The original ONA Coffee Distributor (OCD) was first conceived by World Barista Champion, Sasa Sestic, in 2012. In the years since its conception, the OCD has evolved into so much more. After thorough research, design and testing, it was first released in January 2016 and is sold worldwide. Making delicious coffee is all about understanding and taking control of the variables. Distribution is a major variable that impacts both quality and consistency. That is, until the invention of the OCD.
The Ona Coffee Distributor tool pairs perfectly with the PUQPress Q2 Precision Automatic Coffee Tamper, to maximize barista efficiency and workflow - while providing the most consistent espresso shots - and highlighting the best flavor notes and quality of your coffees. As a bonus, they reduce the wear and tear on the body, alleviating RSI such as tendonitis, Barista Elbow and Barista Wrist, common injuries from over tamping or improper manual tamping techniques. Spend less time training your staff, and more time focused on the quality of your coffee and the experience for your customers!
Reasons Why Your Shop/Baristas Should Be Using An OCD:
The OCD has four angled slopes that consistently, efficiently and evenly glides the coffee around in a circle to create a puck of even density. No more inconsistencies between baristas’ distribution or lack of distribution in the café. It creates a perfectly flat surface to tamp upon, creating more consistent puck density. No human has a perfectly straight finger, some baristas leave a slight mound or divot in the coffee, which means they tamp down inconsistencies in the puck density.
The OCD can be adjusted to suit a range of doses, depending on specific roasting styles. This tool can even suit those using very low doses or larger baskets. No more dirty, cracked coffee fingers after a day of service on the espresso machine.
No need to collapse the dose. After extensive taste testing with multiple coffees and different roasting styles, we have found any form of collapsing to stratify grinds, creating very inconsistent extraction & qualities of taste (separate to yield). Each barista will also collapse differently, creating yet another inconsistency in the café. The OCD takes the same time to create a more even & consistent puck, giving more consistent & delicious extractions.
Less channeling & micro-channeling, improper or rushed distribution, is more likely to channel which is disastrous to taste. Micro-channeling is also difficult to visually identify & is more likely to happen with inconsistent or no distribution – the OCD will remove this variable.