Archive for November 3rd, 2009
We’ve discussed many elements of the espresso experience – from selecting the best beans to crafting a delicious cappuccino to decalcifying a machine. Up to this point, however, we’ve neglected to mention the importance of tamping the coffee. In short, the main goal is to create a solid, consistent barrier of coffee through which the hot water will flow. If any part of this barrier is weak or nonexistent, the hot water will flow to that low-pressure area and the end result will be a weak brew.
Begin by distributing the grounds evenly into the filter. Hold the filter with a straight wrist, pressing the tamper down over top with about five pounds of pressure. When done correctly, you’ll note that some of the grounds will spill out of the filter. Next, you need to apply 30 pounds of pressure to achieve the perfect shape and density in the pellet of coffee. Until you get used to gauging the pressure you apply, try working on top of a bathroom scale.
Whether you rely on one of the top-of-the-line automatic Saeco espresso machines or a manual espresso maker, you should familiarize yourself with the tamping process. It pays to be knowledgeable about every step of the coffee making process. If you’re looking to purchase a tamper, steer clear of plastic, round-bottom versions. The tamper should be made of a light metal such as aluminum.