Here's a tip: If you are experiencing channeling and can't work out why after watching this video and trying the suggestions, try pushing water through your filter with no coffee in it at all. If you still get those little jets of water pushing out, it's your basket! This happened to me, clearly a crappy job on the holes with the default basket that came with the bottomless handle. I've now orders an IMS Nanotech Coffee Filter Basket. I have a pretty good feeling this will help me no end...
One thing the video didn't talk about was clumping; some grinders are bigger culprits than others. Clumps result in pockets of uneven density distribution, which also contributes to channeling. Surface distributors like the OCD or SAI BT Wedge only partially address this issue, because it only spreads out the grounds in the upper layer of the puck; it doesn't affect distribution in the lower half closer to the basket mesh, so if you have clumps dispersed throughout, you'll still risk running into channeling issues. A common method of dealing with that is using the Weiss Distribution Technique (WDT), which employs breaking up the clumps in the basket with a tool like a toothpick, paperclip, etc. People have gotten very creative with their tools to maximize de-clumping: modified mini-whisks, dissection probes, inoculating loops, looped wire spinner shafts, etc. Basically any thin, needle-like implement that won't scratch the basket would work. You'd also need some kind of funnel or collar around the portafilter basket to ensure that grinds don't go everywhere when you stir. The cheapest solution is a single-serve yogurt cup cut to fit inside the basket, or a canning funnel, though there are a number of companies that sell specialized funnels now. A few companies like Kafatek and Londinium also sell ready-made WDT tools, but they're pretty niche.
That's a fair point and thanks for the detailed breakdown! Since we avoid carrying grinders that have big issues with clumping, we didn't include it - but you're spot on. I bet this comment will help someone out there 👏 - Charles
There's some sense to that explanation about uneven density, but in practice no support for it. For a while I've had Eureka Mignon which is well known for clumping, and I've had shots where I meticulously broke the clumps and others where I did nothing about it ; as long as I leveled and tamped properly they all turned out the same, that is, evenly extracted, no channeling and no weird tastes.
I have a chopstick with 4 fine sewing needles taped around it. I spray the beans a little too before grinding. I have a rocky grinder which isn't the best money can buy, so these steps help alot.
@@poolahpot I just used the finest ones in the multipack I found. To take it to another level you can get the acupuncture needles online which are finer again.
This is the best, most informative, most professional presentation of the subject on RUclips. Infinitely better than those other coffee equipment companies’ amateur videos.
Bravo! Brilliant illustration, showing the coffee come through the pinhole first! That was a thrill to see, and proof the idea is valid! This will definitely make me pool my efforts toward distribution. Thanks for a great videos.
Taking nothing away from the very informative video; with all of our leveling and tamping and distribution tools, I don't think channeling is even a thing anymore.
i have a bottomless portafilter and the coffee flow is really nice from the center of the filter. but i have a few really fine splashes squirting everywhere. what might be the reason for that? I also use a distribution tool to level the coffee powder.
Thanks for another excellent video. You really are a really great communicator. You pack your videos with facts, yet your skill makes everything sink into my fiddled brain (could be all the coffee!!!). Thanks again. Looking forward to the next one.
If you notice the boundary of the filter, that’s where extraction starts. While it fills in the middle pretty quickly, the shower head pushes water unevenly so the outer edge gets water first causing some unevenness. You could fix the shower head or build a tamper to make the middle slightly easier to push water through.
What about the water distribution from the espressomachine itself? When I let water flow (without a portafilter) I notice that only half of the circle passes water. Is this a bad thing?
@@clivecoffee I get a very small amount of it pretty frequently even with WDT. I’m thinking of upgrading to a blind shaker for more consistency. I think a lot of new people expect that zero spray is required and probably think even a short spray means their shot is doomed.
Since I've started using the OCD's knockoff version to level my ground, it has really been a huge game changer for my espressos. Many people say they use the heavy weight from the leveler to also tamp and in fact I don't really see why it wouldn't work as I've weighted my leveler and it's like 2.25x heavier than the tamper that came with my Rocket R58. Just out of curiosity, after having tamped, if you make ur index finger flat and press with a medium force on ur puck, is it suppose to lower a bit or it should be "rock hard"? I wouldn't want to put excessive pressure. I didn't worry much about it as I've seen in ur video that the difference even between 5lbs to 40lbs was far less than we could think of.
