The Salton-Maxim EX96 manual for everyone - coffeecrew.com - victoria, b.c. canada (#)
„Step 2: a) Fill filter basket with desired amount of coffee. Lines in filter basket indicate coffee level for two or four cups. Use the measuring scoop for easy filling. Do not tamp coffee.“
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The Salton-Maxim EX-450 Espresso experience - coffeecrew.com - victoria, b.c. canada
„Close the safety lid tightly by turning clockwise. Remove the filter basket and holder from the espresso/ cappuccino maker by turning clockwise. With the measuring spoon, measure espresso coffee and place into the filter basket. (Do not compress/tamp the coffee.) NOTE: Be sure to use coffee which is MEDIUM Do NOT use a fine or espresso-type grind.“
http://www.coffeecrew.com/news/.../ the-salton-maxim-ex-450-espresso-experience.html
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Virtual Coffee: Espresso Perfection Technique #1 - Tamping
„If you just tamp in the middle, the outside perimeter will still be loose,exaggerating the tendency for the water to flow between the basket and the coffee. Irecommend employing the "Staub Tamp" where you tamp the coffee four times riding the tamperup against the inside of the "North, South, East, and West" edge of the basket. Tamp with30-40 pounds of pressure (in training we tamp on a bathroom scale on the counter). Thisevenly compacts all of the coffee giving the water a uniform bed to percolate through.“
http://www.virtualcoffee.com/jun/perfect.html
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„If its rim is damaged, it will not create a firm coffee surface pack or tamp. The divots will allow water to penetrate the espresso grounds faster than the coffee in the filter basket that is evenly and firmly tamped. Yes, it is true, you can have an overextracted and underextracted espresso from the same portafilter. A good tamper should be durable, it should fit comfortably in the palm of the hand and it should perfectly fit the diameter of the portafilter.“
http://www.freshcup.com/apr03_wholecup.htm
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The Coffee Review - the world's leading coffee buying guide
„There are two requirements for making good espresso. First, you must grind the coffee just fine enough, and tamp it down in the filter basket just firmly and uniformly enough, so that the barrier of ground coffee resists the pressure of the hot water sufficiently to produce a slow dribble of dark, rich liquid. Second, you need to stop the dribble at just the right moment, before the oils in the coffee are exhausted and the dark, rich dribble turns into a tasteless brown torrent.“
http://www.coffeereview.com/ reference.cfm?id=218
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The Coffee Review - the world's leading coffee buying guide
„Brewing Principles. There are two requirements for making good espresso. First, you must grind the coffee just fine enough, and tamp it down in the filter basket just firmly and uniformly enough, so that the barrier of ground coffee resists the pressure of the hot water sufficiently to produce a slow dribble of dark, rich liquid. Second, you need to stop the dribble at just the right moment, before the oils in the coffee are exhausted and the dark, rich dribble turns into a tasteless brown torrent.“
http://www.coffeereview.com/article.cfm?id=55
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