At a certain tamping pressure, you’ll hit ‘maximum density’. You’re compressing the coffee grinds to promote even extraction in an ergonomic and consistent way.If there’s air between the grinds, water will treat it as a shortcut and speed through. So we need to compress them together, eliminating that void space.
Tamping should create a bed of coffee with even density. Today I’d like to shed some light on tamping pressure and how easy it is to get it right.tl:dr – Tamping pressure matters. During the extraction process – when hot water is forced through the coffee grinds at high pressure – the water will always seek out the path of least resistance, so it's integral to ensure that the grounds are tamped well and tamped evenly so we achieve a proper extraction.By tamping we don't allow water an easy escape from the grouphead, instead it will soak up all the flavours in the roasted beans before exiting out of the grouphead spout – this process is known as 'coffee extraction'.Therefore, to get a good extraction repeatedly we want to be consistent with our tamping.
Unfortunately, coffee grinds aren’t always uniformly dense, and ‘somewhere between fluffy and compact’ isn’t very precise.
Getting an even tamp is much more important than a forceful one.Grind your coffee into your group handle and give it a light shake to even the grinds out.With a slightly curled finger, spread the grounds out so that they are level with the top of the handle’s basket.Tamp twice. This website uses cookies to ensure you get the best experience.
Ensure your coffee is subjected to the right kind of pressure.
So we need to compress them together, eliminating that void space.
At this point, the grinds are fully compressed (on the vertical axis).
Signup is risk-free and you can cancel your subscription at any time during the trial period! showcasing single origin. This is, frankly, a ridiculous ask for a human and should be entirely avoided. Flat tampers are crucial here.
Location + Social. By using our site, you agree to allow us to use cookies, in accordance with our In light of the latest advice from the UK Government and the recommendation to avoid all but essential travel, we want to advise you that we are still here to help customers wherever possible. Once upon a time, the consensus was that the coffee grinds should be tamped at around 30lbs of pressure, which is rather difficult to consistently achieve and required either mechanical assistance or continued wondrous feats of strength.This figure was used as a guidelines, and now many within the coffee trade now believe that around 8lbs of pressure is more than enough to compress your coffee properly.Tamping is important as it compresses the grinds into an evenly distributed puck.
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Secondary Banner. The importance here is to create a smooth, even puck.Check the puck to ensure that there are no visible gaps or cracks.The 2009 World Barista Champion, Gwilym Davies, offers an alternative method known as ‘nutation’ — rotation around an axis.This methods starts with an uneven tamp, which is achieved by rotating and angling the tamper through 360° in the filter basket, before a lightly pressured tamp evens the surface.The theory here is that the coffee puck is packed tight in the centre and slightly looser around the edges, resulting in a more even extraction as water is forced outwards.Once happy with its quality, place the group handle in your espresso machine and begin to make your espresso. At maximum density, the tamper will stop moving. How To Tamp Coffee. Here’s a little graph to explain:If it’s a bit harder than you’re used to, great!
No matter how hard you try, they won’t move any further. The consensus from our café having used the TampSure in service (including 1000 coffee days)…simply cant go back…it’s revolutionary. You have no items in your shopping basket. The grinds in that area will be over extracted and the rest will be under extracted.To achieve even density we need a perfectly flat, horizontal bed of coffee. Slight changes in pressure will result in drastic changes to density (and hence, flow rate). If there’s no (or minimal) air, the grinds will slow the water down.Unfortunately, coffee grinds aren’t always uniformly dense, and ‘somewhere between fluffy and compact’ isn’t very precise.
Not many places do that, so I'm always happy to find a place that does.
Hero Banner. Promote an Even Extraction. Stock machines use an 8mm hex head bolt that protrudes beneath the shower screen and presses into the tamped coffee puck.
When I was taught espresso in 2008, I was told to practice tamping on bathroom scales (I admit I don’t remember what the prescribed weight was).
If tamping pressure is a variable then you need to do it the same every single time. If you have a curved tamper, throw it out and buy a flat one. Tamp Coffee Co. - 2049 Pine St Unit 65, Burlington, Ontario L7R1E9 - Rated 4.7 based on 88 Reviews "Tamp by far the best coffee in Burlington.
There’s only so much air in there, and eventually the grinds can’t compress any further. Email Address.
Tamp Coffee, London: See 82 unbiased reviews of Tamp Coffee, rated 4 of 5 on Tripadvisor and ranked #6,167 of 22,694 restaurants in London. Subscribe. Coffee beans are super tough.
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Repetitive strain injuries are too common amongst Baristas, so aiming for the lightest pressure that works is key.You want to control the flow rate of your espresso by adjusting grind size, not tamping pressure. Even density means there’s no shortcuts or ‘easy ways through’ for the water.You really want the water to flow through the entire mass of grinds as evenly as possible. The only way you can wipe out this human error is by achieving maximum density. View our Coffee . KIWI COFFEE CULTURE Book a Table From the 4th of July we will be open to accommodate customers dining in the cafe Sellerswheel will be open from 9am – 4pm, seven days a week (kitchen open from 9am – 3pm). Water is dumb, it takes the easy route.