Well, I thought that I was beyond experiencing channeling or unevenness, as a result of my careful attention to WDT (deep, mid and surface WDT with five 0.35 mm needles). However when I switched to my Espresso Parts EPHQ14 basket, I noticed less evenness in the pour. And occasional channeling. Fyi, the EPHQ14 is a 14g moderate flow slightly rounded basket with no holes around the edges. It suits my preference for decaf medium-dark roasts and fuller body/strength shots.
For example the pour starts with beads around the edges, then centre, then fills in the donut. Sometimes the subsequent stream is not quite centered. On the very odd occasion I get abit of “spritz”.
I think that part of the issue is the thinness of the puck (in a 14g basket).
But I am also wondering about how I can enhance my distribution technique. I am not prepared to use a Blind Shaker, as I find that variances in my shaking technique cause variances in grind/puck density. I’ve read/watched all the discussion on this and have no further interest in it (or discussion on it).
But I am wondering about other tools. I did for a brief time (prior to my adopting the EPHQ14 basket) use a 3D printed Spirograph, but didn’t notice any difference in evenness. And it was cheaply made and kind of clutzy to use. It just didn’t feel good to use, and was abit of a bother.
I could also try out a convex tamper …
Welcome any technique or tool suggestions that will truly work, without spending excess $$$$.