So I was just wondering how everybody here tamps their espresso. I am thinking about trying to streamline the process my shop uses which goes something like this...
Turn on the grinder
Add espresso to portafilter while grinding (we use about 20 grams of espresso in our shots)
Turn off grinder
Tap portafilter on mat to help distribute grounds evenly
Using your finger flat against the top of the portafilter, push grounds to the top edge
pull them to the bottom edge
push them right
pull them left and off the top of the portafilter (This not only distributes better, but it also makes sure the dose is consistently 20 grams)
Tamp at 30 lbs
shake portafilter gently in the air to allow the grounds on top to settle a bit
Polish Attach to group head
Are all these steps necessary? Is there anything you would change about our process? Let me know what you guys think.
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