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Ideal tamper base shape for a pre-infusion machine?

Posted by Aaron Duckworth on February 1, 2010 at 5:34am in Espresso
Has anyone experimented with using multiple tamper base shapes to find an ideal shape when tamping for an espresso machine with a pre-infusion feature as it relates to taste? I have used a flat bottom base for years but started thinking about whether or not the increased puck saturation would be affected and need to be adjusted/corrected.

The effects of tamper base shape in regards to taste/overall quality is a little subjective to begin with, but I was wondering if anyone has played with this specific matchup as I have not and won't really be able to for a few months. Thanks!


-- Duck

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Tags: Espresso, Pre-infusion, Puck., Saturation, Tamper, Tamping
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