Before I attempt to explain how to properly tamp dry ground coffee to produce the rich crema characteristic of the perfect espresso, I just wanted to make clear given the number of variables required to brew the perfect shot of espresso, it's important to note each and every variable interact working together as a team to attain the same end result meaning if one fails so does the entire process as far as being able to achieve the perfect espresso. In regard to tamping coffee, while we had hoped to have a video up and running to show how to properly tamp dry ground coffee inside a portafilter basket, the remainder of this post will attempt to explain the art of tamping until such time we will have completed the video.

Before I begin, make sure you are not using the backside of a spoon's round/convex surface in place of a coffee tamper designed for the purpose since using the backside of a spoon will in most cases produce an uneven surface affecting the flow of hot water passing through the coffee during the brewing process producing a subpar crema. Also, in regard to using an appropriate metal coffee tamper, any professional barista well-versed in the art of brewing an espresso will not hesitate to tell you tamping down too hard/light often serves to impede/increase the flow of water passing through the coffee with negative results. Truth is, it takes some practice to apply just enough pressure in the range of 20-30 lbs max to achieve the desired flow and rich crema you're after. In reality, any more or less and once again you run the risk of failing to achieve the perfect shot of espresso. I should also add that some people, baristas included, frown upon twisting/turning the coffee tamper while simultaneously applying downward pressure believing this serves to create an uneven surface affecting height that can also have an adverse effect on the amount of water passing through the coffee. However, based on my own personal experience, with a little practice I disagree given I continue to use this method with success on a daily basis.