{"id":1,"date":"2023-08-14T18:53:03","date_gmt":"2023-08-14T18:53:03","guid":{"rendered":"https:\/\/firstshot-espres-5203as2yxq.live-website.com\/?p=1"},"modified":"2024-04-01T15:56:00","modified_gmt":"2024-04-01T15:56:00","slug":"druck-beim-tampen","status":"publish","type":"post","link":"https:\/\/firstshot-espresso.de\/en\/druck-beim-tampen\/","title":{"rendered":"The correct pressure when tamping"},"content":{"rendered":"

The correct force \u2013 or more precisely, the correct pressure (force per unit area) \u2013 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. Internet forums and tutorials often mention specific pressure values, frequently combined with the recommendation to check your tamping pressure using scales and to practice repeated tamping with consistent pressure. For intuitive understanding, it has become standard practice not to specify force in Newtons (N) or pressure in Pascals (Pa), but rather to state the mass that would exert the equivalent force when placed on the tamper. This is precisely the value that can be read on the indicator when practicing with scales. Typical recommendations range from 5 to 20 kg, but higher values \u200b\u200bexceeding 25 kg are also mentioned. However, at the upper end of this range, the limit of what an average person can achieve with a tamper at work surface height is quickly reached.
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But what is correct? Who is right? Gentle tamping or forceful compression? The blog Socratic Coffee<\/a> approached this question using scientific methods and, in this study<\/a> examined the extraction quality in relation to tamping pressure. For this purpose, espresso was prepared with different pressures (5, 10, 15, and 20 kg), but with otherwise constant and closely controlled parameters. For valid results, 10 shots were evaluated for each of the four pressures. To assess the extraction quality, the total dissolved solids (TDS) were measured for each of the 40 espressi using a refractometer and the degree of extraction was determined. Because that is precisely what coffee extraction is about: extracting the flavor-carrying substances, such as sugars and acids, from the coffee grounds. Accordingly, the TDS in the espresso can be used as a quantifiable measure of extraction quantity. The results of the study are presented below (Source: Socratic Coffee<\/a>).<\/p>\n\n\n\n

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In fact, the study shows no significant influence of tamping pressure on the dissolved solids in the espresso or the extraction rate. This result is confirmed in a similar study<\/a> by Tomonori & Smrke<\/a> for tamping pressures above 5 kg, as well as in a video by Kaffeemacher<\/a> Accordingly, it can be concluded that all tamping pressures within the typically recommended range of 5-20 kg are valid and suitable for espresso extraction. Within this range, there is no clear right or wrong. So, does tamping pressure not matter? If so, why use a dynamometric tamper with pressure regulation at all?<\/p>\n\n\n\n

Measuring the total dissolved solids (TDS) only indicates how many solids are dissolved in the water, not which ones or in what composition. Therefore, the results do not rule out the possibility that different tamping pressures, especially in combination with other parameters such as grind size, lead to different flavor profiles. For this reason, the tamping pressure of the firstshot <\/strong>tamper can be adjusted within the relevant range by changing the spring. This allows each customer to experiment with the tamping pressure and adapt it to their personal preferences or habits. Above the range of 5 to 20 kg considered in the aforementioned studies, pressure does indeed have an influence. Experiments using \u2013 admittedly \u2013 \u200b\u200bless scientific methods have been documented by the Hydraulic Press Channel<\/a> in this video<\/a> In these experiments, the coffee puck was compressed with up to 1000 kg of pressure. <\/p>\n\n\n\n

Besides the fact that it's not yet definitively clear whether tamping pressure affects the flavor profile of espresso, it's essential in espresso preparation to control all influencing factors as precisely and consistently as possible. This forms the basis for selectively manipulating individual parameters, such as the grind size or tamping pressure, and clearly attributing the resulting change in taste to its cause. If the parameters fluctuate unintentionally, it's impossible to determine whether a change in taste is due to, for example, a change in the grind size or a random fluctuation in tamping pressure. The foundation for any optimization is missing. Furthermore, consistency and repeatability in the preparation parameters lead to consistency and repeatability in coffee quality. Once the perfect parameters are found, the result can be replicated. Changes, for example, due to bean aging, can be immediately identified and corrected by targeted parameter adjustments, without having to first establish a trend over several fluctuating brews. This is particularly important for those who only drink two or three espressos in the morning before work.<\/p>\n\n\n\n

The firstshot <\/strong>tamper, with its sophisticated dynamometric system and precise haptic feedback, guarantees a consistently uniform and repeatable tamping pressure, thus providing an essential foundation for consistently high-quality espresso. Even more important than repeated tamping with consistent pressure is the even pressure distribution within the espresso puck. Learn more about this and how the firstshot <\/strong>tamper helps in the next blog post<\/a>.<\/p>\n\n\n\n

