Importance of Proper Tamping in Espresso Making
Proper tamping allows consistent water flow through coffee. This ensures even extraction and best flavor.
Effects of Improper Tamping
If grounds don’t get packed together, water passes through the least compacted grounds. This causes channeling – some grounds get over-extracted, others under-extracted. The shot tastes both bitter and sour, with uneven flavor.
Tamping Pressure and Density
Use 20-30 pounds of pressure when tamping.
For even extraction, grounds must be fine enough and uniformly tamped to hold pressure. If espresso is weak, the grind is too coarse or tamp too light. If too bitter, it’s too fine a grind and/or too dense a tamp. Bitterness comes from water contacting grinds too long.
Achieving Consistent Extraction
Tamp to give puck enough waterways. Tamping compresses grounds into an evenly distributed puck for proper extraction.
Necessity of Tamping for Espresso
Is tamping necessary for espresso?
Tamping espresso is an important step in the espresso-making process, as it helps to create an even and consistent extraction of the coffee.
Tamping Techniques and Pressure
The optimal tamping pressure for espresso is generally 30-40 pounds (13.6-18.1 kg).
Tampers and Their Importance
Tampers are tools that are utilized to pack (or "tamp") espresso grounds into the basket of an espresso machine. The objective of a tamper is to pack the grounds uniformly to get a quality shot.