Channeling seldom happens when shots are not "updosed." I would assume from the above that Dan was using a relatively large dose for this testing, which may be fully appropriate since the blend is likely designed for that.da gino wrote:I was lucky enough to attend.
I had four shots - two from each grinder, and three of them were remarkably similar, all earning A's. The fourth was quite good, but had a slight note of bitterness. I hadn't watched the pour, but Dan told me when I commented on the shot, that there had been a little bit of channeling on that shot.
I could never expect 3/4 shots at home to be so similar, but I don't know if I should attribute that inconsistency to the grinder, the machine, or me (my guess is the last two are the biggest contributors more than the grinder).
Nonetheless I want to add that I have basically no experience with any of the grinders I've commented on using doses above 15g. I drink almost exclusively single origin espressos, mostly made from African dry processed beans (mostly Ethiopian or Yemeni in origin), although occasionally I'll add in 20-25% of an aged Sumatran to a coffee that either is or has aged to become uninteresting or unidimensional. In any event, I dose 14g virtually all the time, except if I'm at the end of a grinder fill and can anticipate a quicker pour, in which case I'll updose slightly to around 15g to salvage the shot.
I forget about channeling as a cause of sink shots because I basically never experience it anymore with my 14g basket doses. What impact, if any, that different sorts of grinder designs have on channeling is unknown to me since my dosing is standardized towards the lower end of what most people on this forum probably use.
...split from Compak K10 WBC vs. Mazzer Robur taste test by moderator...