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Espresso machines rely on pressure to extract coffee solutes over a very short (~25 seconds) extraction time. Tamping is a critical aspect to achieving this. By tamping ideally, you eliminate channels ...

Based on your comment on the question, you are referring to compacting ground coffee in the portafilter. This process is referred to as tamping when making espresso. The widely-accepted amount of ...

If the espresso is pouring too fast it most likely means you need to grind finer, not tamp harder. To avoid channels you first need to make sure your machine's pressure is not too high. 9 bars is the ...

I was solving roughly the same problem a year ago with my (then new) Europicolla (see here: Espresso: How much can coffee choice affect the porosity of the coffee puck? ). The problem was basically: ...

Lapavoni ! I love mine ! The time it takes for water to percolate through the portafilter on tank pressure alone is the best measure of your grind/tamp combination. I shoot for 4 to 6 seconds. Then I ...

An espresso machine sends the water through the coffe grounds under high pressure, typically 9 bars. If you had an uncompacted bed of grounds, the water would just bore through on a path of least ...