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(Post Link) post #1 of 28 Old 5 Days Ago Thread Starter
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Do you tamp?

It’s very important to avoid bitterness.
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(Post Link) post #2 of 28 Old 5 Days Ago
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and the grind.


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You barista!
Trying to take the thread in the wrong direction.
Back on track;
If there’s air between the grinds, water will treat it as a shortcut and speed through. If there’s no (or minimal) air, the grinds will slow the water down.
Unfortunately, coffee grinds aren’t always uniformly dense, and ‘somewhere between fluffy and compact’ isn’t very precise. So we need to compress them together, eliminating that void space. This way, the grind size is the deciding factor for flow rate; not the amount of air between the grinds.
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Kettle. Gold blend. Sweetener. Done.
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Never had the equipment that requires me to tamp.

I do as Keithy does most of the time, minus the sweetener, occasionally I use a cafetière.

But good advice for you people that do tamp.
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When using an espresso maker on the hob I always tamp it down. I also make sure I put plenty in so when you screw the bits together it gets compressed further. I use a cafetiere and usually leave it to brew for 5 minutes.
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I’m not sure about cafetière coffee but at least tamping occurs in the process.
We have two stove-top Alessi devices by Richard Sapper with a bayonet action instead of screw together.
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Tamp with the heel of the thumb (thenar). That's as described in the instructions from the manufacturer. Obviously not allowed in coffee shops but it is a good way of judging the force.

As for instant coffee.
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When I can be bothered to drag the coffee machine out, then I do indeed tamp - one of the reasons that I didn't initially get on with our Sage machine - you really have to tamp the grounds pretty damn hard to build up the desired pressure - that's when someone isn't b*ggering around with the grind size of course.

Dare I say it... instant is so easier, and quicker (clue's in the name), and requires me not having to empty trays and clean steam wands and other paraphernalia, 90% of the time, I'll take a sub-par coffee to all that faff.

Posting from my phone - excuse spelling mistakes
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But is it really coffee? Should be called coffee substitute. My brother used to like Camp, Bev and Bon which were liquid 'coffee' substitutes (essences) with chicory. Disgusting stuff.
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I put beans in one end, water in the other and after a great deal of whirring and banging, coffee comes out the middle. It certainly sounds like it gets tamped.
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Sounds a bit like an aardman animation!
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Quote:
Originally Posted by Otto52 View Post
I put beans in one end, water in the other and after a great deal of whirring and banging, coffee comes out the middle. It certainly sounds like it gets tamped.
Sounds like one of Fred Dibnah's ex-girlfiends.
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An ‘ard man to please?
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It does sound as if Wallace might have had a hand in it, yes, but it's an Italian bean-to-cup coffee machine. I bought it because I too was fed up with cleaning the simple espresso machine I had before.
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Quote:
Originally Posted by armoore View Post
Tamp with the heel of the thumb (thenar). That's as described in the instructions from the manufacturer. Obviously not allowed in coffee shops but it is a good way of judging the force.

As for instant coffee.
Crunchy?
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Every morning I switch on the coffee machine and dig through the frodge for my breakfast. After warming the machine and the cup by pumping hot water through the system without any coffee I get to the serious business of making actual coffee. One carefully measured spoonful of coffee and, yes, I tamp it! You would have to be a coffee anarchist not to tamp! To tamp you push the ground coffee into the filter, do not, and I mean ever twist the tamper! Heathens!
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Kenco Latte....one spoonful of sugar....one spoonful of Kenco Rich....boiling water and a nice amount of shaken milk.

Delicious.
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Since I bought my espresso machine I have learnt how much tamping changes the flavour. Late nights and alcohol need increased tamping on a workday morning
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Okay, confused about all this coffee talk.
I thought question was about preparation of sand casting moulds.
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In that case definitely tamp. Did casting (sand and die) at school and even in those days when a cloth apron was considered sufficient protection when doing engineering (not metal work it was a bit more advanced, for example when we were 14 we made out own working reciprocating steam engines from stock metal including the boiler with safety valve. base was sand cast, flywheel die-cast) we did dress up for the actual sand casting. Can still remember the smell of the baked sand/fullers earth afterwards. Although I've yet to meet anyone who needs to put on a face shield, leather gloves and leather apron to make coffee. But then again you can never tell.
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Depends how you define tamp. With stove-top machines (moka) you should not compress the coffee. The coffee should be filled level in the receptacle without pressure, then tap on a hard surface so the coffee is spread evenly, but not compressed:
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Quote:
Originally Posted by chrishendrix View Post
Depends how you define tamp. With stove-top machines (moka) you should not compress the coffee. The coffee should be filled level in the receptacle without pressure, then tap on a hard surface so the coffee is spread evenly, but not compressed:
https://www.youtube.com/watch?v=0nwPYWrT9jg


Boil kettle, put teabag in the cup, then add boiled water and a bit of milk.

Job, as they say, jobbed.

No need to thank me!
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