Tamping

23 02 2010

Posted by Robert @ 10:00 am

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.

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One response to “Tamping”

19 10 2010
Tim (20:55:11) :

Please no tamper-stands or drums! I’d also like to point out that not getting a nice puck out of your portafilter is not necessarily indicative of uneven extraction, especially when using a relatively fine grind or low dose, or a solo basket.

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