When I was starting my journey into exeriencing better coffee I had been learning about espresso making techniques during in my travels watching baristas wherever I could find them.
One coffee chain, as we have so few, in our shopping centre, is Coffee Club.
For a long time their technique has involved tapping the basket on the side of the machine, after tamping, to knock the outer grounds back into the middle. This, I had learned in my coffee education, was an old and unnecessary step that causes fractures throughout the recently tamped grounds.
There has been a curious change on their tamping policy...
Only within the last week they have, nation wide, changed their policy to NOT tap the basket!
It is now:
1. Dose
2. Tamp lighty
3. Tamp again and polish
4. Brush off the loose grounds
5. Pull the shot
I had know that tapping was out of date some time ago and always wondered why they kept doing it.
Good to see that are, SLOWLY, keeping up!
One coffee chain, as we have so few, in our shopping centre, is Coffee Club.
For a long time their technique has involved tapping the basket on the side of the machine, after tamping, to knock the outer grounds back into the middle. This, I had learned in my coffee education, was an old and unnecessary step that causes fractures throughout the recently tamped grounds.
There has been a curious change on their tamping policy...
Only within the last week they have, nation wide, changed their policy to NOT tap the basket!
It is now:
1. Dose
2. Tamp lighty
3. Tamp again and polish
4. Brush off the loose grounds
5. Pull the shot
I had know that tapping was out of date some time ago and always wondered why they kept doing it.
Good to see that are, SLOWLY, keeping up!


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