Espresso: Help please! Consistent problem with channelling with high end basket

Espresso: Help please! Consistent problem with channelling with high end basket

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Espresso: Help please! Consistent problem with channelling with high end basket

Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

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Espresso: Help please! Consistent problem with channelling with high end basket

Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


Book Review: From Nerd to Pro, by Patrik Rolf

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Espresso: Help please! Consistent problem with channelling with high end basket

Espresso: Help please! Consistent problem with channelling with high end basket

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Espresso: Help please! Consistent problem with channelling with high end basket

I recently switched to a much higher quality basket, partly because I wanted to reduce the size of my shots and so was buying one anyway. I changed from a basic 20g to a Baristapro nanotech 15g).

Ever since I switched, I have had massive problems with channelling, accompanied by the usual side effects – anemic, thin crema, fast brew time and flat flavour.

My setup is

Sage Grinder -> Gaggia Classic, using temp surfing and "poor man's pre-infusion" method, with a bottomless portafilter.

I am using 15g exactly, and am using a needle dispenser followed by a leveller, followed by regular pressure tamp.

I have validated that it's not a problem with the beans being old, because I can prepare a 20g shot in the old basket with no issues.

The laser cut holes are undoubtedly MUCH finer in the new basket than in the 20g, so I have experimented with grind size – including going well below the finest grind in the "espresso" range on the Sage grinder.

I've also experimented with not using the leveller or the needle dispenser, in case the latter is causing the channels to form…

But the outcome is always the same. I get channels forming during the pre infusion, a very thin and quick brew, and channelling throughout the whole thing.

Are there some variables I'm missing here? Should I try to over or under fill the basket? I'm at a bit of a loss as to what it could be.

Another weird side effect is that my puck has begun sticking to the group head with unusual regularity when I use the 15g basket – as in, I remove the portfilter and the puck stays behind, stuck to the group head. The puck is often sloppier than you would expect from an accurately filled basket.

Any help or advice is MUCH appreciated.

Thanks!

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Espresso: Help please! Consistent problem with channelling with high end basket

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Espresso: Help please! Consistent problem with channelling with high end basket

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