Been struggling for a while, you know trying to do everything to exacting standards and golden rules. So today I decide to grind very fine and barely tamp. I'm liking the results. Is it possible that the golden rules produce a taste profile I simply do not like? I find the finer grind, light tamp gives me that strong flavour I like. I could see others probably finding it way too strong. I'll keep experimenting and trying not to feel guilty for breaking the rules

As you continue along your espresso journey, you will find that, one their BEST day, the Golden Rules do a mediocre job of acting like rules. Meaning, there is nothing wrong with using them as a starting point, but you'll find more exceptions to them all the time.

Tamping is a big one.. Everyone tamps in their own way.. Some REALLLLLY hard, some barely at all. Personally, Im a fan of the lighter tamp.. Last time I scaled it(a while ago), I was in the 10-12lb range... I imagine Ive increased slightly over time.

Tamping out the window is a really bad idea. For one thing, it is hard to find a clean surface on which to tamp; you definitely want to look carefully to avoid tamping on birdsh*t, the flavor of which will not help most coffees with the possible exception of a recalcitrant Yemen.

And no matter what you do, please maintain your balance. We don't want to be reading about you in the newspaper under the "tales of the weird" section.

I consider the widely accepted and followed practices to be good guidelines rather than rules. In the end it's all about what tastes good to you. That having been said, as a beginner I found it very useful to standardize on procedures that many others had adopted before me after they went through long trial and error. Only after arriving at a point where I could produce good shots consistently did I begin to play with things such as extra light tamping and finer grind, triple baskets and updosing, longer extraction times etc.

I have never measured my tamping but suspect that my pressure is about 30 lbs., and after plenty of experimenting over the years I find myself tamping moderately hard, using about 18 grams in an LM double basket, pulling at ballpark 200 degrees, and doing pulls of about 26 to 28 seconds with 1.5 to 1.75 oz fluid volume. IT has ended up being about the same set of metrics that I started out with when I was carefully measuring and controlling everything. Now I just do it by instinct because I enjoy the shots I get and like to keep it simple.

I do completely understand why many others, particularly in these forums, like to constantly tweak, test and experiment, but it's good to have an established routine as your baseline.

In my experience once proper distribution is achieved, tamping force is a non factor...anywhere from 5lbs to 50lbs does not change my extractions...and like this morning my tamp force was most likely between 5-10lbs. The simplest (and I have found it to be the quickest & best) method of distribution is the nutation with the tamper. Even with a mound in the middle of the filter basket it turns out perfect every time. Perfect the technique in a couple of days and it will most likely end all of your unnecessary rituals.

Phaelon56 wrote:
I have never measured my tamping but suspect that my pressure is about 30 lbs....

Essentially, whatever works for you, keep doing it. Tamping is more about puck preparation than you necessarily exerting your will to increase pressure, distribution matters more than poundage of tamp pressure IMO. Just create a nice bed... I tamp consistently heavy even though I know a light tamp will suffice, it's more a product of irrationally wanting a puck that looks neat and packed and I hate loose grinds on the puck.....

I've quoted above because this doesn't mean anything. What is this suspicion linked to, the product? What if you found out you were tamping at 60lbs?

Some classic quotes:

zin1953 wrote:
As with all "rules" of espresso, there are no rules, only guidelines.

malachi wrote:
Tamping is less important than distribution which is less important that consistent dosing.
All that matters with tamping is that:
a) you preserve the bed of evenly distributed coffee,
b) you do so in a consistent manner shot to shot.

I personally prefer a tight grind and light tamp, like many here. I think the fact that we are able to obtain freshly-roasted, good-quality, fresh coffee beans and own good burr grinders has something to do with that and indeed the general backlash on enthusiast boards where the "heavy" tamp is concerned.

But to go from that to saying tamping force makes no difference is simply misleading, I'm afraid, not to mention a contradiction.

Cheers

Mike

danetrainer wrote:In my experience once proper distribution is achieved, tamping force is a non factor...anywhere from 5lbs to 50lbs does not change my extractions...and like this morning my tamp force was most likely between 5-10lbs. The simplest (and I have found it to be the quickest & best) method of distribution is the nutation with the tamper. Even with a mound in the middle of the filter basket it turns out perfect every time. Perfect the technique in a couple of days and it will most likely end all of your unnecessary rituals.

This. One day I'm hoping to get to the point where I can grind finely and tamp lightly, but I am not yet consistent enough with my distribution and my grinder gives some clumps (only so much WDT can do).

One thing tamping can do is help make the bulk density and void space even across the entire diameter of the puck to achieve plug flow (every point across the diameter has the same flowrate). Having small voids or mal-distribution of coffee in the puck will create channeling with a varying degree of severity. Tamping will compact void spaces and help with flow distribution across the diameter assuming there is a puck density issue.

Welcome, but that statement is false.

Distribution is horizontal. Tamp is vertical.
With good distribution, no tamp is necessary
With poor distribution, no tamp is sufficient.

Interesting range of experiences here. Just to add my $0.02 and to steal/mutilate a quote

Too heavy of a tamp and the coffee will not flow, too light of a tamp and the coffee will not extract.

Seriously though, holding to a 25-30 second extraction, I find too light of a tamp does not give me as full flavored of a cup just like too heavy of a tamp gives me an overly intense flavored cup. Within that range of extraction time there is of course always room for grind/tamp variations.