I'm having channeling problems with my new shipment of coffee (french roast). I don't have a problem with my other coffee. I forgot to check the roast date when I received it but given where it came from that shouldn't be a problem. I've dropped three clicks on my Rocky which is lower than I've ever been (down to 3). I've dropped three clicks with no difference in the channeling at all. Assuming that I'm doing things right can freshness cause this? The coffee still tastes good.

krotor1 wrote:I'm having channeling problems with my new shipment of coffee

All other considerations aside, there have been quite a few of these types of complaints recently. Has the humidity climbed appreciably in your area lately? Coincidently with your new issues?
Just a pet theory of mine...

I definitely notice increased channeling as my beans age. I usually use decaf Black Cat, and once a roast has hit about 10 days, I start seeing channeling (which I don't have until then). It just gets worse as the days go by until I finish the pound. So yes, I think that could be your answer.

forgetcolor wrote:I definitely notice increased channeling as my beans age. I usually use decaf Black Cat, and once a roast has hit about 10 days, I start seeing channeling (which I don't have until then). It just gets worse as the days go by until I finish the pound. So yes, I think that could be your answer.

I can't comment on channeling, per say, as relates to the age (post roast) of coffee, but there is not a decaf on this planet that is worth drinking much more than 5 days post roast date.

ken

krotor1 wrote:I've dropped three clicks with no difference in the channeling at all. Assuming that I'm doing things right can freshness cause this? The coffee still tastes good.

If the coffee tastes good, then I suppose there's no reason to complain, but the thread Channeling problems after months of good shots offers a bounty of possibilities. It's been ages since I tried making espresso with French roasted coffee, but freshness would not have a dramatic effect because it's nearly charred, isn't it? If I remember the word's etymology correctly, the term comes from the French practice of dark roasting gamy coffee back in the days when coffee spent weeks in the dank confines of wooden ships on its journey to Europe.

My silvia is going into the shop tomorrow. I went to check the tip of my steam wand seeing something like dirt and clean it when it fell off. I checked inside the machine further and found what looked like corrosion around both ends of the copper tubing between the boiler and the steam wand. The machine is about three months old.
Right now i'm trying to find a dependable roaster. So far no one has sent fresh coffee twice in a row. Thats why I asked, not knowing for sure what the problem is.
Thanks for the replies it's going to be a week now before I can resume my testing.
ken

Ken Fox wrote:I can't comment on channeling, per say, as relates to the age (post roast) of coffee, but there is not a decaf on this planet that is worth drinking much more than 5 days post roast date.

I found the one I got locally pretty darn worth drinking that was ten days post-roast, yesterday, but perhaps I have a less discerning palate. OTOH, it was better than not having any espresso, by far. Decaf is for when you still want espresso and you've reached your caffeine tolerance. Is it as good as caffeinated espresso? Not hardly, but still better than no espresso!
; >