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Tamping myths and the real
truth Myth - There is only one
proper way to tamp
It doesn't matter
if you hand tamp, use a doser mounted tamper, spring mounted tamper,
or a mechanical tamper. Tamping is not actually a one size fits all
proposition. It is just one parameter in the making of a good espresso.
The espresso blend, degree of roast, particle size from grinding, brewing
temperature, infusion time and pump pressure all combine to make the
final product.
Myth - There is only one correct pressure to
apply
As stated above,
the amount of pressure to apply is mostly dependent on your espresso
blend. If your blend is dark roasted, a coarser grind with a harder
tamp might taste better. If your espresso is a medium roast, you can
use a finer grind and a lighter tamp to achieve strong flavors without
bitterness and over extraction. Most sources recommend a tamping pressure
of 30 to 40 psi. Disregard this nonsense completely and simply practice
to find out what works for you and how to make your espresso blend taste
best.
Myth - There is only one best style of espresso
tamper
Espresso tampers
come in a few different shapes: rounded, flat, sharp edges, beveled
edges, rounded edges, wood, metal etc. The shape of the tamper is not
that important compared to the way it fits in a given filter basket.
The diameter of the tamper should closely match the width of the basket
to ensure an even tamp using the least amount of motions.
Myth - The Twist
Some people insist
that a finishing twist of the tamper to polish the espresso is necessary
for a good pour. Different sources define technique as a 45, 90, 360,
or 720 degree twist....whatever! |