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What it is and what sets it apart: More important than a magic “30 kg” is a flat, stable, repeatable tamp.
At the bar: Level → vertical firm tamp → optional polish without tilt → lock-in without side knocks.
Impact on the drink: Impact: even water resistance; tilted tamp ≈ channeling.
Technical notes: Exact force matters less than consistency. Align wrist/shoulder.
Common mistakes: Knocking the portafilter. Edge tamp. Different pressure every shot.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Tamping pressure changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.