Espresso Tamping (#)
„The above steps should be carried out in about thirty seconds. Although speed is important, it is necessary to be careful not to bump the basket during this process. Sharply hitting the basket will unevenly distribute the grounds allowing shortcuts for the water to pass through. As any scientist can appreciate, the path of least resistance is preferred. If there are any weak spots or holes in the espresso pellet the water will push through this area, over extracting this portion of coffee while under extracting the rest of the pellet. Improper tamping will result in a twirling pour or white crema.“
http://www.coffeeresearch.org/espresso/ tamping.htm - Cached
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Espresso Tamping (INeedCoffee.com)
„The shape of the pellet has already been formed, and the finishing tamp confirms this impression. With the tamper held as before, press on the pellet with exactly thirty pounds of pressure. It is useful to tamp on a bathroom scale until you become comfortable with the amount of force necessary to achieve the appropriate pressure. After tamping turn the tamper 720° to polish the surface.“
http://www.ineedcoffee.com/00/08/tamping/ ?page=2
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Espresso Tamping (INeedCoffee.com)
„This article is the first of a series of articles about espresso preparation. Espresso has the potential to be the ultimate form of coffee, but is too often sour, bitter, and overpowering. To prepare espresso properly a number of factors must be monitored. The espresso must be freshly roasted, freshly ground with a sharp conical burr grinder, properly dosed and distributed, tamped correctly, and monitored closely during extraction.“
http://www.ineedcoffee.com/00/08/tamping/
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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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„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 - 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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Archived in White Coffee, Grounds, Pour Over