Blog

The previous blog post discussed tamping pressure. We learned that the absolute pressure is almost irrelevant as long as it remains consistent from shot to shot. The firstshot tamper and other dynamometric tampers guarantee this through a pressure regulation system. With the firstshot tamper, the pressure can be adjusted to personal taste or preference by changing the spring. If the pressure is of lesser importance, what is crucial when tamping? What determines whether the espresso flows evenly or is subject to channeling from the bottomless portafilter? read more

The correct force – or more precisely, the correct pressure (force per unit area) – when tamping is a frequently and controversially discussed topic. We are familiar with the image of the barista who firmly compresses the espresso grounds with a heavy coffee tamper and a slightly angled arm. However, anyone who visits an espresso bar in southern europe will often see that the barista doesn't use a tamper at all, but simply presses the portafilter with minimal force against an arm attached to the grinder. This already gives a sense of the range of pressure required for tamping. Explicit pressure values ​​are often mentioned in internet forums and tutorials. read more