More information on the firstshot <\/strong>tamper<\/a> and visit the firstshot <\/strong>tamper in the shop<\/a>!<\/p>\n\n\n\n

Another worthwhile article on investigations into the density of the espresso puck: Improved Puck Density Measurement<\/a><\/p>\n\n\n\n


<\/p>","protected":false},"excerpt":{"rendered":"

Die richtige Kraft \u2013 oder pr\u00e4ziser der richtige Druck (Kraft pro Fl\u00e4che) \u2013 beim Tampen ist ein h\u00e4ufig und kontrovers diskutiertes Thema. Vertraut sind wir mit dem Bild des Baristas, der das Espressopulver mit einem massiven Kaffeetamper und leicht angewinkeltem Arm mit kr\u00e4ftigem Druck verdichtet. Wer jedoch in S\u00fcdeuropa in eine Espressobar geht wird h\u00e4ufig sehen, dass der Barista gar keinen Tamper verwendet, sondern den Siebtr\u00e4ger lediglich mit wenig Kraft gegen einen an der M\u00fchle befestigten Arm dr\u00fcckt. Dies vermittelt bereits ein Gef\u00fchl f\u00fcr die Spannbreite des Drucks beim Tampen. In Internetforen und Anleitungen werden h\u00e4ufig explizite Druckwerte genannt. Oftmals kombiniert mit der Empfehlung, den eigenen Tampdruck mit Hilfe einer Waage zu \u00fcberpr\u00fcfen und das wiederholte Tampen mit gleichbleibendem Druck zu \u00fcben. F\u00fcr ein intuitives Verst\u00e4ndnis hat es sich dabei etabliert, nicht die Kraft in Newton (N) oder Druck in Pascal (Pa) anzugeben, sondern die Masse zu nennen, die beim Auflegen auf den Tamper die \u00e4quivalente Kraft hervorrufen w\u00fcrde. Also genau den Wert, der sich beim \u00dcben mit der Waage auf der Skala ablesen l\u00e4sst. Typische Empfehlungen reichen dabei von 5 \u2013 20 kg, aber auch h\u00f6here Angaben jenseits der 25 kg werden genannt. Dabei wird allerdings am oberen Ende der Bandbreite bald die Grenze dessen erreicht, was ein normal gebauter Mensch mit einem Tamper auf Arbeitsfl\u00e4chenh\u00f6he kontrolliert aufbringen kann.<\/p>","protected":false},"author":1,"featured_media":480,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nDer richtige Druck beim Tampen - firstshot espresso equipment<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/firstshot-espresso.de\/en\/druck-beim-tampen\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Der richtige Druck beim Tampen - firstshot espresso equipment\" \/>\n<meta property=\"og:description\" content=\"Die richtige Kraft \u2013 oder pr\u00e4ziser der richtige Druck (Kraft pro Fl\u00e4che) \u2013 beim Tampen ist ein h\u00e4ufig und kontrovers diskutiertes Thema. Vertraut sind wir mit dem Bild des Baristas, der das Espressopulver mit einem massiven Kaffeetamper und leicht angewinkeltem Arm mit kr\u00e4ftigem Druck verdichtet. Wer jedoch in S\u00fcdeuropa in eine Espressobar geht wird h\u00e4ufig sehen, dass der Barista gar keinen Tamper verwendet, sondern den Siebtr\u00e4ger lediglich mit wenig Kraft gegen einen an der M\u00fchle befestigten Arm dr\u00fcckt. Dies vermittelt bereits ein Gef\u00fchl f\u00fcr die Spannbreite des Drucks beim Tampen. In Internetforen und Anleitungen werden h\u00e4ufig explizite Druckwerte genannt. Oftmals kombiniert mit der Empfehlung, den eigenen Tampdruck mit Hilfe einer Waage zu \u00fcberpr\u00fcfen und das wiederholte Tampen mit gleichbleibendem Druck zu \u00fcben. F\u00fcr ein intuitives Verst\u00e4ndnis hat es sich dabei etabliert, nicht die Kraft in Newton (N) oder Druck in Pascal (Pa) anzugeben, sondern die Masse zu nennen, die beim Auflegen auf den Tamper die \u00e4quivalente Kraft hervorrufen w\u00fcrde. Also genau den Wert, der sich beim \u00dcben mit der Waage auf der Skala ablesen l\u00e4sst. Typische Empfehlungen reichen dabei von 5 \u2013 20 kg, aber auch h\u00f6here Angaben jenseits der 25 kg werden genannt. 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