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).
@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 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.
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
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
@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
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 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
@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
@kegdestroyer
amen!
sendschie 1 year 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
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
that sounds like Bob Odenkirk
stubernads 2 years ago