You may have notice the barista at your favourite coffee house doing it; he or she grinds the coffee and dispenses just the right amount into the portafilter (the handle with the cup on the end that receives the coffee and attaches to the espresso machine). With me so far? Good. Then what happens? The barista uses a plastic or metal device that looks a bit like an old fashioned rubber stamp and pushes it into the coffee. Or at least, they should!!!
A short list of methods I tried: Percolator – I had a friend that served some excellent stuff made with one of these, so i bought the percolator and the exact same grind. Results were OK, but not consistent. Grinding my own beans – bought many different blends from inexpensive to gourmet, but, again, no consistency.
So why does it make any difference? It’s to do with what happens when you attach the portafilter to the machine and turn it on. The water (as steam) will be forced through the layer of coffee that is sitting in the porta filter. It follows the path of least resistance; any unevenness in the layer of coffee provides a route for the steam to move through that bypasses a lot of the coffee that you have paid for and placed there so lovingly. What a waste!! By tamping you foil the steam’s sneaky attempts to find an easy way through; it has no choice but to work its way through all of the coffee. This way you maximise the potential of all of the coffee that you have placed into the porta filter.
Finally, someone brought a Keurig single serving coffee maker to the school where I work as a teacher. First cup was a really eye-popping experience for me. I loved it. Second cup was exactly the same. Next day, again had the same great brew. In fact, the taste has been wonderful with almost every cup I have made. The only “less than stellar” taste was when I tried a blend of flavored stuff.
Finally, you need to apply the finishing tamp to incorporate these grounds into the tamped coffee mass. This time you can press much more firmly (apply about 30lbs of pressure). You can practice by tamping on some scales until you are comfortable achieving the right amount of pressure.
My theory is that the freshness and the exact same amount of grounds create a consistent outcome. So I now have a new Keurig Single Serving coffee maker sitting on the kitchen counter. I am one happy morning person these days. Just thought you would like to know.
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