What is one recommended practice to prevent channeling when preparing espresso?

Preventing channeling is crucial for achieving a balanced extraction of flavors in espresso. Channeling occurs when water finds a pathway of least resistance through the coffee grounds, leading to unequally extracted flavors. One effective way to minimize the risk of channeling is by ensuring the portafilter is properly prepared, which includes drying it well prior to dosing ground coffee.

When the portafilter is moist, it can cause the coffee grounds to stick more and affect how they distribute within the basket. Moisture in the portafilter can lead to clumping of the coffee grounds, which disrupts uniformity and could create channels for water to easily flow through during extraction. By starting with a dry portafilter, the coffee grounds can spread more evenly, leading to a more consistent and even tamping, which is essential for preventing channeling.

This preparation step lays the foundation for a well-pulled shot of espresso by fostering a level bed of coffee that allows for even distribution of water. It contributes to better flavor extraction and optimal brewing conditions, making it a recommended practice for any barista looking to improve their espresso-making technique.