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Showing results for tags 'tamp pressure'.
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Hi there, is there a scientific way to measure the pressure of the tamp so as to produce perfect pressure every time or is this less importunity than other factors? i was told by a friend that you can use a small set of scales and press down to desired value i cannot remember the value? any tips for the perfect coffee welcome thanks. B.
I've recently purchased a refurbished Gaggia Classic (with thanks to @gaggiamanualservice.com) and we're getting on famously. I'm using what I assume is the standard double basket that came with it. It came with three baskets of differing size, and it's the middle one. I'm pulling decent shots (reasonable weight/time and they taste good) but find the puck doesn't knock out of the basket after it has cooled down. I have to gouge it out with a teaspoon. Am I: a) Tamping too hard? b) Using too much coffee? c) Asking a daft question? Thanks :-)
The fine grind, or the Tamp pressure used? I'm just getting to grips with pulling shots of espresso at the moment, and have just got myself some fresh beans freshly roasted less than a week ago, i can see the difference there instantly, compared to the supermarket bean. The crema is infinitely better straight off, no matter what I do. However, I'm now stuck on the above question. I have a Graef grinder (cm800) which has 40 settings. I've read you should tamp pretty hard, seen 20k of pressure, and some youtube barristas say as hard as your hand can press. However, i find i block my machine with a good hard tamp unless i grind pretty course. However, I've gone down the scale getting a finer grind and giving quite a light tamp (just getting the flat polished look on top, but not too much pressure at all). The resulting shot looks and tastes nice, but I'm new to the DIY coffee game so I'm not sure if I'm getting the best out of my bean. Please don't reply with, "if it looks and tastes good to you, that's all that matters", as that's not too helpful. I used to like freeze dried coffee.... you see where I'm going with this? Many thanks coffee nerds! xxx