Nice video very helpful. Subscribed. What helps you the most to fix channeling? And can you pull shots with 0 channeling on Infuser? I am struggling with some minor channeling that I do not know how to fix around the edge on Infuser and SGP. I tried WDT and OCD and tapping. I did not try fixing only the surface with paper clip as you showed. I should try that.
Thank you. Just to be warned, with SGP, you might still need WDT with something like accupuncture needle (around 0.3-0.4 mm thick) to the mid to lower portion of the puck. A paper clip is around 2 mm thick (hence, I only work on the surface of the puck). The method I showed only worked because the grind character from Sette 270 has almost no clumps (based off another youtube review when comparing grind distributions). As for tapping on the counter, I do a couple of hard taps just after grinding to help break up clumps, then do distribution and then one light gentle tap just to even the surface before finally tamping. I found that this method helps reduce channeling. With fresh beans (7-14 days from roast date), I normally don't get channeling. I found that small channeling starts to occur after beans aged >17 days and gets more aggressive afterwards (even after grinding finer and adding dosage to try and compensate the age of the beans).
Nice video very helpful. Subscribed.
What helps you the most to fix channeling? And can you pull shots with 0 channeling on Infuser?
I am struggling with some minor channeling that I do not know how to fix around the edge on Infuser and SGP. I tried WDT and OCD and tapping. I did not try fixing only the surface with paper clip as you showed. I should try that.
Thank you.
Just to be warned, with SGP, you might still need WDT with something like accupuncture needle (around 0.3-0.4 mm thick) to the mid to lower portion of the puck. A paper clip is around 2 mm thick (hence, I only work on the surface of the puck). The method I showed only worked because the grind character from Sette 270 has almost no clumps (based off another youtube review when comparing grind distributions).
As for tapping on the counter, I do a couple of hard taps just after grinding to help break up clumps, then do distribution and then one light gentle tap just to even the surface before finally tamping. I found that this method helps reduce channeling.
With fresh beans (7-14 days from roast date), I normally don't get channeling. I found that small channeling starts to occur after beans aged >17 days and gets more aggressive afterwards (even after grinding finer and adding dosage to try and compensate the age of the beans).