THIS CHANGES EVERYTHING... (Wdt, Autocomb, Moonraker, NCD, etc)
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- čas přidán 15. 06. 2024
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link to Umikot (3d print spirograph) by @redfoxdude
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TIME CUES:
0:00- Introduction
0:55- BetterHelp
2:20- Distribution Tools and Explanations
6:06- Grinding and Dosing
7:09- Important Notes
9:47- Data Analysis and Graphs
12:08- Are Needles Actually Suboptimal?
13:55- Direct to... Dosing Cup for the Win?
15:14- Context is Key - Zábava
If you enjoy the work I put into these and any of my content, please consider hitting the like and subscribe if you haven't! Those two things help my channel massively thank you!
EDIT: Before saying "you should've used a more clump prone grinder," consider the results. The BEST method is exactly the one that actually ADDED clumps and caked grounds. You're working from a completely unproven baseline of WDT is necessary for declumping. This has never been proven. Even with clumps and caked grounds, the shaker was the best. Tamping seems to alleviate clumps. This was hypothesized years ago by Perger and even more recently by Samo Smrke, the university professor of Chemistry whom I consulted in this video. Cheers
Love this kind of content! Thank you Lance for challenging assumptions and expanding our understanding!
Aaahhhhh! I just ordered a spirographic WDT tool 😩 should have been a tumbler instead! We have to talk about your video timing😜
man you nailed my objection. i was going to go on about grinders then i read the before you.... amazing analysis Lance.
How did the shots tasted? Or they were only measured the TDS? Because you might be getting better extraction but the shots might have a worse taste.
Thank you I wish you could have included that mahlkönig cup shaking I to your project to see if just a cup like that is sufficient.
Maybe the real distribution tool is the friends we made along the way
Best comment
lame.
The real wdt was within us all along.
I'm a huge fan of my umikot wdt and I can print More of em as needed. Definitely showed me I'm not as good at manual wdt as I thought I was.
@jeffmattel7867 Let me counter. A cartoon of a grandpa and his small grandchild were looking at all the tools neatly on a board in his garage. The child asked "What are those for" grandpa said "to make friends".
Tools are just that. It'll do the job but it's more than that.
It's kind of hilarious that shaking grounds around in a jar does a better job than some Rolex looking complex wdt thing
A lot like a $20 Casio does a better job at keeping time than a $10k Rolex
coffee boiz with their overpriced tools:😧😭😖
@@Valspartame_Maelstrom you think that shaking jar isn't overpriced? (it's freaking $80)
@@vuongnh0607l I bet I can 3d print one for a few cents, the same as I can 3d print the “moonraker” AKA Umikot, and the biggest expense is 10 acupuncture needles.
@@vuongnh0607l (I never said this fancy doo-dad was cheap)
i really like the new direcction of the videos. Feels concise, just as informative, but way more to the point.
Couldn't agree more.
There's so much more than just that IMO. Allow me to ramble:
Even if it was a segue to the sponsor, from the very beginning at 0:37 he briefly mentions 100 shots in a single session, same roast and environmental conditions. This is a recurring theme throughout the whole video but it starts here and to me it says .
Then, all of Chapter 3 (2:20 to 6:00) was spoken, filmed and edited super precisely, without pointing to that fact and also without overdoing it: each tool was dedicated the right time for something interesting to be said about it.
At 6:36 I worried for a split second that someone walked in front of the shot, giving an end to the level polish I had been watching so far. I was super pleased when I saw that it was intentional, well-made transition. And yeah, it's a pretty fun one at that
Daddy Hoff will be proud of you Sir Lancealot
I agree!
Is this video medieval? Because I like Lancealot.
Haha 😂😂😂😂
lol
are the grounds distributed? I thought in a monarchy all land belongs to the king
Hahaha. I see what you did there. You must be a history buff....
Get out
Lance why are you such a gift to the coffee community?
🥲🥲🥲
There were four extra words, that while also very true, could easily be left off and you'd still end up with a deep fact. Lance is a gift ❤
Agreed!
I've always maintained that WDT is more significant the less consistent the equipment (grinder) is. These results seem unsurprising and logical to me.
