Pu’er Coffee

 As mentioned earlier, most cases of channeling occur due to improper handling. So if we want to minimize the chances of channeling, it’s worth taking a look at the following points and see which ones you may need to improve. 1. Uneven Distribution of Coffee Grounds Distribution and tamping are the two key steps before pulling an espresso shot, and the correctness of these steps is directly tied to the likelihood of channeling. Let’s start with distribution. The purpose of distributing the coffee grounds is simple: spread the grounds evenly across every corner of the portafilter basket. Only when the grounds are evenly placed can the puck create consistent resistance throughout, preventing hot water from concentrating on a single area during extraction. Although the goal is simple, many people still trigger channeling frequently because they don’t distribute properly. Some want to save time, others assume distribution isn’t important, so they casually swipe the grounds to “get it ...

 You grab a freshly brewed Americano from the barista, take a sip—and instantly regret it. The burning liquid scorches your lips and throat. Or maybe you dig into a cappuccino that’s gone cold, the milk foam turning funky and flat. Sound familiar? That moment when a perfectly good cup of coffee gets ruined by the wrong temperature? Most people don’t realize this: even if you’ve got top-quality beans, expert roasting, and precise extraction—if the temperature isn’t right, all that effort goes to waste. As veteran coffee drinkers like to say, “The beans and the technique set the ceiling, but the temperature decides whether you’ll ever taste the best of it.” Today, let’s break down the art of coffee temperature—so next time you sip a cup that feels “off,” you’ll know exactly what went wrong. When Temperature Betrays the Cup We’ve all been there. Someone orders an espresso that’s too hot to drink right away, but when they wait for it to cool, the crema collapses and most of the a...