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What it is and what sets it apart: Distribution sets puck geometry—avoids mounds, voids and density pockets. Includes WDT and levelers. Before tamp; distinct from dose mass.
How it’s used or measured: After grind: WDT/level → flat surface → tamp. In filter, even the slurry after bloom. Log method in Brew Lab.
Flavours and cup impact: Good distribution: less channeling, cleaner sweetness. Poor: spray and inconsistency.
Technical notes: Links to dose consistency—same dose still fails if clumpy.
Common mistakes: Tamping mounds without distributing. Confusing distribution with stirring espresso. Hard knocks after tamp.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.