I think a much more interesting experiment would be to do this with an entry level grinder (ESP, SGP, etc.) and maybe a baseline home machine (Silvia Pro X?) and see how the different methods compare, perhaps including grinding direct to the portafilter as well.
Hopefully people take Lance up on the offer from Dr. Gange, because if there are enough people who replicate the experiment on their own equipment the sooner we get your exact answers.
At last someone making a valid point instead of meat riding the creator. All these nick nacks are there to fix the issues of using a set up that costs a fraction of this £10k plus one. If I spent £3500+ on a grinder I would hope that it has done all the hard work for me. Doing the type of experiments done here just has no relevance to anybodys real world daily coffee making.
@thetache the comment I was looking for…
@@Thetache phoar he's out of line, but he's right lol
I appreciate that we would want to hold the grinder as a controlled variable, but maybe not the best choice to pick one that isn't creating the issue we are looking to resolve with wdt.
I don't think this invalidates the test completely though tbf a lot of people are grinding into dosing cups with good grinders and still going ham with wdt afterwards
Valid point, @@Thetache. However, I find it really hard to believe people investing 500 coins on their setup will invest 400+ (ie: Moonraker) on a distribution tool.
How James Bond of you Lance. “Shaken not stirred” 🍸
So thats how you do an Espresso Martini. No WDT!
Lance, you are the only channel on YT that has outdone the Hoffster for me. It's incredibly rare to find someone in any passionate community who can step back, avoid biases as much as possible and rely on the scientific method and that's exactly what you're providing here. I love it, please keep up the amazing work, it's extremely valuable to us coffee nerds.
Excellent Video! Time also flew by, loved the presentation and the way you made your "biases" perfectly clear as in what exactly you did and how it might affect others (grinding directly into the portafilter) differently. Great Job Lance!
Fantastic. Thank you. I am a data person and really appreciate the effort, time and analysis that you put into these videos. Though many variables are in play, you make an effort to keep the experiment as pure and consistent as possibke through out. That's great. Keep the great work. Hope your channel grow a lot!
I appreciate the format of the last couple of videos (method, data, explanation) while streamlining the delivery. This is very well presented as usual. Thanks for the effort!
Wow Lance there so much work has gone into this video. As a newbie your videos are a fanatic source of information you’ve really helped me improve my espresso. This morning I tried a good old shake before transferring to the basket and really just sorted out the puck surface with the WDT tool and double tamp. All the espressos were a significant step up from where they’ve been, extractions were way more even . Wife said her coffee this morning was a life time best ever. Basically you and your teams vid just justified all the money I’ve spent of a coffee kit. I owe You big time!
Lance, your timing with these videos has been unreal. I'm currently saving up to upgrade from a 53mm machine to a 58mm, so researching what accessories I want to buy to accompany this.
Your tamping and distribution videos have both changed my mind on what I am getting, and I love you for it. Keep up the good work legend
Wow, revelation! Love it. Would love to see follow up video that hones in on the weber shaker with ocd, surface wdt, and nothing. Thank you Lance!
Thank you Lance for all these recent brilliant uploads. This in particular, relived me from massive frustration that I was going to change my grinder.
I was directly grinding into portafilter and getting really skewed results. All fixed now, thanks to a few shakes before dosing!
Wow Lance there so much work has gone into this video 👏. As a newbie your videos are a fanatic source of information you’ve really helped me improve my espresso. This morning I tried a good old shake before transferring to the basket and really just sorted out the puck surface with the WDT tool and double tamp. All the espressos were a significant step up from where they’ve been, extractions were way more even . Wife said her coffee this morning was a life time best ever. Basically you and your teams vid just justified all the money I’ve spent of a coffee kit. I owe You big time!
You produce awesome content. So much information with so much emphasis on communicating the important facts. Thank you for putting your content out.
Just bought the Blind Shaker.
Been asking myself this question since I first started as a Barista.
And Lance always has the answer. ♥
This is fantastic Lance!!! The results are surprising yet not surprising. I've often wondered if all the "things" we do to try to get the best results are counterproductive or doing nothing at all. This proves, at least in your controlled testing, that may be the case. I really appreciate the time and effort you put into these tests, and for putting yourself out there knowing the coffee community can be less than receptive to information that my counter their current views. Keep up the great work, and nice job on the camera work and edit Hugo!!
