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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 by which water might pass through the grounds. Elimination of those channels is important for two reasons. First, channels mean that water only touches some of ...


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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 resistance (aka. channeling), leading to a very uneven extraction. A moka pot, on the other hand, only uses steam pressure to force water up through the coffee ...


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