Espresso Tutorial Chapter 6 - coffeecrew.com - victoria, b.c. canada (#)
„Dose ground espresso into the portafilter until the coffee is level with the top level of the portafilter basket. With your left hand (if you are right handed), hold the tamper down steady. With a tamper in your right hand, pack the coffee down into the portafilter with all your strength. I use a technique called NSEW when packing espresso.“
http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-6-2.html - Cached
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CoffeeKid - Ramping up to SCAA 2004 - and More!
„These products are used to compact a bed of coffee into a filter inside a portafilter, for producing the beverage known as espresso. The tamper market has really taken off as of late, but everyone in the biz owes a homage to Reg Barber , of Vancouver Island, for starting this artisan trend.“
http://www.coffeekid.com/cafetalk/04-15-2004
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„* Properly packed coffee- a tamper should be used to pack the coffee into the portafilter with a pressure ofabout 30 pounds. Too little pressure and the water flows through without picking up the proper elementsfrom the grinds. Too much pressure and the brew takes too long and the result will be a bitter brew andwithout crema.“
http://home.surewest.net/frcn/coffee/ coffee3.html
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„3 TAMPING Creating great espresso requires compacting the coffee grounds into the portafilter handle, a process called tamping. (Most machines come with a round, flat tamper with a short handle.) The proper technique: Apply about 30 pounds of pressure, then finish with a twist to polish the top of the grounds. Not sure how hard to push? Practice by pushing down on a bathroom scale with one hand.“
http://www.aboutcoffee.net/ 2004_05_09_bcearc.html
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Espresso Tutorial Chapter 5 - coffeecrew.com - victoria, b.c. canada
„This espresso coffee has been packed into the portafilter in such a way as to create pressure that restricts the flow of water through the coffee. The pressure is created because the coffee is finely ground and the water is not free to flow quickly through the coffee. This is where I reintroduce the term BAR pressure. In order for hot water to be pushed through the ground coffee, the pump has to be able to generate serious pressure to overcome the resistance created by the packed coffee.“
http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-5-2.html
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Espresso Tamping (INeedCoffee.com)
„Without a flat packing surface you create indents which cause uneven extraction. You may order your tamper from Vivace's, which sells pistons of several different sizes to perfectly fit your basket.“
http://www.ineedcoffee.com/00/08/tamping/ print.asp
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