Tamping is a crucial stage in the production of espresso. It is the procedure of compacting the ground coffee in the portafilter to guarantee reliable espresso extraction. The quality of the espresso shot is greatly influenced by the amount of pressure used when tamping. So how firmly should espresso be tamped?
The truth is that there isn’t a one, universal method for tamping. It varies on a number of variables, including the type of coffee beans, the size of the grind, the equipment, and individual preferences. However, 30 to 40 pounds of force is the suggested pressure range.
The objective of tamping is to produce a level and flat coffee surface in the portafilter. If the coffee is not sufficiently tamped, the extraction will be insufficient, producing weak, sour espresso. On the other hand, if the coffee is over-tamped, it will lead to excessive extraction, producing espresso that tastes burnt and harsh.
You can use a bathroom scale or a tamper with a calibrated spring to get the proper pressure. The portafilter should be positioned on a flat surface, filled with the desired volume of ground coffee, and leveled. After that, set the tamper on top of the coffee and press straight up and down with it. The pressure must be consistent but not oppressive.
Taking this into account, a single shot of espresso normally yields 1 ounce of espresso from 7 grams of coffee. To make a double shot of espresso, which yields 2 ounces of espresso, some cafés and baristas, however, may use other ratios. One example is using 14 grams of coffee.
How do you make a triple espresso shot is another common question. Pulling a triple shot of espresso is comparable to pulling a single or double shot. The quantity of coffee used is the only variation. A triple shot typically yields 3 ounces of espresso from 21 grams of coffee. While the extraction time and tamping pressure are left unchanged, it’s possible that the machine parameters will need to be changed to account for the extra coffee.
Finally, it should be noted that tamping is an essential stage in the preparation of espresso, and that the pressure used should fall within the suggested range of 30 to 40 pounds of force. When choosing the correct pressure, it is crucial to take the type of coffee beans, the size of the grind, and personal liking into account. Always keep in mind that getting the ideal espresso shot requires consistency.