How to use espresso tamper? Espresso tamper is the first and most important step in making espresso, so it’s easy to overlook how important it is. Without the right tamper, your shot will be ruined. Luckily, there are some simple steps you can take to ensure your espresso shots turn out perfectly every time. In this blog, we also have an article about best mazzer super jolly espresso grinder that you might want to read about it.
If espresso is your coffee of choice, you’ll need a way to grind your coffee beans to the perfect texture before brewing. Since espresso requires a finer, ultra consistent grind, a dedicated grinder is a must.”seattlecoffeegear.com
What is a Tamper?
Tamping is the process of compressing the coffee grinds in the filter basket into a “puck” of coffee prior to extraction. You should become proficient at tamping in order to get repeatable outcomes.
Because good tamping is critical to producing outstanding espresso, we suggest tamping by hand using a coffee tamper using the following process. Tamping using the tamper included with your professional coffee grinder is not advised. We also have an article about how to dial in espresso grinder that you might want to read about it.
Why is Tamping Critical?
Tamping serves a very particular function, and baristas devote much time and effort to mastering their technique. Apart from the grind and the time, correct tamping is critical to achieving a consistent quality shot of espresso. Tamping is a science.
When a shot is pulled, pressurized water is sent through the portafilter and into the basket of coffee grounds. If those grounds are left in a loose pile, the water shoots straight through them, often skipping more difficult areas by taking the shortest or simplest path available. This is far from optimal for fully capturing the taste of the coffee beans.
After tamping the coffee grounds, the water must make its way through the pile. This implies that the water is in contact with the coffee for a longer period of time and is able to percolate through the whole cake of grinds. This combination of duration and distribution results in an espresso shot with a more robust taste.
In a nutshell, tamping is used to make it more difficult for water to stream through the grounds. Tamping also compacts the grounds enough to allow for some expansion of the coffee when water is added. This is a secondary use, although it does assist in keeping the group head of your machine clean. Below, I will show you how to use espresso tamper.
Espresso is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water is forced under 9–10 bars of pressure through finely-ground coffee beans.”Wikipedia.org
How To Use Espresso Tamper
So, this is the breakdown how to use espresso tamper:
Level the terrain
Fill the portafilter halfway with the measured coffee. Run your finger over the top, removing any stray grounds.
Before applying any pressure to the coffee, ensure that it is equal and level; otherwise, you will obtain an uneven extraction—and less taste.
Maintain proper shape
Turn your hip on the tamping side toward the counter. Maintain control during tamping by keeping your wrist straight and your elbow bent at roughly a 90-degree angle. This also assists in transferring force from your body to your wrist rather than your wrist, so avoiding a repeated stress injury.
Tamper in the manner in which you would a doorknob, with your thumb and index finger contacting the base. This gives two points of contact with the tamper base and aids in the maintenance of a level coffee grounds bed.
Apply a pressure of around 15 pounds
15 pounds of pressure will assist you in beginning to mold the ground coffee into a puck. By stepping on a bathroom scale and pushing down on the counter, you may practice applying the proper amount of pressure. Alternatively, if you own a calibrated tamper, it will inform you. Even-handed pressure is just as critical as force power.
Polish with a pressure of 20-30 pounds
Once the puck is created, press down harder to ensure the puck is compact and solid. While baristas often suggest 30 pounds of pressure, others prefer as low as 20 pounds. Tamping pressure is increasingly being shown to be overrated—difficult it’s on the wrist and results in an over-extracted, bitter brew.
Pull up with a twisting motion to “polish” the puck. Simply avoid twisting as you press down, since this may upset the packed coffee.
Inspect and clean the puck and portafilter
Ascertain that there are no holes or loose areas inside or around the coffee. Wipe away any coffee grounds that have leaked over the portafilter’s edges. This process preserves the portafilter gasket and decreases the amount of maintenance required on the espresso machine.
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