Lance, you are killing it. These highly informative videos with super surprising findings are the bomb. I loved this one and the AeroPress video, making me rethink what I think is true about extraction.
Lance, your content is excellent. I love how you refer to experts when needed. This video once again hits the mark. Excellent work, and good on you for not being influenced by popularity. It is a breath of fresh air, and makes us realise how sometimes over complicating our espresso is not helping.
This changes everything! Love that you really go through your methodology and that your graphs show all the data points. Guess that I have to find a blind tumbler instead of the WDT. Also a quicker step than WDT before every shot.
Very insightful experiment! Thanks for your dedication Lance!
Crazy work... And mind-blowing results ! Thanks (once again) for that.
Lance, thank you for this video. I've been holding off a WDT of some sort for years, not thinking much of it and grinding direct to portafilter. After this video it points me in the right direction and I'll try out grinder direct to cup, shake, then portafilter.
Love the video. I rarely comment on anything, but that transition from 6:37. Man, that was beautiful
Great video at the perfect time. I've been struggling with one sided extraction no matter how much I use the wdt method. It was only the day before your dropped this that I pondered whether it was caused by sitting the portafilter on the grinder holder as it was throwing the grinds towards the handle. Simply holding the portafilter and moving it around proved the plausibility of the idea as i had back to back perfection extractions after this.
This video has expanded on that and filled in the blanks.
Can't wait to play with some shaking.
Cheers dude
Good on you. For being so upfront with your personal stuff. ❤
YES FINALLY!! Great vid as always man! Love your new style of vids as well! Keep up the good work
Wonderful to share! I made a tool using an old spirograph toy. I just like using it. Once i tested skipping it, and the coffee seemed worse, but it could be confirmation bias. Having seen this video i will definitely try the test again.
Thank you so much Lance for giving us an excellent base line to further test against. 🎉 I need to up my patreon donation. Surely you’ve more than earned it.
Really really liking the style of these last two videos. Snappy and informative. Really great stuff here
I have to say that music added to the video is a nice touch! Great work Lance, thanks 🙏
Thank you Lance for the great Video and your insights! Really awesome how you generate that much data!
Thank you for this! I have been grinding straight into my dosing cup for some time because I found the most consistency.
Thanks Lance, your focus and dedication to the detail is appreciated.
Amazing and thank you. Love the data driven approach.
Good info. Thank you for your dedication Lance.
Glad I found this video! Lance, you’ve come along way since the Brevelle espresso days in the beginning!!
Dude, this is great! To echo everyone else, nice and concise 👍.
Bought the level tamper based on last video. I think I'll stick with manual WDT with a more aggressive rake since i dose directly onto PF.
Keep it up!
I grind to the Sette 270's cup. I shake it a bit. Throw it into the basket. Gentle tap. Wdt. NCD like distributor. Tamp. Puck screen (i don't like the concentrated water flow of my machine). Extraction time.
Great video @LanceHedrick!
Really enjoyable content and nice work rocking the boat.
Great video Lance. 👏
Thanks, Kyle!
Lance vs kyle.
Lance does a video with Kyle's new coffee
That’s bloody interesting, Lance. Since getting a EG-1 I used its Blind shaker, then WDT and usually after that a tool like the one you used with the fins just because I liked how consistent the top layer looked after it. Never thought about doing harm to the great work the shaker already was doing, so thanks for this video! Maybe I’ll get the Moonraker for the two extra spins as you mentioned Doug said to you. Could, of course, just as well just adjust my use of the WDT tool I already have, but the Moonraker looks so awesome haha.
Thanks for the hard work Lance, amazing data!
Brilliant Lance. Enlightening. Thank you.
Awesome video, super fascinating. Knowing what we know now from the data, would have been nice to include a dosing cup in the testing. I use a niche so a dosing cup is part of my workflow and I noticed that sometimes grounds can pile up on one side when you flip the cup over. Typically I don’t bother w/wdt unless the grounds look uneven post dosing into the portafilter. Glad to see that this supports that wdt isn’t always necessary.
