Beater WDT Coffee Dispenser crack on handle

Beater WDT Coffee Dispenser crack on handle

Discounted -41%

WDT has never been used. The product has a slight defect on the handle. The wooden handle has a crack. The product is functional. More

Standard price 46,50 €. Save 41% (19 €) 27,50 €
22,73 € excl. VAT (VAT deduction)
On order 14 days
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Product code: K05023

WDT has never been used. The product has a slight defect on the handle. The wooden handle has a crack. The product is functional. More

Product code: K05023

Beater WDT - Coffee Dispenser

  • ✓ distribution tool for perfect coffee dispersion in the portafilter
  • ✓ an effective aid to achieve higher espresso extractions
  • ✓ effectively eliminates coffee clumping problems from the grinder
  • ✓ barista accessory for perfect coffee preparation without channelling

Spread the coffee and prepare the perfect espresso

The best espresso you can make? That's yet to come once you use the WDT tool to prepare it. The idea behind this clever gadget is the answer to the problems of coffee clumping in the portafilter.

You know, the grinder grinds your coffee "into lumps". What to do? Either you don't solve the problem and keep brewing. Or you try to break up these lumps at least with a toothpick, but even this is counterproductive because your DIY coffee dispenser is wider than 1 mm and therefore unsuitable.

Coffee distribution technique: deep WDT

An effective solution to get all you need out of your coffee during extraction is to take a WDT Coffee Dispenser. Use the WDT tool to "rake" the ground coffee in the portafilter to depth.

Carefully blended coffee with the WDT tool means lump-free coffee. It is evenly distributed in the portafilter so that the ground coffee particles are closer together. This leads to minimised differences in puck resistance. The use of WDT will benefit the consistency of extraction time and strength, thereby enhancing the flavour of the espresso with a suppression of astringency or bitterness.

Parameters
Material Wood, Metal
Material Wood, Metal
The problem called "channelling" or when espresso fails

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.

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