- 【Perfect Espresso Every Time】Our WDT Tool features 10 stainless steel food-safe needles, 0.3mm in diameter, to break up coffee clumps and distribute grinds evenly for maximum extraction and minimal channeling.
- 【Customizable Needle Configuration】Unlike other WDT tools, our tool allows you to easily load and unload needles, so you can adapt and use 4, 5, 6, 7, 8, or all 10 needles to suit your preferences.
- 【Full Aluminum Chess Shaped Shell】Our chess-shaped distributor tool is made of full aluminum, including the handle and the stand. It’s designed for a stylish and eco-friendly addition to your coffee station. Plus, the stand keeps your WDT Tool clean and organized.
- 【Bonus Needles Included】Gifted 10 additional needles for replacement, so you can disassemble and replace needles as needed. Totally 20 needles.
- 【Safety First】Please be careful while using our WDT Tool, as the needles are sharp and can cause harm. However, with proper use, you’ll be able to make barista-quality espresso at home!
Product Description
ALIINKD Coffee Distributor WDT Tool is like a chess masterpiece in your coffee corner.
Why is the ALIINKD WDT tool necessary for making Coffee?
Solve the problem of coffee powder clumping to get a great flavour and mouthfeel coffee.
- WHY DOES COFFEE POWDER HAVE CLUMPING ISSUE?
Clumping can be caused by an excessive amount of oils in the coffee, issues with the flow of ground coffee from the grinding chamber to the chute, or an electrostatic charge produced by grinding coffee.
- WHY DOES CLUMPING CAUSE PROBLEMS?
Although clumping can seem insignificant, it can have major repercussions for espresso extraction.
Water is always looking for the easiest path of resistance through the puck. Because clumps are densely packed, water can’t easily pass through them.
Instead, water is forced to pass through other parts of the puck which are less densely packed. This is known as channelling, and it leads to a number of issues.
Channelling impacts the flavour and mouthfeel of your espresso. It can become more watery and have less flavour.
Essentially, channelling means some parts of the puck are underextracted, while others are overextracted. Naturally, this results in espresso which tastes both bitter and sour, and means you aren’t able to get the best out of your coffee.
Moreover, clumping often isn’t consistent, so it can be difficult to predict when or how badly it will occur.
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