How To Tamp Coffee – Barista Tips
1 – Make sure you start with good, fresh coffee beans!
2 – Grind 7 grams of coffee, 14 grams for a double, into your group handle and give the handle a light shake to even the ground coffee out.
3 – With a slightly curled finger spread the grounds out, they should be level with the top of the handle’s basket.
4 – For a first tamp apply a light pressure, approximately 5lbs*, to form a puck shape with the coffee grounds.
5 – The final tamp should be around 30lbs*, which will produce a compact puck for the water to evenly filter through.
6 – While still applying pressure, rotate the tamper through 720° to leave a smooth even top to the compacted coffee.
7 – Check the puck is smooth and level. If there is any cracks or if it lopsided the water will flow through it quickly leaving a bitter taste.
8 – Once you are happy with the puck, place the group handle in your coffee machine and make your espresso.
9 – The whole process should not take any longer than 30 seconds, so keep practicing to get it right.
*A good way to learn how to apply the right amount of pressure, is to practice on a bathroom scale.