One of the worst mistakes in espresso making is channeling. If the coffee powder is not well distributed and compacted in the portafilter, the water seeks the path of least resistance. The water breaks through here, forms a channel - the so-called channeling - and extracts the coffee powder significantly more at this point.
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You can see how you can avoid channeling in this video and read it in more detail in our blog post.
→ https://kaffeemacher.ch/espresso-zubereiten/
▬ Over-extraction and under-extraction in one cup ▬
An over-extraction occurs at the location of the canal, which contributes to a bitter taste in the coffee. At all other points, too little water runs through the coffee and only extracts part of the coffee. At these points we have an under-extraction - the result in the cup is acidic and aggressive. So we have the two most unpleasant extraction errors in one cup - the result tastes accordingly. Very very bad!
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Good coffee is our passion. In our channel you can find out everything you need to know to make good coffee yourself. From the barista trade, latte art, the best espresso machine and coffee grinder, recipes for cold brew or coffee cocktails - we test machines and barista tools as well as coffees for you.
As a coffee maker, we run a coffee school in Basel, Switzerland. In our courses we impart coffee knowledge from the plant to the cup. Roasting, sensor technology, basista. All of this knowledge is not abstract for us, but comes from everyday life. We operate the Santa Rita coffee farm in Nicaragua. A roastery in Münchenstein BL and Café frühling in Basel.
Our team is led by German and Swiss coffee masters. Benjamin Hohlmann was German Cup Tasters Champion 2017 and Swiss Brewers Cup Champion 2014. Philipp Schallberger was Swiss Barista Champion twice. Felix Hohlmann is Vice Roasting Master in Switzerland and was Vice Barista Master four times. #Coffee maker #roastery
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