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

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

The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]

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

Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]

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

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…

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!

submitted by /u/odonnthe
[link] [comments]

Chimney Hill Coffee - College Station, TX
Shopping cart0
There are no products in the cart!
Continue shopping
0