Barista Hustle the Comb WDT

Espresso distribution comb from Barista Hustle

Original packaging of Barista Hustle The Comb.

Barista Hustle the Comb with specialty coffee.

Detail of Barista Hustle the Comb with spa coffee.

Barista Hustle the Comb packaged with coffee in the background.

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Barista Hustle the Comb WDT

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TheWeiss Distribution Technique (WDT) is one of the longest existing methods for espresso distribution. Because a tamper alone won't be enough to make the perfect espresso. With the Barista Hustle the Comb distribution , we can tamp the coffee, so tamping will be much easier and more precise. More

Product code: 2431 Shipping and payment

47,90 € incl. VAT

Product code: 2431 Shipping and payment

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Coffee distribution

This method involves stirring the coffee with a thin object. Some people use paper clips or pins, but these are not ideal. Homemade WDT is too coarse. If you want to be a real pro, the Barista Hustle the Comb will come in handy. Stirring the coffee is a key process for proper espresso extraction. That's why you need to have a pro WDT tool that has a needle diameter of less than 1mm.

Replacement needles for Barista Hustle The Comb

You don't have to worry at all if one needle gets bent. With 30 replacement needles you have the incredible luxury of. Changing needles is very easy and only takes you a few seconds. The needles come in a handy tube with a lid to prevent loss.

Parameters

Material	Stainless steel
Suitable for	Espresso distribution

Material	Stainless steel
Suitable for	Espresso distribution

The problem called "channelling" or when espresso fails

A common problem that grates the nerves of many home baristas and can annoy even a professional is "channelling" or channelling of espresso. This phenomenon fundamentally affects the espresso extraction process. The coffee in the cup is then unbalanced, over-extracted or, on the contrary, under-extracted. Do you have a similar problem with your espresso? Let's see what can be done about it.

Because you wanted to make your own espresso, you bought ahome lever espresso machine. You look forward to making coffee in it. You're excited about your new coffee machine and can't wait to try those beans that caught your eye in the store with their fruity aroma. You gobble up information on select coffees and specifically on espressoextraction, so you know what the procedures are for making espresso and you also know how to adjust the grinder. Despite all this, you still fail to prepare the coffee in a way that is properly balanced. Behind this failure is probably a problem called channelling.