emradguy Senior Member Joined: 31 Mar 2011 Posts: 3,684 Location: Houston Expertise: I live coffee
Espresso: Duetto II; Twist v2 Grinder: M Major, Macap M4, Pharos,... Drip: Espro presses; Aeropress Roaster: H-B "List of Favorites"
Posted Mon Apr 16, 2012, 5:21pm Subject: Re: Why make such a big deal about tamping @ 30 pounds?
I had that Espro tamper. I bought mine new. No audible click, but there was definitely a feel of a click-like mechanism, and it was (according to Espro) set for 30#. I usually pushed right through it. I had it a long time before I took my barista training class at Klatch back in 2009. when Heather got out the bathroom scale to measure our pressures and show us what 30 pounds felt like, I rang in at 60#...so much for the Espro clicky device! Obviously, I stopped using it. I've been tamping pretty lightly the past couple of years. No longer do I get into the action of really compressing the puck. Rather, I give it a decent tamp and go by feel of the grind compression, as soon as I feel it's packed in a bit I stop. I start by pushing lightly while my finger tips feel the edge of the portafilter and I check it for level by feel this way. Occasionally, I bring it up to eye level after to check for a tilted tamper (from multiple angles), but when it feels right, it tends to look right on further inspection, so I don't do it that often. OK, I have to confess, I stole the finger tip part of the tamp from watching a video of Chris Nachtrieb on his website. Once it's level, I apply a little more pressure just until I feel the puck is compressed - no more. I'd guess I'm probably closer to about 20#, but as we keep reading here, over and over...I'm consistent...and my shots come out great.
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Yup. Both good and bad information get propagated via discussion forum sites. Always consider the source -- both the person and the age of the post/thread. As others have stated, if you limit yourself to recent threads here you'll see that consistency has been the mantra, not specifically 30 pounds as in the old days.
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