@klarinetta I know some people say that. As I said, I m a firm follower to that method. Again, tamping is for when you DONT have the right tools to grind correctly. Offcourse I even it out but I would not call it tamping (@ sendschie).
@klarinetta I know some people say that. As I said, I m a firm follower to that method. Again, tamping is for when you DONT have the right tools to grind correctly.
Right or not, give the guy the pleasure to enjoy his coffe and brag to his friends. God damn, who are you anyways and what gives you the right? Put a video up on your coffe skills and I will saw it in half and let's see how you feel you idiot!
It's true man. Whit the right grind you do NOT need to tamper. You just loose control that way. Find the right grind (buy a good grinder, non of that metal blade stuff, it has to be ceramic plates) and then just flatten the surface.
Well, I'm from sweden, I live in France, and I've traveled some in Italy. And most of the best baristas I've come across does not tamper, not more than flattening. I think it is an american thing to tamper hard. That said, it is obviously a detail, We are both geeks for having this discussion and I'm sure your espressos are excellent!
@javafanskajagskriva Some say that you should use finer grind for a lever machine than for semi-automatic pump machines like you would maybe use setting 12 on Rocky for the Rancilio Silvia and only setting 8 or even finer for the La Pavoni and use a lighter base tamper and tamp very light and mainly just leveling and polish the puck.
@javafanskajagskriva tamping is for people who want an equal distribution of water throughout their shot. try not tamping with a bottomless filter and you'll see for yourself how uneven it is.
A great espresso requires four correct inputs: Macinazione (grind), Miscela (blend), Macchina (machine), and Mano (hand of the barista). The goal is to extract water at the correct temperature and pressure through a fixed amount of coffee for a fixed amount of time. How you get there is largely a function of the four inputs. A coarser grind requires a firmer tamp but can still result in a great espresso. It's largely the preference of the barista.
@klarinetta I know some people say that. As I said, I m a firm follower to that method. Again, tamping is for when you DONT have the right tools to grind correctly. Offcourse I even it out but I would not call it tamping (@ sendschie).
javafanskajagskriva 1 year ago
@klarinetta I know some people say that. As I said, I m a firm follower to that method. Again, tamping is for when you DONT have the right tools to grind correctly.
javafanskajagskriva 1 year ago
that sounds like Bob Odenkirk
stubernads 2 years ago
pre-ground coffee, plastic tamper(which u don't know how to use), annoying voice, no operator skill. your not fooling anyone
kegdestroyer 2 years ago
Right or not, give the guy the pleasure to enjoy his coffe and brag to his friends. God damn, who are you anyways and what gives you the right? Put a video up on your coffe skills and I will saw it in half and let's see how you feel you idiot!
javafanskajagskriva 2 years ago
saw me in half? make me feel like an idiot? coming from someone who thinks tamping is counterproductive... well, lol
kegdestroyer 2 years ago
@kegdestroyer
amen!
sendschie 1 year ago
Your tamping is way weak. Get a real tamper and put some pressure on it. You're building no pressure because your grinds are so loose.
DH405okc 2 years ago
Tamping is for peeps that have bad grinders or pre-ground coffee. With the right grind you don't have to tamp! There, glad to help out!
javafanskajagskriva 2 years ago
This is sarcasm, right?
DH405okc 2 years ago
It's true man. Whit the right grind you do NOT need to tamper. You just loose control that way. Find the right grind (buy a good grinder, non of that metal blade stuff, it has to be ceramic plates) and then just flatten the surface.
javafanskajagskriva 2 years ago
So you feel that every barista, every machine manufacturer, and every other espresso expert out there is wrong? You've figured out the secret?
DH405okc 2 years ago
Well, I'm from sweden, I live in France, and I've traveled some in Italy. And most of the best baristas I've come across does not tamper, not more than flattening. I think it is an american thing to tamper hard. That said, it is obviously a detail, We are both geeks for having this discussion and I'm sure your espressos are excellent!
javafanskajagskriva 2 years ago
@javafanskajagskriva Some say that you should use finer grind for a lever machine than for semi-automatic pump machines like you would maybe use setting 12 on Rocky for the Rancilio Silvia and only setting 8 or even finer for the La Pavoni and use a lighter base tamper and tamp very light and mainly just leveling and polish the puck.
klarinetta 1 year ago
Respond to this video... Sorry it was of course meant to be much finer grind as you will use finer grind no matter if you use a harder tamp.
klarinetta 1 year ago
@javafanskajagskriva tamping is for people who want an equal distribution of water throughout their shot. try not tamping with a bottomless filter and you'll see for yourself how uneven it is.
sendschie 1 year ago
@javafanskajagskriva
A great espresso requires four correct inputs: Macinazione (grind), Miscela (blend), Macchina (machine), and Mano (hand of the barista). The goal is to extract water at the correct temperature and pressure through a fixed amount of coffee for a fixed amount of time. How you get there is largely a function of the four inputs. A coarser grind requires a firmer tamp but can still result in a great espresso. It's largely the preference of the barista.
BBQhonk 10 months ago