I've been trying to give as much as I take on these forums. Today I need some help.

I went through a half a pound of beans this morning, trying to get some sense for what I'm doing wrong.

Mostly I experimented with different grinds and doses. I just can't get any consistency. One shot is a gusher, the next clogs the machine, but then starts channeling before I know it.

Some of shots seems to start well, but start gushing around 10-15 sec. Others seem to be channeling right from the word go. I'm still waiting for a bottomless PF, so I can't tell where they're channeling.

I know many of you aren't fans of post-mortem puckology, but the aftermath is very inconsistent. Some pucks are dry with very little disturbance from the grouphead. Others are soupy with noticeable holes through them.

My suspicion is that at least some of the channeling is caused by the ridge around the grouphead, so I've been dosing lower to try and leave enough headspace so that doesn't happen. And yet, when I leave headspace, I seem to get the gushers with a soupy puck.

I'm running out of beans and patience (all this caffeine doesn't help either)

Thanks.

Hi - all I can say is, it takes a lot of practice to be consistent. Although I have owned my machine for years, I only really began working on my technique about 6 months ago, when I discovered this site. Now, I feel pretty good about my consistency and my ability to troubleshoot. Consider all of your actions - grind, distribution (have you tried the WDT?), dose weight, tamping, coffee freshness, etc. before looking at other factors.

The other thing, and I hate to say it given your moniker, but your grinder probably isn't good enough. I had an old Virtuoso that I modded for espresso, and got similar results - choking or gushing. After 6 years it broke, I bought a new one, it was even less consistent. That's when I got a SJ off ebay for $325, and eliminated the grinder as a problem (now it's back on me - did I adjust it properly?) Assuming you don't want to drop a few hundred dollars on a grinder, perhaps it's time to try spending a little money on a hand grinder. I have not dealt with them, but Orphan Espresso apparently specializes in hand grinders. If you decide to consider this route, there are several hand grinder users here on HB.

Enjoy your experience, James

If you search the forums for Baratza Virtuoso Grinder the posts generally favor it for drip and press pot. It is not seen as a particularly good espresso grinder. I would look there first. If you have the patience I think the hand grinder suggestion above might be a good way of testing whether it is the grind without spending too much money. I've discovered that I don't have the patience, but I've bought a couple from Orphan that do an amazingly good job of grinding. Look for the ones rated specifically for espresso.

Stop fixating on "channeling".
As mentioned - your grinder is a large part of the problem.
You need to focus on consistency in your prep to have consistency in the results. If the grind is not consistent, the results will not be. If your dose is not consistent, the results will not be. If distribution is not consistent, the results will not be. If brew temp is not consistent, the results will not be.
You get the idea.
The above list goes on and on (Illy famously estimated more than 100 variables involved in a cup of espresso).

Reduce the number of variables by transforming as many as possible into constants.

Repeated adjustment of the grinder can have you chasing your tail as there are a significant number of old grinds remaining that end up in the next shot.

If you don't have a 0.1g scale, obtaining one should be next.

Are you loading the grinder per shot or do you have ¼+# beans in the hopper? Hopefully you have good coffee and are not using the grinder for anything but espresso.

Adjust the grinder a couple of clicks from finest, grind a few grams and discard. Leave it there until you've determined your dose limits below.

Assuming you're doing doubles, dose the basket with 15g. Give a gentle side to side shake and LEVEL tamp with moderate [ < 10# ] force.

Lock in and remove the PF to see if you are contacting the puck. If the puck surfaces is torn up, you need a lower dose.

Assuming it's OK, pull the shot into a measured container and see how much you get in 30s. Hopefully you are close to 60ml. If a lot more, then you need more coffee if you are not yet contacting the screen. If a lot less, then you can grind a bit coarser. Grind and discard a couple of grams of coffee when changing the grind. It saves coffee in the long run.

I'm guessing, but I don't think the machine has an OPV, so you are brewing at elevated pressures.

Thanks folks.

I keep telling myself that I'm the problem, not the grinder, which is usually, but not always the case.

Address7 wrote: The other thing, and I hate to say it given your moniker, but your grinder probably isn't good enough.

I bought the grinder a little over a month ago. Too late to return it, presumably, but too soon to upgrade. If it's the grinder, I'm willing to settle with it for a year or more, and just accept poor results until I can afford/justify an upgrade. (Just spent $1,000 on a custom fitted flight case for my guitar). I have to say, I feel really duped. The other forum I frequent recommended the Virtuoso as a great grinder for my usage, and even put it up there with a Rocky. Wish I would have found this forum first.

Address7 wrote: perhaps it's time to try spending a little money on a hand grinder. I have not dealt with them, but Orphan Espresso apparently specializes in hand grinders. If you decide to consider this route, there are several hand grinder users here on HB.

I've thought of a hand grinder, and have even suggested that route to a few other newbies on here (feel a little hypocritcal giving advice, given the circumstances ). That may be the next step.

Address7 wrote: Consider all of your actions - grind, distribution (have you tried the WDT?), dose weight, tamping, coffee freshness, etc. before looking at other factors.

I've been doing WDT, NSEW. Bought a gram scale (although only 1 gram, not .1g. Doh!) I've been trying to keep everything constant, and am consciously changing the dose and grind setting. Whenever I change settings, I run a few grams through the grinder to make sure all the grinds are from the same setting.

So, I feel it's either:

1. The grouphead scoring the puck.
2. The grinder is woefully inadequate.
3. Some variable in my technique that I'm unconsciously changing.
4. Or worse, all three.

The trouble is, something's wrong, and something needs to change. I just don't know how to isolate which variable(s ?) is at fault and experiment with it/them.

Thanks for your help/ patience. Sigh!

Don't over think it.

The grinder probably won't set closer than about 5 seconds on a click. Get it roughly right, then leave it be. Wait for the bottomless to arrive, and burn through a pound of coffee to get your -- load, distribute, level, tamp -- muscle memory right.

Check for consistent dosing by feeling how deep the tamper has gone in after you've pressed down. Do this with your fingertips to the edge of the basket. I know it's too late by then to do anything but start over, but that is the best place to do a final check prior to the shot. If you find you aren't consistent on dose using an eyeballing or timing method, get a 0.1 gram scale. If you find you do dose consistently (by whatever technique), congratulations.

brokemusician77 wrote:2. The grinder is woefully inadequate.

It's no world beater, but it is adequate if everything else is on the up and up. [ I had two. Too much static, although other report no problem ]

You can fudge the setting by holding the hopper between clicks for a bit better than 5s resolution.

If using a 1g scale add coffee slowly to your tared PF until the count just ticks to your desired value. Some 1g scales are next to worthless reading 98 100 or 102 with a 100g calibration weight.

Thanks everyone.

I think I just need to walk away from this for awhile (or just drink whatever I get and relax a bit).

k

I could be totally wrong, but you might want to check the beans you're using. I usually got a away with most beans on my MDF (at least 10 secs between steps) but one day I got these fabulous brazil beans that were completely between steps, one step a gusher the next a choker. Pissed me considerably off so I made it stepless Anyways, you might want to check other beans. I'm assuming you're using freshly roasted beans?

Otherwise, I found it easiest to begin with to stick with everything the same (beans, grind, tamp) except for dosage (usually just one roughly correct grind setting for the MDF anyways...). Strangely I get more channeling on a smaller dosage (~14g), but generally that's when the beans are getting older (10 days+), so I guess that's normal.