COFFEE SCIENCE - Tamper Shape Vs. Extraction

Comparing the total dissolved solids (TDS) and the extraction percentages using a Pullman Big Step and the convex La Marzocco Tampers.

↓FOLLOW FOR MORE↓

Music Credit: Zeeky Beats - E Y E S

[bigalxyz]

Based on measuring TDS from just one shot per tamper, I think the value of this experiment is approx zero. Do 100 shots from each tamper and then perhaps you’d have some useful statistics and have a chance of drawing conclusions. Even then, if you found a statistically significant difference, it might well be so small that no human being could possibly taste the difference.

[xXxdavirusxXx]

You mixer the coffee on the left more before measuring than the left. To be better you have to let the coffee sit until Segment is on the bottom and then take 2ml into the pipette, mix it only in the pipette, then measure it

[abueloraton]

How do you calculate the extraction though??? What number is divided by what? Thank you

[danstancu]

Those extractions are low for espresso. Considering samples are not filtered, real extraction is even lower. How did they taste? Even the flow looks watery.

[cjoysoy]

How thick is big step's tamp base?

[guillermomartin]

Where did you get that Strada filter basket?

[drewmcneice]

You gotta filter before refracting. Huge margin of error here. Also, how are you only extracting 13% on a 40sec shot? You need to dial in a lot differently

[yttean]

1 sample is not a TRUTH reflection of the real WORLD RESULT, ie statistically INSIGNIFICANT. Also, can you taste <0.5% difference really?

[chhadymorrison]

I enjoy watching all the videos old and new. That’s so good. Thanks for sharing....

[oliverlison]

Why 30gr in 40sec? I though extraction time is 25sec (+-5sec) from the start of pushing the button?

[SaitekFreak]

Apart from the other comments about sample size etc, I'd like to say that measuring extraction is useless for comparisons like this. If you are landing somewhere on the acceptable extraction spectrum, minor differences in the extraction give you 0 predictive power about taste. The flat tamper might have given you a little more extraction, but who's to say that that extraction was even or that the higher extraction is better in the first place as opposed to being over-extracted now? Extraction percentage is easily modified by grind or brew time, and If the convex tamper reduced extraction but made it more even, I can guarantee you that the coffee will taste better, you might just need to let it run one second longer or grind one step finer so it can extract the proper amount overall.
Because of this, I think that to really compare these tampers, besides increasing sample size, you need to re-dial in the espresso with each tamper and then do a taste comparison to show which one allowed you to brew tastier espresso.

Another thing I noticed is that the convex shape might not be optimal if you're extensively puck prepping. Those things might be designed for coffee shops that cant really take too much time puck prepping. The convex shape might allow the barista to tamp directly on top of the cone of grounds that comes out of the grinder, because 1. the convex shape distributes the grounds a little better compared to a flat tamper and 2. the bed will be a little thinner in the middle, so even though the bed is denser in the middle (due to lacking puck prep), the thinner layer offsets this and therefore evens out extraction.

[quaxenleaf]

Seems that in a later video you determined the OCD tool was responsible for dramatically lower extractions - as compared to tapping and WDT. Since you used the OCD tool for this test of tampers, don’t you think it likely spoiled the results of the tamper test?

[tom_nuyts]

interesting comparison :- but during the measurement of the extraction it seems that you stirred up the coffee a bit more at the second try... this could have caused a little bit more of extraction. More interesting would have been if there are some differences in taste - for example more bitterness due to over extracting of the middle part of the flat tampered puck etc.

[zhanzo]

Actually, that would be leeching process, not extraction. They are completely different processes.

[kinnikuzero]

TDS is measured in ppm or mg/l, I think the device is doing the calculations on it's own

[JEAraman]

So you have the big step and still have some issues with suction.. What basket are you using, and have you tried the BigStep with VST baskets?

[seanmurgatroyd]

You can’t come to any conclusions refracting espresso without filtering it

[samdavis]

Wish you had used a bottomless portafilter so see what the shot looks like ie channeling etc.

[drawingmasterclass]

toooo much Theories while Starbucks making a lot money with blended candy coffee

[dcolus]

Não se pode fazer essa conclusão com somente 1 amostra de cada