How can 30 lbs be a universal tamper pressure? - Page 3

#21: Post by **malachi** » February 9th, 2010, 4:42 pm

another_jim wrote: The expert consensus is that any tamp or none, consistently applied, works. The real trick is to distribute and level the grinds perfectly, paying special attention that there are no gaps around the edge.

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.

#22: Post by **malachi** » February 9th, 2010, 4:44 pm

jmatt wrote: I would think that in a commercial environment, all of the barista's would need to use about the same pressure, assuming they were all getting coffee ground from the same grinder. Otherwise, wouldn't one barista get a shorter or longer pull than another, even if they were individually consistent in their tamping?

Not at all.
They would just adjust the grind.

A barista must be consistent shot to shot. A shop doesn't have to be consistent (in terms of prep) barista to barista - just consistent in results in the cup.