Channeling and the honest puck
Where good shots go to die — and the 30-second fix — 4 min
Espresso I & II
Water is lazy. Under nine bars it will find the one soft spot in your puck and rush through it — a channel. Coffee along the channel over-extracts into bitterness while the rest of the bed sits under-extracted and sour. That is how one shot manages to taste sour and bitter at the same time, and why channeling is the most common reason a well-dialed recipe suddenly turns on you.
In the app
The rest of this lesson is in the Blend app — with the interactive widget and the practical brew.
Finish this lesson in the app.
The interactive widget, the footnotes, and the practical brew you can taste. Free on iOS and Android.