:: The Tamperer ::

:: The Tamperer :: ()

  „Ewan Reid, the effervescent Technical & Quality Director at Matthew Algie, bubbles into activity at the mention of tamping... "By tamping down the finely ground coffee in the portafilter, we're aiming to supplement the hydraulic pressure that will force water through the coffee to make real espresso." Hydraulics? What does he mean...? "We all know that espresso is about pressure" remarks Ewan "and to create a stable bed of ground coffee particulates we have to tamp.“

http://www.matthewalgie.com/find_out/ lab-tamper.html - Cached

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Some slightly related:

CoffeeGeek - An Espresso Glossary CoffeeGeek - An Espresso Glossary

  „Tamper: the device used to tamp a bed of loose, finely ground coffee in a portafilter, in preparation for brewing espresso. Most espresso machines include a plastic tamper as an accessory, and after market tampers can be bought. They are measured in millimeter sizes, corresponding with the filter basket internal diameter of your espresso machine.“

http://www.coffeegeek.com/opinions/markprince/ 07-20-2004 - Cached

Coffee Talk - Learn to speak like a barista - their lingo. Coffee Talk - Learn to speak like a barista - their lingo.

  „Portafilter - The cupped handle on anespresso machine which holds the finely ground coffee during the brewing process.“

http://www.koffeekorner.com/koffeetalk.html - Cached

CoffeeKid - Back in the Groove, after SCAA Boston CoffeeKid - Back in the Groove, after SCAA Boston

  „2 double ristretti, brewed using two packs of 17 grams of coffee (32g total), extra finely ground, resulting in a total of 1 to 1.25oz of brewed espresso. (I make two of these, requiring two portafilter fills)“

http://www.coffeekid.com/cafetalk/05-08-2003 - Cached

Espresso Tutorial Chapter 5 - coffeecrew.com - victoria, b.c. canada 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 - Cached

It's All About Coffee It's All About Coffee

  „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 - Cached


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