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CLANCY ROSE: Next, I'm going to go to tamp the shot. Grab my tamper. I do my tamp in
two motions, which is kind of set the tamper in there to make a nice level surface. Lightly
tap the outside of the portafilter; it kind of knocks the outside ring of coffee into
the basket. Then you go to tamp with 30 pounds of pressure and then at the end, spin the
tamper around, and it's called polishing and it kind of just cleans up the puck inside
there. What you're going to be asking at home I'm sure next is how do I know where 30 pounds
of pressure is? And the only way I know to kind of figure that out and train yourself
to do that is when you go to buy a tamper, there are other tampers with the mechanism
right here that gives weight at 30 pounds, and so that's the best way to kind of train
yourself where that is. So, now that it's all evenly distributed in here and tamped,
we have a coffee puck in the portafilter that is ready for insertion and brewing for a single
shot for your macchiato.