Interesting results and insightful speculation. As one of your many viewers, thank you for the effort you put into these projects! It is truly appreciated and valued.
Well shit. You've made me order an $85 metal cylinder. Thanks for that, sir. 🤣
Cheaper than a $200-400 spinnny needle thing at least.
Morning Lance, I really liked the style of presenting your findings! In the future it would be helpful for me personally if you'd make a little colored mark in the finding sheets when you talk about specific points in your results. Specifically shot time and extraction sheets were shown for a few seconds and then your got to the next subject. You might argue: pause the video and so on, but I don't want to. You got an interesting subject, you present very good, but with the speed you have I am getting a bit behind comprehending and would like to see the sheets a bit longer and some highlight markers over the current subject.
Content wise it really helped me. I use a sage expresso grinder, cheaper than the weber and it really helps not choosing to grind into portafilter and try the shaking the grounds in the container method. Thank you for the effort! Gratings for Germany. ❤
Nice! I'm interested in the WW blind shaker and Moonraker to add to my collection. For the moment i'm pretty happy with my regular WDT tool + Pesado Gravity Distributor + Tamp. I'm getting nice shots with this combo...
Only one question, does higher extraction yield make a better tasting coffee always? In the audio community what measures great does'nt always sound better than that which measures worse. Keep up the good work.
Also wondered the same.
If I remember correctly, the belief in this metric is that higher extraction yield in the shot = a better overall distribution of water over the grounds, which directly correlates to a more uniform distribution of grounds in the portafilter and lack of clumps or other physical abnormalities, prior to the tamp. An inconsistently distributed, clumpy basket would thus be limited in terms of extraction in comparison to one where water is allowed to flow evenly over the entirety of the puck.
The short answer is “no.”
The long answer is that it depends on the coffee. Some coffees taste best at 23% extraction. Some at 17% extraction. Some in between or outside those numbers. What matters is being able to consistently control what variables you can to adjust the extraction predictably and reliably.
At the end of the day, what matters is how the shot tastes, and if you had some nerdy fun along the way then that’s even better 😁
great work here. I've been using the blind shaker cup open with wdt stir for years as I didn't like the "caking" look that the blind shake gave--seemed like it would make the problem worse. I like the story of the bottom layer in the portafilter being the most important and thus the blind shake giving the best result there. going to try that for awhile.
Being obsessed with work flow I often thought about these different tools. I preferred the dosing cup and shaping before so much info came out and that being one of the earlier barista tools to be around. It’s nice seeing some data supporting that tool. If I ever get behind the bar it’s nice to know I can stick to simple tools without the faf
Awesome work! Makes absolute sense when you think about it: Shaking homogenizes the grounds so that fines, boulders and everything in between is distributed as randomly as possible and thus giving an even flow through the puck. Clumps don't matter as they are smashed by tamping.
What WDT in contrast does, is distributing a significant "mass" of grounds around the basket. While not necessarily bad, it is not actually "mixing" all the differently sized particles around at random, as the shaking does. So there will be areas with more fines and slower flow as well as areas with less fines and faster flow and basically channeling. So even though the "mass" of grounds is distributed around in the basket evenly, the particles themselves are not mixed evenly. If done excessively (and depending on consistency of the technique) it should probably even cause the fines to separate and migrate to the bottom.
Very helpful video, thank you. I appreciate the effort you put into this
Love the B-roll shots from Hugo. Also in the French Press Video. Great job!
Great video! Interest results, I would like to know if the shots were also tasted to check which method pulled the best tasting shots. Just curious because higher extraction doesn’t always mean better tasting shots, so the combination of this data would be more helpful I think
Another great video! Keep up the fantastic work!
Mind blown, thanks Lance!
I find grinding into a glass container and giving it a Good bang and a stir with a Wooden cocktail stick,then pouring into my portafilter and a next tappetey tap then tamp with spring tamp + puck screen (no water added to beans)
Using a niche zero,I believe the destat is essential 😺
Nice, basically a DIY shaker
Looking back and actually putting things into perspective, I’ve always shake the coffee grounds in my dosing cup and shake it again in my portafilter and did a surface level WDT. This has been the most consistent method for me.
