Hi all,
The issue turned out to be under roasted beans as a few suggested. I also noticed a slight improvement when i let the beans rest for a few more days ?
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Intense channelling from home popper roasts
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Something that is worth reading, from a very highly regarded Aussie Roaster, is this article by Anne Cooper in a Cafe Culture article some time ago.
May be helpful, I certainly thought so...
https://www.cafeculture.com/news/the...-roast-profile
Another great resource here...
https://bootcoffee.com/resources/
Mal.Last edited by Dimal; 29 May 2020, 12:17 AM.
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Looks like lightly roasted on my screen. Finer grind settings would be the expectation and tamping and distribution need to be spot on to avoid spirts and channels possibly due to a less forgiving harder to extract roast level. Light roasts can take a while to dial in and they seem to vary more during their development period. Far less issues with a more "medium" slightly darker than milk chocolate (generalsing here) colour roast- so subjective though. As for rest time, anything from 10seconds to 10weeks (of approriately roasted beans) can be dialled in - whether it is drinkable or not is subjective. ymmv.
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Thanks guys. Here's some pics from last night's roast of Brazillians (got it to 12min) versus Snobbery roasted Uganda (darker coloured).
Can't say I really got any smoke or intense smell and they do look under developed. I don't have great hearing either and over the noise of the popper I can't trust myself to accurately identify the cracks, so i'm trying to get by via other methods...
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Uneven roasts could be the problem. Popper roasts that are too quick may not roast the bean right through.
You should try to slow your roasts down by changing the batch size or modding the popper.
Based only on your puck photo, i agree with noonar that it does look a bit on the light side.
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Maybe cut a few beans in half using a sharp edge and post a close up pic of the cross section and/or show us a pic of a load of the roasted beans. 6 to 8mins roasted is fast, the bottom of the puck pic looks a very light colour on my screen. ymmv.
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It has nothing to do with the process as I don't get any channeling like this with store bought beans.Originally posted by crazyhakins View PostWithout seeing more of your process (dosing, distribution, tamping) it’s impossible to know what’s causing the results you’re seeing. As Flynn asked, is it the same with store bought beans?
It's to do with the roasting.
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Without seeing more of your process (dosing, distribution, tamping) it’s impossible to know what’s causing the results you’re seeing. As Flynn asked, is it the same with store bought beans?
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Heres a pic of the puck bottom. Seems the channels are well highlighted.
The beans are Ethiopian but had the same issues with Brazillian.
Could an uneven roast be the cuplrit, by causing a large variance in the soluble-ness of the grinds in the basket? Or polarizing grind fineness?
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just to be clear, you don't experience channelling with Cafe bought beans? (ie good quality roasted within 3 weeks ago)
Perhaps you can also upload a photo of one of your popper roasts and tell us a bit more about your roasting technique.
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Unfortunate thats not it, i've played around with fineness and dosage.
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Thanks all i'll wait a few more days.
I bought a bottomless portafilter three years ago and have intently observed every shot since. So it was a stand out "something's not right here". Fingers crossed!
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Could it be dosing? Is your dose correct for the basket you’re using?
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I should add that, depending on the coffee, resting the beans for 5 days or more will help.
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Freshly roasted beans tend to do that for me too. I think it is because of bloom. When water hits the coffee grounds, carbon dioxide is released and disturbs the coffee bed thereby causing channeling and squirting.
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