Tamping Coffee: Does it really make a difference?

Coffee Tamping technique is often seen as part of the 'art' of making espresso - but how much difference do our puny human biceps really make?

In this video, our Coffee Science & Education Centre team put the most common coffee tamping questions to the test.

Sections in this video

0:00 Intro
1:09 How hard do you need to tamp?
2:37 Does level tamping really matter?
3:45 Tamping technique: some practical tips.

This video is part 1 of a series looking into the techniques & science of making espresso
Other videos in this series:

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[alanst.]

Finally a comprehensive and evidence-based video on tamping, answering the important questions and busting some common myths. Thank you so much, guys!

[markbotta]

I was always taught that the tamp wasn't that important as long as it was level and the pressure was consistent - tamp to tamp. It seems your experimentation bears that out. Excellent video!

[cappuccinogoodfinger]

For the safety of our wrists, I’m glad more and more people has proven that hard-tamping is not as necessary as level-tamping - or even necessary at all...
I still, however, fall to the old sinful habit of polishing my coffee bed after tamping just to make it beautiful - this is harder to resist than tamping hard...

[nichols]

Would love a comparison between tampers and levelers. Also, a naked portafilter would show the difference in the extractions much better. Thanks for the video!

[michaelperine]

My experience is that the extraction time and extraction pressure is predominately correlated to two variables, fineness of the grind and tamping pressure. The finer I grind the coffee the less tamping pressure it takes to get a thirty second extraction in the middle of the proper extraction pressure as shown on the gage on my machine. If the grind is too coarse, I can increase the extraction time and pressure by tamping really hard. If the grind is two fine and I tamp too hard, the pressure gage shoots up to the top of the dial and it takes much longer to get an extraction. I believe that the coffee's roast and brand may also be variables, but I have not yet been able to test that hypothesis.

[ghas]

The twist without applying pressure at the end of the tamp helps keep the tamping surface of the tamper clean. When I tamp without twisting at the end I find that bits of grind stick to the tamper.

[rawimpact]

finally, my wife has been upset about having a pressure press on the kitchen counter for that 5 ton tamp

[danman]

Dang. A video that actually makes sense, gets straight to the point, and does it methodically. Thanks for sharing the knowledge

[RedRoverTW]

Just use WDT and a leveler and calibrated tamper that sit level on the edge of the basket. By eliminating as many variables as possible, you raise your chances of success dramatically. Works every time for me. Honestly, I don't even think I need WDT, but it takes only a few more seconds.

[SuperOpinioned]

Great info. I spin my tamper before pressing to more evenly distribute the grounds. I don’t have a separate tool for that but I know they make one. Then Press down firmly and give a 1/4 twist before relieving pressure.

Yours is the first vid I’ve seen to address the evenness of the tamp vs angled. Great demo.

[morlockgallery]

Very detailed, excellent demonstration as you explain.. and pros n cons..Thank You.

[ComposerKuandohan]

This is a good video, but I would like to have seen comparisons between tamped, and untamped, or even hand flattened.

[theartisancoffeeroaster]

Great Video! Always great content & well presented! Sharp Josh,

[pamelasmith]

Coz came across a cafe where they use a spreader and a tamper ( I mean after the spreading the measured doze and then they tamp)

[pippipster]

I find that really odd. Because when I tamp hard the water has great difficulty coming through because of the resistance - and much less comes out.

[matrixofdeath]

If you haven't got a powerfull coffee machine pressure wise such as gaggia for instance, tamping while having fine grind tends to clog block the coffee flow very frustrating.

[escorreganomeupiru]

Muito elucidativo seus vídeos. Precisando de café aqui do Brasil. Tenho amigos que produzem cafés extraordinários aqui. Acima de 90 pontos SCA.

[lokyeeyeung]

key notes;
-tamping reduces channeling - amount of pressure doesn't reli matter.
-even/level tamping is important to secure better shot (minimum channeling).
>>based on that it is justifiable to get a palm tamper???

[HerUnboxing]

great info ! i didn't know about tamping level. Thanks

[ggivensjr]

I'm more interested in distribution. I use naked portafilter and have to get channeling. I have found channeling occurs more on edges of puck. That is why I tap my combo distribution and tamp tool against tabs on portafilter to ensure coffee is not clumped in middle. I find that surface distribution tool doesn't help distribute coffee deep in basket.