I recently heard from a Schomer seminar that you physically can only tamp coffee so compact and that it is more consistent to always tamp hard and change grind accordingly. Thoughts on this method vs. light tamp or other espresso prep theories.
Esp
Read more…So I have had my beautiful maple wood Reg Barber tamper for a couple months now, and as expected, the nice shiny buffed look it came with has dissipated. I knew this would happen, however I was kinda hoping that it would maintain some kind of sheen j
Read more…Dear coffee professionals. I've been thinking about serving single and double espressos. To many people, they are simply a different size. But I know they can produce a slightly different result depending on what you're looking for.
Do many coffee
Read more…Here at Caffe Mela all the baristas are going to get their very own custom tamper. I've been looking all over online for some really sweet creative tampers but I just can't find anything much cooler than colored tamps. Please help me and my fellow ba
Read more…Last night I was involved in a training session on espresso techniques, and as I was done tamping, I polished the puck by spinning the tamper 360 degrees on the puck. The trainee asked me why I polished and I was dumbstruck for a second not knowing t
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