Coffee
How To Use Coffee Tamper
Feb
If you want to make the best espresso, you’ll need to pack the perfect puck.
You may need to learn how to tamp espresso- the art and science of properly pressing down the grounds so that the end result is an effective extraction. Its not as easy as it sounds, but here are a few tips that will get you tamping like a pro.
What is Tamper :
A tamper is something that tamps also called espresso tamper. That fits because the tamper tamps down the coffee grounds in the portafilter.
A espresso tamper usually has the following features:
- A round bearing Flat surface that fits exactly to the respective diameter of the portafilter basket.
- A round handle upon which you can apply pressure with your hand.
- A simultaneously handy, compact and heavy design.
If you attempt to brew a cup of espresso without the use of a tamper, you’ll fail. Why? Because if the puck is not compressed, the water will quickly pass through the coffee grounds without any resistance.
What is Tapping:
The purpose of tamping is to create a resistance using the compacted coffee and making the water work to push through it. This is how the flavour is extracted.
You may need to learn how to tamp espresso- the art and science of properly pressing down the grounds so that the end result is an effective extraction. Its not as easy as it sounds, but here are a few tips that will get you tamping like a pro.
How to Use a Coffee Tamper :
1. Remove Excess Coffee :
Put your measured coffee into the portafilter; then take your index finger and run it across the top of the portafilter, pushing off any extra grounds. It has to be even and level. Don’t put pressure on it until it is, or you will get an uneven extraction and that means a less than perfect taste.
2. Use Good Form :
Keep your wrist straight and your elbow bent at about a 90-degree angle. This helps the power to come from your body rather than your wrists, and to avoid the from getting a tamping injury in your wrist.
Again, your wrist should be straight and your elbow should form a 90-degree angle.
3. Apply Light Pressure :
Apply a light amount of pressure so that a puck shape forms with the ground coffee. The aim is to get a flat surface here.
15 pounds of pressure will help you begin to form a puck shape with the ground coffee.
4. Apply 30lb of Pressure :
Once you have a puck formed, press the coffee tamper vertically from above with force onto the portafilter. Use your upper body to do this. With your thumb pointing straight down toward the floor and your elbow parallel to the portafilter, apply 30lb of pressure. Try to keep your wrist straight!
UNDER-extraction : If your espresso shot ends up weak & sour, you probably didn’t apply enough pressure. If the grinds are not packed tightly enough, the water passes through too easily, leading to a shot that is UNDER-extraction.
OVER-extracted : If your shot is bitter & harsh, you probably applied TOO much pressure. If you pack the grinds too tightly, the water has a difficult time passing through and the shot ends up OVER-extracted.
5. Give It A Twist :
As you are applying the final pressure, you can rotate the tamper to leave a smooth finish to the compacted coffee puck. This serves to smooth out the top and give it an aesthetically pleasing and professional look.
6. Clean Up Loose Coffee Grounds :
Before you finish up, take a cloth and wipe off any excess coffee grounds that spilt around the edges of the portafilter. This step protects the portafilter gasket and reduces espresso machine maintenance.
7. Let your espresso machine do it’s thing!
Carefully place your nice, clean portafilter and puck into your espresso machine.
Your espresso machine will take care of the rest…
Enjoy!