Chisel Redistribution Tool - Anodized
High-quality tool for distributing the ground coffee before tamping.
- continuous height adjustment
- low weight (431.5 g)
- starts at 6% surface coverage
- The steep angle chisel design prevents local compression of the coffee grounds
- A low-friction surface makes spinning easier and prevents overloading
- Hand-polished base minimizes static electricity
- 316 degree stainless steel
Any downward pressure on coffee is tamping - and that should be avoided as much as possible in this step.
In order to come close to the ideal of absolutely uniform and consistent puck density and flatness, a successful compromise between vertical (compression, tamping) and horizontal (distribution, redistribution) movement is necessary. In other words: the chisel must be set deep enough so that as much ground coffee as possible is distributed, but not too deep so that individual areas are not pre-tamped unevenly. The result is optimal when the coffee grounds are evenly distributed, but still loose enough to be able to compress during subsequent tamping.
It has been achieved that, regardless of the depth set on the chisel, the 'footprint', i.e. the area of the compressed coffee grounds when the chisel is attached, is just 6% - compared to competing products, which often start at 30%.
Robust, classic, straight forward - the Chisel made of anodized aluminum. The electrolytic oxidation of aluminum makes the material harder, more durable and more corrosion-resistant. Anodized chisels are also largely insensitive to impact damage because no color is applied during anodization, but rather the top aluminum layer is converted into an oxide. The resulting insensitivity to water and the low weight make the chisel the perfect companion for the professional barista.
Important: even the best redistribution tool only works with an acceptable initial distribution. This means that you have to make sure that your grinder does not scatter too much or eject it onto the sieve edge. In this case, please always 'pre-adjust' the ground coffee a little with your finger, i.e. push it into the middle. However, if the mills are set up correctly, this is usually not necessary