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Tampering?

  • 31-07-2011 8:19pm
    #1
    naasrd
    Registered Users, Registered Users 2 Posts: 2,408 ✭✭✭


    Does tampering have an impact on the quality of the espresso?


Comments

  • #2
    Slaphead07
    Registered Users, Registered Users 2 Posts: 2,323 ✭✭✭Slaphead07


    naasrd wrote: »
    Does tampering have an impact on the quality of the espresso?

    very much so. Along with the level of grind it will determine the speed of flow through the coffee. Experts will along soon but afaik you're looking at 20 lbs pressure when compacting the coffee.


  • #3
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,443 Mod ✭✭✭✭Mr Magnolia


    naasrd wrote: »
    Does tampering have an impact on the quality of the espresso?

    I don't believe that tamp pressure has anywhere near as much significance that it has been attributed. 20psi equates to roughly just over 1barg, nothing compared to extraction at 9barg once you start pouring. A few psi either way of this is negligible.

    I'd be far more concerned with ground coffee volume, extraction time and extraction volume using a consistent tamp pressure.


  • #4
    Dahtac
    Closed Accounts Posts: 109 ✭✭Dahtac


    Even tamping is far more important than pressure in terms of shot quality, uneven compacting of the grounds will effect the extraction negatively.

    It is nigh on impossible to overtamp, and unless you are simply placing the tamper on top of the grounds, hard to undertamp as well, more likely mistakes will come from uneven distribution and split, fragmented or broken pucks.

    Just some observations on my part, I am no espresso expert


  • #5
    naasrd
    Registered Users, Registered Users 2 Posts: 2,408 ✭✭✭naasrd


    Slaphead07 wrote: »
    very much so. Along with the level of grind it will determine the speed of flow through the coffee. Experts will along soon but afaik you're looking at 20 lbs pressure when compacting the coffee.

    If the grind is too fine and the tamp quite hard would that explain the few recent dodgy espressos I've had? I switched this week to some Ethiopian beans and my usual grind and tamper is resulting in a very slow, sometimes spluttering shot. Last week with some Bolivian beans, the same tamp and grind resulted in wonderful shots. I eased up on the strength of the tamp but had no change. I'll experiment with less finer grind and see what happens.


  • #6
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,443 Mod ✭✭✭✭Mr Magnolia


    Different beans with different roast profiles require different grind settings. The freshness of the bean also has an effect; the fresher the bean the coarser the grind requirement in my experience.


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  • #7
    naasrd
    Registered Users, Registered Users 2 Posts: 2,408 ✭✭✭naasrd


    Mr Magnolia wrote: »
    Different beans with different roast profiles require different grind settings. The freshness of the bean also has an effect; the fresher the bean the coarser the grind requirement in my experience.

    Thanks for that. They were roasted on the 30th of Aug. I'll do a coarser grind in the morning.


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