Kollektion: IKAPE Coffee Espresso Distributor

In espresso production, the Espresso Distributor is one of the key tools to improve extraction homogeneity, especially in the boutique coffee sector where high precision and consistency are sought.
The core functions of the Espresso Distributor are
1. Eliminate uneven density of the powder layer
Root cause of the problem: After the coffee powder is ground, due to static electricity, lumps or differences in the filling method, the powder layer often appears to be ‘high in the middle and low at the edges’ or locally loose/tight and uneven.

The function of the powder clother: through rotating or horizontal scraping, the coffee powder is evenly spread in the powder bowl, eliminating the surface bumps and lumps, so that the density of the powder layer tends to be uniform.

Scientific basis: uniform powder density to ensure uniform penetration of the water flow, to reduce the channeling effect (Channeling) - water flow priority through the area of low resistance, resulting in localised over-extraction (bitter) or under-extraction (sour).

3. Synergies with the coffee tamper
Workflow optimisation: the powder spreader is used prior to pressing to level the surface of the powder layer, which is then compacted by the coffee hand tamper. The combination of the two reduces internal cracks in the powder cake and creates a more stable structure.

Experimental data: Studies have shown that the range of fluctuations in the Espresso Extraction Yield can be reduced by more than 30% when using the combination of the Cloth Powder Cloth and the Powder Compacting Hammer.