The Art of Tamping Coffee
When it comes to brewing espresso, there are several steps that must be taken in order to achieve the perfect cup. One of those steps is tamping, which is the process of compressing the ground coffee in the portafilter. This process is essential to achieve the desired extraction of the espresso and the crema that accompanies it. If done correctly, it can result in an amazing cup of espresso.
When tamping espresso, there are several factors that must be taken into consideration. One of the most important is the pressure applied to the grounds, which should be somewhere between 8 – 10 kg. Too little pressure and the espresso will be under-extracted and weak, while too much pressure can result in a bitter and overextracted espresso.
Another important factor to consider is the channelling of the grounds.
Channelling is caused by uneven tamping, so the best way to avoid it is to make sure your tamping is even. Make sure the grounds are evenly distributed in the portafilter, and use a tamper with a flat bottom. When you tamp, press down evenly and firmly in a circular motion. Do not press too hard or too soft. You should also make sure to clean your portafilter after each use and check for any grounds that may have gotten stuck in the edges or crevices.
Tamping espresso is an important step in the espresso brewing process, and it is essential to ensure that it is done correctly. By following the advice above, you should be able to achieve a delicious and well-extracted cup of espresso every time.
