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What it is and what sets it apart: Most common bar extraction fault. Differs from a merely “fast” shot: heterogeneity, not only coarse grind.
At the bar: Prevent with WDT/leveling, flat tamp, correct dose and clean basket. If it appears: dump, redistribute, fix technique.
Impact on the drink: Impact: sour + bitter together, weak body, uneven crema—ruins milk drinks too.
Technical notes: Signs: side jets, local early blonding, streaky bottoms.
Common mistakes: Reusing the same puck. Tilted tamp. Knocking the portafilter after tamp.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Channeling changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.