Chisel Redistribution Tool

$187.00

The tool’s purpose is to aid in gaining an even surface, prior to tamping.

In an extremely finicky and complicated nutshell; an evenly dense coffee-puck, is going to give you a more balanced, higher extraction.

Other colour options are available upon enquiry.
Price incl. GST
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Chisel Redistribution Tool is different from other distribution methods

  1. Consistency
    Example: a café has 4 different baristas on bar throughout the day, all have different experience, different technique, different heights, skills, knowledge… list goes on… Even a barista can distribute many different ways throughout the day. Using a re-distribution tool, ensures more consistently extracted espresso.
  1. Teaching beginners good habits.
    Do you remember a time where you would spray grinds in to your basket and tamp them with all your might? Well, we know we have all come a long way in coffee (and still have a long way to go) so having a tool in place to demonstrate the idea of even density, is something we advocate.

Re-Distribution. Meaning, check your initial distribution!

The biggest thing that many users discount is the way in which the coffee is delivered into the basket. (Initial distribution)

For example, if your grinder is delivering the grind into one corner of the basket, the density in that area will increase and adversely the density in the other areas of the basket will decrease.

Attention must be paid to the way the coffee falls into the basket and must be cared for and coaxed into an even delivery where possible, regardless if a re-distribution tool is being used or not. A distribution-tool is not going to make a difference if you are not considering these things first.

Sizes

Now available in 3 sizes for different espresso machines.
The Chisel Re-Distribution tool has been tested on bar world-wide and is pulling some great results. So, we have now extended our tool kit beyond the standard commercial 58mm Group Head machines.

Here are some of the popular brands our Chisel Base suits:

53.30mm 54.70mm 58.40mm
Breville DallaCorte Synesso
Sunbeam Domas Slayer
Faema Izzo Lever La Marzocco
La Pavoni  Breville Sunbeam
Delonghi Astoria
Estro Bezzera
Olympia ECM
Saeco Expobar
La Vivaldi Spaziale Faema
Gaggia
Rancilio Silvia
Gaggia

Colours

  • Custom engraving available – email us
  • Available in a range of anodised colours, our timber range and our NEW powdercoat colours of Cosmic Black and White! See photos!
    PLEASE NOTE, THE POWDERCOAT PAINT DOES NOT PRODUCE AS DURABLE A  FINISH AS ANODISING.
    Dropping or banging your powdercoated chisel against a hard surface will likely chip the paint. Please handle with the utmost care.
Chisel Redistribution Tool colours

 

Technical

Any tool that pushes coffee in a downward motion is tamping.

To help increase the goal and chances of even puck density, there needs to be a happy compromise of enough equal downward motion (tamping) and horizontal movement (re-distribution) leaving still enough movement of compression when tamping. Here’s what will happen if you do-not set the Chisel correctly:

NOT ENOUGH DOWNWARD AND HORIZONTAL MOVEMENT (CHISEL BASE DEPTH SET TOO SHALLOW)

Increased air pockets due to coffee being separated by ‘pulling’ grinds during movement

Channelling not only through uneven sides, but also chance of channelling through the centre of the coffee puck due to uneven density formed by these airpockets (even after tamping)

TOO MUCH DOWNWARD AND HORIZONTAL MOVEMENT (CHISEL BASE SET TOO DEEP)

After using, the tool will create too much downward motion and not enough sideways/horizontal movement resulting in uneven coffee puck density

Performing tamp action after this step will unseat or potentially crack the coffee puck leading to increased chances of channelling but also uneven water path/flow during extraction

LEARNING TO SET THE DEPTH OF THE CHISEL BASE TO USE THIS TOOL TO ITS BEST CAPABILITIES IS BY FAR THE MOST IMPORTANT ASPECT OF THIS TOOL.

The ‘happy’ place, meaning the correct depth setting, is a mixture of just enough downward/sideways re-distribution but also allowing some compression movement during the tamping stage.

Again, after performing the re-distribution with the Chisel, if when tamping there is not much compression or downward movement, the Chisel is set too deep and conversely, if there is too much compression or downward movement when tamping, the Chisel is not set deep enough.

WE HAVE FOUND THAT THERE IS A ‘HAPPY’ PLACE WITH MOST DOSES (IRRESPECTIVE OF ITS ROAST LEVEL, THOUGH THIS MUST BE TAKEN INTO ACCOUNT WITH SWITCHING BETWEEN ROASTS) TO BE AROUND A 2MM OF TAMPING COMPRESSION OR DOWNWARD MOVEMENT. Check out how to adjust the chisel here

This helps achieve a better chance of even distribution using the Chisel, but still allows the tamping action to properly perform the task that its meant to – compressing the air pockets out of an evenly distributed coffee bed.

 IMPORTANT DISCLAIMER!

The biggest thing that many users discount is the way in which the coffee is being delivered into the basket. (Initial distribution)

If your grinder is delivering the grind into one corner of the basket, the density in that area will increase and adversely the density in the other areas of the basket will decrease.

Attention must be paid to the way the coffee falls into the basket and must be cared for and coaxed into an even delivery where possible, no matter if a re-distribution tool is being used or not.

Specifications

  • Step-less depth adjustment
  • Light-weight (431.5g)
  • Starts at 6% surface area compression
  • A “chisel” shape is utilised with a steep angle of the face ensures density of coffee is not localised
  • A low-friction contact surface for the spinning action – stainless on stainless – reducing the chance of repetitive strain injury
  • Hand finished base resulting in less static build-up
  • 316 grade stainless steel

Check out how it works here