I’ve used the OCD tool to kinda make it an even ground but I found that those shots tend to be the most inconsistent.
This video was great ! Thank you for the thorough explanation and willingness to experiment for all of us!
Another brilliant review and testing Lance. I do use a blind shaker albeit a cheaper version, but looks and works exactly the same as weber. for my La Pavoni and Niche zero and the results are great. However from day to day I use a Mahlkonig GWB E65 with my Profitec pro 600, simply for the workflow and convenience. I noticed when you have such a high end grinder, the grounds are so fluffy and even like no other grinder I've used up to now so I I haven't noticed much difference between a tap or adding wdt, the coffee is great from either (I didn't measure extraction because it doesn't matter to me). Also in regards to your previous video. I also use a Macap calibrated tamper with a 55.5 mm flat head, and that gives me consistency. Keep up the good work. Take care.
Great video, Lance! It looks like simple methods are the best. I have just ordered some dosing cup similar to your Mahlkonig one. Now I use hand side tapping a portafilter and 3 taps down with the portafilter and get consistent results. I use Eureka Mignon Specialita grinder with Delonghi Dedica 685 and non-pressurized basket. I grind directly to the portafilter. I will let you know if grinding to the dosing cup and shaking grounds with the portafilter with the dosing cup helped to be more consistent. Cheers from Poland!
I’ve seen significant improvement in the evenness of flow since watching this. I shake a few times with my dosing cup against my portafilter and then lightly tap/WDT to get the surface even. Even if the surface doesn’t look perfectly even, this has taught me that the evenness of the bulk matters more than the surface.
Very interesting results! At the end of the day I think you are correct in saying that we are over doing things. Like any hobby people always seek methods to improve the process, but sometimes the best way to improve the process is to do less (remember the KISS method). This also shows that for some the goal isn’t necessarily better or improved extractions, but more as a flex to who has the most expensive tools and keeps up with the current and popular trends. Me personally, I just want the best cup of coffee possible and at the same time enjoy tinkering. 😀 Thank you for another great video, I always enjoy your content.
Thanks you so much for the video, my 78s Sculptor grinder is finally acting seasoned:) Shaking and tidying the top is working a treat.
Hi @RobertW80, do you use the dosing cup of timemore for shaking?
@@dirkverlinden913 Hi, yes, I use the dosing cup of the 78s, but then a funnel and my 'cute' 45mm baskets for a ponte vecchio lever machine.
Always raising the topics covered one level Lance, it's a pleasure that you share these experiments!
I think that, WDT and the Moonraker and such, the grounds are being sorted with the smallest grinds at the bottom and the largest to the top. The problem being that grinds of a larger size, are getting less water contact time. In the blind shaker, even distribution where the fines and boulders are homogeneous, it produces an even flow (Pearl Jam). It's less like mixing chocolate chips in cookie dough and more like mixing sand, gravel and rocks with water, the sand will always find its way to the bottom, and then the gravel then the rocks. So we are left with the 007 of distribution, shaken not stirred.
Shots arrive like butterflies
Came for the enlightening comment. Stayed bc Pearl Jam
Fantastic video Lance, really appreciate it!
This is fascinating! I have never done the WDT because I felt my dosing into a cup and shaking it in the cup then into the portafilter was doing good enough. But had been thinking about one of the orbital type wdt tools. Now I think I will just save my money....
Great video, thanks. It echoes my experience with coffees from very light roasts to neapolitan in my la pavoni europiccola manual lever and I thought I was doing something wrong(likely I was using WDT wrong). I have a 0.3mm 9-needle wdt tool and a small (4x4cm) tupperware container. I always get the best results when I grind into that tupperware container, I shake it a bit, I put grounds into the portafilter and I only use WDT on the very top ~2mm of coffee to distribute it evenly. Then I give it few taps on the table and tamp. This is my most consistent, best extraction ever technique. Every single time I WDT'ed the entire depth the results were worse. My observations go even further, I use Eureka Mignon grinder and it doesn't clump much. I noticed, especially with very light roasts that I grind very fine (they are prone to channelling with slightest unevenness in distribution if not pre infused a looong time) when I ground directly to the portafilter I got much better results just using the WDT tool to distribute the very top 2~3mm of grounds than "going all the way". I'm glad to see my subjective experience validated scientifically by your video :-)
This is so, so cool! Ive had all kinds of questions for further testing floating through my head all day. A few:
1) what does the total difference in yield actually tell us? Do we think the increase in yield is an even increase (if each of these was also done as salami shots, would we see across the board increases from the shaking method)? And does this increased yield happen across the entire puck (if you cookie cuttered the pucks a la Ribes' method, would we see the increass in extraction throughout all portions of the puck)?
