Optimum Distribution (for Zero Channeling) ?

JHCCoffee

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 $$$$.

Teaboy

JHCCoffee I have taken to tipping the ground beans into the basket, levelling with finger ensuring edges get fair fill then using a levelling tool, after a quick turn with that I tamp twice with noncore v4 and get great shots, also for the 14g basket I grind very finely.

dfk41

I have an exacting routine……I grind the beans into theNiche cup, put a ring onto the pf, tip the grinds in, shake the pf twice, tamp and away we go……..and I never get chanelling

simonc

dfk41 that’s great simple process but I guess your bean choice and basket have a lot to influence that.
Doing that with a light roast and a VST basket and I’d have more coffee on the machine and counter than in the cup.
What do you use?

dfk41

simonc

HarveyMushman

My process is the same as @dfk41 and I very very rarely get channeling. Never any spritzing. Also mainly drinking light roasts. Not sure there’s any secret to it, just always worked fine for me.

I’ve got a video I made somewhere, I’ll dig it out and post it shortly.

HarveyMushman

JHCCoffee

Thanks all! Appreciated!

I’ve also had a good conversation about this on the Decent forum (Diaspora) and the upshot of that is the donut effect that I experience is not due to distribution but rather the design of my EPHQ14 basket, which is a fairly “traditional” basket with no holes around the perimeter. And I get great great “Italian espresso” shots from it with medium dark decaf beans and a custom (flow priority) profile that an Italian member developed. I get the occasional very small spritz, which does occur with this basket. But overall my shots taste very good, depending on the main thing, which is the bean and the roast!

One fellow there grinds into a DF84 dosing cup and then does a vigorous deep WDT in the cup, then tips into the PTF, levels with the WDT tool and pours. Apparently this approach produces no channeling in a Decent 18g basket (vs occasional channeling with WDT only). But faster flow due to fluffier grinds. Which probably means he has to grind finer. Worth a try, just to see.

DavecUK

JHCCoffee I do the same as DFK and rarely if ever get channeling. I find basket choice makes little difference.

HarveyMushman

I know it’s a can of worms and there’s ‘X’ study and ‘Y’ video from ‘Z’ expert but I’m still a big cynic when it comes to WDT.

Once in the basket, you’re applying ~25lb of pressure to very small particles of coffee. I’m no scientist but to me, raking a bed of coffee prior to doing this feels pretty futile.

If the thinking here is raking the coffee will stop clumps from the grinder from clumping further under tamp/extraction pressure, this surely assumes WDT removes every single clump. Also given every particle of ground coffee is likely to differ in shape, size and density, as well as different levels of static charge, surely there’s a risk of clumping under pressure even after raking?

I can definitely see the value of self-levelling tampers and the importance of a level bed prior to extraction but I’m not convinced on WDT.