Espresso Tools for brewing great coffee have been around for a while. Though they have never been so available and commonplace with Home Barista and found in cafes, as they are now. Coffee Distributors, WDT Tools and Pucks all aim to increase the efficiency of extraction and brew a bettertasting coffee in the process. In this video, I introduce these tools in what they do, and how to use them then demonstrate their use in a Blind tasting of espresso with the tools and espresso without to see if I can taste the difference.

Timestamps:
1:22 Coffee Distributors
7:20 Blind Tasting (Distributor)
9:48 WDT Tools
17:30 Blind Tasting (WDT Tools)
21:06 Puck Screens
26:35 Blind Tasting (Puck Screens)
35:40 Blind Tasting (All Tools)

Shop Distribution Tools: https://alternativebrewing.com.au/col...
Shop Rancilio Silvia Pro: https://alternativebrewing.com.au/pro...
Shop Eureka Oro Mignon Coffee Grinder: https://alternativebrewing.com.au/pro...
Normcore V2 Tamper: https://alternativebrewing.com.au/pro...

Between tasting the coffees made with and without the tools I was aiming to demonstrate their effectiveness at making a coffee taste better. Hoping to discover true flavour differences in an espresso brewed with vs without. The statement of throwing the science away is to be taken as: These tools wouldn't exist if they negatively affected the flavour of espresso. It's generally agreed upon that you can look to the numbers to understand extraction but it only tells half the story, and at the end of the day it has to be enjoyable coffee to drink.

What I did discover is, that there was less margin for error in using the tools, than without. Meaning in using the tools, more consistency between shots was achieved. This would help anyone looking to gain an upper hand on brewing regular espresso, where consistency can sometimes feel unobtainable.

Similar flavour results from using tools such as the NCD, WDT and puck screen were more repeatable than espresso brewed without the tools back to back.

In my daily routine of making twothree espresso coffees I do not use any of these tools and do not have extensive practice with them either. I found each of the tools practical to use, and simple to implement and would use them again in the future. Possibly not all at once! I do imagine, in using the tools that you become accustomed to them and the dialling in process incorporates this new level of consistency. With this, you become better at implementing the tools in the workflow.

In the blind tasting you were able to see the red and green dots as I was drinking them and I was not. I am curious whether you prefer seeing what is what or would you prefer not to know along with me?

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