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Finally got my home espresso to stop channeling after watching a video about WDT tools
I was getting sour shots for months until I spent $12 on a set of acupuncture needles and started stirring the grounds in my portafilter for 30 seconds before tamping, which completely fixed the problem.
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jordangibson5mo ago
I mean, I used to be totally in the WDT camp too, I spent like a month obsessing over my distribution technique and bought a fancy tool and everything. But honestly, after reading some comments here and thinking back, it really hit me that most of my sour shots were actually from grinding too coarse or not letting my machine warm up long enough. Like, I was blaming channeling for everything when it was just basic stuff I was overlooking. It's kind of embarrassing how long I ignored the simple fixes because I was so focused on that one flashy solution. Now I definitely check my bean freshness and water temp first before I even think about stirring the grounds. So yeah, you guys are right, it's way too easy to get tunnel vision on WDT when the real problems are usually way more boring and obvious.
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wrenh796mo ago
Is channeling really the main issue with sour shots? I've had way more problems with water temperature and grind size. A WDT tool can help, but it's not a magic fix. Sometimes you just need better beans or a cleaner machine. Spending months on one solution seems like overkill when other things could be off.
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thomas_johnson356mo ago
Exactly, why do people act like channeling is the only problem? I've wasted so much time on WDT when my issue was just old beans, like wrenh79 said. Fix the easy stuff first before you chase one perfect tool.
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