nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Article: How to Make Great Espresso

culinaryteam

Go to the Article: How to Make Great Espresso

Find more posts tagged with

Comments

ernie_kay

I'd argue that (and I think James Hoffmann would too) that chanelling is often caused by grinding too fine. Grinding too coarse will cause a fast under-extracted shot for other reasons.

Rob_J_176781

There's no need to be obsessed by 20 - 30lbs of pressure. Scott Rao (discusses that over 10lbs of pressure yields no noticeable difference in total dissolved solids. No need to tire your arm out on this one.

Rob_J_176781

Channeling can be caused by lots of things. You could grind something perfectly and then poorly prepare the puck for instance.

Rob_J_176781

As puck preparation is pretty important to extraction it might be worth discussing WDT and RDT to some extent.

Additionally, the water you use plays a key role in the flavor profile and potential scaling in the machine. Two more topics that might be worth discussing for people who are new!