STAGES OF PREPARING AN ESPRESSO – TAMPERING

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STAGES OF PREPARING AN ESPRESSO – TAMPERING

Have you ever wondered what the barista does with your coffee before putting it in the espresso machine? 

You may have seen that after the coffee is ground, it is placed in the leveler and then placed on a rubber pad to avoid slipping and pressed down on it.

This process is called tampering, where the coffee pod is pressed into the filter holder in order not to let the hot water pass too quickly or too slowly through the coffee. Aim for a flow (extraction) time for a good espresso somewhere between 24-30 seconds for 25-30 ml of coffee.

This is achieved by grinding the coffee to a suitable degree of fineness and also pressing the coffee pod with a suitable level of force to bring the flow within the range described above. It’s an art to constantly press the same dozens of times a day, but that’s part of the job description of a competent Barista. The pressure with which it is pressed can vary between 10-20 kg of force.

Thus, the coffee is compacted in the filter holder and the water will make its way more slowly through the freshly ground coffee powder, collecting on its way all the elements characteristic of coffee, all the aromas, and tastes, reaching the cup as a perfect liqueur.

If you want to taste aromatic coffee, we are waiting for you, we are right next to you!