@@connercruz2762 definitely sus

10kg is 22lbs of pressure so not that far off of 30

That's not true. They did not compare a control of no tamp.. they say that any tamp over a certain pressure (10 kg) doesn't make a difference while being below 30 kg.

@@rAustinBall exactly.. had they done 1lb 5lb 10lb etc, it would have been more useful. But point is that you don't have to worry about "over tamping"

@@kubectlgetpo ya it’s just all anyone talks about these days is under tamping or just using a distribution tool. So people will be looking at this as confirmation that pressure doesn’t matter.

Who the hell has broken their wrist from tamping coffee? Lol wimp

Lol

Those 2 (grind and tamper pressure) are valid points for extract time. Roast no effect on time but on extracting flavors, yes. If light roasted its harder to extract flavors and so better to grind it fine and tamp it hard to have the resistance so the water can extract. If dark roasted, you can do coarser than the light roasted coffee and tamp not as hard and ull be able to extract the flavora

Yeah, I'm wondering if a heavy distribution tool does the tamping for you really? At least it would be very consistent

Yeah if you don't use a naked portafilter you're hiding any imperfections in distribution and tamp.

Yep. I diy'ed all my portafiltas to bottomless around 1999-2000 (with a holesaw and file)...I watch every single shot. You get to learn what's happening in the basket and how it will taste by what you see. It's now, to me, very difficult to dial in a bean without a bottomless.

It definitely does! Can also help to ensure your tamp is kept somewhere dry when not in use, this also will help. We try to minimise the twist so as not to introduce any potential RSI issues with the wrist whilst applying force or after. Another reason for the twist is with competition precise machined baskets and tamps, the twist helps to remove any chance of a vacuum pulling pucks up out of the baskets when removing the tamp too fast.

That made me laugh. Prior to this we were all practicing with some scales, now we just need a bag of kiwi fruit ;)

Agreed, even with just a palm distribution tool I feel like it does the job (as long as I set the depth low enough to apply some pressure).

nice summary. we didn't test different styles of tampers specifically, however the palm tampers look like they tick the boxes. if you're using it in a cafe, I would just make sure it's not adding extra strain to your body.

I usually polish the puck, just don't apply any pressure and it shouldn't cause any issues but it reduces the coffee stuck to my tamper. I don't believe it makes any difference to the extraction, but it does make the whole process a bit cleaner.

If grounds are getting stuck on the tamp it sounds like there's probably moisture on the tamp or the tamping mat.

This is exactly what I was gonna ask. Not to be a smartass of course, but just looking to create the best, most consistent quality in the cup of our customers, with the least amount of hassle. Other than that, thanks for a very interesting video! Greetings from Amsterdam.

yes, the wording was a little unclear there. you do need to tamp hard enough to compress the grounds (that was the kiwifruit bit), but beyond that, harder tamping doesn't really effect the flow rate. The point at 6:45 is to focus on the grind adjustment and keep the other parts of your technique the same.

@@SevenMilesCoffeeRoasters Exactly what I was thinking... After all, by slightly adjusting tamp pressure, you can to a certain degree, compensate for finer or more coarse grinds... But i also agree that "heavy weight Tamping" isn't something really useful, since at some point the compression won't increase anymore in a meaningful way, as its limited by the fineness of the grind. In addition there are certainly other adjustments you can do before even thinking about adjusting your standard tamp pressure.

good question, we didn't test that specifically.

we can probably guess can't we? It would be better than crooked but perhaps not as good as a good tamp first go. What causes crooked tamp to "channel" (which I'd argue is a kinda misleading and misunderstood term because it implies a shot can either channel or not, when in reality every shot channels to some degree or another. That is to say "channeling" is just an example of unacceptably uneven "exposure", which might be a useful word to popularise) is the difference in how far the water has to travel from the bed to the base of the basket. If you correct your tamp, you presumably avoid that problem. But! It probably also causes the side of the "bed" (or whatever you wanna call it) that was initially too high to be more compacted than the opposite side, ,which might still cause uneven flow. But! if it has been tamped hard enough (guys, there was no "science" in this vid at all), it shouldn't make an appreciable impact (as the pressure increases, the density of the bed approaches a maximum value (finite limit), ie please tamp as hard as poss without doing an injury). Look! Just get a puqpress and call it a day. Just remember to keep the tamping surface clean and dry.

@@nickwilson2318 sure, we could probably guess, but isn’t that missing the point of this whole experiment? I was surprised to see the outcome with the experiment with tamp weight... we could be surprised again here

@@timmilatte read my comment properly. Also, these guys aren't scientists. They aren't really using what you could call a scientific process. So, my guesses (which are based on things we've known to be true for years) is probably just as useful.

@@nickwilson2318 ok Mr Condescending. Have a nice day

well played

we're looking at the impact of distribution techniques (& tools) at the moment.

The moka pot doesn’t produce the pressure needed to get through a tamped-down coffee bed in any reasonable time-frame. Tamping with any appreciable force would risk setting off the pressure valve before any coffee can make it through

we're comparing distribution techniques (including tools like the OCD) at the moment. More to come...

Channeling can be caused by a number of things, we'll go into this a little more in the next video. One thing I have found can help is trying a lower pump pressure (if your machine has an adjustable pump) - it's just my personal experience at this stage, we plan to look at the impact of pump pressure in some future research.