In the world of coffee, each barista brings their unique style and flair to the craft. One aspect that distinguishes one barista from another is their tamping technique. But just how crucial is tamping in ensuring the consistency of coffee extraction?
During my years as a barista, I’ve witnessed various tamping methods emerge, all aimed at delivering the most consistent and flavourful coffee to our customers. As the guardians of great coffee, we must refocus on the pivotal role of the coffee shot—a key determinant of coffee quality. Alongside precise coffee grinding and weighing, proper tamping is essential, encompassing correct coffee distribution, even pressure, and a level tamp.
One tamping style that I’ve relied on for years involves the use of the Pullman Chisel, Pullman Big Step Tamper, and the Pullman Tamping Station. Let me delve into why these three tools have become integral to my coffee extraction process.
The Pullman Chisel:
After grinding the coffee, it’s essential to ensure an even distribution during tamping. This step prevents the formation of air pockets that can compromise flavour extraction. The Pullman Chisel, with its chisel-shaped design, efficiently distributes coffee grounds across the basket, setting the stage for a uniform tamp.
The Pullman Big Step:
Designed to fit seamlessly in VST Standard baskets and all 58mm coffee baskets, the Big Step Coffee Tamper guarantees that every bit of coffee in the basket is tamped. Its unique design leaves no coffee particles clinging to the sides, ensuring complete extraction of all coffee grounds. Thanks to proper distribution, we can achieve a uniform and even tamp.
The Pullman Tamping Station:
This tool streamlines the tamping process, with a tamper holder to protect its surface from scratches and a built-in brush for post-tamp cleaning. When it comes to tamping, the station offers a rubber mat to secure your porta-filter, allowing for a level and flat surface for the Chisel and Big Step to work their magic, ensuring an even coffee tamp.
With these three tools at our disposal, we can guarantee that our coffee extractions will consistently yield the best possible results for our customers. While the pressure applied during tamping does impact the final shot, adhering to an exact 30-pound standard may not be feasible, as each barista applies pressure differently. What matters more is setting your grinder to accommodate your preferred maximum tamp pressure.
If you’re looking to enhance your tamping technique, the tools mentioned in this article provide an excellent starting point. However, individual preferences in café equipment vary. We’ve found that Australian-made Pullman products offer reliability and consistency in our coffee extractions. As the saying goes, the quality of your tools directly influences the quality of your final product. For a practical demonstration of these products, check out the video below. If you have any questions, feel free to reach out to us at Boema via phone, email, or our social media channels!
Make a difference to how you tamp your coffee then the tools mentioned in this article are a good way to start, however we all have personal preference on the products we use in our café, we feel that the Australian made Pullman products are consistent and a benefit to when we extract our coffee. As they do say the better the quality of the tools you use the better end result of the finished product. Feel free to check out the video on using these products below and if you have any questions contact us here at Boema via Phone, Email or our Socials!
http://https://www.facebook.com/boemacoffeemachines/videos/2128155927435648/
