1 Coffee Distribution - European Coffee Trip

Transcript

European Coffee Trip & Gwilym Davies presents: Learn Coffee With Gwilym #1 Coffee distribution Aim: Why? • To be consistent in the amount of coffee we dose. • An inconsistent dose will give inconsistent flow rates. • To consistently distribute the coffee equally into the filter basket to create an even density and a flat level surface. • An uneven distribution of coffee in the filter basket will mean uneven flow rates through the coffee resulting in uneven extraction and strength. • A flat surface and even distribution will help reduce the chance of ‘channelling’ . Choosing your Technique The distribution technique chosen is largely dictated by the failings of the particular grinder being used. The better the grinder the easier it is to distribute and the less we need to do. Where and how the coffee falls from the grinder into the filter basket has the biggest influence. Clumping is an issue but difficult to deal with in a café and is mostly disregarded but at home where there is more time the WDT (Weiss distribution technique) is effective. Whichever technique you choose it needs to: achieve the aim, be repeatable, clean, quick, with minimum (no) waste and not involve hitting the portafilter with the tamper. 2 stages of distribution 1. Dosing 2. LevelLing Filling the filter basket Creating a flat surface ready for tamping With almost all espresso grinders it will be necessary to move the portafilter to ensure the coffee grinds fall evenly into the filter basket. There are 2 common ways of filling the filter basket with coffee to ensure an even distribution, both described very well by Scott Rao in his ‘The Professional Barista’s Handbook’ (http://www.scottrao.com/): Levelling moves the top section of the coffee in a filter basket to create a level flat surface ready for tamping, this can be done by: • Pie piece filling – move the portafilter handle from left to right evenly the filter basket with ‘pie’ like slices to build the coffee bed evenly • Layering - move the portafilter to ensure the coffee falls evenly into the filter basket, building the coffee dose evenly in the basket. If you are struggling to dose evenly try stopping the grinding, settle the coffee with a tap then restart the grinder. • Tapping on the grinder forks. • Your fingers to carry out one of the many techniques barista’s have thought up such as NSEW (North, South, East, West), Stockfleths, (Chicago) chop or a straight finger swipe. • Dosing tools like Scottie Callaghan’s or simply the lid of a dosing chamber. Remember when using your fingers or dosing tools you are only moving the top portion of the coffee grinds, not distributing the coffee in the lower part of the filter basket. My Technique I am lucky to have a grinder that gives a good distribution into my filter basket so I only have to make slight movements of the portafilter to layer my coffee grounds evenly through the filter basket. • I tap the portafilter on the grinder forks to settle the coffee grounds by removing air pockets, as the coffee settles I ensure I am creating a flat level surface. • If I fail to create a flat level surface I will use the edge of my hand to tap the portafilter lightly to move coffee into the gaps.I used to use my fingers but now dose less and have difficulty in reaching the coffee to move it, I also enjoy not getting a dirty coffee finger, find tapping quicker and now question whether barista’s should be touching customers coffee. I have seen dosing tools used to good effect but I find tapping more efficient. Messages to go away with: Definitions: An even distribution through out the whole basket is important not just the top few mm. Dosing – filling the filter basket with coffee Do not hit the portafilter with the tamper. How much to dose? Dose – the amount of coffee in the filter basket Channelling – water finds a weakness in the coffee bed and forms a channel through it without extracting the coffee. Clumping – the sticking together of coffee grinds into ‘rocks’ This is a very long subject and needs its own video/ info sheet but the quick answer is that you are limited by the size of basket you use. Headspace – the space between the top of the tamped coffee in the filter basket and the showerscreen Taking advice from Ben Kaminsky (http://bit.ly/1wDYUrJ, 31mins) and the Illy Book on Espresso I leave between 2 and 4mm headspace between the top of the tamped coffee and shower screen, low grown dark roasts will sit higher in the filter basket than the same weight of high grown light roast. Portafilter – the group handle that holds the filter basket, the portable filter Levelling – creating a flat surface before tamping Puck (used puck) – the wet coffee left in the filter basket Dry puck – dry unused coffee in the basket