I normally grind into a tumbler, pop the lid on and shake like a crazy man. I then sit the tumbler on top of a funnel, which in turn sits on the portafilter basket, pull the plug out and WDT with a puck rake. The theory was that the shaking would destroy any clumps but it looks like the shaking does exactly the opposite: it creates clumps of coffee. Pics uploaded. The first is a pic showing the grinds sitting happily in the tumbler after dropping in from the grinder chute (EG-1) and the second shows the same grinds after shaking. What's been your experience of shaking? Better, worse or really could not give a rats? [URL=https://i.imgur.com/a7trhMb.jpg][IMG]https://i.imgur.com/a7trhMb.jpg[/IMG][/URL] [URL=https://i.imgur.com/7WpnBCG.jpg][IMG]https://i.imgur.com/7WpnBCG.jpg[/IMG][/URL]

> @"tompoland"#p21918 The theory was that the shaking would destroy any clumps but it looks like the shaking does exactly the opposite: it creates clumps of coffee. Definitely….I have some grinders and one produces lovely clump free grind….If I am stupid enough to **tap the grind container on the counter to remove static cling after grinding, then tip into the portafilter…..clumps**. If I don't…no clumps. I even find WDT devises (stirrers) introduce clumps, if there were non before….often I believe the best thing to do is leave the coffee alone…just get it into the portafilter with as little disturbance as possible. I may put a video up showing what I have observed many times now.

> @"DavecUK"#p21922 I even find WDT devises (stirrers) introduce clumps Most of us find this invaluable! Some videos will be great. Did you find any difference in taste in addition to issues like uneven beading and channelling?

@"DavecUK"#p21922 interesting tx Dave. Video would be great.

I used to shake, but found the exact same as you, it actually *created* clumps. Now I grind into a cup and use a magnetic funnel to gently ‘pour into’ the basket. This helps with a pretty good even distribution versus the typical ‘gravitational slope’ you end up with when doing the cup-portafilter-fliparoo. I’m still on the fence with WDT at this point too. It was fundamental when doing the flip method but a clump free grind and gentle pour with a tamp seems to yield really great results.

> @"Ernie1"#p21931 gentle pour with a tamp seems to yield really great results. Some of us belong to the WDT camp. Perhaps, you should post a video of your grind to tamp so that we can understand the gentle pour with a tamp better. 😊 Thx

@"LMSC"#p21932 Remember I’m also in the camp of on-demand grinding, it’s a pretty lonely camp over here 😂. It works for me, but I’m not meticulous about freshness or single-dosing and use a spouted portafilter so channeling is masked a bit anyways. I’ve used some WDT tools that create an almost soil-like texture which I’ve presumed to be static creating loads of tiny clumps. Perhaps I should mist the beans *and* the WDT tool. Perhaps I should move my entire coffee making routine into a botanical garden... I’ll get a video to show what I mean, it’s a very simple method but as above, I doubt it’s producing the very best result in the cup but it tastes great.

@"Ernie1"#p21931 thx for sharing. If no shaking or wdt and there is clumps, do you normally just ignore it as it will be dealt with using tampering?

@"LMSC"#p21932 I do find the “beauty” of wdt. I used a diy unqualified one. After wdt, the puck looks very nice and fluffy. I have ordered some proper 0.35mm nozzle cleaning needle to try whether wdt is for me. Hope it improves my game.

@"Knluk"#p21941 I’m lucky now the new Mazzer burrs are seasoned there very rarely seems to be clumps. I should note that for espresso I tend to rotate only a handful of med/dark roasts I enjoy and know very well. If anything looks a bit clumpy I’ll tap the portafilter gently on the surface. Also the surface clumps are so fragile that tamping makes light work of flattening them. There might be clumps further down the basket that aren’t properly distributed by tamping but as above, using a spouted PF tends to mask any issues. I’ll only make adjustments if I get a sudden increase in flow mid-shot or uneven flow from the spouts. I’ll try and get a video of the whole process this week once it’s cool enough to not have the blinds closed all day!

> @"tompoland"#p21918 Pics uploaded. The first is a pic showing the grinds sitting happily in the tumbler after dropping in from the grinder chute (EG-1) and the second shows the same grinds after shaking. > > What’s been your experience of shaking? Better, worse or really could not give a rats? If you have no clumps when the grinds are fresh out of the grinder, why are you needing to de-clump with shaking?

To shake or not to shake? That is the question.

tompoland

-Mac if it’s anything like my 3D printer I would have to start it filling the basket the night before I wanted an espresso 🤔

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