Tapping vs. No Tapping vs. WDT - Which Method Brews the Best Shot?

In this video, let's find out what the impacts of tapping, no tapping, and WDT are on your espresso.
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[@WushuTaz]

Visually, there seems to be much less channeling/squirting with the WDT (last) shot. There also looks to be more consistent crema. For the first 3 weeks of my first home coffee machine setup, I didn't use WDT. On about 70 percent of my shots I had a lot of channeling. After adding WDT, I would say about only 30 percent of my shots show channeling but not to the extent without the WDT. The shots also taste significantly better with all other variables being the same. I'm assuming they taste better due to significantly less channeling.
PS: My setup is Lelit Bianca V3 and Timemore Sculptor 078S.

[@smakusdod]

To minimize channeling, i've found this workflow the best (yes, i've tried without each one, and i added them back in):
1) grind
2) WDT entire puck
3) gravity distributor (you would think this does nothing, but i get way more consistent results with it)
4) tamp with 25 lb spring
5) puck screen
I will eventually add a blind shaker and maybe replace step 2 with that, but so far, shakers seem like too much trouble since i'm stll using the breville built in grinder for now.

[@aeakos99]

This is my workflow as well and if any component is removed, it’s less consistent. Btw I wouldn’t bother with the shaker, for me it added something clumsy to the mix and didn’t offer any real simplification.

[@fplluke]

Thanks Hoon. Sounds like not much in it?

[@BlancaF9495]

@hoon's coffee what is wdt?

[@cruiserflyer]

Visually the last one looked the "best" most when, uniform crema, least about of spurting. But if the taste was the same... Great!

[@tucsonbubba1574]

😊

[@jandosov]

0:57 Baaam! You've most likely cracked a puck in portafilter.