From Home Barista:
Although I believe the WDT can improve everyone's espresso pours, some will clearly benefit more than others from this technique. Stirring the grounds only affects dose and distribution, and will not cure problems associated with stale beans, poor grind, incorrect brew temperature, and so on. It is less likely to help those who:
People who will likely benefit most from the WDT include those who:
Although I believe the WDT can improve everyone's espresso pours, some will clearly benefit more than others from this technique. Stirring the grounds only affects dose and distribution, and will not cure problems associated with stale beans, poor grind, incorrect brew temperature, and so on. It is less likely to help those who:
- work in a high volume coffee establishment, where commercial grinders function well and speed is essential;
- already have achieved a high degree of skill and consistency in their espresso extractions by developing their own methods to overcome grinder design inadequacies;
- have a grinder (such as the Versalab M3) that distributes grounds uniformly;
- have especially forgiving brewing equipment, such as espresso machines with the preinfusing E61 group.
People who will likely benefit most from the WDT include those who:
- see obvious clumping and uneven distribution from their grinder;
- have less forgiving espresso brewing equipment;
- see uneven espresso extractions from their bottomless portafilters;
- are starting on their journey into the world of espresso.





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