Best Ways & Method Effectiveness of Coffee Distribution

Coffee distribution is a major step any expert barista or any other coffee expert performs before tamping when we finally ensure the coffee is equally spread throughout the portafilter. But if it’s not, this results in uneven extraction.

This is the act of levelling coffee grinds in an espresso machine’s basket before tamping. It helps water passing throughout the coffee grinds carrying the same speed and pressure, increasing the evenness of the extraction and more later.

This crucial step can’t be performed without a specific coffee distribution tool. So, Jack is a leveler – a fundamental coffee distribution tool used inside portafilter and spun to create a level surface on a puck of ground coffee.

While in other cases, the work of the distribution tool ends there when it’s time to present your coffee for a proper tamp.

What is the Best Way for Distributing Coffee?

There are many different yet popular ways of distributing coffee. Most importantly, it needs to have a grinder that can evenly distribute coffee for a smooth start. Many people don’t have this option.

Once the coffee has been dosed into a portafilter, often people gently tap the portafilter on the counter to remove any lumps or air bubbles. While some prefer stirring it using a needle or paperclip to remove any clumps.

However, a well-known WDT technique involves inserting a temporary funnel into the portafilter pre-dosing, then using a needle to stir the grounds. It sounds a bit challenging, but it works effectively.

Another popular method is to smooth out the upper part of coffee grounds using fingers. Alike this, there are many other tools supplied by coffee distributor suppliers for various uses.

Here comes another essential thing to learn is the proper use of coffee distribution tools.

The Right & Effective Use of Coffee Distribution

The tool is used well in a stepwise way, within an excellent distribution method. To keep them in juxtaposition way, it includes extraction, consistency, speed, and cleanliness.


A great conveyance strategy will empower an even extraction. The best thing about this is that there’s a roof. There is a most extreme to the uniformity given by a conveyance technique (to be specific, totally even). So clearly, we ought to pursue that greatest.

The best way to truly gauge the extraction adequacy of a conveyance technique is to get indistinguishable ready shots with various dispersion strategies and A) taste the distinction and additionally B) measure the distinction in extractions.

Note: Appropriation will not work on the uniformity of granulate sizes, simmering, crates, and so forth. It will just work on itself: an honorable objective paying little mind to the others. Everything makes a difference!


An effective distribution method can create numerous similar extractions; now they prove better or not, that entirely depends on the previous section. What you need to be careful of is a thorough and accurate consistency.

The best way to measure viscosity is, by pulling a high number of shots, measure their strength, and extraction. The tighter the grouping, the batter consistency will be.

Consistency also depends on how well the method has been learned and practiced by other Barista. If you and your teammates didn’t practice the same method, then it’ll fail

Why We Use Coffee Scale And Distributor For Making Coffee?


An excellent distribution method is based on fast speed, very fast! If you have to make 500 cups of coffee in a day, the difference between spending 2 and 5 seconds distributing coffee will become equal to 25 minutes.

And, it should also be part of progression or flow from grinding to tamping. If extra tools are required, swap porta filter hands or make extraneous movements, distribution speed will suffer.

Speed can be controlled to retain or improve the quality of extraction and consistency. At times, accurate balance and compromise are essential.


A highly critical condition for an excellent distribution method must keep Barista and Bar clean. Bar hygiene is as important as personal hygiene, as there shouldn’t be any mess on board due to distribution.

The consequences can be;

  • Wastage coffee
  • Reducing accuracy of the amount of coffee in the basket
  • Improper service by making a mess

Is There Another Other Helpful Way to Measure Effectiveness of Coffee Distribution?

Yes, the following are some other ways to measure the distribution method.

How espresso emerges from a basket with a naked porta filter indicates if there’s an area of lower density in coffee grinds. This is far less precise, unlike measuring extraction.

If espresso emerges first from the edges, then into the center, your method has a central tendency that leads to reduced inflow in the middle of the basket. Assuming some patches arise first, there is fundamentally less espresso around there.

To do this, one requires a dosing apparatus or piece of plastic/metal that scratches out espresso grinds over a specific level in the bushel. This would leave ~95% of the espresso grinds in the bin, taking up a reliable volume of the room in the container.

In the wake of appropriating and packing every bushel, one could scratch the coffee beans away, leaving a highly steady volume of exertions in the crate each time. If this persistent volume of the room held contrasting loads of espresso crushes each time, then the strategy is conflicting.

Best Considerations for Distribution Effectiveness

There are four considerations for distribution effectiveness; some of these methods use vertical taps or “collapses” to multiple degrees. That is good for the sheer density of grounds, but what about horizontal distribution? This issue is still holding back.

However, let’s jump to the basic consider ions below;

Tamp It

Just tamp whatever kind of texture get from a grinder. Move the handle around under a doserless grinder for improving distribution around the basket. The grounds may be a hill, they may be arbitrary, or you could get a half-nice circulation from how your processor portions it up. In any case, I’m of the assessment that you need to appropriate regardless of the conveyance of the processor.

This strategy has a quick speed and moderate neatness. In the test, I’m foreseeing the most lopsided extractions and least consistent of all.

Stock Fleth

In this method, you need to use a finger to spread coffee around the top layer of the basket and remove it all above a set layer. Many baristas find this method quite helpful, as it enables accurate dose control.

Since it’s not easy to sense the intense density of coffee for humans beneath their fingers without pressing on the coffee, this can disturb the purpose of feeling density in the first place.

The Stock fleth technique neglects to appropriate espresso to the lower edges of the bushel. Since it just controls the top layer of espresso, Stock flething dismisses the lower layers prompting lopsided circulation of grounds. It might appear as though the espresso is equally conveyed; however, it’s simply a façade for the toils underneath.

Waste can be limited by clearing abundance grounds into a compartment or processor dozer for some time in the future. This is once in a while the case, particularly with the predominance of doserless processors.

The Stock fleth is substantially more viable in case you’re overloading crates and vigorously under-extricating your coffee. The technique depends on the bushel being gotten together to the edge with thick espresso beans. Lower the portion inside the suggested scope of a more significant container (a la VST) and fall over.

Finger Swipe

This method is almost similar to Stock flething. However, It’s unclear, inconsistent, and wasteful if you perform without reusing waste grinds.

Hand/Palm Grooming

A few respondents might have picked this response for tapping the side of the porta channel with their hands. I’m assessing this strategy later.

Preparing the espresso grinds with your hand or palm shares the issues of both the Stock flesh and Finger Swipe, with the special reward of getting your palm filthy too! It additionally – generally – moves more espresso to the focal point of the crate as opposed to the edges.