2) when shaking a box of granola vertically, the larger boulders are spread through the mix, but just vibrating or lightly shaking the box allows the larger pieces to move toward the top as small pieces move down. Is it appropriate to imagine coffee grounds acting similiarly?
3) with that in mind, would the results be closer/further from eachother if high uniformity burrs are used vs conical burrs?
4) I assume shaking works because it allows movement of pieces vertically through the grounds, could we employ a rotated wdt method to allow vertical movment of grounds in addition to the horizontal stirring that currently occurs?
5) with countless anecdotes of people who enjoy the taste of wdt results, is it safe to attribute that to placebo, or do we need to be looking beyond total extraction?
Fascinating; I wouldn't have predicted that, and would've assumed that shaking would cause a bit of clumping despite distributing the grounds. Guess I need to buy one of those blind shakers!
Some great experience shared in this video. I will have to try the shaken cup instead of WDT.
As always this is well presented, entertaining and informative!
14:15 was a great lightbulb moment for me. I have a Cafelat Robot and a Timemore 064s, and the dosing cup fits perfectly into the portafilter. I'll be trying this out, no needles this week.
So what I see here is that you've tested more or less the worst scenario (meaning the best grind and least clumping from the get go), which makes these tools have less to do.
I would love to see the opposite. You could keep the grinder etc as you already have, but instead introduce more clumping before doing your tests. An idea could be pouring the coffee in, do a tamp, and THEN rip all up using a spoon or similar, use the chosen tool afterwards, then retamp.
Then you should have introduced a lot of clumping and should allow as much as possible of the declumping to the tool you're testing.
But as always, great videos. Great that you are testing as vigorously as you do
I agree in general, but tearing up a tamped grounds will be horribly inconsistent and quite far from reality. Better to use a more common household grinder in the 150€-500€ range, which would also be a far closer match to a home barista setup.
@@Sebb747 that was my initial thinking too. But I then realized that a household grinder would add lots of variability in grind size too, making them unreliable for this sort of testing.
That’s exactly what I was thinking and feel like this definitely needs to be redone before Lance praisers go preach this message everywhere that blind shakers are 100% the best.
Agreed, these were already distributed via 1 method, so he’s really just resting a 2nd layer of distributing making this entire test/video useless
It's a neat idea and a fun experiment, but I don't see how that actually makes a difference for reality. If the shaker was doing enough and in less time while the other tools weren't able to improve upon the base scenario it created... then I'm not sure the data coming out of this artificial tamp and break would say much that's useful.
Epic video and great work. I got a similar feeling of surprise and wonder to when I read the Gange's The physics of Filter Coffee. This is foundational work!
I am really enjoying these shorter videos updating basic information. (I had not considered the blind shaker at all.) I would like to see the current thoughts on bean storage: canister, vacuum seal on shelf, , vacuum & freezer, freezer only etc. I do half-caf at home using the same decaf as base and various other beans, is there a better way? Thank you
These last 2 videos have absolutely killed it with the quality of data and practicality. Thanks man
That is actually really interesting. I don't have any of the fancy equipment you're using here but I can see how I could try this with my setup for myself (if I had the time, which I don't). I have a Baratza Sette 270 and that comes with a big catch cup, so I'm curious to see if just shaking the grounds in that and then adding it to the portafilter is significantly different to WDTing as I've been doing so far. I dunno, I'd have to go by taste, really, and I don't think it'd add too much but it's definitely something to think about for myself. Thanks for the intense work, Lance, you're a legend!
Appreciate your research! God bless!
