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CLANCY ROSE: The next thing that I am going to do is go ahead and tamp it, take my tamper.
What I do, I do this in two steps, and the first is just kind of setting the tamper into
the basket lightly, and then lightly tapping the basket on the outside, which is going
to knock the coffee around, that outside ring there into the basket. Then I am going to
go back and actually tamp this time with about 30 pounds of pressure and spin it at the end,
which is called polishing. And that is just kind of cleaning up the coffee puck inside
the basket. Kind of wipe down the porter filter and get that all clean. And that is a coffee
puck that is ready for insertion and brewing for your espresso shots that will go into
your double cappuccino.