All about a good tamping

To make good coffee, it is important to have the right equipment, quality coffee and not only. 

It is also necessary to observe some simple steps that no barista leaves to chance. One of these is tamping the ground coffee inside the portafilter. But what to use and how to proceed for a smooth result?

Let's look at all the aspects of tamping. 

Why tamp the coffee? What tamper should be used? 

Pressing is used to remove excess air and create a flat, firm surface for water to flow evenly during extraction.   

There are many types of tampers, from the most common ones with wooden handles, metal ones, adjustable tampers such as those from Eureka or automatic ones such as PUQpress, which is particularly useful for those who have to repeat the act of pressing many times a day, for example, inside a coffeeshop. 

The latest arrival at Espresso Coffee Shop is The Force Tamper dynamometric tamper. Winner of the Red Dot Award in 2017, The Force Tamper makes it easy to apply regular and consistent pressure with every use. 

Besides the type of tamper, it is important to choose the right size according to your portafilter, so that there are no empty spaces left along the edges. 

Let's start with the basics  

Before tamping, we need to pay attention to a few things.

To start, clean the portafilter regularly with a microfiber cloth before grinding the coffee inside.

Next, it is essential to use the right amount of ground coffee. This depends on the type of coffee you want to prepare and the size of the portafilter itself. In general, it is recommended to use about 7-9 grams of coffee for a single shot of espresso and 14-18 grams for a double shot. 

Spread the coffee evenly in the portafilter  

For a good result we recommend using a coffee leveling tool: with its flat blades it creates an even base before pressing. The idea is to achieve a smooth surface in the portafilter, without denser spaces or gaps. 

It’s tamping time 

After following the steps above, the tamper comes into play. It is always recommended to place the portafilter on an appropriate silicone mat or pressing station to avoid damaging the spouts. You can find Eureka's new single and double tamping stations on our website. 

To press correctly, the secret is not to use your full strength. This is a common mistake that brings no positive results but rather, you only risk injuring your wrist. The force to be applied vertically from top to bottom should be adequate, a pressure of about 15 kg. To get an idea of the corresponding force, it is possible to practice with a scale. For those using a hand press, just grip it by wrapping the handle with your hand, as in the photo. 

When the tamping is finished, the true experts do one last gesture that may be missed by an unobservant eye: rotate the tamper inside the portafilter to give the slightly "shiny" appearance to the even, compact base of coffee.  

Now you can move on to brewing. 

In conclusion, tamping coffee properly is an important step in making quality espresso. By following these simple steps and paying attention to details, you can make delicious and satisfying espressos as a true home barista. For more tips on brewing espresso, you can find the article "10 easy steps for the perfect espresso cup” on our blog.  

Happy brewing and enjoy your coffee!