Im at it again, trying to improve my knowledge and understanding.
My perception is that tamping is the greatest inconsistency in my barista endeavors. I can get the grind right and score a perfect extraction occasionally, but the next three shots might just be crap in comparison.
I dont think the nature of the beans will change that quickly so it must be my packing and tamping. I reckon my packing is reasonably consistent so Im staring right down the barrel of inconsistent tamping.
For all of you pros and experts, is there a way, other than years of experience or expensive equipment, I can tamp with consistent pressure? Maybe a procedure or something that might help me achieve that 15kg tamp consistently.
Thanks once more all.
Tony
My perception is that tamping is the greatest inconsistency in my barista endeavors. I can get the grind right and score a perfect extraction occasionally, but the next three shots might just be crap in comparison.
I dont think the nature of the beans will change that quickly so it must be my packing and tamping. I reckon my packing is reasonably consistent so Im staring right down the barrel of inconsistent tamping.
For all of you pros and experts, is there a way, other than years of experience or expensive equipment, I can tamp with consistent pressure? Maybe a procedure or something that might help me achieve that 15kg tamp consistently.
Thanks once more all.
Tony
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