The Vancouver Indy Coffee Scene

Tamping coffee grounds is necessary to produce a consistent spread of water over the entire espresso shot. Tamping is needed to prevent the channelling of the water flowing from the porta-filter through the roast. If the spent grounds do not come out in the shape of a round, puck shape then the water from your unit is not reaching your espresso evening. Proper tamping requires a consistent force of up to about 30 lbs.