This video-series is still the best thing out there on RUclips!! There is nothing else, that makes you aware of all the small things you can/should pay attention too. In another video he mentions how some Baristas make beautiful latte art, distribute good coffee etc. but hold the cup in a way, that their fingers are all over the place where seconds later a customer will have his lips to drink the coffee. He is absolutely right and is one of the people that really pays attention to the whole experience of drinking excellent coffee. Therefore, I am very thankful for that series and hope that there will be more videos with Gwilym in the future (in addition to the latest where he gives his opinion on "standardized" tamping)! :)
Thank you, Anselm! We try to get Gwilym in front of the camera every now and then. We have a new video about coffee freshness ready for editing. Expect it in October/November on our channel.
Comprehensive and user friendly exploration on one if not the most challenging part of espresso making! Nice point on come out gently a specially for those who use custom tempers that have even tighter fit inside filter basket. They are very capable to lift and disturb the pack while exiting. Keep on twisting after packing, it keeps your temper clean.
6 years after, I come and get some high value tip on the force when pressing the tamper. My thumb is already aching from my gorilla pressing. Hopefully I will be nicer to every coffee bed from now on :)
Why spin? I do it as well, not with full pressure but just like you, without downward force. I do it not for the puck or coffee in the portafilter, but for the tamper: It comes out completely clean, when I lift straight after tamping, I get a bit of coffee dust. Don't know why, maybe its static or something, but it is gone after a quick polish and that keeps my tamper and bar area clean for longer.
Clean tamper, uncratered puck. Especially in a high-speed professional context, a tamper might gather droplets of moisture, which can pull chunks out of the puck.
And my managers gave out to me that I tamp “too light” but even if I try to put all my weight on it it’s still not as hard as theirs. And I was here thinking “it’s not possible that making coffee would involve a process that is that selective and only strong people can do” 😅 I guess I was right, how can I make them watch it without sending it to them
My mentor showed me exactly how hard to tamp by pressing down while I held the tamper. I experimented a lot on slow days and generally discovered that her advice was on the money (occasionally I found places where I could accrue marginal gains). For about a 19g dose in a 58mm filter she applied about 30 lbs of force. She said any more than that would slant the puck (often true) and any less wasn't enough (in reality research seems to suggest 20 is enough, but why risk it?). On the other hand a lot of home baristas with more expensive equipment than experience and reddit coffeebros who read studies instead of conducting taste comparisons seem to interpret the data as "there is no such thing as tamping too hard" (I've even seen those exact words and similar sentences more than once). Just keep in mind that these are the same people who say things like "you can always go coarser," recommending using pourover grinds for espresso, or in extreme cases "cold-water espresso is just as good, maybe better." If you follow their directions to the letter you'll be making something closer in properties, taste and methodology to pourover, but doing it with an espresso machine- the usual recipe looks like an oversized dose of coarse light- to medium-roast grounds, shaken then tamped as hard as possible to reduce channeling (coarser grinds will have more variation between boulders and fines, necessitating different measures from finer espresso grinds), pre-infused for around 20 seconds (aka "bloomed" or steeped) if possible with your machine (only manuals and stupidly niche electrics can actually do this without hacky workarounds), then pulled extremely fast (5-10 seconds) at low pressure (6 bar or less, ie under the espresso threshold), usually at a very long ratio like 3:1 or even 4:1, resulting in a drink that is lighter, sweeter and weaker than espresso, while extracting a similar overall mass of solubles into a larger volume of water, with a lighter colour and little or no crema. In other words, it's functionally a more expensive and tedious pourover. The real problem is when someone happens upon only part of this method, takes it as rote that it's a "superior technique," and implements it unquestioningly; or when eg someone sees that "surprisingly" turbo shots (or sone parts of their methodology) have similar or "better" extraction to traditional espresso, think this means they are superior or "stronger" (a similar misconception abounds with cold brew, because a cup (8 oz) of cold brew contains more caffeine than a "cup" (1 oz) of espresso, leading the semi-educated to say cold brew is actually stronger than espresso), and refuse to make espresso traditionally. Fortunately it's mostly a disease of home varistas, but it sounds like your bosses might have been in that camp, since the extra hard tamp fits the profile.
This is probably best info on the technique www.home-barista.com/tips/nutation-how-to-do-it-right-t12625.html It is good if using a shop grinder, it can also correct substandard equipment and distribution but the barista risks RSI if they work in a busy cafe
Will it damage the portofilter if you tamper directly on to a surface? Without using a hanging device like the one in the video? So sort of pushing the spouts directly on to the counter….
