Why is my coffee channeling? #barista #coffee #goldenbrowncoffee #espresso #cafe #channeling

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This channel is great! Instructive, easy to understand, and not at all pretentious

adidas
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My new fave channel. Thank you sharing your knowledge 🤝

sierraromeo
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I do all these things and still get channeling.

mgo
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Yeah… I grind, distribute, level, tamp, add a screen.. and still in most shots I get crazy channeling

Luke-pndr
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I would think the opposite--that the denser coffee will be overextracted and the channels will be underextracted, because the water interacts with the denser coffee for a longer amount of time and the channels less time. But your explanation makes sense as well, so I guess we learn something new everyday!

Makes for a terrible shot either way I suppose so what does it really matter?

katysaier
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Thank you for helpful video. I'm enjoying all of your videos. May I ask you something? I'm working at the cafeteria in Korea, and there's no distribution tool like a needle but just tamper. There's always channeling while extraction of coffee shot, and I wanna avoid that. How can I make less channeling with only tamper?

Sorry, I'm not good at english.
I hope you advise me. Thank you.

vlqugov
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I’m doing everything in the video and still get channeling..

I use WDT and the force tamper so distribution is always levelled.

This makes me believe that my grind is the flaw but I’m confused whether I should be grinding finer or coarser..

If I grind coarser, my shots are coming out way too fast (~23seconds and not hitting 9bar) and still have channeling. Because of this, I find myself grinding finer to try and achieve 28s extraction time and 9bar but the channeling is preventing this..

Please help! 😢

friedpotato
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Hi I’m new I have one so um how make strong cup ? Fast or slow flow water?

Jaredog
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Do commercial coffee shops use a wdt tool? And is using that efficient in the work flow especially when there's rush?

markjosephbacho
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Use a puck screen and never experience channeling again!

Bsaw