Does anyone know about this type of base? Reg says all the Barista champs are using it now. It has eurocurve around perimeter and large flat center area. Seems like a good idea. I normally would have gone with flat. I am considering this now.

Does anyone think it would be harder to use than a flat base? I am new to this and not the greatest tamper myself right now. What do people think about it being better than a flat one (curve guys aren't going to agree with the idea that the flat is good anyway... so maybe flat users are in a better position to answer?)

Anyone that has experience or knowledge about these--please write.
Thanks.

I haven't tried the C-Flat, but I have a very slight preference for tampers with convex bases because they seem to reduce the occurrences of channeling. In the grand scheme of things, I think the piston shape is way, way down on the list of important contributors to exceptional espresso. Distribution and dose, for example, are far more important and more likely to be a challenge for newbies than tamping correctly.

To be honest - I've never really noticed a consistent correlation with any sort of change in quality. I think the handle size / shape and tamper weight are probably more important (and as Dan says - it's all pretty low on the priority list).

I have a 51mm C-Flat Reg piston (brass) that I used with my former La Pavoni. I really didn't notice any difference between it and the regular (slightly) convex bottom, not the flat bottom for that matter.
I do prefer a slight convex generally for my tamping style.

Frankly I reckon the shape of the handle is more important and even that is simply personal preference....

michaelbenis wrote:Frankly I reckon the shape of the handle is more important and even that is simply personal preference....

Totally agree. I posted a similar comment to her other thread, suggesting the length of the tamper is also important.

Depth of handle or tamper.

Depth of tamper is a brilliant point I had totally overlooked.

EspressoGirl: some machines are quite fussy in term of shot quality (or just letting you lock the portafilter in) about having a little space between the top of the coffee in your portafilter and the shower screen that water comes through. The thickness of the tamper can be a very good guide that helps you get that space right.

Of course other machines couldn't care two hoots....

Cheers

Mike

Sarah, don't overthink this -- there is more than one way to skin the proverbial cat, and more than one way to tamp . . . and tamping in and of itself is a minor point on the scaffolding of what makes a great espresso.

Think of it this way, Sarah:
Q: What's better -- Flat, C-flat, Euro curve, US curve, ripple, C-ripple?
A: Yes.

IF one shape was better than another, why would Reg Barber offer six different designs for their bases??? The size of the tamper must vary with the the size of the basket. The shape of the handle must vary to fit different sized hands. But the shape of the base? How much of that do you think is a) just personal preference, and b) a way to sell more than one tamper to an individual? (After all, how many tampers can you use at a time?)

Cheers,
Jason

does anyone else think the shape of the group screen would in some way affect what shape tamper to use.

flat screen -> || <- flat tamper
or
curved screen -> )) <- curved tamper
or
flat screen -> |) <- curved tamper
or
curved screen -> )| flat tamper

not sure it really makes all that much difference but maybe it does? i think distribution or quality beans may be more important. maybe. who knows?

it is a definite possibility, of a firm maybe, for sure.

jon

I'm picking up what you're putting down Jon.

That is the most sensible proposition I have heard in the flat vs: curved tamper debate, however it does not account for the ripple. Sensible or not, I still don't think it matters and I'm not willing to buy another tamper and machine to test it. The results of any such a test would have to be absolute before I would be convinced that it mattered. But it is a good theory.