I don't have a line of patrons waiting for their drinks, so I usually weigh each dose unless I'm pulling shot-after-shot of the same blend. It's more consistent and I can downdose to an amount of coffee that's below the rim (e.g., 16 grams of coffee with a Faema-style basket is below a level cut).

jorgeelizondom wrote:Can you please share with me the benefits of using a finger to redistribute and level, versus using a hard flat object?

My finger is always with me, and doesn't clutter up the counter when i'm done. I don't think there are any advantages, its just more convenient.

I always use my finger not only for convenience but also because I can make extremely slight adjustments in the volume of grounds by varying the pressure with my finger. When the extraction is sooooooo close but not quite spot on sometimes a slight variation in volume is just what the doctor ordered.

There are no nerves tying your brain to a straight edge.
A straight edge is ONLY straight and cannot adjust to a curve.

i use an offset spatula at work; it helps to stifle qualms about unsanitary practices, as well.

EspressoAmore wrote:I always use my finger not only for convenience but also because I can make extremely slight adjustments in the volume of grounds by varying the pressure with my finger.

Good point, I do the same in the video below:


From Stockfleths Move for Dummies

The slight increase in downward pressure towards the end produces a heavier distribution along the perimeter; in my experience, that reduce channeling "donut" extractions.

Ever gone to level your basket, looked around and exclaimed "now where did I put my finger?". I also down dose for my Elektra and I can bow my finger for an even distribution. To each his own, it has always worked for me but if you prefer a straight edge, there is nothing wrong with that.

If you'd rather not use your finger, Scottie Callaghan Dosing Tools are available from Australian vendors.

Definitely a cool item, but the prices they want for them are too much for me. Its basically a set of leveling tools, with the first leveling tool, being a perfect straight edge, and the last leveling tool, being a serious curve. With many different incrementally curved tools in between. There is two sets for sale, the "professional", with ALL of them, and the "barista", which has only a bunch of them.. still the flatest and the curved-est, but without as gradual of a change, ie: less tools.

I found it a little awkward, learning to level off with my finger. But, once you get used to it, incredibly small changes can be made.

Plus, is espresso not an Art form? Every art form needs some organic input.

JmanEspresso wrote:Definitely a cool item, but the prices they want for them are too much for me.

Read: "$107.00 for some plastic thingys!?!" I understand that they are probably extremely well made and very convenient, but I think every good tinkerer would rather spend an hour with an exacto knife, a piece of string, and some geometry.

Yeah, I use my finger to sweep across the basket because it seems more artful. It's about impressing the guests.