23 Jan '12, 7pm

Espresso Tamping: Pulling the perfect shot of espresso always starts with a perfect tamp. Let Michael Griffin te...

Espresso Tamping: Pulling the perfect shot of espresso always starts with a perfect tamp. Let Michael Griffin te...

This article is the first of a series of articles about espresso preparation. Espresso has the potential to be the ultimate form of coffee, but is too often sour, bitter, and overpowering. To prepare espresso properly a number of factors must be monitored. The espresso must be freshly roasted, freshly ground with a sharp conical burr grinder, properly dosed and distributed, tamped correctly, and monitored closely during extraction. If done correctly the resulting espresso will be smoother, more aromatic, and more flavorful. The crema will be darker and thicker and the bitterness will be minimized. This article will focus on the grinding, dosing, and tamping of the espresso. Future articles will describe espresso extraction, latte art , roasting, and blending. The Grind To extract espresso properly it is essential to use a burr grinder and to grind per order. The two major ...

Full article: http://www.ineedcoffee.com/00/tamping/

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