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 ...

 Everyone knows that the condition of coffee beans — as well as the weather — changes constantly. These variations directly affect espresso extraction, which is why the flavor of your espresso can differ from day to day. If we want our coffee to taste consistently great, we have to fine-tune the brewing parameters to correct the flavor. That’s why dialing in espresso is part of every barista’s morning routine — it’s an essential skill. However, for many baristas, especially beginners, dialing in espresso isn’t exactly a fun task. One wrong adjustment can waste half a bag of beans. Sometimes, after drinking too many test shots, they even end up feeling nauseous — espresso overdose! So, is there a way to dial in espresso quickly and efficiently without wasting a bunch of coffee or time? Absolutely. In most cases, there’s a clear and simple method to help you quickly find the right parameters for your espresso — you just need to “taste” to diagnose what’s wrong and fix it accordingly....