Studio Barista needlepoint distributor WDT

Coffee distribution tool WDT by Studio Barista.

Studio Barista needlepoint distributor WDT

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The needle distributor for Weiss distribution technology - WDT from Studio Barista offers a simple solution to get rid of lumps in freshly ground coffee. The package also includes a practical stand for correct and safe storage. More

Product code: 6628 Shipping and payment

39,50 € incl. VAT

Product code: 6628 Shipping and payment

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WDT for coffee distribution by Studio Barista

✔️ a handy helper for every barista
✔️ tool for Weiss distribution technology = WDT
✔️ removes lumps of ground coffee in the portafilter
✔️ 4 long needles
✔️ stand for correct and safe storage

Studio Barista WDT with practical base

One of the most effective tools for proper coffee distribution is without a doubt the WDT. A technique proven by thousands of baristas around the world, it has become a popular standard in every quality coffee shop.

The more evenly you distribute the coffee in the portafilter, the better the water will subsequently flow. The result will be a more balanced, higher quality and more delicious extraction.

This handy WDT coffee distribution needle tool from Studio Barista is thus the ideal tool for every barista. It is compatible with all portafilters and in the package you will also find a practical stand for correct and safe storage.

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The problem called "channelling" or when espresso fails

A common problem that grates the nerves of many home baristas and can annoy even a professional is "channelling" or channelling of espresso. This phenomenon fundamentally affects the espresso extraction process. The coffee in the cup is then unbalanced, over-extracted or, on the contrary, under-extracted. Do you have a similar problem with your espresso? Let's see what can be done about it.

Because you wanted to make your own espresso, you bought ahome lever espresso machine. You look forward to making coffee in it. You're excited about your new coffee machine and can't wait to try those beans that caught your eye in the store with their fruity aroma. You gobble up information on select coffees and specifically on espressoextraction, so you know what the procedures are for making espresso and you also know how to adjust the grinder. Despite all this, you still fail to prepare the coffee in a way that is properly balanced. Behind this failure is probably a problem called channelling.