In a nutshell, the goal of tamping is to make it harder for the water to rush through the grounds. Tamping also compacts the grounds enough to leave a little room for the coffee to swell as water is added. This is a secondary purpose though it does help keep your machine’s group head clean … Read more
The shots made using an angled tamp had a less consistent flow rate than the shots made with a level tamp The used coffee also showed obvious signs of channeling – and most importantly, in our blind taste tests, the espresso made with the angled tamp just didn’t taste as good. Are calibrated coffee tampers … Read more
Apply 20-30 pounds of pressure , and polish baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated—it’s hard on the wrist and cause an over-extracted, bitter brew. Use a twisting motion as you pull up to “polish” the puck. … Read more