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Calibrated tampers -- Good thing or gimmick?

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  • Calibrated tampers -- Good thing or gimmick?

    hey fellow coffee snobs.

    Apologies if this has been covered already, but I'd love your thoughts on these type of tampers for home baristas who are looking for absolute consistency.

    I have a Diadema Jnr semi automatic machine with a decent grinder, measured shot glasses for correct yield and an Acaia scale for correct dosing.... I think the only variable left that is not measured is my tamping pressure.

    Are these calibrated tamps worth the money?

    Thanks.


  • #2
    Originally posted by Adam76 View Post
    hey fellow coffee snobs.

    Apologies if this has been covered already, but I'd love your thoughts on these type of tampers for home baristas who are looking for absolute consistency.

    I have a Diadema Jnr semi automatic machine with a decent grinder, measured shot glasses for correct yield and an Acaia scale for correct dosing.... I think the only variable left that is not measured is my tamping pressure.

    Are these calibrated tamps worth the money?

    Thanks.

    I say, where are you? People here in Queensland can struggle with them when it's really humid one day and drier the next; the baristi can end up chasing the grind.

    Comment


    • #3
      You can get a tamping mat that clicks at a set pressure. This allows you to use your normal tamper.

      http://dibartoli.com.au/espresso-gea...nto-click-mat/

      Comment


      • #4
        If you want to scientifically create coffee then yes you need one. However, plenty of people make fantastic espresso with just a grinder and an espresso machine.
        I say no, but then I don't have scales and I pour directly into my drinking vessel

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        • #5
          You want "absolute consistency - of what? Taste? Technique? Flowrate?
          My thoughts for consistency of technique:
          - tamp to depth (not pressure)
          - ditch the shot glass and weigh your shots with the acaia (better yet, match the flowrate profile...)

          Comment


          • #6
            Like Trentski, I also say no.

            I do have scales, however only use them to weigh my beans.

            Comment


            • #7
              +1 for no

              I am a sucker for a gadget and I've tried most of these. eg Eazytamp, tamping mat, the great leveler (which is more for leveling than tamping pressure) etc etc and I always fall back to my "standard" tamper. I tried dosing tools, chopping, stirring (WDT) and all the methods I've seen on youtube. All I do now is dose and tamp and the results are just as good. Most of these are gimmicks and maybe good for the novice but at the end of the day a good simple technique with lots of practice is all that's needed.

              Comment


              • #8
                Thanks for all the responses guys... I'm in perth so humidity isn't a problem.

                I guess it's not really necessary - just wanted others thoughts on them. I weigh my grind with acaia before tamping and measure the yield with measured shot glasses and a timer... I guess that is good enough for the home barista!!

                Thanks.

                Comment


                • #9
                  Everything I have read is tamping pressure in itself isn't as important as doing it consistently shot to shot.

                  I measured my tamping pressure religiously when starting out. Common rule of thumb is 15kg (30lb) but I now do half that. Now days I have a pretty good feel for it so don't bother with measuring it any more. And I seriously doubt if I could taste the difference between a shot tamped at 10kg vs one at 12kg anyway.

                  Comment


                  • #10
                    Originally posted by MrFreddofrog View Post
                    Everything I have read is tamping pressure in itself isn't as important as doing it consistently shot to shot.

                    I measured my tamping pressure religiously when starting out. Common rule of thumb is 15kg (30lb) but I now do half that. Now days I have a pretty good feel for it so don't bother with measuring it any more. And I seriously doubt if I could taste the difference between a shot tamped at 10kg vs one at 12kg anyway.
                    Bingo, got it in one Freddo.

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