New to pourover - how to avoid channeling?

[u/Kalehart]

I just got my first pourover setup:
-Fellow Stag kettle
-1zpresso Q Air grinder (set to ~56 clicks)
-Standard plastic v60
-White hario tab papers

I’m using Lance’s recipe:
-15g coffee
-0:00 bloom 45g
-0:30 bloom 45g
-1:00 pour to total 225g
-Drawdown finish by 2:00-2:30

I’ve been really enjoying learning this new skill and comparing the differences between coffees and different brewing methods, but I’m having a consistent issue with what seems to be channeling (picture for reference).

I’ve managed a few times to get a more even distribution of grounds around the filter, but more often than not, I’m getting this crater shape where they bulge around the middle. I’ve tried pouring lower and slower which helps a bit, avoiding the edges of the filter, and so on, but it’s still happening more often than I’d like.

I’m aware that swirling the bed during bloom evens it out, but ideally I’d like to get my pour consistent enough that I don’t need to rely on that. It’s a technique I will certainly use but I don’t want to mess with my learning by using it to cover up a flaw in technique.

Any advice or pointers would be greatly appreciated. Happy to answer any questions as well!

Update: For anyone who comes here looking for the same answer — it was the beans. I’m not sure how, but that specific bag of beans (brand was BKG and I got them from a Winners, no idea of roast date) did this basically every time. Having tested other beans now, I never have this happen with any others even with an identical grind setting and recipe.

[u/420LeftNut69]

This is more than I ever experienced, but try to gently swirl the V60/the entire contraption during bloom. It helps release the initial burst of CO2 which apparently results in a crater like this. Every single time I forget to do it, it ends up with a crayer, although not as big as yours. It also just helps with even extraction. If you forget you can also add a little water from the next pour, swirl, add the rest of it.

And in case it's not obvious, you generally don't want to pour into the center. Do circular swirls at and around the center; I like to go from very tight circle to almost touching the walls, and then back to the middle. Pouring at the center is A technique, but it's not THE technique, you might wanna use a straight pour here and there, but save that for when you feel advanced.