CoffeeKid - The Espresso MiniFAQ (#)
„As you can see from the previous question, I believe tamping with a certain amount of force is a crucial part of the crafting of a quality espresso. My own sweet spot is that 25 to 30 pounds of downward force. I've tried every variety of tamping pressures (or lack thereof), and found that a 30 lb tamp, combined with a grind fine enough to produce a 25 second 3 ounce double espresso is as near to perfect as you can get.“
http://www.coffeekid.com/espresso/minifaq - Cached
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„While some people claim tamping your espresso ground coffee isn't necessary - let the dispersion screen (that screen in your brewhead of your machine) do the tamping - I say this is false and bad advice. So do most modern day espresso experts - tamping is a variable you must control on your own to get consistently great shots. Don't give up the variable.“
http://www.coffeekid.com/espresso/cremarule
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„CoffeeKid became what it was because back in 1997, there weren't many sites online that had good information about coffee and espresso. Even back then, the venerable Sweet Marias didn't have a proper website - at least not one at the current domain name. Trying to find info on home roasting, espresso, or my machine of choice in those days (Rancilio Silvia) was an exercise in futility.“
http://www.coffeekid.com/about
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„No need to list this. I think the perfect espresso grinder already exists - it's called the Mazzer Mini.“
http://www.coffeekid.com/espresso/dreammachine
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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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„No one will go out for coffee with me. I'm not in the coffee business. This MiniFAQ document has been assembled after several years of experimenting with dozens of home machines and reading everything on the subject on which I can get my hands. In pursuit of the latest espresso information I’ve paid my own way to attend coffee trade shows and conventions.“
http://gawlowski.com/matt/html/ espresso_faq.html
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Archived in Espresso