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CLANCY ROSE: So the next thing, I take my espresso tamper and tamp for my shot. I tamp
in two motions which is first you're just kind of setting the tamper in the basket,
create a nice level surface, take it out and gently tap the outside of the portafilter
basket, kind of knocks the coffee around that ring back into the basket. I'm going to set
it in there and actually go ahead and tamp to 30 pounds of pressure and at the end spin
it, which is called polishing, which is kind of cleans out the inside of the basket there,
clean up the rest of the portafilter. So the question that you might have at home is well,
how do you know where 30 pounds of pressure is? and the best way that I know to kind of
learn that is when you go to buy an espresso tamper, they have click tampers which there's
a mechanism right in here that gives away 30 pounds, and that would probably the best
way to train yourself to know what 30 pounds of pressure is. So now that I have the coffee
dosed and distributed and tamped into the portafilter, I have a puck that is ready for
insertion and extraction for the espresso shots for our single espresso con panna.