0:46 my shot was channeling like this that it shoots water everywhere. my struggle is it happened to my one coffee beans (Medium Roasted), but the other beans (light,medium,dark roasted) that I've dialed in don't have any problems about neither channeling nor shooting/splitting my coffee everywhere. I had tried to adjust grind sizes, tamping, appropriate dosing(20grams), but it does not work just with this beans. so frustrated. Does anyone know how to solve this problem? I'm using bottomless portafilter. Don't know if it was a normal problem of using this type of the portafilter or not.
Hi! When coffee is too coarse, water has more room to flow through the puck, and that's when you'll see spraying, which looks similar to channeling. Adjusting your grind finer will definitely solve that issue. Channeling typically occurs with a crack or shallow spot within the puck.
That would be one of our Style 7 Wood bottomless portafilters. You can grab one here: clivecoffee.com/products/clive-style-7-bottomless-portafilter - Charles
Try pushing water through your basket with no coffee in it and see if you still get little spurts of water, not a regular flow, just to make sure its not just a crappy basket. This happened to me.
Espresso can be a temperamental beast! Try just using the WDT tool and the tamper and eliminate the distribution tool to see if you get better results. Could be doing too much.
Hmm. You don't need to be a hipster to have a good critique of the coffee industry. One of the biggest issues RE capitalism & coffee production is the exploitation of the producers and the low prices C-grade coffee is being sold for on the commodities market. The more producers are paid the higher quality of the coffee, thus the more the coffee costs for the consumer in a cafe.
Here's a tip: If you are experiencing channeling and can't work out why after watching this video and trying the suggestions, try pushing water through your filter with no coffee in it at all. If you still get those little jets of water pushing out, it's your basket! This happened to me, clearly a crappy job on the holes with the default basket that came with the bottomless handle. I've now orders an IMS Nanotech Coffee Filter Basket. I have a pretty good feeling this will help me no end...
This guy is excellent. Would just as easily excel at corporate presentations.
These are by far the most clear and best produced videos about coffee on RUclips
Thank's Corey!
One thing the video didn't talk about was clumping; some grinders are bigger culprits than others. Clumps result in pockets of uneven density distribution, which also contributes to channeling. Surface distributors like the OCD or SAI BT Wedge only partially address this issue, because it only spreads out the grounds in the upper layer of the puck; it doesn't affect distribution in the lower half closer to the basket mesh, so if you have clumps dispersed throughout, you'll still risk running into channeling issues.
A common method of dealing with that is using the Weiss Distribution Technique (WDT), which employs breaking up the clumps in the basket with a tool like a toothpick, paperclip, etc. People have gotten very creative with their tools to maximize de-clumping: modified mini-whisks, dissection probes, inoculating loops, looped wire spinner shafts, etc. Basically any thin, needle-like implement that won't scratch the basket would work. You'd also need some kind of funnel or collar around the portafilter basket to ensure that grinds don't go everywhere when you stir. The cheapest solution is a single-serve yogurt cup cut to fit inside the basket, or a canning funnel, though there are a number of companies that sell specialized funnels now.
A few companies like Kafatek and Londinium also sell ready-made WDT tools, but they're pretty niche.
That's a fair point and thanks for the detailed breakdown! Since we avoid carrying grinders that have big issues with clumping, we didn't include it - but you're spot on.
I bet this comment will help someone out there 👏
- Charles
There's some sense to that explanation about uneven density, but in practice no support for it. For a while I've had Eureka Mignon which is well known for clumping, and I've had shots where I meticulously broke the clumps and others where I did nothing about it ; as long as I leveled and tamped properly they all turned out the same, that is, evenly extracted, no channeling and no weird tastes.
I have a chopstick with 4 fine sewing needles taped around it.
I spray the beans a little too before grinding.
I have a rocky grinder which isn't the best money can buy, so these steps help alot.
@@hcr32slider excellent ideal! thanks!
are the needles super fine like the ones used for beading?
