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9.
Measure and tamp
the espresso
powder
NOTES:
•
When buying espresso powder, make
sure that the degree of grinding is suita-
ble for portafilter machines. The degree
of grinding must be fine. This is often in-
dicated on the packaging.
•
For a single espresso you need approx.
7 - 9 g of espresso powder, for a dou-
ble espresso approx. 14 - 18 g.
The aim of tamping is to compress the es-
presso powder evenly in the filter 1/2. The
surface of the espresso powder should be
even and free from cracks so that the water
is pressed evenly through the espresso pow-
der during production. Cracks or thin spots
mean that the water can find its way more
quickly here ("channelling") - at the expense
of taste.
1. Place espresso powder into the filter 1/2
until it is full and slightly heaped.
2. Distribute the espresso powder evenly
in the filter 1/2 without pressing on it.
To do this, you can easily tap the porta-
filter 16 onto the work surface and
spread it out without pressure, for ex-
ample with a teaspoon.
3. Now place the tamper 9 straight down
onto the espresso powder. Press evenly
on the espresso powder until it reaches
approximately the MAX marking in the
filter 1/2.
NOTES:
•
Even pressure is more important than
strong pressure!
•
A pressure of approx. 15 kg is optimal. You
can practice this using a personal scale.
•
To avoid cracks: never knock on the
portafilter 16 after tamping!
4. Carefully lift off the tamper 9.
5. Wipe off any loose espresso powder
from the edge of the filter 1/2.
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