I liked the comment “I do not hold the tamper horizontally as required by law”, this was a very good one. I agree with @Cuprajake that light and medium would suffer most but I have to admit that I have started using WDT distribution tool since November 2023. Before it has always been the shake up and tamping. Even now sometimes I would forget using it and yet the coffee is fine 😀

Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

Contact me at: john_yossarian11@yahoo.com

I love watching his videos. He is different to the rest and is no surprise he doesn’t have a lot of followers.

I do WDT at the surface level. Some might say it is not a WDT. My routine, irrespective of the roast, is as follows:

Duo cup to the PF, a gentle shake to level the coffee, a firm tap to settle the ground, WDT at the surface level and tamp. I don’t pay attention to channelling or even beading @PI. 😊

    For me,
    While I do often take the Mick if new fads and discoveries, each to their own, if you enjoy that part of the process be that a home made cork wdt, a shake of a container or a £200 spinning wdt

    Giphy - andy samberg nbc GIF by Brooklyn Nine-Nine

    Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

    LMSC do you hold the tamper horizontally all the time as required by law? 😀

    Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

    Contact me at: john_yossarian11@yahoo.com

    If you talk common sense, then it is hard to argue with you…….but, there are so many variables in coffee that you have no actual control over, then it makes me question exactly how much the taste of your coffee is affected by these preparation rituals. I mean, you can prepare a shot following one set of criteria and it is beautiful and tasty. A few minutes later you do exactly the same preparation, and the shot is different

      I think some people just actually enjoy the hobby of espresso more than the espresso itself. The research, prepping, experimenting and the purchases that go with it.

      That’s obviously fine, you see it in every hobby. Guitarists who build an enormous library of effects pedals, tweaking all day but not really actually playing. Guys who spend more time obsessing over speaker wiring and inch-perfect placement than sitting down and listening.

      And then those who just want to get to the coffee with as little effort as possible and enjoy the drink itself for what it is.

      Perhaps there’s also a mixture of the two.

      I’m too cynical to believe that these guys who go to the nth degree to ensure absolute espresso perfection sit down with a triumphant exhalation and go ‘mmm that is a perfect coffee.

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      Ikawa Roaster

        dfk41 Correct! I am not sure even a super taster can say a shot isn’t good because the prep isn’t right. If we make a few shots ranging from different puck prep, temperature and so on, we can’t attribute one cup to one change in parameter.

        However, every one has a routine. A few side taps and tamp, WDT and tamp, extensive puck prep and tamp, level of by a finger and tamp, and some just tamp.

        What ever works! :-)

        HarveyMushman So very true and very well summed up.
        I too simply enjoy the taste of coffee and the sound of The Dark Side of the Moon on Pink Floyd immersion 5.1 DVD, and I know that the cabling can be done better, but hey life is too short to waste it on getting the 99.9% to 99.999%. Cheers.

        Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

        Contact me at: john_yossarian11@yahoo.com

          dfk41 I love Division Bell. I know that not all agree but I think thad David something brilliant with it.

          Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

          Contact me at: john_yossarian11@yahoo.com

          HarveyMushman I find it amazing that people who love good (should I say great instead?) coffee are also the admirers of Pink Floyd-esque music.

          Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

          Contact me at: john_yossarian11@yahoo.com

          dfk41 I think that’s kind of the point to all this prep work - to control what you can. Sure the other variables will alter the taste but the aim of consistent prep is to reduce the inconsistency from that.
          As part of my last machine purchase I ended up with a moonraker/porcupress/the force tamper. As a result I’d say my prep work is quite fast and very consistent - how much difference it makes? Who knows? I do like a process though…

          I think cooking is a helpful analogy. You could simply estimate the amount of ingredients you require and might still get a great product. But if you want it to be consistently good, then weighing each ingredient will help. Doesn’t necessarily mean that the end product will be good though as there are other variables to consider. Similarly WDT/shaking increase the probability of getting consistently good espresso.

            Emc2 Can you guarantee the grinder will grind the beans exactly how it did the previous time? How about the roaster? How often do the beans vary slightly in colour? Can you guarantee exactly the same make up of bean every shot? I agree that you can try to control things to a point, but there are many aspects you are simply chasing rainbows over

            • Emc2 replied to this.

              dfk41 I think the grinder should give the same PSD with the same beans otherwise it’s a bit pointless. There will be some variation between roasts but I would be very surprised to see variations within the same roast . If this happens, I would feed this back to the roaster.

                Emc2

                I assume someone made a point that we’re talking single origin at least. Less chance of variations cup to cup as those who use blends surely .

                And as for the Analog(y) comments

                Dark side still sounds best on vinyl ☕🤔😜 DTS 5.1 for the terminator every time though.

                Ade Smith. ACS Evo Leva v2. Kafatek Flat max 2, ssw 2024. Mazzer Philos, Craig Lyn HG-1 prime., WW key mk1.

                About Me

                  Adrianmsmith Dark side still sounds best on vinyl ☕🤔😜 DTS 5.1 for the terminator every time though.

                  I would have loved to play the DSOTM on vinyl, unfortunately I could not get one, whence the Immersion 😀

                  Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

                  Contact me at: john_yossarian11@yahoo.com

                  dfk41

                  At least it’s not just me that sees different shots from one to the next despite identical prep!

                    Tal definitely not the only one. If I don’t wdt then the shots are wildly different. Wdt gets them much more consistent but not completely. Mine would never look like the shots on this video shot to shot without wdt. But then I prefer medium to light roasts.