Tamping Tips and Techniques
Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated—it’s hard on the wrist and can cause an over-extracted, bitter brew.
How To Tamp Like a Pro
- Tamping is compressing the coffee grinds to promote even extraction in an ergonomic and consistent way.
- Compressing the Grinds: If you want to make the best espresso, you’ll need to pack the perfect puck.
- Tamping gently for the best results.
Achieving Perfect Tamping
- Stand on a bathroom scale and press down on your counter. Keep pressing until you see your weight decrease by 15 or 20–30 pounds.
- Most baristas recommend applying between 20 and 30 pounds of pressure. This is enough to create a dense and even puck that will produce a consistent and well-extracted shot.
Common Tamping Mistakes to Avoid
- By being mindful of these common tamping mistakes, you can enhance the quality of your espresso extractions and avoid practices that may impact the taste and consistency of your shots.