Since Ive got a "proper" espresso machine off Chris, Ive been watching how coffee is made at every coffee shop I go to.
What amazes me is how many places either dont tamp the coffee at all or just use a light tamp with the plastic tamper that hangs off the side of the commercial grinders. And yet, they still seem to get a good crema and reasonable tasting coffee. I asked one today why he didnt tamp the coffee to 15KG recommended and he just said, "I dont have time and it doesnt make much difference".
Is tamping really necessary?
What amazes me is how many places either dont tamp the coffee at all or just use a light tamp with the plastic tamper that hangs off the side of the commercial grinders. And yet, they still seem to get a good crema and reasonable tasting coffee. I asked one today why he didnt tamp the coffee to 15KG recommended and he just said, "I dont have time and it doesnt make much difference".
Is tamping really necessary?
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