Espresso Tampers Are An Important Part Of The Brewing Process

March 1, 2010 by  
Filed under Articles

There is an art to making a high quality cup of espresso; it is more than just brewing a cup of coffee. In fact it is not the beans that make it espresso or the machine but rather the process. Each step that is involved with making espresso is vital to making a proper cup of espresso and espresso tampers are one of the most important tools involved in the process.

Using espresso tampers is more important than having the right espresso machine. Espresso has existed since the beginning of the twentieth century. The idea of espresso originated with the Italians and actually refers to a cup of coffee expressly made for you. This loose translation form the Italian provides a general understanding of the importance that this beverage is made individually to order.

They proper use of Espresso tampers is perhaps the most important step of the entire process. There is an art and a skill to properly tampering espresso. The way the beverage flows from the machine is directly affected by the way the ground coffee has been tempered. If it is not done correctly you risk a weak or overpowering cup of coffee that may be bitter or sour.

The entire process of making a cup of espresso is centered on the idea that the coffee has been ground for each individual cup when you are going to make the coffee and not before. It is also very important that the coffee is properly packed. In order to make a cup of espresso you need to grind the coffee beans and then immediate following grinding tamper the grounds.

This is the step that the espresso tampers are intended for. This device looks like small metal dumbbell with a flat disk about a quarter of an inch thick, on each end. When the coffee has been ground then the grounds are dispensed form the grinder into the metal filter that attaches to the machine. The grounds are then pressed using the tamper.

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The idea is to use the espresso tampers to the point that the grounds from a solid disk of ground coffee. This is down by pressing the tampers against the grounds and applying approximately 5 pounds of pressure. This needs to be followed by a much harder compacting that requires roughly 30 pounds of pressure being applied.

To finish off the process spin the espresso tampers two full times as pressing it against the pressed grounds. This final step makes sure that the grounds have been evenly impacted and that there are no loose grounds. By following these steps you will have the first steps to a good cup of espresso. This process will obviously take some practice to get just right.

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