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.
Make the sides of your basket with your hand to evenly distribute the grounds. Hit the basket on the edge of the Bench to collapse the grounds, and tamp down firmly enough.
If it's a chain store, they don't. Most of their customers wouldn't notice if they did, and someone with that discerning of a palate wouldn't go to chain expecting that level of care.
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! 😢
@@xDiuLei if you’ve adjusted the OPV, I’m assuming you’re also pulling manual shots? If not, it could be the default settings at your new 9 bar OPV setting throwing it off. I have the same machine as you and I have managed to hit a good pre-infusion followed by a 9 bar pull, without adjusting the OPV so it’s definitely possible! I slightly adjusted my burr setting internally, and a grind size of 6/7 on the outer seems to work ok for me so far.
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?
This channel is great! Instructive, easy to understand, and not at all pretentious
Thank you! I really appreciate it
My new fave channel. Thank you sharing your knowledge 🤝
I do all these things and still get channeling.
skill issue
Grinde coarser
If you grind too fine it can also cause channeling
Same
Yeah… I grind, distribute, level, tamp, add a screen.. and still in most shots I get crazy channeling
Same :(
Did you find a solution for channelling? 😢
Very useful
What a great vid
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.
Make the sides of your basket with your hand to evenly distribute the grounds. Hit the basket on the edge of the Bench to collapse the grounds, and tamp down firmly enough.
@@Goldenbrown.coffee Thank you for your reply!
Do commercial coffee shops use a wdt tool? And is using that efficient in the work flow especially when there's rush?
If it's a chain store, they don't. Most of their customers wouldn't notice if they did, and someone with that discerning of a palate wouldn't go to chain expecting that level of care.
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! 😢
What machine are you using?
@@Enrajpu762breville dual boiler. I adjusted the OPV so it bleeds off pressure at 9bar
@@xDiuLei if you’ve adjusted the OPV, I’m assuming you’re also pulling manual shots? If not, it could be the default settings at your new 9 bar OPV setting throwing it off.
I have the same machine as you and I have managed to hit a good pre-infusion followed by a 9 bar pull, without adjusting the OPV so it’s definitely possible! I slightly adjusted my burr setting internally, and a grind size of 6/7 on the outer seems to work ok for me so far.
Use a puck screen and never experience channeling again!
Not in my case.
@@Luke-pn3dr Same.
It's not that easy. 😅
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?