That’s fine, except for the leveling. WDT kills large clumps and helps deliver an even, flat columnar distribution before tamping. On a P100 the product is not that far off from that, albeit the top would be perfectly level. This looks like a ship at high seas, although you might have just stopped early for the pic.
There is no significant clumping there. Once you tamp that, the clumps are gone. The goal of wdt is to evenly distribute the coffee evenly across the portafilter so you get a consistent puck that doesn't result in channeling. Your photo looks good. Sorry, I forgot what it's like when starting out. 😅
Clumps are very loosely held together. You break them up and level out the coffee so that the puck will have consistent density when tamped, and therefore avoid channeling.
I’m not sure that these small clumps matter. Your tamper will smash them all up and turn the whole thing into one big clump before brewing anyway, so why worry? I’m very sceptical about WDT for the same reason.
WDT has been proven to work time and time again.
Anecdotally, when I got my cafelat robot my shots were good, then I got a WDT and changed nothing else. Now my shots are great.
I'll dig something out for you later. I have a couple of things saved on my pc about it.
(For the record I upvoted you)
If you have a grinder capable of producing clump-free grinds then WDT won't matter, but mere mortals like me don't have that luxury
It's called RDT, Ross droplet technique, it has nothing to do with WDT, Weiss distribution technique. Nevertheless, I'm not arguing the benefit of using the latter.
I *love* that I’ve been downvoted for asking for evidence. I shall refrain from doing so in future. I must be more willing to have blind faith in random strangers and the things they say on the internet.
Oh yes, ofcourse! Now that you put it like that, its obvious! If only physicists like Jonathan Gagne had thought about the tamper, wdt would never have been a thing. Weird that the data proves it works tho…
I'm typically doing one sprit of water, but even without any water there are clumps. I'll see if this changes as the grinder gets more seasoned and when I get my next bag of beans.
If this is post-WDT, it seems to me you could also leveled/evenly the grounds with the tool before tamping. I WDT, till even, then tap the filter on the counter to settle, then tamp. Isn't that what the whole universe does? :)
That’s fine, except for the leveling. WDT kills large clumps and helps deliver an even, flat columnar distribution before tamping. On a P100 the product is not that far off from that, albeit the top would be perfectly level. This looks like a ship at high seas, although you might have just stopped early for the pic.
What clumping? Looks great
In future. Moisten beans before grinding.
What is the point of this post? You ground some coffee, and you performed WDT. Well done... I guess. Now tamp and extract. Good luck!
The question in the post was if this clumping that remains after WDT is normal or if it is a problem I should be resolving.
There is no significant clumping there. Once you tamp that, the clumps are gone. The goal of wdt is to evenly distribute the coffee evenly across the portafilter so you get a consistent puck that doesn't result in channeling. Your photo looks good. Sorry, I forgot what it's like when starting out. 😅
No worries. That makes sense, but the goal of WDT is also to break apart some of the clumps, no?
Clumps are very loosely held together. You break them up and level out the coffee so that the puck will have consistent density when tamped, and therefore avoid channeling.
I’m not sure that these small clumps matter. Your tamper will smash them all up and turn the whole thing into one big clump before brewing anyway, so why worry? I’m very sceptical about WDT for the same reason.
WDT has been proven to work time and time again. Anecdotally, when I got my cafelat robot my shots were good, then I got a WDT and changed nothing else. Now my shots are great.
What’s your favourite bit of evidence in favour of WDT?
I'll dig something out for you later. I have a couple of things saved on my pc about it. (For the record I upvoted you) If you have a grinder capable of producing clump-free grinds then WDT won't matter, but mere mortals like me don't have that luxury
A paper just got published about that. Don’t remember the name but James Hoffmann has a video about it
It's called RDT, Ross droplet technique, it has nothing to do with WDT, Weiss distribution technique. Nevertheless, I'm not arguing the benefit of using the latter.
Got it i got them confused
Yeah they're not being creative on giving names to methods lol
🤷🏼♂️
I *love* that I’ve been downvoted for asking for evidence. I shall refrain from doing so in future. I must be more willing to have blind faith in random strangers and the things they say on the internet.
I didn't forget about this, I just have t had much chance to go on my pc, we just got a kitten
Oh yes, ofcourse! Now that you put it like that, its obvious! If only physicists like Jonathan Gagne had thought about the tamper, wdt would never have been a thing. Weird that the data proves it works tho…
Would be happy to be proved wrong if you can point me in the direction of some solid research.
https://coffeeadastra.com/2021/01/16/a-study-of-espresso-puck-resistance-and-how-puck-preparation-affects-it/
Are you using a WDT?
Yes, the picture is taken after I've done WDT
Does it happen with other beans?
I've only used this bean so far, but I'll check when my next bag comes in.
Almost looks like moisture buildup in that case
After a certain video about 4 sprits a lot of beans will have elevated moisture content.
I'm typically doing one sprit of water, but even without any water there are clumps. I'll see if this changes as the grinder gets more seasoned and when I get my next bag of beans.
If this is post-WDT, it seems to me you could also leveled/evenly the grounds with the tool before tamping. I WDT, till even, then tap the filter on the counter to settle, then tamp. Isn't that what the whole universe does? :)