Making espresso can be hard because even the smallest details can play a significant impact on the result. You may think that it’s simple to tamp. After all, you just need to squash the coffee down and bring it in the espresso machine. Ideally, this is what you need to do, but there are a couple of details which are crucial if you desire to get the most out of the espresso.
It’s worth mentioning that tamping can be the easiest thing to do as long as you do it properly. Some individuals may not realize that they are doing it ineffectively. But with some minor changes to your technique, you can improve your espresso-making process. In this article, you will learn how to correctly tamp espresso.
Tamping espresso
You may already be wondering what happens if you tamp espresso too hard. Well, to understand what happens when you tap too hard your espresso, it’s a good idea to know the tamping process first. First of all, a good tamp should begin with an even bed that has coffee. The best way to level the ground is by sliding your finger across the portafilter’s top.
But you should not use a knife or even any other hard utensil because it can damage the portafilter. You need to make sure that there is no gap in the bed once you level it. In most cases, this technique can leave some gaps in the puck, leading to an uneven extraction. To avoid this, you should ensure that there is enough coffee in the portafilter. As a result, you may have a smooth surface.
Tamping can harm your joints in the long run, especially if you are not familiar with this method. It can take a lot of force for you to pack espresso correctly, and after a certain period, tamping may damage your joints, such as your wrist. This is a major concern for most professional baristas who usually pack a lot of pucks each day. But if you can master this method from the start, you don’t have to worry about it.
You need to hold the tamper with your index finger and thumb. Remember that utilizing several fingers can make it easier to apply even force, which is crucial for having an evenly packed puck. Because of this, you can get an evenly extracted shot.
Most people often make the mistake of using force on the coffee grounds by utilizing their hands rather than using their body weight to create this force. You need to lean your body weight into the puck instead of pushing with your hand.
You can start to compress the coffee. You need to do the first tamp that is designed to ensure that all the coffee grounds are level in your portafilter prior to tamping utilizing the full force. You can then use your body weight and apply at least 15 pounds of pressure to the puck. Many individuals usually are not sure what 15 pounds of pressure feels like, though there is an easier way you can get the feel for it utilizing your bathroom scale.
You need to place your bathroom scale on your kitchen’s floor and stand on it. When the weight settles, you should lean on the tamper as it rests on the counter and check how the weight decreases. While leaning more of the weight on the tamper, the scale’s reading will decrease. You can practice a couple of times until you may consistently get this reading to reduce by at least 15 pounds. Take note that a force of between 13 and 17 pounds is enough.
Once you get the puck compressed slightly, you can now do the second tamp. This is the time where the pressure increases, so you should push harder. In the first step, you intend to utilize at least 25 pounds of force, so you should use your scale again to train your muscles.
In the second tamp, you have to slightly twist the tamper while removing it from your portafilter so that you knock off any grounds that are on the sides. But you should not do the twisting motion when applying pressure to the puck. This is because you can have an uneven bed, and you may even disturb the tightly-packed coffee grounds.
Crucial tips to help you during tamping process
You should keep in mind that the amount of force you need to use while tamping tends to be a hot debate among baristas. Some baristas like to utilize 20 pounds while others prefer using at least 30 pounds of force. Therefore, it’s a good idea to let the taste guide you. You can start with 25 pounds of force and adjust it accordingly, especially if the coffee doesn’t taste right.
In most cases, you can determine that you are utilizing a lot of force when your coffee comes out bitter. You can have a more tightly packed puck when you use more force, which causes the water to contact the coffee for longer. Once the water takes a while to get through the grounds, there is a chance that you can have an astringent and nasty taste. And, if your shots are thin or weak, then you should increase the amount of force.
But if you are worried about exerting the right amount of force or you desire to test various forces systematically, then you need to purchase a calibrated tamper that can click once you reach the force you want. This is not necessary, but you still use it if you want.
Most baristas usually have wrist problems because of muscle overwork and repetitive tasks. You may not have to worry about this unless you intend to pull many shots for your family members and friends within a specific period. But it’s always good to do the right things, just in case. This is because just one unlucky and lazy tamp can lead to wrist discomfort and strain, so you need to avoid this. After all, you need to enjoy the tamping process.
