Tamping your coffee is an important part of making a great espresso. You tamp your coffee for two reasons, both of which affect the quality of the extraction and therefore the taste of your espresso.
Creating space to build pressure
Tamping is necessary to create a small space between the coffee puck and the group head. This space allows the hot water from your espresso machine to build up pressure. With a pressure of 9–11 bar, the espresso machine pushes water through your coffee — the extraction process.
Turning loose coffee into a compact puck
The second reason for tamping is to turn loose ground coffee into a compact puck. The goal is to let the water flow through the coffee as evenly as possible. If you don’t tamp your coffee, or don’t tamp it properly, the water will follow the path of least resistance. This creates small channels through the coffee puck, also known as channeling. The result is a weak espresso with a sour taste. Definitely not what you want!
Use a tamper
If you own an espresso machine, you’re probably familiar with a tamper. A tamper is the barista tool you use to press ground coffee into your portafilter.
There are different types of tampers available. A classic tamper is the type almost everyone knows, consisting of two parts: a handle and a weighted stainless steel base. A palm tamper is an alternative that can help you tamp your coffee more consistently. Curious about the difference? Then read our palm tamper vs tamper blog.
Do you still have questions? We’re always happy to help, so feel free to get in touch!
