Tamper Inox 58mm
| Tool: | Espresso Tamper |
|---|---|
| Material: | Stainless steel |
| Diameter: | 58mm |
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Tamper inox
Tamping the coffee is an important step in creating a perfect cup of espresso. If the tamping force is not enough, the coffee will not be compressed tightly, the water will pass through easily, the pressure will be low, creating a “diluted” cup of espresso. If the tamping force is too tight, the water will not pass through, the pressure will be high, the espresso will be burnt due to too long contact with the coffee head of the machine. But before discussing the tamping force, why don’t you try choosing the best espresso tamper yourself?
Instructions for using tamper to compress delicious cafe espresso
Step 1: Grind coffee – so that the coffee has just been nurtured from Portafilter – you can use tamper dozer to adjust.
Step 2: Put Portafilter on the edge of the table or tamper mat, use a lightly compressed tamper and make sure the surface of the coffee coffee is flat, parallel to the ground. This is a very necessary step for those who are beginning to use espresso. If the coffee surface is tilted, the water pressure is uneven, greatly affecting the quality of espresso. When you get used to your hands, this step is no longer needed. Or if using tamper dozer, this step does not need. Actually, Tamper Dozer helps Barista lightly go a lot, especially when the shop is crowded.
Step 3: Use Tamper to emphasize down, use force from the shoulder to the hand. The standard compression force is about 30lbs compression, equivalent to a weight of 15kg. If you are a muscular man, no need to suppress too hard.
Step 4: Install Portafilter into the device, press the button, the time of Espresso flows out, observes the flow of coffee, measures the volume, finally tasting.
Cases of Espresso with usual errors
– Espresso flowed too quickly: the coffee is too rough, or the coffee is not enough – too little coffee, or the compression force is not enough.
– Espresso flows too slowly: Grind coffee is too smooth, or too much coffee, or too strong compression.
– Cafe Espresso has a burning taste: If it is not the typical taste of the coffee (such as dark roasted coffee), this taste is due to long-term contact with the phase head (because compressed too tight, so it is difficult to flow), which leads to a taste of coffee.
