Gurus.net: How to Use a La Pavoni Manual Lever-Piston Espresso Machine by Daniel Ho - How to... (#)
„As you let off on the pressure, give the tamper a twist to polish off the top. The twisting also keeps any coffee from sticking to the bottom of your tamper. I tamp and polish twice. To practice, put your handle and portafilter with the coffee on top of a bathroom scale and press down. Feel how hard this is for reference and practice, practice, practice! With the proper amount of coffee and tamping, there should be about 3-5 mm of space between the grinds and the top of the portafilter. If there isn't, take a bit of coffee out or the handle won't fit into the group head. That being said, there are some La Pavoni users that grind finer and barely tamp. After you master tamping the Illy pre-ground coffee, you can work on your own variation. Pulling the shot!“
http://www.gurus.net/pavoni/howto.html - Cached
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„Pack the grind to the same force every time—between 30 and 50 lbs.— and, if necessary, use a bathroom scale to measure. Pack it with a final twisting motion of the tamper to polish the ground coffee surface.“
http://www.aboutcoffee.net/ 2004_02_08_bcearc.html
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„Pack the grind to the same force every time—between 30 and 50 lbs.—and, if necessary, use a bathroom scale to measure. Pack it with a final twisting motion of the tamper to polish the ground coffee surface.“
http://www.freshcup.com/anatomy.htm
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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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„But to make things even simpler, here are a few bullet points: - dose the ground coffee into the portafilter and tap its side with your hand to even out the surface - tamp once with about 20 psi of pressure (in other words, firm but not too hard!) - tap the portafilter again - tamp again with 40 psi pressure this time (about as firm as you can manage with the hand you don't use for writing) - "polish" the coffee surface by twisting the portafilter slightly under the tamp - dust off the edges of the portafilter before locking it into the group head and making a heavenly espresso - When done with style and bravura, the entire tamping process will take a barista about 5 seconds. Practice...practice. This article originally appeared in Fresh 6 “
http://www.matthewalgie.com/find_out/ lab-tamper.html
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