Chisel Redistribution Tool | Stringybark

High-quality redistribution tool for distributing the ground coffee before tamping

Specifications:

• stepless height adjustment
• light weight (431.5 g)
• starts at 6% surface coverage
• the steep angle chisel design avoids local compression of the coffee grounds
• a low-friction surface makes spinning easier and prevents overloading
• hand-polished base minimizes static electricity
• 316 grade stainless steel

Any coffee pressing down is tamping - and that is to be avoided as much as possible in this step. 
In order to come close to the ideal of an absolutely even 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 ground coffee is evenly distributed, but still loose enough to be able to compress when tamping.

Regardless of the depth set for the Chisel, the 'footprint', i.e. the area of the compressed ground coffee when the Chisel is in place, has been reduced to just 6% - compared to competing products, which often start at 30%.

Stringybark (Eucalyptus tetrodonta) is native to northern Australia. The deciduous tree, which thrives mainly on sandy soils and in plains north of the 15th degree of latitude, reaches an impressive height of 25m.

The wood is delicate red-brown, medium-hard, dense and is often used by the Aborigines to build didgeridoos.  

Clean gently with a soft, damp cloth. The hardwood handles are very popular and provide a great contrast to stainless steel machines and worktops.

Important: even the best redistribution tool only works with an acceptable initial distribution. This means that you have to make sure that your grinder doesn't scatter too much or eject to the basketrand. In this case, please always 'pre-adjust' the ground coffee a little with your finger, i.e. push it into the middle. However, this is usually not necessary if the mills are set correctly.