I use the same kind of portafilter, but I have a round-edged counter, making it hard to level the portafilter. I got a force tamper that helps a lot. But I still feel like I can’t lie my portafilter straight to start with. What shall I do…Do I need to get a tamping station?
Thanks, it is from IMS. The base is the steel 58.4mm, flat, sharp edges, you can choose the top www.imsfiltri.com/en/risultati-ricerca/?lang=en&competition=0&post_type=i-pressini&press-base=584mm&submit=Search
if i weren't putting enough pressure on the ground coffee with the tamper or not having enough coffee in the portafilter, could this be the reason my coffee keeps going watery really quickly? i've just got a coffee machine so i don't really understand why the coffee is so weak.
yes, especially on that model of espresso machine, the T3, as there is a heating element in the grouphead. After making coffee for so long though I do not feel it like I used to :)
Is there a teaspoon or tablespoon measurement (not grams) for single dose espresso shot. I have an expensive burr grinder & am trying to get the right grind size, proper tamping weight etc & coffee amount & am going insane!
1:28 "People who tend to go in hard will also come out quick. And when you come out, come out nice and gently"
that's some great advice!
That sounds so sexual.
@@veetour DUH comment of the day...
@@veetour Less chance of suction this way.
🤭
I stopped the video right after he said it, and was pretty sure I'll find someone commenting on it. And yeah, first comment...
This video-series is still the best thing out there on RUclips!! There is nothing else, that makes you aware of all the small things you can/should pay attention too. In another video he mentions how some Baristas make beautiful latte art, distribute good coffee etc. but hold the cup in a way, that their fingers are all over the place where seconds later a customer will have his lips to drink the coffee. He is absolutely right and is one of the people that really pays attention to the whole experience of drinking excellent coffee. Therefore, I am very thankful for that series and hope that there will be more videos with Gwilym in the future (in addition to the latest where he gives his opinion on "standardized" tamping)! :)
Thank you, Anselm! We try to get Gwilym in front of the camera every now and then. We have a new video about coffee freshness ready for editing. Expect it in October/November on our channel.
Comprehensive and user friendly exploration on one if not the most challenging part of espresso making!
Nice point on come out gently a specially for those who use custom tempers that have even tighter fit inside filter basket. They are very capable to lift and disturb the pack while exiting.
Keep on twisting after packing, it keeps your temper clean.
6 years after, I come and get some high value tip on the force when pressing the tamper. My thumb is already aching from my gorilla pressing. Hopefully I will be nicer to every coffee bed from now on :)
The twist provides a polished a level surface
Thats what I thought
The way to hold a tamper for even distribution is significant.
I like watching your video!! Your explanation is very clear
Yes, Gwilym is a great teacher. We hope to do more videos with him in the future.
perfectly put!
Why spin? I do it as well, not with full pressure but just like you, without downward force. I do it not for the puck or coffee in the portafilter, but for the tamper: It comes out completely clean, when I lift straight after tamping, I get a bit of coffee dust. Don't know why, maybe its static or something, but it is gone after a quick polish and that keeps my tamper and bar area clean for longer.
Clean tamper, uncratered puck. Especially in a high-speed professional context, a tamper might gather droplets of moisture, which can pull chunks out of the puck.
Love this. I've been looking for a good resource for learning my way around a espresso machine.
And my managers gave out to me that I tamp “too light” but even if I try to put all my weight on it it’s still not as hard as theirs. And I was here thinking “it’s not possible that making coffee would involve a process that is that selective and only strong people can do” 😅 I guess I was right, how can I make them watch it without sending it to them
Forget that... send them the link and take your W. You deserve it.
My mentor showed me exactly how hard to tamp by pressing down while I held the tamper. I experimented a lot on slow days and generally discovered that her advice was on the money (occasionally I found places where I could accrue marginal gains). For about a 19g dose in a 58mm filter she applied about 30 lbs of force. She said any more than that would slant the puck (often true) and any less wasn't enough (in reality research seems to suggest 20 is enough, but why risk it?).
