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5 votes
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Why is tamping necessary for espresso machines but not mokas?

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 ...
R Mac's user avatar
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4 votes
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How much leverage pressure is it needed to compress coffee for an espresso?

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 ...
Patrick Sebastien's user avatar
2 votes

How to avoid channels when pouring espresso

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 ...
Pier's user avatar
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2 votes
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Can my tamping method damage the basket or portafilter?

In general, by the majority of baristas, the recommended method to tamp is this: safely hold the basket (with the portafilter) fill and tamp the grounds using appropriate force (5–20 kgf) make a ...
MTSan's user avatar
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2 votes
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When should I tamp the coffee?

My rule of thumb is to tamp after inserting the basket into the portafilter for one main reason; after the tamp, I want the coffee puck to remain as undisturbed as possible before pulling the shot. ...
Steven Vaccaro's user avatar
2 votes

When should I tamp the coffee?

I am unaware if this specific machine has specific requirements. If this is the case, please mention. I mostly prefer to tamp the coffee after I put it in the portafilter. It's harder to carry the ...
MTSan's user avatar
  • 7,688
1 vote
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Is my 51mm tamper slightly too small?

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: ...
exa's user avatar
  • 226
1 vote

Is my 51mm tamper slightly too small?

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 ...
Woody's user avatar
  • 331
1 vote

Why is tamping necessary for espresso machines but not mokas?

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 ...
ths's user avatar
  • 437

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