Nutation woes?
-
- Posts: 1316
- Joined: 9 years ago
So for a while now I have had quite a bit of success with nutation. I recently tried cutting back on my dose to better achieve a desired ratio, I also put a washer over my tamper to try to force a deeper but level tamp. The washer didn't seem to work, but I started using it as a nutation guide of sorts-to ensure equal depth and force when nutating. I am now finding that the puck is fracturing in a circular way that is reminiscent of the nutation pattern. Just to check it out I went from 14g-15.5 gram (double elektra basket) and I found that if I tamp and then nutate to the exact same depth I am getting the exact same fracture.
Anybody else having such an experience....and is anybody else even doing nutation anymore?
Anybody else having such an experience....and is anybody else even doing nutation anymore?
Yes, i you per this on an iPhone
-
- Posts: 2
- Joined: 8 years ago
Nutate at minimal pressure, just with the weight of your tamper and your hand. Do several rotations to reduce inconsistencies in pressure. Use a convex tamper.
-
- Posts: 149
- Joined: 9 years ago
There was a post on Barista Hustle where Matt Perger basically apologized for introducing the nutation. It's inconsistent, and can vary wildly between applications. Perhaps start from the basics with a flat tamp, and just compress until there is little to no "push back."
-
- Posts: 1316
- Joined: 9 years ago
Yea, I read his apology, but it seemed to be more about barista to barista rather than within an individual persons nutation, but that was just my take. I have had alot of success with it at time though, but am going back to a regular tamp for now and just try to improve on getting every shot level. Really was just doing it as a cheat method due to poor tamping instinct
Not that it matters much with my roasts on this SR700 so much worse than my whirly pop...things are getting real now. Never really knew what baked meant until I started roasting on this guy....yikes. On the plus side, a lot of beans to just play around with fun tamping techniques....
Not that it matters much with my roasts on this SR700 so much worse than my whirly pop...things are getting real now. Never really knew what baked meant until I started roasting on this guy....yikes. On the plus side, a lot of beans to just play around with fun tamping techniques....
Yes, i you per this on an iPhone
-
- Posts: 476
- Joined: 13 years ago
With all due respect to Matt, he did not "introduce" the nutating tamp. Heck even I was using it before him. I haven't found it to be inconsistent either.Zanderfy wrote:There was a post on Barista Hustle where Matt Perger basically apologized for introducing the nutation. It's inconsistent, and can vary wildly between applications. Perhaps start from the basics with a flat tamp, and just compress until there is little to no "push back."