On the other hand a lot of home baristas with more expensive equipment than experience and reddit coffeebros who read studies instead of conducting taste comparisons seem to interpret the data as "there is no such thing as tamping too hard" (I've even seen those exact words and similar sentences more than once). Just keep in mind that these are the same people who say things like "you can always go coarser," recommending using pourover grinds for espresso, or in extreme cases "cold-water espresso is just as good, maybe better." If you follow their directions to the letter you'll be making something closer in properties, taste and methodology to pourover, but doing it with an espresso machine- the usual recipe looks like an oversized dose of coarse light- to medium-roast grounds, shaken then tamped as hard as possible to reduce channeling (coarser grinds will have more variation between boulders and fines, necessitating different measures from finer espresso grinds), pre-infused for around 20 seconds (aka "bloomed" or steeped) if possible with your machine (only manuals and stupidly niche electrics can actually do this without hacky workarounds), then pulled extremely fast (5-10 seconds) at low pressure (6 bar or less, ie under the espresso threshold), usually at a very long ratio like 3:1 or even 4:1, resulting in a drink that is lighter, sweeter and weaker than espresso, while extracting a similar overall mass of solubles into a larger volume of water, with a lighter colour and little or no crema. In other words, it's functionally a more expensive and tedious pourover.
The real problem is when someone happens upon only part of this method, takes it as rote that it's a "superior technique," and implements it unquestioningly; or when eg someone sees that "surprisingly" turbo shots (or sone parts of their methodology) have similar or "better" extraction to traditional espresso, think this means they are superior or "stronger" (a similar misconception abounds with cold brew, because a cup (8 oz) of cold brew contains more caffeine than a "cup" (1 oz) of espresso, leading the semi-educated to say cold brew is actually stronger than espresso), and refuse to make espresso traditionally. Fortunately it's mostly a disease of home varistas, but it sounds like your bosses might have been in that camp, since the extra hard tamp fits the profile.
Awesome instruction! Thx.
interesting to hear what Gwilym thinks about Matt Perger's tamping method.
This is probably best info on the technique
www.home-barista.com/tips/nutation-how-to-do-it-right-t12625.html
It is good if using a shop grinder, it can also correct substandard equipment and distribution but the barista risks RSI if they work in a busy cafe
Will it damage the portofilter if you tamper directly on to a surface? Without using a hanging device like the one in the video? So sort of pushing the spouts directly on to the counter….
1:30 -
Came here JUST to read the comments on this... disappointed by the responses as this is TOO easy!
Tamp on, brother. Tamp on.
1:45 my new Ringtone :))
lovely video
+rodluvan1976 thanks : )
Thanks for Russian translation!
You are welcome! We know how useful this content is so we tried to make it available for as many people as possible. Feel free to share it:)
Thank you sir for the video.
short and sweet
ازاى اتواصل مع حضرتكم
I use the same kind of portafilter, but I have a round-edged counter, making it hard to level the portafilter. I got a force tamper that helps a lot. But I still feel like I can’t lie my portafilter straight to start with. What shall I do…Do I need to get a tamping station?
"Its not very complicated", nice ending
what is tamper's name?
This is hilarious, must go viral
I don't get a flat even surface. It is always a certain side is up high.
Which tamper are you using? It´s cool!
Thanks, it is from IMS. The base is the steel 58.4mm, flat, sharp edges, you can choose the top
www.imsfiltri.com/en/risultati-ricerca/?lang=en&competition=0&post_type=i-pressini&press-base=584mm&submit=Search
1:30 Life advice!
if i weren't putting enough pressure on the ground coffee with the tamper or not having enough coffee in the portafilter, could this be the reason my coffee keeps going watery really quickly? i've just got a coffee machine so i don't really understand why the coffee is so weak.
+Joseph Muleteer it is most likely: too little coffee in the portafilter basket or not grinding fine enough or the coffee has got old
How can you keep your hand on the metal part of the portafilter? It should be hot
yes, especially on that model of espresso machine, the T3, as there is a heating element in the grouphead. After making coffee for so long though I do not feel it like I used to :)
how many weight of coffee for a double shot that using in your video :D ?
+Trong Hung I usually use around 18g, the baskets are 18g VST, when I use a more traditional Italian style roast/blend I am closer to 16g
many thanks Gwilym!
Is there a teaspoon or tablespoon measurement (not grams) for single dose espresso shot. I have an expensive burr grinder & am trying to get the right grind size, proper tamping weight etc & coffee amount & am going insane!
“Likely damage your wrist”. LOL
Is this a trailer for the new carry on movie?.... Carry on Tamping lol
Hi
glad one of the Matrix agents made it out of the Matrix and began a career in Barista..?
What's wrong with his wrists? he's obsessed with injuring them.