Virtual Coffee: How to Choose Your Barista (#)
„How do they tamp the coffee in the portafilter basket? Probably the skill that is most important for making good coffee (assuming the grind adjustment is right) is the art of the tamp; the act of flattening and compressing the coffee in the portafilter basket before fastening the handle into the machine to brew. A qualified barista uses a hand tamper and leans significant body weight (about 30 to 40 pounds) into the basket on top of the counter. If you see the operator just barely flattening the top surface of the coffee, he or she is an amateur.“
http://www.virtualcoffee.com/aug/choose.html - Cached
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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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Buying the best espresso-cappuccino machines - coffeecrew.com - victoria, b.c. canada
„But I urge you to insist on a non-pressurized standard portafilter to get the most out of the coffees that you will use! It is very tolerant of tamp, grind and coffee type and has lots of steam pressure and volume for cranking out drink after drink, whether it is Latte, Cappuccino, Milk for Hot Chocolate or steaming cider. --$300(US) Where to buy? WholeLatteLove.ComBuy in Canada QualityCoffeeSystems Rancilio Silvia:With the boiler, brew head, delivery group and filter holder being constructed of precision machined forged marine brass, I would suspect that the Silvia will be making a home in your last will and testament as well as your Kitchen.“
http://www.coffeecrew.com/articles/.../ buying-the-best-espresso-cappuccino-machines.html
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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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„ In most cases, baristas do not grind coffee fine enough nor tamp it with sufficient force, thus allowing water to gush through the ground coffee in less than 15 seconds and often as quickly as seven seconds. Coffee so produced is watery and no oil is emulsified. Worse yet, if shots are made that quickly, all blends, regardless of their quality, yield equally undrinkable "espresso."“
http://www.freshcup.com/anatomy.htm
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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
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