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เข้าร่วมกับ Charles ในขณะที่เขาสาธิตวิธีทำให้แทมป์ของคุณสมบูรณ์แบบ เพื่อให้คุณได้ช็อตเอสเปรสโซที่สมบูรณ์แบบ เรียนรู้เพิ่มเติมเกี่ยวกับกาแฟเอสเปรสโซทั้งหมดได้ที่นี่: แม้บางอย่างอาจดูเหมือนซับซ้อน แต่การบีบก็ง่ายมาก ในฐานะที่เป็นหนึ่งในไม่กี่ระดับของการควบคุมที่คุณมีได้เมื่อดึงช็อตด้วยเครื่องชงกาแฟเอสเปรสโซ สิ่งสำคัญคือต้องแน่ใจว่าคุณไม่ได้ทำผิดพลาดใดๆ เมื่อทำการอัดและกระจายพื้นที่ของคุณ ผลิตภัณฑ์ในวิดีโอนี้: Clive Wood Tamper: Saint Anthony Industries New Levy Tamp: Saint Anthony Industries BT Wedge Distribution Tool: Clive ยังให้บริการโทรเข้าสำหรับเครื่องมือ Saint Anthony Industries ที่นี่: Profitec Pro 600 Dual Boiler Espresso Machine: ECM V -Titan Flat Burr Grinder: สำหรับข้อมูลเพิ่มเติมเกี่ยวกับกาแฟเอสเปรสโซ โปรดดูบล็อกของเรา: สมัครสมาชิกช่องของเรา: Instagram: Twitter: Facebook: Pinterest:
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#Perfect #Tamp #Espresso.
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How To Perfect Your Tamp, and Your Espresso.
coffee tamper.
หวังว่าบางค่าที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการดูข้อมูลcoffee tamperของเรา
Earned my subscription with the section of tamping pressure doesn't matter followed by their test.
Yah i've had enough experience in my limited time with espresso to know that tamp force has made a big difference in my shots. Exact same variables but depending on my force it made a nearly 10 second difference at some moments. At 2:19 you can clearly see at 18 seconds the difference in tamping has nearly a 10g weight difference. That doesn't really seem insignificant?
I just got the Breville Bambino. I’m learning a lot and see I have a way to go.
Do you think the portafilter the bambino came with is good to use or is there a better one on the market you recommend? Thanks
How come that people claim the preasure does not affect flowrate, but still an uneven tamp happens to do just that ? Isnt that abit conflicting ? At 2:25 its obvious that tamping preasure has a BIG affect on the flow rate. The difference between 14 and 30 lb is actually 4,5 grams or about 16 %.
How can you say tamp force doesn’t matter when the high and low forces vary by almost 10g of coffee? That’s a ~50% increase in mass going from 26 to 35 based solely on tamp force.
Today I kept everything the same EXCEPT tamp force (is all i can presume) and pulled one shot with 44g and one with 32. I’m shooting for 36 to be 1:2. How do I get more consistent when you say doesn’t matter?
I have a cheap delongi machine that I have to manually stop the flow of coffee. How do I know when to do that?
I always tamp hard for better consistency
So, if you use a distribution tool it's all fine? Even if your coffee ground ended up with more on one side of the basket?
Did he say, "tamp subscribe"? Haha! I love it!
So how does tamp pressure not matter if then you are gonna show us 5 different levels of pressure and how they all extract less and less espresso the more pressure we add. Isn't that enough to say it might have an effect. I don't get how that was proof
That quality of information, video editing and camera skills are just gold. thanks for that.
Tamping absolutely matters, my shots were coming out to bitter because I was tamping to hard. Once I eased up a bit, sweet Jesus baby!
I like your coffee scale. Can I have some information about it?
For the record this video offers absolutely terrible advice. You can absolutely tamp too hard and over-extract your coffee resulting in a burnt taste. If you tamp too excessively the water can't penetrate as well with the same end result as grinding too finely. Espresso making is all a balance
Well explained, everyone should be this concise and meticulous in explaining.
How do I switch between shots ? My coworker bangs out the used espresso puck and clears the basket with the hot water nozzle, then pulls a new shot. Is that right ?
For us, tamping 25 or 30 lbs pressure allows for more coffee in the pod and a more intense coffee flavor. Of course, it depends on the type and roast of the bean, but intensity and aroma are essential and depend on the right volume of coffee being used.
Hello, sorry, am I missing something or did he just prove that tamping actually does matter but said that it doesn't?
35.8g to 26.4g is a HUGE difference mathematically and scientifically?
I am new to espresso, so maybe I am missing something.
Please someone answer
Thanks that was helpful!
Awesome. Thanks for dispelling the questions/myths about tamping force! Now I feel much better about just focusing on even distribution and level force. (And worrying less about the variability my tamping is introducing as I try to dial in!)
I just wish someone would show us how to use the single shot basket and best practices…
this is downright the most refreshing and unpretentious presentation of expert level knowledge around espresso making skills that I immediately felt the deep desire to unsubscribe all my other channels while becoming a new subscriber to you! Thanks!
I’m just lost. I’ve never had an issue tamping for a while. I just got a new bottom was part of filter, I have a really nice distributor, and a good temp. I also tamp on a tamping station block. Yet I am getting some channeling and a slightly wet puck. I don’t know why. My tamp appears extremely even.
I discover that some coffees produce channeling and other not. Event if your tampling is perfect.
Didn't really show us how to tamp straight
Thanks so much i just got a new grinder to get a fine grind for my non pressurised basket im quite new to making coffee with a non pressurised basket and i was wondering if i was ever tamping to hard or too little your video really helped i liked and subscribed keep up the amazing work
If I tamp lightly, the extraction pressure reduces. If I tamp heavy, the extraction pressure increases. Tamping force matters.
Clive Coffee – I just got a Breville Roma which my local repair shop says was my first mistake.
The machine, out of the shipping box, is is dribbling. The instructions says use only a grind suitable for home espresso not say, a Starbucks commercial espresso grind. However, the photos illustrating a commercial vs. a home grind are indistinguishable.
I tamp as you describe, probably with 30 pounds. I was using ultra purified micron level filtered water. Instructions say to add a little tap as the 'sensors' in the machine won't operate without some minerals so I did so. This improved things but not much. I could grind the coffee a bit finer but this is going to be laborious going forward as I don't see that well…but I'm willing to try.
My local repair shop's recording says "we work on no Breville machines."
Curious if you think this is an issue with the machine?
i can smell his mouth full of espresso
Go to Italy, watch them do it, no show off, no gadgets, just excellent coffee. Espresso shouldn't be a snobbish drink.
Great video, but for me I think you proved that ramp force did matter. The yields were a fair bit different across the weights!
Thanks for the short, clear and very helpful explanations! Your videos are superb! 🙂
Kinda makes sense force doesn’t matter, compacting by brute force is pretty ineffective
Tamping force does matter! Look at the weights of the different shots. up to 30% difference…
this did help
Clive, thanks for the Video!!!
Good video. I bought one of those $18 Chinesium levelers about 2 years ago and I have been using it without a tamper. It took awhile to dial in the right depth to get the needed compaction, but it works great. My shots are much more consistent and I have never, to my knowledge, seen any channeling using the leveler and a naked portafilter.
simply and smoothly delivered, embodying substance and style – like a good espresso
Who knew making a coffee was so complex…thank you from the UK
The quickest chord proportionately drip because trail canonically drop with a industrious low. pumped, debonair join
Yes, using a bottomless portafilter is essencial when learning distributing and tamping coffee.