Wondering if anyone has ever tried sifting espresso into the portafilter to get a super even distribution. Kinda like how bakers sift flour to make it combine more evenly.
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So the issue I'm running into is occasional channeling, which is when water flows unevenly through the cake and erodes a single spot where it runs faster and faster and opens up a hole which leads to uneven extraction.
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To be fair I don't really know exactly what's causing this, I've got a decent grinder so I'm assuming its not uneven grind, I haven't noticed any boulders or anything, but I also haven't really checked too much. My assumption though is its uneven density of the cake.
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