Channeling
Channeling happens when water finds weak spots in the coffee puck and flows unevenly during extraction.
It leads to under-extracted shots and weak flavor, a common espresso problem.
Detailed Explanation:
Channeling is often caused by uneven tamping, clumpy grind distribution, or incorrect dose.
You’ll know it’s happening if your espresso streams unevenly or sprays from a naked portafilter.
To avoid it, make sure your puck is level, tamp evenly, and distribute grounds gently before tamping.
Practicing good barista technique prevents channeling and leads to rich, balanced espresso.
Related Terms:
Extraction, Tamping Pressure, Portafilter, Crema