
Channeling
Channeling – i.e., "saving channels" or "separating channels" is something that many people in the coffee industry often refer to when talking about Espresso coffee. We try to avoid it, but it can be challenging unless you know where the culprit comes from. So, let's look at what it is, why it's so bad, how to spot it, and most importantly, how to avoid it.
What is channeling?
In a nutshell – That's when, under the pressure of the espresso machine, the …