Proper tamping is an indispensable step on the road to the perfect espresso. Carefully pressing the coffee grounds into the portafilter ensures an even flow of hot water, resulting in a velvety extraction. Whether you enjoy the espresso straight or in a cappuccino, you'll taste the difference! An espresso that's tamped too firmly over-extracts and quickly tastes bitter. Conversely, an under-tamped espresso can under-extract, with the water flowing too quickly and unevenly. The espresso becomes watery and tastes sour. Therefore, in this article, we'll explain how to tamp correctly, what tools you need to brew the perfect espresso, and how to take your espresso creations to the next level. Happy reading!
Tamping correctly - why it's so important
It's not just about pressing the coffee grounds into the portafilter. Proper tamping ensures that the essential aromas and oils are extracted evenly from the grounds. The right resistance in the coffee grounds distributes the flowing water evenly, resulting in an irresistible espresso. If you tamp too lightly, it can lead to channeling. The naturally "lazy" water always takes the path of least resistance and, in the worst case, displaces the coffee grounds. This means the water doesn't come into contact with all the coffee grounds, sloshing them around in the portafilter, and your espresso is simply brown water with little flavor. So pay attention – proper tamping makes all the difference!
Step-by-step instructions for tamping correctly
1. Adjusting the grind setting:
To avoid distorting the result, your grind size should be adjusted correctly. Powder that is too coarse or too fine will impair the water flow rate, and even proper tamping won't help much in that case.
2. Fill evenly:
Ideally, you'll have a coffee grinder with an integrated scale and/or timer that dispenses the exact amount of coffee grounds into your portafilter. If not, try gently tapping the portafilter with the palm of your hand to distribute the grounds as evenly as possible. You can also use a distribution tool like the WDT (Weiss Distributor Tool). It efficiently breaks up coffee clumps and helps ensure an even preparation for tamping. It also looks very professional!
3. Tamping correctly:
To tamp correctly, the tamper must be pressed firmly and evenly onto the coffee grounds. Do NOT twist it! Although this movement is still often seen, it frequently leads to small air bubbles in the coffee, which promotes poor extraction. Therefore, press down firmly on the coffee grounds with approximately 15-20 kg of pressure.
4. Follow-up check:
Now check the surface of the coffee grounds for any abnormalities. It should be smooth, even, and without cracks. If this is not the case, loosen the grounds again with your WDT tool and tamp properly once more.
The right tools for proper tamping
The heart of the tamping process is, of course, the right tamper. Make sure it fits your portafilter and is preferably made of stainless steel. The handle can be customized to your liking.
If you don't have a grinder with a built-in scale and/or timer, then you definitely need an accurate scale. It measures the optimal amount of coffee for your portafilter and delicious espresso.
As we've already described, a WDT tool is invaluable for optimally distributing the coffee grounds in the portafilter and preventing coffee clumps. This ensures even extraction and a beautiful final result.
You may have seen a barista tamp the coffee grounds in the air and press them into the portafilter. However, this method doesn't achieve the desired 15-20 kg of tamping pressure. Furthermore, pressing the coffee grounds directly onto your countertop can damage your work surface and portafilter. A tamping mat protects your work surface and helps you stabilize the coffee grounds while tamping correctly.
Conclusion:
Proper tamping is a skill every barista should master. Your coffee, machine, and accessories can be top-notch, but if the grounds aren't tamped firmly enough, your espresso is likely to taste bad. Correct tamping improves the quality of your espresso and coffee creations. Have you found the perfect tamper yet?
Your SIMON&BEARNS Team
Proper tamping - Step 8 to the perfect espresso
Proper tamping is an indispensable step on the road to the perfect espresso. Carefully pressing the coffee grounds into the portafilter ensures an even flow of hot water, resulting in a velvety extraction. Whether you enjoy the espresso straight or in a cappuccino, you'll taste the difference! An espresso that's tamped too firmly over-extracts and quickly tastes bitter. Conversely, an under-tamped espresso can under-extract, with the water flowing too quickly and unevenly. The espresso becomes watery and tastes sour. Therefore, in this article, we'll explain how to tamp correctly, what tools you need to brew the perfect espresso, and how to take your espresso creations to the next level. Happy reading!
Tamping correctly - why it's so important
It's not just about pressing the coffee grounds into the portafilter. Proper tamping ensures that the essential aromas and oils are extracted evenly from the grounds. The right resistance in the coffee grounds distributes the flowing water evenly, resulting in an irresistible espresso. If you tamp too lightly, it can lead to channeling. The naturally "lazy" water always takes the path of least resistance and, in the worst case, displaces the coffee grounds. This means the water doesn't come into contact with all the coffee grounds, sloshing them around in the portafilter, and your espresso is simply brown water with little flavor. So pay attention – proper tamping makes all the difference!
Step-by-step instructions for tamping correctly
1. Adjusting the grind setting:
To avoid distorting the result, your grind size should be adjusted correctly. Powder that is too coarse or too fine will impair the water flow rate, and even proper tamping won't help much in that case.
2. Fill evenly:
Ideally, you'll have a coffee grinder with an integrated scale and/or timer that dispenses the exact amount of coffee grounds into your portafilter. If not, try gently tapping the portafilter with the palm of your hand to distribute the grounds as evenly as possible. You can also use a distribution tool like the WDT (Weiss Distributor Tool). It efficiently breaks up coffee clumps and helps ensure an even preparation for tamping. It also looks very professional!
3. Tamping correctly:
To tamp correctly, the tamper must be pressed firmly and evenly onto the coffee grounds. Do NOT twist it! Although this movement is still often seen, it frequently leads to small air bubbles in the coffee, which promotes poor extraction. Therefore, press down firmly on the coffee grounds with approximately 15-20 kg of pressure.
4. Follow-up check:
Now check the surface of the coffee grounds for any abnormalities. It should be smooth, even, and without cracks. If this is not the case, loosen the grounds again with your WDT tool and tamp properly once more.
The right tools for proper tamping
High-quality tamper:
The heart of the tamping process is, of course, the right tamper. Make sure it fits your portafilter and is preferably made of stainless steel. The handle can be customized to your liking.
Precision scale:
If you don't have a grinder with a built-in scale and/or timer, then you definitely need an accurate scale. It measures the optimal amount of coffee for your portafilter and delicious espresso.
Distribution tool:
As we've already described, a WDT tool is invaluable for optimally distributing the coffee grounds in the portafilter and preventing coffee clumps. This ensures even extraction and a beautiful final result.
Tamper mat:
You may have seen a barista tamp the coffee grounds in the air and press them into the portafilter. However, this method doesn't achieve the desired 15-20 kg of tamping pressure. Furthermore, pressing the coffee grounds directly onto your countertop can damage your work surface and portafilter. A tamping mat protects your work surface and helps you stabilize the coffee grounds while tamping correctly.
Conclusion:
Proper tamping is a skill every barista should master. Your coffee, machine, and accessories can be top-notch, but if the grounds aren't tamped firmly enough, your espresso is likely to taste bad. Correct tamping improves the quality of your espresso and coffee creations. Have you found the perfect tamper yet?
Your SIMON&BEARNS Team