Chisel Re-Distribution Tool

Innovation and growth in this industry is what excites us! The ongoing discoveries and developments in equipment, barista technique, coffee farming, roasting, brewing and testing is what drives us to find new and exciting ways to equip the barista with tools to match their ever-expanding skill set!

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. 

Some of the brands we have re-sized the base to suit:

La Spaziale
La Pavoni

To check if your machine makes the cut - email us


If you haven't already, take a look at how it works here

The aim was to improve distribution consistency by maximising sideways movement of the coffee grounds, with minimal downward pressure. In other words, tamping the least amount of coffee to maximise coffee distribution. 

No matter the depth set, for the chisel base, the foot print surface area of compression (at its deepest point) - starts at 6%, compared with other tool designs that start at 30% surface area coverage.

Why The Chisel?

  • Step-less depth adjustment
  • Light-weight (431.5g)
  • Starts at 6% surface area compression
  • No hand/coffee contact, increasing hygiene
  • 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 chance of repetitive strain injury
  • Hand finished base resulting in less static build-up
  • 316 grade stainless steel


Technical 101

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.


How-to set your Chisel

1. Turn the Chisel handle anti-clockwise to loosen the Chisel base.

2. Set the depth required, and tighten by turning the Chisel Handle clockwise.


Find the “right” depth

Not enough downward and horizontal movement using a re-distribution tool
(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 using a re-distribution tool
(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.

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.


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.



The Palm Handle suits the Barista Big Step base to make a “hockey puck” style tamper

Available in a range of colours:


Filtration Baskets - made for consistency

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  • DSC 8249


The single largest problem with baskets on the market, is the large deviation of internal diameters between and within manufacturers. This was the drive for us to take control and produce our own range of ridgeless filter baskets designed for a 58mm group head.

Every Filtration Basket we manufacture, we have hand measured and approved for consistent internal diameter.

These baskets are suited for tampers 58mm - 58.4mm in diameter. BUT for maximum surface coverage, the #BigStep base (58.55mm) provides the best possible result with the baskets.

Why coffee professionals around the world are making the switch

  •       As low as $18 AUD Wholesale (RRP $30 AUD)*price based on 50 units or more
  •       Consistent filtration across multi-head machine
  •       Performing highly on average against market competitors
  •       Australian Company


Panama re-joining WBC in 2017!

With the wave of World Coffee Events ahead of us, we are excited to be involved in supporting countries and their baristas make the best out of the fruit we are all inspired by.

A special one in particular to mention is Panama, after years out of competition, the eminent coffee growing nation is back in the game for 2017!

Over the weekend, (11th & 12th of Feb) Panama held their National Compeition, and many talented coffee professionals, battled it out for a place. A huge congratulations to Cesar Eduardo Bermejo for taking out 1st place and all the other dedicated competitors representing such an incredible coffee nation. 


  • cesar
  • Pullman Sponsorship
  • judging panel
  • cesar more
  • Cesar Eduardo Bermejo Phototographer: Manuel Alexander @coffeetologist
  • Phototographer: Manuel Alexander @coffeetologist
  • Phototographer: Manuel Alexander @coffeetologist
  • Phototographer: Manuel Alexander @coffeetologist

Of course, anything at this level requires a collaboration of passionate people, and we are fortunate enough to be able to work with such individuals. 

Key influencers of Panama specialty coffee, the Lamastas family (pictured below), award-winning and respected coffee farmers have been at the forefront of enabling this movement. We recently had a chat with Wilford Lamastas Jnr, and how he and his father, Wilford Lamastas Snr, president of the Specialty Coffee Association of Panama worked together to bring the competition back into the community.

 *left to right: Thatcher Lamastus, Wilford Lamastus Junior, Wilford Lamastus Senior

As mentioned, the Lamastus family are well known in the specialty coffee world by their farming of; Elida Estate, El Burro Estate and Luito Geisha Estates and their exceptionally notable coffees produced, consistently fetching the highest prices at Best of Panama auctions. You may have heard of Elida Green-tip Geisha, seen in competition time and time again, or in tiny tins on specialty coffee roasting house shelves with large price tags marked across them.

It is with this support, our appreciation for such coffees, we are contributing to the development of Panama and the indigenous community of Ngöbe. Whether you're the customer lining up for your 5th coffee for the day, or you're a roaster selecting your next lot of green beans, and the conversation to the accounts department is going to be heavy - don't feel bad! You’re helping more than your tastebuds! Here’s a message from Wilford Jnr himself –

“ All this is sustainability thanks to you guys, the people that recognize the value of the coffees we produce, people in developed countries like Australia, USA, Taiwan, Japan, among others. Thanks for the fact that importers from those countries come back every year asking for more coffee because people is appreciating it despite the price we can create all this sustainability that is so valuable for our people and our community”

This legacy is continuing to give back and has enabled jobs, education systems like schools and universities, health systems, infrastructure, sports and food, all while new opportunities in Panama specialty coffee continue to rise for future generations.

We welcome and are inspired by Panama’s involvement in the World Barista Competition this year. See you in Seoul!

  • felipe webready
  • wilford senior webredady
  • Wilford Jnr3 webready
  • Wilford Jnr webready
  • Felipe of the Ngobe Community is the main sample roaster and cupper on Elida Estate.
  • Wilford Lamastus Senior on Elida Estate
  • Wilford Junior
  • Wilford Junior on Elida Estate

 All photos credit to: Wilford Lamastus and Manuel Alexander 

by Chanice Parker