Hi!
I just have a couple of questions about tamping!
After reading a forum here about tamping, it seemed roughly 50-50 weather to tap the side of the PF after tamping, to loosen the grind on the side. Some say if you tap the side of the PF you create channelling, others say its needed to loosen grinds stuck to side etc. I also read in coffeegeeks.com about the bottom 1/3 never gettin compressed etc which was interesting... some say to only tamp once and not to polish while others tamp a couple times...
What I do is:
1) Slightly over-fill basket
2) Tap over-filled basket on grinder doser
3) With index finder level off - grinds (not many!) go back in grinder doser
4) Tamp with X amount of pressure
5) ----> (Here is where some wud tap then maybe re-tamp?)
5) Polish without further tamping
6) "Lock and load!"
A very good barista, (our cafes bean suppliers main guy) told me that I should half the PF, then tap it on top of the doser then over fill etc. This allowed more grind to fit in the basket, but I found I couldnt help but overdose with this step. He also said to always tap (step 5 on list).
I also found it slightly harder to be consistent with this step as you cant accurately say the PF was half full. Sometimes it worked fine others the basket varied from slightly over-full to over-full. Not that it mattered as much on the machine we use tho.
Does anyone do this?
Cheers for any feedback!
I just have a couple of questions about tamping!
After reading a forum here about tamping, it seemed roughly 50-50 weather to tap the side of the PF after tamping, to loosen the grind on the side. Some say if you tap the side of the PF you create channelling, others say its needed to loosen grinds stuck to side etc. I also read in coffeegeeks.com about the bottom 1/3 never gettin compressed etc which was interesting... some say to only tamp once and not to polish while others tamp a couple times...
What I do is:
1) Slightly over-fill basket
2) Tap over-filled basket on grinder doser
3) With index finder level off - grinds (not many!) go back in grinder doser
4) Tamp with X amount of pressure
5) ----> (Here is where some wud tap then maybe re-tamp?)
5) Polish without further tamping
6) "Lock and load!"
A very good barista, (our cafes bean suppliers main guy) told me that I should half the PF, then tap it on top of the doser then over fill etc. This allowed more grind to fit in the basket, but I found I couldnt help but overdose with this step. He also said to always tap (step 5 on list).
I also found it slightly harder to be consistent with this step as you cant accurately say the PF was half full. Sometimes it worked fine others the basket varied from slightly over-full to over-full. Not that it mattered as much on the machine we use tho.
Does anyone do this?
Cheers for any feedback!
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