Is there a hole in your espresso puck? Is it channeling? What exactly is espresso channeling?

Understanding Channeling in Espresso Extraction

"Channeling" is a term that frequently appears in FrontStreet Coffee's articles! It's likely that you've encountered channeling to some extent when extracting espresso. For example, small holes appearing on the surface of the coffee puck after extraction, or experiencing splattering and misaligned streams when using a bottomless portafilter. These are all clear signs that channeling has occurred!

What is Channeling?

As we all know, water has "inertial" properties - it always chooses the path of least resistance. The occurrence of channeling is directly related to water's "inertial" nature. During the espresso extraction process, the coffee puck compressed in the portafilter basket acts like a dense plane that, to some extent, obstructs water flow. Since the density is relatively uniform throughout, water struggles to find breakthrough points and must penetrate slowly and evenly under pressure.

However, if this "plane" develops areas of lower density, water will naturally flow toward these less dense regions due to its inertial properties. This is channeling.

Consequences of Channeling

Theoretically, without channeling, hot water would penetrate all coffee grounds evenly, ensuring proper extraction. However, when "channels" form, the hot water that should have extracted other coffee grounds instead flows through these channels. This results in under-extraction of coffee grounds not reached by water, while the coffee in the channels becomes over-extracted due to excessive hot water exposure. Consequently, the final product becomes a thin, acidic espresso!

Observable Channeling Phenomena

As mentioned earlier, channeling can be visually detected after it occurs! One reason FrontStreet Coffee prefers using bottomless portafilters is that they allow us to observe the extraction process, enabling timely problem identification and resolution.

When using a bottomless portafilter under normal extraction conditions, espresso liquid flows from around the basket bottom and converges at the center, forming a vertical, uniform stream with consistent flow rate.

However, if channeling occurs during extraction, beyond the splattering and misaligned streams mentioned earlier, you'll also experience unstable flow rates and multiple simultaneous streams! After extraction, there's also a smaller chance of seeing holes of varying sizes. Their appearance all leads to deviations in espresso taste, so we need to start solving these problems!

Causes of Channeling

1. Coffee Ground Clumping

As mentioned yesterday, static electricity is the primary culprit behind coffee ground clumping. If we use heavily clumped coffee grounds directly for espresso extraction, channeling is very likely to occur! Therefore, using a distribution tool or other needle-like instruments to break up clumps is an excellent approach.

2. Coffee Distribution

Distribution is also crucial. If we only use fingers to level the grounds, the amount of coffee grounds will inevitably vary across different areas of the portafilter. Uneven ground amounts create varying densities, making "channels" more likely to form. Therefore, we need to use a distribution tool to evenly distribute the grounds!

However, note that the distribution tool height should be adjusted according to the portafilter basket capacity. Avoid setting it too long or too high, turning it into a tamping "tamper." This can easily compress the grounds during distribution, defeating the purpose compared to manual distribution!

3. Tamping

Tamping is the final step! We need to compress the evenly distributed but loose coffee grounds into a dense puck, making it ready for use.

The tamping pressure is also important. Uneven force application will result in a puck with "valleys" and "peaks." Water flows to lower areas, directly creating larger channels! Therefore, the best force application direction during tamping is concentrated at the center, which minimizes maximum force application errors.

FrontStreet Coffee
No. 10, Bao'an Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473