@@poolahpot I just used the finest ones in the multipack I found.
To take it to another level you can get the acupuncture needles online which are finer again.
Never ending information on coffee and coffee extraction processes.
Love it and nerd out on all the different techs.
Thnx for informing us.
straight to the point and professional, I like it.
This is the best, most informative, most professional presentation of the subject on RUclips. Infinitely better than those other coffee equipment companies’ amateur videos.
Good info and even better that there is no ads 🙌
Bravo! Brilliant illustration, showing the coffee come through the pinhole first! That was a thrill to see, and proof the idea is valid! This will definitely make me pool my efforts toward distribution. Thanks for a great videos.
Excellent explanation, I am still working in my extraction which have channeling quite often but definitely this video will help me a lot
Taking nothing away from the very informative video; with all of our leveling and tamping and distribution tools, I don't think channeling is even a thing anymore.
yeah, we've seen the relevant videos.
Would appreciate your input on just distributing, without tamping.
Very extensive and clear explanation, thank you
Really into this guy. Excellent RUclips voice.
a very comprehensive video. I guess I gave a small contribute by my device to get rid of this small but big problem.
I get some spurts. I use the jack leveler. Been adjusting the depth of the leveler but will try grinding a little coarser and see what happens.
I have my Breville about 2 months and i always have channeling.... i try every things !!!
Nathalie Leclair same here! not sure what else to do
0:48
Great Scott, that thing really hurted me!!
i have a bottomless portafilter and the coffee flow is really nice from the center of the filter. but i have a few really fine splashes squirting everywhere. what might be the reason for that? I also use a distribution tool to level the coffee powder.
Could be pin holing. Usually from too much tamping pressure?
I made my grind more fine and no splashing/channeling anymore
Thank you, this was just what I needed! Very helpful! What grinder is that? I love it!
Love this guy, no bs thank you
Thanks for another excellent video. You really are a really great communicator. You pack your videos with facts, yet your skill makes everything sink into my fiddled brain (could be all the coffee!!!). Thanks again. Looking forward to the next one.
Channeling can also be caused by too fresh coffee. Lots of bubbles of Co2 from freshly roasted coffee could destroy the puck.
Fantastic videos. You have a new subscriber.
totally loving the puns. "tamp subscribe" hahaha! :)
Thanks. Nicely explained.
Omg i m so jealous of your machines
No need to be jealous, bring one home ;)
We are here to help!
If you notice the boundary of the filter, that’s where extraction starts. While it fills in the middle pretty quickly, the shower head pushes water unevenly so the outer edge gets water first causing some unevenness. You could fix the shower head or build a tamper to make the middle slightly easier to push water through.
This happens because the base of the filter basket is convex.
AMAZING!! Great video.
Does there have to be no spray at all like on instagram coffee clips or are a few sprinkles in the cup fine?
That's completely fine! Folks who claim this doesn't happen to them from time to time are silly.
Since i got a VST 15g, i have heavy channeling, impossible to have a good shot :(
What about the water distribution from the espressomachine itself?
When I let water flow (without a portafilter) I notice that only half of the circle passes water. Is this a bad thing?
Yes. Sounds like you need to do some maintenance/cleaning. Remove the screen and soak it in something like Urnex Cafiza and see if that helps.
Channeling can deliver a sour espresso?
As I experienced, less resistance and lower brewing time makes coffee sour rather than bitter.
Extraction is so much like electricity. Pressure = voltage, flow = current, grind = resistance.
Is a small amount of spraying still okay?
If it's okay with you! If not, then take a look at your distribution/tamping method again.
@@clivecoffee I get a very small amount of it pretty frequently even with WDT. I’m thinking of upgrading to a blind shaker for more consistency. I think a lot of new people expect that zero spray is required and probably think even a short spray means their shot is doomed.
@@joek292 What really matters is if your espresso tastes good.
Since I've started using the OCD's knockoff version to level my ground, it has really been a huge game changer for my espressos. Many people say they use the heavy weight from the leveler to also tamp and in fact I don't really see why it wouldn't work as I've weighted my leveler and it's like 2.25x heavier than the tamper that came with my Rocket R58. Just out of curiosity, after having tamped, if you make ur index finger flat and press with a medium force on ur puck, is it suppose to lower a bit or it should be "rock hard"? I wouldn't want to put excessive pressure.
