NobbyR Senior Member Joined: 10 Jul 2011 Posts: 2,041 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sun Oct 13, 2013, 2:09am Subject: Re: Why is the tamping so important?
IMHO tamping is not totally superfluous, but there's a physical limit to it, for example. Once you've compressed the ground coffee so hard that the granules cannot move any closer without using a steam roller, there's no sense in tamping any harder. The old gospel of tamping exactly at 30 lb (not 28 lb and not 35 lb) is water under the bridge. Therefore the importance of tamping has been somewhat overrated. The major key is being consistent in what you're doing, no matter if it's dosing, distributing or tamping. And from experience alone, those Italian baristas are probably very consistent in their preparation.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
Tamping or tamper? Most recent threads indicate that the tamping isn't so important. It's the consistency, as stated above and in those other threads. As for the tamper, that's a personal call. I didn't care for the cheapo plastic tamper that came with my machine and it doesn't fit the basket very well anyway.
I would have never immagined investing in a grinder and an espresso machine like today unles I had plans to open a caffeteria!
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