Sharing methods and techniques of tamping Italian coffee

Every barista has a passion for coffee that requires constant exploration and searching. Some baristas are keen on the pleasure of cupping, some are keen on the tranquility of hand brewing, and some are keen on the joy of sharing...

Get used to a piece of equipment, a tool, a latte art pitcher, a coffee tamper, and find a habit and calmness among these dazzling array of coffee tools!

【Coffee Tampers】Classification by diameter:

51mm, 53mm, 57.5mm, 58mm, etc. refer to the diameter of the cross section of the hammer, which needs to be selected in conjunction with the handle of the coffee machine.

【Coffee Tampers】Classification by operation:

1. Flat bottom; 2. C-ripple; 3. European arc

When filling espresso, the ideal situation is that the coffee powder is evenly distributed before being pressed, and then it is pressed, the surface of the coffee powder is flat, and the density is consistent, so that the water used to extract the coffee can pass through evenly. Extract all the aromatic components in the coffee powder. If the coffee powder is pressed too loosely, there will definitely be small holes when you take down your powder cake after extraction. If it is pressed too tightly, the part of the powder cake that contacts the wall of the powder bowl will also have holes. So why is this? After such research, it was found that no matter whether it is pressed too loosely or too tightly, under the same pressure of 9 atmospheres, water will always find a route that is easy to flow out. If it is too loose, the hot water under pressure will disperse the coffee cake to varying degrees, leaving one or more small holes in the coffee cake.

The water will all flow out from these small pits. There is no doubt that this place has become a route for water to flow away quickly, causing uneven extraction in this area, and of course there is no way to talk about the aroma of coffee.

Now let's talk about the impact of over-pressing on espresso extraction. If the coffee powder is pressed very tightly, and it is pressed so tightly that water cannot penetrate the coffee powder cake under 9 atmospheres of pressure, I dare not imagine the taste of this cup of espresso after 30 ml of it is dripped bit by bit, and the time it takes. I believe that such a cup of espresso will be a very failed cup.

Let me tell you how to tamp coffee powder correctly.

During the powder pressing process, after the coffee powder is evenly distributed, the pressing action will be carried out immediately. Generally, there is a leveling action with light force. After this action, the real pressing action is carried out. At the same time as the light pressing ends, some people will knock the handle to let the powder attached to the wall of the powder bowl fall into the powder bowl. Then place the handle hammer horizontally in the powder bowl and rotate it clockwise for 3 times, then rotate it counterclockwise for 1 time, lift the handle hammer, and our coffee powder is pressed.

As mentioned above, rotating pressing makes the surface of the coffee cake smooth. Beginners often cannot control the strength and the pressure on the coffee cake is uneven, so we can try to reduce the pressure as much as possible. When you have a good grasp of the pressure, try this method.

[Filling pressure] is divided into light pressure and heavy pressure. Its main purpose is to make the powder evenly stressed and complete!

① Light pressing means using the weight of the hammer itself;

② Heavy pressure means using external artificial force.

Because of too many human factors, tamping is one of the biggest variables in the entire ESPRESSO extraction process, so experienced baristas choose light pressing to ensure product consistency.