I didn't worry much about it as I've seen in ur video that the difference even between 5lbs to 40lbs was far less than we could think of.
"OCD leveler." Ha ha, good one.
Anthony that’s a brand of a distribution tool.
I always get spray or spurts. It's a mess. I think I got the tamping right. Maybe I'll try a courser grind. 🤷
Hey there!
Coarsening up the grounds will most likely cause more spraying, I'd recommend adjusting slightly finer instead :)
-Amanda
@@clivecoffee I'll try that. Thanks
@@clivecoffee thanks. It already seems fine, but I'll try that! ;)
Is grinder declumper Provence channeling ?
Yea its very helping
I’m still struggling with my 51mm Neouza botomless Portafilter
I wish we had some 51mm portafilter machines so we could test this out.
@@clivecoffee some redditors told me pre ground beans are no good so to use my pressurized basket until I get a good grinder
@@skularatna8136 i agree with that
Great video!
0:46 my shot was channeling like this that it shoots water everywhere. my struggle is it happened to my one coffee beans (Medium Roasted), but the other beans (light,medium,dark roasted) that I've dialed in don't have any problems about neither channeling nor shooting/splitting my coffee everywhere.
I had tried to adjust grind sizes, tamping, appropriate dosing(20grams), but it does not work just with this beans. so frustrated.
Does anyone know how to solve this problem?
I'm using bottomless portafilter. Don't know if it was a normal problem of using this type of the portafilter or not.
For the coffee you have been having problems with, what is the roast date?
@@clivecoffee it's roasted on Feb 02nd
Does channeling ever happen when the grind is too coarse? I'll sometimes find that channeling decreases as I grind finer. How could this be?
Hi! When coffee is too coarse, water has more room to flow through the puck, and that's when you'll see spraying, which looks similar to channeling. Adjusting your grind finer will definitely solve that issue. Channeling typically occurs with a crack or shallow spot within the puck.
What naked portafilter do you use? Thank you!
That would be one of our Style 7 Wood bottomless portafilters. You can grab one here: clivecoffee.com/products/clive-style-7-bottomless-portafilter
- Charles
Clive Coffee Thank you!
افضل فديو شفته يشرح صححححححححححححححححح
I dont eveb drink coffee but i just watched the whole video...
I have subscribed
Even with wdt an perfectionist tamping, I always get channeling. I'm so frustrated
Try pushing water through your basket with no coffee in it and see if you still get little spurts of water, not a regular flow, just to make sure its not just a crappy basket. This happened to me.
When you hear the words "soluble material" in an espresso video ...you know somebody is dead serious about the subject.
can I bulk like videos? Or maybe double like?
If I make it too fine it causes channeling, if I make it coarse it's brewing too fast.
Finding that balance with the specific coffee you're using is key and takes practice.
Just a illusion to make your coffe taste better
I love America.
Right on.
Who else accidentally found this searching for Wheel of Time stuff?
Needs to distribution
0:47 espresso diarrhea
I use wdt tool, a distributor tool and a normcore spring tamper and I still get channeling, I must be the worst barista in the world
Espresso can be a temperamental beast! Try just using the WDT tool and the tamper and eliminate the distribution tool to see if you get better results. Could be doing too much.
Hipsters will complain abot capitalism then open a coffeshop selling espresso for 7£
Hmm. You don't need to be a hipster to have a good critique of the coffee industry. One of the biggest issues RE capitalism & coffee production is the exploitation of the producers and the low prices C-grade coffee is being sold for on the commodities market. The more producers are paid the higher quality of the coffee, thus the more the coffee costs for the consumer in a cafe.
Sometimes I think WW3 would be a good idea just to clear the palate of all our fetishes, such as "channeling."
Why isn't he playing video games like most other 12yr olds , and leave the coffee to the adults?
Jealous that he knows more about coffee than you?
What kind of a comment is this
Sarcasm is hard when people are in their super-serious mode, @AGeary