Using a force tamper, often referred to as a calibrated or pressure-regulated tamper, simplifies the espresso preparation process by ensuring consistent pressure is applied to the coffee grounds every time. Unlike traditional tampers where the user relies on feel, a force tamper takes the guesswork out of tamping force.
Basic Operation
The fundamental way to use a force tamper involves placing it onto the basket filled with coffee grounds and engaging its mechanism. According to the reference, "it fires launching down onto the park compressing it perfectly. Every time". This indicates an internal mechanism that engages to apply the correct, predetermined force, ensuring consistent compression of the coffee puck.
Here are the general steps:
- Fill your portafilter basket with the appropriate dose of freshly ground coffee.
- Distribute the grounds evenly in the basket.
- Place the force tamper squarely on top of the coffee grounds.
- Engage the tamper mechanism. The reference describes this action as the tamper "fires launching down" to compress the puck.
- Lift the tamper straight up from the basket.
This process guarantees that the same pressure is applied to the coffee puck with each use, leading to more consistent espresso extraction.
Adjusting Tamping Pressure
A key feature of some force tampers, including the one mentioned in the reference, is the ability to adjust the tamping pressure. This allows users to fine-tune the tamper's force based on their specific coffee, grind size, and desired extraction.
To adjust the pressure delivered:
- The reference states, "You can also adjust the pressure delivered with each T. To do this firstly increw the top handle."
This suggests that on this particular model, unscrewing the top handle is the method used to modify the calibration or the force the tamper applies when it "fires". Users would typically adjust this based on testing and preference to achieve optimal results.
By consistently applying the correct pressure, a force tamper helps create a stable and uniform coffee puck, which is crucial for even water flow and optimal espresso extraction.
