KitchenAid KPES100PM User Guide - Page 33
Proper Tamping Technique, Measuring Tamping Pressure
UPC - 050946933627
View all KitchenAid KPES100PM manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 33 highlights
Proper Tamping Technique 1. The tamper handle should be grasped like a doorknob, with the base of the handle firmly against the palm. When tamping, try to keep the tamper, wrist, and elbow in a straight line. 4. Apply a second, finishing tamp (also called a polishing tamp). Press straight down on the coffee with about 35 pounds of pressure, then relax the force slightly (to about 20 pounds) and polish the coffee by turning the tamper completely around twice. 2. With the bottom of the portafilter resting on a solid surface, gently press the tamper into the coffee with the goal of creating a level surface. Remove the tamper from the filter basket with a slight twisting motion - this will help prevent the tamper from pulling up chunks of coffee. 5. Inspect your tamp. The coffee disc should be smooth and level with no gaps between the side of the filter basket and the coffee. TECHNIQUES OF A BARISTA 3. After removing the tamper, some grinds may stick to the side of the filter basket. Tap the portafilter gently on the table to jostle the grinds onto the tamped coffee disc. Do not tap too hard, or the tamped coffee will dislodge or fracture. Measuring Tamping Pressure 20 pounds, 30 pounds - how do you know how much tamping force you are actually using? Do what the baristas do: use a bathroom scale! Place a scale on a table or countertop, and tamp your coffee on top of it. Pretty soon, you will develop a feel for how much twenty or thirty pounds of force is. Continued... 33