Just a great timing, just did a latte with a manual wdt tool and I can enjoy a new video from Lance.
After watching the video, the observations are interesting. Im not sure that I will change my routine tho, but I might be more careful with the bed and manual wdt.
Ha, fantastic! I have done pretty much that (shake shake shake) from when I first got my Robot about 4 years ago. The beauty of that deep basket makes it possible to be pretty aggressive without excessive spillage.
The video editing has always been amazing but this video is so well done.
Amazing video Lance as always. I’m still so so so tempted by the Unica Pro. Markus seams a lovely guy at Unica. I still absolutely love the engineering of the moonraker.
Interesting!
One thing I particularly enjoyed about this video (other than the interesting content and implications) was how you actually demonstrated and not just talked about your process. Helps me be able to replicate.
Maybe my shaking technic is not quite good. I always end up with higher coffee level on one side of the WW Blind Shaker.
It would also be really good if you could do the same experiment with direct-to-portafilter as well as a not-so-good grinder
Well done! Thanks a lot!
Laance you're on your way to revolutionize puck prep, we need to get to the bottom of this 😊
This is gold dust Lance, I’ve been using WDT (0.35mm) for a year with my decent de1 and didn’t notice a huge difference but have always ground into a dosing cup. Part of me wondered if I was just pushing the grounds around with WDT rather than improving distribution/declumping.
Your hours of work here is super helpful, thanks again. 👍
Fascinating video and observations.
Thank you.
I wanted to try this out after seeing this video. I have a hand grinder and I put the receiver cup with ground beans on my porta filter with a dosing funnel, gave it a shake, did a little manual WDT just to get the top surface flat… and honesty best cup so far!!!! Thank you Lance!
To get the top surface flat, instead of WDT are you open to trying his tapping method instead?
@@error.418I always tap the bottom of the porta filter once, lightly, on the a silicone mat that’s sitting on my counter. Just to get the beans off the edge of my dosing funnel. Feels satisfying. I personally feel like it’s more accurate / consistent than hitting it on the side with my hand
@@craigbagolphoto Oh you can mix the two, mat tap for initial settle, than side taps to even things out
I really appreciate you provide data and do statistical analysis. Thank you!
Some further variables to consider (consistency):
- Time from start Grinding to first drop in Cup (since i guess there is Time variance between each method and there are believes that within the first 30 seconds of grounded beans you lose flavor)
- Partical Distribution (since each Grinding will behave a bit different, it would be interesting to keep this variable fix with i.e. separating the grounds and only using one group of particals, even though much of a clinical test and not real world test, but maybe that is the next coffee revolution 🤷🏽♂️)
- ultimately, Taste 😂
I miss the qualitative factor (even subjective) how different methods, extraction yields effect your taste buds, since there is no evidence / correlation between higher extraction yield vs better taste.
Thank you for all the effort you put into this.
Since most people don't have a Weber shaker the results won't help unless we all get a Weber shaker :(
your best video yet, incredible content with great editing, shots and voice-over
The funny thing is there was no voice over. All filmed. He just edited it this way. I just spoke the whole time lol
Like you said, context is key. Super interesting that maybe just shaking with the dosing cup and portafilter gets the job done, but it tends to leak fines from the basket for me (and you can see it does in the video too). I may do a little experimenting to see if I can notice an improvement that’s worth a little extra mess compared to WDT, but will be fun to try either way!
Awesome video, nice and concise. Would love to see the same experiments in a direct to portafilter format (which i guess is what most of us do). Cheers! Love your content
Since I have a DF64, I dose in its cup, then put it directly on top of the portafilter just like you did at 14:15. The problem is that IF you don't shake most of the coffee sits on one side... basically there's more ground on the side that falls first. So I use needles (cheepo WDT tool) to distribute. Strangely enough, and as you mentioned, WDT doesn't do much about this. There is still more ground on one side, so much so that after tapping the PF on the kitchen top, I have to "touch up" the surface and move some grounds to the other side. I'll try to change the routine and simply shake like you're preparing a cocktail (although it will probably be slightly messy as the cup isn't a perfect fit), and then touch up the surface. Then see if I get more consistent shots, since I log every shot anyway.