Michael Griffin (INeedCoffee.com) (#)

  „Pulling the perfect shot of espreso always starts with a perfect tamp. Let Michael Griffin teach you how to tamp espresso.“

http://www.ineedcoffee.com/by/michael_griffin/ - Cached

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Some slightly related:

Amazon.com: Books: Coffee Basics : A Quick and Easy Guide

  „Because of this book, I was able to significantly enhance my family and friends' coffee drinking experience. Whether you're a novice coffee drinker or a seasoned espresso barista, this is one book that should be in your reference shelf.“

http://www.amazon.com/exec/obidos/asin/0471136174/ - Cached

CoffeeKid - The Espresso MiniFAQ

  „When you tamp with 20lbs or less pressure, you're increasing the chances of a phenomenon called "channeling". Water always seeks the path of lease resistance, and when you tamp light, or don't tamp at all, you run the risk of portions of your lose grounds compacting quicker than others, and water will go through the parts of the coffee that are the least compacted.“

http://www.coffeekid.com/espresso/minifaq - Cached

Flash Espresso (INeedCoffee.com)

  „Patrick Hoelscher has drawn an image of a home espresso machine, complete with the group head (the part of the espresso machine where you put the espresso) and all the buttons. We're sure that you'll have fun dragging and dropping everything into place, then pulling yourself a shot of espresso.“

http://www.ineedcoffee.com/00/09/espresso/ - Cached

Espresso Tutorial Chapter 6 - coffeecrew.com - victoria, b.c. canada

  „I break down the espresso-cappuccino experience into 50% preparation and 50% speculation. Truth be told, you really never know what kind of espresso shot you are going to get until the liquid is streaming out of the machine into your shot glass or mug. There is something about this mysterious process, I suppose, that makes it so interesting for so many aficionados. I guess that is why I never get that excited about making a piece of toast.“

http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-6-2.html - Cached

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/ - Cached

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