If you want to master the art of espresso making, you need to consider quite a number of factors. First you must ensure that your coffee must be properly roasted, dosed and distributed. You should also make sure that it is freshly grounded. Nothing is worse than having exposed coffee beans to make espresso. You might as well throw it away instead of using it. Why? Coffee is best when freshly grounded as the oils are just released from coffee beans. The longer it is exposed to air, the less quality your espresso becomes.
Before you start tamping, you must first know that tamping involves a few things and that is the quality of your coffee grounds, the portafilter you use and the espresso machine itself. The Coffee ground quality is very important. To get good quality extraction for your espresso, you must ensure that it is freshly grounded. Invest in a good quality coffee grinder and make sure that you use the grounded coffee immediately as it gets stale in the air after a while. As soon as you have your coffee grounds, put it into the portafilter and prepare for extraction.
You need to make sure that it is tight because otherwise water will come out around the sides of the portafilter when the machine exerts 15 pounds of pressure per square inch on your coffee pellets. Even if it is tight enough, you need to make sure that your espresso is not jostled around or loose otherwise espresso extraction will be uneven and our espresso won't taste good. Although it does seem complicated in theory, doing it is actually one of the easiest steps in preparing espresso.
To use an espresso tamper, you must hold the base of the espresso tamper so that the base of the handle fits in the palm of your hand. You should ensure that your hand is straight, thus holding the espresso tamper straight up. After your hand position is straight press lightly on the grounds with five pounds always keeping the coffee in the tight pallet that was formed.
Then you can finally apply the final tamp by applying lightly presses to the pallet with 30 pounds of pressure and then you will have perfectly tamped espresso.
Before you start tamping, you must first know that tamping involves a few things and that is the quality of your coffee grounds, the portafilter you use and the espresso machine itself. The Coffee ground quality is very important. To get good quality extraction for your espresso, you must ensure that it is freshly grounded. Invest in a good quality coffee grinder and make sure that you use the grounded coffee immediately as it gets stale in the air after a while. As soon as you have your coffee grounds, put it into the portafilter and prepare for extraction.
You need to make sure that it is tight because otherwise water will come out around the sides of the portafilter when the machine exerts 15 pounds of pressure per square inch on your coffee pellets. Even if it is tight enough, you need to make sure that your espresso is not jostled around or loose otherwise espresso extraction will be uneven and our espresso won't taste good. Although it does seem complicated in theory, doing it is actually one of the easiest steps in preparing espresso.
To use an espresso tamper, you must hold the base of the espresso tamper so that the base of the handle fits in the palm of your hand. You should ensure that your hand is straight, thus holding the espresso tamper straight up. After your hand position is straight press lightly on the grounds with five pounds always keeping the coffee in the tight pallet that was formed.
Then you can finally apply the final tamp by applying lightly presses to the pallet with 30 pounds of pressure and then you will have perfectly tamped espresso.
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