How Hard To Tamp Espresso
Are you trying to figure out how hard you should tamp your espresso for a smooth, rich cup every morning?
Espresso should be tamped with up to 30 pounds of pressure. While some people prefer tamping their espresso with 15 to 20 pounds of pressure, this method doesn’t always remove all of the air between the grinds. Use a calibrated tamp to get an accurate 30-pound compression every time.
Throughout this article, I’ll show you how to know when you’ve tamped your espresso hard enough, what happens if you don’t tamp with enough pressure, and the perfect firm tamping technique.
Key Take Aways:
Tamping your espresso properly ensures that your shot has the best aroma and taste possible. A poorly tamped shot makes for a weak tasting drink.
How Firmly to Tamp Espresso
Espresso should be tamped hard enough to get rid of all of the air pockets between the grinds. Although espresso typically has a fine grind, plenty of air gets trapped. Compression is the quickest and most effective way to get rid of these air bubbles.
According to Espresso Services, you should use a tamp to apply between 20 to 30 pounds of pressure.
There are two ways to make sure you tamp the espresso hard enough:
- Use a calibrated tamp. Calibrated tamps have built-in springs that determine the exact amount of pressure. The LuxHaus Calibrated Tamp comes in multiple sizes, all of which include an ergonomic handle. Place the tamp over the ground coffee and firmly apply even pressure until you hit the spring.
- Stand on a scale and apply pressure to a nearby solid surface. Put all of your weight on the scale, then put your hand on a counter and slowly push until you’ve removed 20 to 30 pounds from the scale. The amount of pressure you apply to the counter is the amount of pressure required to tamp your espresso.
Should Espresso Be Packed Tightly?
Espresso should be packed tightly to prevent the water from trickling through too quickly. When the hot water doesn’t spend enough time soaking through the fine, dense coffee grounds, there won’t be enough flavor and caffeine in the espresso.
Fortunately, you can use a flat manual tamp, or a calibrated tamp to make sure they’re packed tight enough.
Many beginners find it difficult to know when their espresso is tamped enough. If you think you didn’t tamp enough, you can sip the coffee for surefire results.
With enough coffee grounds and an even, firm tamp, your espresso should taste bold, rich, and flavorful.
How to Tamp Espresso Hard Enough
To tamp espresso hard enough, follow these instructions:
- Level the coffee grounds. Even, level coffee grounds are essential if you want reliably smooth espresso. Use the side of your hand or the flat backside of a knife to level the coffee before using your tamp. The goal is to have the portafilter topped off but not overloaded with coffee grounds.
- Tamp the espresso with a calibrated tamp until the spring stops. Make sure the tamp is as level as possible, gently set it on top of the coffee grounds, then apply pressure. The spring will click, which is when you need to stop. If you keep pushing, you’ll overcompress the coffee grounds.
- Flatten the tamp before lifting it out. Keep your elbow at a 90-degree angle while tamping your espresso. This simple trick will prevent you from accidentally moving the tamp one way or the other. If the tamp shifts, the grounds will be uneven, and you’ll have a watery, unpleasant espresso.
Cafe Last suggests lightly tapping the top of the tamp before removing it to remove excess grounds. Don’t tap the tamp too hard, or you’ll make the coffee grounds uneven. There’s no need to tamp the espresso multiple times.
However, some people tamp it with 15 pounds of pressure, level the tamp, then apply 30 pounds of pressure.
What Happens if You Tamp Too Hard?
If you tamp too hard, your espresso will taste bitter and far too strong. Tamping with more than 30 pounds of pressure will crush the coffee grounds and compress them too much. The water will trickle slowly through the coffee beans.
The longer the water stays on the coffee grounds, the stronger the espresso will be. Too many minutes equate to a sour, unwanted cup.
Another possibility is that the espresso machine will clog. If you tamp the espresso too hard, the water won’t be able to get through the dense coffee grounds.
It’ll pour down the sides, making a huge mess. Never push the tamp beyond the spring. If you use a tamp without a spring, you can set the desired depth to prevent it from going too far.
The good news is that it’s very difficult to tamp too hard if you use high-quality coffee beans with a fine grind.
You can’t crush the beans beyond a specific density unless they’re brittle and low-quality. Nevertheless, it’s important not to fill the portafilter after tamping, even if it looks lower than you’d expect.
What if You Don’t Tamp Hard Enough?
If you don’t tamp hard enough, your espresso won’t have enough flavor. It’ll also look light than usual, and it won’t have the traditionally rich coffee aroma that you’re used to.
Furthermore, failure to apply enough pressure to the tamp can result in having a few coffee grounds in the espresso since they won’t be compact and dense.
Majesty Coffee explains that one of the best ways to know if you tamped your espresso hard enough is to check for air pockets and clumps.
Your coffee grounds should look flat and compressed, not fluffy, airy, or clump. If it doesn’t suit the desired look, you need to level the coffee grounds, level the tamp, and apply a bit more pressure.
Ready To Tamp Espresso Like A Pro?
Now that you know how hard to tamp espresso, you can choose a calibrated tamp or use a traditional scale to reach 30 pounds of pressure with each cup.
A firm, reliable tamp will prevent your espresso from tasting watery or bitter. Make sure you level the grounds with the tamp before pouring the water.
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