Dosing and Distribution, updated

Hello Espresso Geeks,

During ‘corona daze” we have been refining our espresso techniques. Earlier this year, in the Before Time we added the settling technique to our classical dosing and distribution techniques. It is as simple as tapping the side of the PF (porta filter) to arrange the powder before distribution and dosing using our finger technique. (When I toured Italian espresso shops in ’89 and ’91, I noticed the baristi always shaking the PF to accomplish this. However, we dose too high and this would spill ground coffee all over the place.)

Here are some still photos to demonstrate

Uneven powder in the PF

Second tap, powder filling in

Tapping has migrated the powder towards the tapping hand to even it out within the PF

After the settling our technique to distribute and measure the coffee dosage within the PF is the same. (When I teach this I emphasize that we must massage out lumps and channels that occur naturally in the adhesive coffee powder.) You may recognize these familiar old images but they remain the key to Vivace barista technique.

From the six o’clock position dig deep and move the berm to the 12 o’clock position. Don’t drop the excess.

Now from 12 o’clock back to 6 o’clock

Now from 9 o’clock to 3 o’clock we massage the coffee

Finally we move from 3 o’clock back to 9 o’clock

After shaving off the excess, and packing with 30 to 40 pounds of force, the ground coffee is ready to present a perfectly even resistance to pressurized water.