The action of compressing finely ground coffee contained in a portafilter has a specific name and it’s called tamping. Correctly tamping should be done by pressing the tamper down until it cannot move any further. Over tamping can cause pain to baristas wrists, so caution must be taken when using the correct amount of pressure, just enough until the coffee grounds seem to stop the tamper. The perfect steps to tamping are: correct, even distribution of coffee grounds, using proper form and pressure, and evaluating as you go along.
Key Takeaways:
- Tamping is the process of compressing ground coffee up in a portafilter.
- Make sure that the distribution is spread out evenly. It will make it easier to tamp.
- If you think that the first tamp was not great, it is recommend to not do a second one.
“Another critical element that will help you apply pressure during the tamp is the grind size of the coffee. Most people know that coffee used for espresso needs to be finely ground. However, when dialing in a shot it can be a good idea to use the grind adjustment instead of your wrist.”
Read more: https://coffeechronicler.com/tamping/
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