World Barista Champion, Gwilym Davies, explains the importance of tamping the espresso.

[MariusWM]

Problem is. Paying this much attention to something simple as tamping is a waste of brainpower. Just tamp it down. One second. End of story. It´s not a science people. I repeat, tamping down coffee in a filter is not a science. Go outside for a run instead, and promote your body to the oposite sex.

[Bademester]

Are you useing a flat or convex tamper?

[TinnInches]

Today, I stop knocking.

[knowOMR]

all that and coltrane playing in the background... perfect ;)

[entropyembrace]

Gwilym really knows his stuff...I´ve been tamping this way lately and it ´s not just faster...it tastes better too since you´re not getting all the channeling from that knocking nonsense!

[TheCellarat]

could not agree more with your tamp method! i hate these tappers and knockers with their tapping ang knocking and over filling. Had a full on agrument with a guy from a well know barista school in london on this subject and it made me think why are so many people putting other things before taste!

[gccoffeesnob]

Good advice.

A good example of taking as much complexities out and focusing more on consistency.