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Æ 3.02 Distinguishing Between Good and Bad Pucks

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Channelling is the first sign of a bad puck that baristas are taught to look for. If visible channelling occurs, then some part of the puck preparation has failed. However, successfully avoiding the large, visible channels, doesn’t mean that there aren’t smaller variations in flow (‘microchannels’) present within the puck. As we explain in this […]

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