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New espresso distribution technique I'm using.

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  • Tex
    A local barista showed me this and it works so well I m sharing it. You all know about channeling and the use of a bottomless portafilter to help diagnose
    Message 1 of 2 , Nov 19, 2010
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      A local barista showed me this and it works so well I'm sharing it.

      You all know about channeling and the use of a bottomless portafilter to help diagnose distribution problems, right? Even after doing it for years I still get too many spritzes painting my counter tops brown, that is until I was shown a variation of my regular technique.

      Normally I use a cut-down canning funnel to hold the filter basket as I dose it from the grinder. Then I take a fine dentist pick and fluff up the grounds to get rid of any clumping, then I'd sweep the excess grounds off level with the top of the filter, followed by tamping. Like I said, even using this technique I'd get channeling.

      The new technique not only completey eliminates channeling, it's the simplest technique I've ever used! First, grind directly into the filter basket, over filling it slightly (how much to over fill will be something you'll figure out for yourself). Now, holding the filter ~4" over the counter, drop it. As the filter hits the counter the coffee is evenly distributed and slightly compressed, eliminating the channel causing clumps. Now take a straight edge and sweep off the excess coffee and tamp as you normally would.

      Try it and see if your channeling problems go away as mine did?

      Tex
    • jack_burien
      And here I thought I was the only one with that problem...Sounds like a solution worth trying. As soon as the machine here is rebuilt, will give it a try.
      Message 2 of 2 , Nov 19, 2010
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        And here I thought I was the only one with that problem...Sounds like a solution worth trying. As soon as the machine here is rebuilt, will give it a try. Thanks jack in burien, now in Fl.

        --- In BUG-is-Bunn@yahoogroups.com, "Tex" <Texas_Coffee@...> wrote:
        >
        > A local barista showed me this and it works so well I'm sharing it.
        >
        > You all know about channeling and the use of a bottomless portafilter to help diagnose distribution problems, right? Even after doing it for years I still get too many spritzes painting my counter tops brown, that is until I was shown a variation of my regular technique.
        >
        > Normally I use a cut-down canning funnel to hold the filter basket as I dose it from the grinder. Then I take a fine dentist pick and fluff up the grounds to get rid of any clumping, then I'd sweep the excess grounds off level with the top of the filter, followed by tamping. Like I said, even using this technique I'd get channeling.
        >
        > The new technique not only completey eliminates channeling, it's the simplest technique I've ever used! First, grind directly into the filter basket, over filling it slightly (how much to over fill will be something you'll figure out for yourself). Now, holding the filter ~4" over the counter, drop it. As the filter hits the counter the coffee is evenly distributed and slightly compressed, eliminating the channel causing clumps. Now take a straight edge and sweep off the excess coffee and tamp as you normally would.
        >
        > Try it and see if your channeling problems go away as mine did?
        >
        > Tex
        >
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