Have you ever had a particularly good coffee when the barista used the upwards tamp? (Pushing the basket up against the 'tamper' on the grinder)
Reason I ask is a new barista in a cafe near my office is using the technique, and as far as I can tell from watching her, she produces very little pressure, perhaps 2kg at most, which makes me think they've dialled in a really fine grind.
The coffee she produced was average (but not awful) and it reminded me that I've yet to have a good coffee from an upwards tamp, so why do they do it?
Perhaps to save time?
Reason I ask is a new barista in a cafe near my office is using the technique, and as far as I can tell from watching her, she produces very little pressure, perhaps 2kg at most, which makes me think they've dialled in a really fine grind.
The coffee she produced was average (but not awful) and it reminded me that I've yet to have a good coffee from an upwards tamp, so why do they do it?
Perhaps to save time?


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