Espresso powder filling technique espresso filling method espresso filling procedure

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

If you want to consistently make a good espresso, you need to have an excellent tamping. This video tutorial will serve as a getting started guide. Follow the steps below to practice. Through practice, your espresso will get better and better. Good condition and stability are your goals. Let's get started.

You need an espresso, a crusher and a mobile filter. Many espresso machines are equipped with plastic tamping machines. Don't use those. Find a suitable weighting rammer. Once you have found the correct size tamper, you need to decide that you want a flat or convex bottom. If you need help deciding, see the Resources section at the end of this tutorial.

In our example, we used an espresso tamper. This is optional. You can also use any clean surface.

Espresso-tamping start

1. Make sure the filter basket is clean and dry.

You will rinse and wipe the lens between the clean portafilter. Over time, you will want to do a more extensive cleaning, soaking in a special cleaning such as Puro Caff basket and portafilter.

Coffee packing

2. Add espresso powder to the filter basket

Espresso can be ground directly into the filter or poured from another container. One stitch is about 7 grams, two stitches is about 14 grams, and three stitches is about 21 grams. There is a basket for every size. Double baskets are the most common. These weights are a starting point. You can try to "increase the dose", that is, put a few more grams in the basket.

A very good (usually expensive) coffee grinder a good enough espresso will have a long way to go in terms of your espresso shooting quality and consistency. The three grinders that specialize in espresso are Baratza Virtuoso, Rancilio Rocky and Mazzer Mini.

When pouring coffee into the basket, the goal is to form a uniform ground. In the photo below, you can see espresso piled up above the base. In this way, when the coffee grounds are flattened and compacted, we will have enough coffee.

Add espresso to the filter pot

3. Stir the espresso with your fingers

Before mashing, put your finger on the top of the door filter to make the bullet even.

A smooth espresso

If there is any residue on the edge, brush them aside.

Even coffee.

4. Spike

The goal of tamping is to evenly extract teeth at a pressure of about 30 pounds. You can use the scale in the bathroom to measure how much weight you put in the packing. More importantly, you need to form a steady pressure in your tamping, rather than always reaching 30 pounds. Your arms should be straight so that the hammer can touch the coffee bed evenly.

Prepare to tamp

Even if the pressure is packed

5. Polish the lens (optional

At this point, you can rotate and tamper. This is called polishing and is an optional step. Some people say it helps tamp at night, while others say it's cosmetics and it's not necessary. Now there are even special "smart" polishing machines for sale on eBay, and some people think these polishers work better at night.

Horizontal coffee tamping

Complete tamping

okay. Now that you have an evenly rammed portafilter, you can start brewing.

The last sentence

Now that you have successfully mashed an espresso, your goal is to mash it all the time. Through practice, you will be able to repeat these steps better and better over time. Use the same tamping technique so that when you are working on a new kind of coffee, there is one less variable.

There is another theme that is not covered, and that is trade-offs. Once you have mastered your tamping, you can start experimenting with more precise doses. Put the filter on the kitchen scale and set it to zero before adding medicine, and you can get the exact number of grams. When you make espresso, giving it by weight rather than volume can give you more repeatable results.

END