A procedure that works with the SB and is recommended at their training course is:
1. Grind enough coffee untill the mound just reaches over the top of the basket.
2. Tap the portafilter on the bench press LIGHTLY with the tamper to make more room.
3. Repeat 1 & 2 twice - that is three sequences of above.
4. Tamp evenly and firmly.
The top of the tamped coffee should be 3mm below the top of the basket.
Cant go wrong

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