CoffeeGeek - Versalab Introduces the Precision Packer (#)
„Versalab, creators of the M3 espresso machine, now also offer the Precision Packer, which performs precise, repeatable tamping every time. Simply dose the porta-filter with fresh ground coffee, put the porta-filter in the Packer, flip the switch, and the piston will compress the grounds to whatever pressure the user has set. Move the porta-filter handle from side to side to polish the top of the puck.“
http://www.coffeegeek.com/resources/pressreleases/ versalabdecember172004 - Cached
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„Once you are done distributing the grounds it is time for the first tamp. Without moving the porta-filter, hold the tamper so that the base of the handle fits into the palm of your hand. Your wrist should be straight, and the tamper should be a straight extension of your arm. Press gently on the coffee with five pounds of pressure (Picture 3). You will notice that some of the grounds will stick to the side of the basket. Therefore, one must gently tap the basket with the handle on the porta-filter to knock the grounds onto the flat pellet you just formed (Picture 4).“
http://www.coffeeresearch.org/espresso/ tamping.htm
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„A note on cleanliness: Although most porta-filters are black inside, they are supposed have a shiny metallic surface. After one day of not cleaning the porta-filter coffee oils will accumulate, go rancid, turn black, and ruin any shot your prepare. If your espresso comes out thin, white, and rancid tasting this is usually the problem. Although most people think it is impractical, I believe it is important to clean the porta-filter, basket, and screen heads hourly. To clean these components use tri-sodium phosphate (TSP) or Puro Caff and use a 1 inch square piece of a green brillo pads. Scrub thoroughly, but quickly to avoid cooling too much, and rinse thoroughly. While scrubbing the porta-filter, back flush for 30 seconds with the blind basket in place and a teaspoon of TSP for 30 seconds, and follow with at least 5 rinsing cycles. If you have never cleaned your porta-filter before, place it upside down in a milk pitcher, fill the pitcher with water covering only the metal, add a couple teaspoons of TSP, and boil the water using the steam wand. Scrub periodically. This should get out the worst rancid coffee oils. If all else fails order a new porta-filter.“
http://www.coffeeresearch.org/espresso/ portafilter.htm
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Espresso: Espresso Machines, Roasting, Blending, Tamping, and Latte Art
„The word espresso is derived from the Italian word for express since espresso is made for and served immediately to the customer. A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95°C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds. The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10-30% of the beverage. Espresso brewing is defined by four "M's": the Macinazione is the correct grinding of a coffee blend, Miscela is the coffee blend, Macchina is the espresso machine, and Mano is the skilled hand of the barista. When each factor of the four M's is precisely controlled, the espresso beverage that is produced is the ultimate coffee experience.“
http://www.coffeeresearch.org/espresso/ definitions.htm
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CoffeeKid - The Espresso MiniFAQ
„Don't let anyone else tell you any differently - tamping is an integral and crucial part of the espresso making process. Sure, you can get a great shot of espresso by not tamping at all, or lightly levelling grounds (but not applying more than a few lbs of force), but tamping provides something every espresso hound seeks: consistency, or at least a higher level of it.“
http://www.coffeekid.com/espresso/minifaq
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