How to Tamp Like A Pro | Barista Basics

[@mario08133]

Would you know why italians tamp lightly? Awesome video. Thank you.

[@OrionBurford]

Thank you for your question! I think it probably has something to do with speed and efficiency. Italian cafe's traditionally are known for having a very fast paced bar flow because espresso was meant to be almost instantaneous to make, so by reducing the action of precisely tamping down to a fast tamp or not even tamping at all they are able to speed up. Hope this helps.

[@mario08133]

@@OrionBurford Appreciate the time. Thank you!

[@sheff146]

Thanks for the video! What about the tamping force? How hard or soft should I push? Does it matter even? (I guess it does)

[@OrionBurford]

Thank you for the comment. Short answer is it depends, Yes It does matter and it does affect your espresso, in general you are supposed to tamp with 30 lbs of pressure and you can find out what 30 lbs feels like by tamping on a set of bathroom scales. I think you should tamp with 30 lbs of pressure, however I recall hearing about some scientific study that suggested 8 lbs to be the most optimal tamping pressure which kind of suggests that tamping pressure is about Preference and what you find you can execute the most consistently, although like I said I would stick to 30 lbs especially as a beginner because its standard knowledge. Hope this helps! 👍

[@CoffeeShowcase]

it's always good when technology breaks, then you can you can get something new guilt free!

[@CoffeeShowcase]

Hoping you have fun with your new gear.

[@OrionBurford]

@@CoffeeShowcase Exactly and yes Its definitely made a big difference as you will see in my next video :)