Hi, I'm Pedro from Coffee parts.
And today we're looking at tampers.
What are they?
Tampers and tamping in simple term, the art of tamping is really pushing
the coffee puck down, compressing it.
to increase was resistance.
When coffee's being made through the espresso machine.
That's just like really simplistic, completely.
No creative words.
Basic. now looking at the actual tampers, there is so
many tampers on the market.
So many different sizes, materials, weight, manual electric.
What's the difference between all of them.
Which one do you need?
We break it down.
Firstly, you got to get the right size tamper for your machine.
Generally speaking, most commercial coffee machines run a 58mm Tamper,
and that's all only commercial, but the higher end home machines.
Looking at it these days, you know, those 58mm was the recommended size
many brands, especially once you're going to precision baskets are going
58.3 58.4 and even 58.5 effectively.
They're going the maximum size to get the maximum tamp and
leave very small residual around.
Obviously, when you go super close to the edge, the measures really have to
be precise and not only on the Tamper side, but on the basket on home coffee
machines, they tend to be smaller.
So on the entry kind of level machines, you're looking at anywhere from 49 50.
even 53, 54mm tampers.
And I'm generally talking about that kind of Breville range or, or really, under
$500 kind of machine now within the sizes of the tampers can be a
little bit misleading because you can get a 58mm Tamper that actually
probably doesn't tamp the full 58mm.
And what I mean by that is the edge of the Tamper.
The radius here makes a difference, the sharp of the radio.
The, basically the wider that you're going to tap, but the flip side to that
is a very sharp radius can get easily damaged.
Now, hopefully you're putting the tampers down neatly in not whacking
back into the port filter like they used to do in the 1980s, but even so
there is a risk of getting them damage.
So I guess it is a little bit of a compromise.
You want the best result going right to the edge.
Do you want a more practical, more useful Tamper when it comes to materials
and materials also affect the weight?
A common weight in a well-known respected weight is around
the 500g for a Tamper.
Once you start going wood.
Or some types of plastic, rubber, et cetera, you lose a bit of weight
and that makes them bottom heavy.
So when they're bottom heavy, they kind of run from your bit compared
to when they're equal in weight, they kind of balance out more.
It doesn't make too much of a difference in a one case one use scenario.
But when you're doing hundreds of coffees a day, different barista's
will have different preferences.
Another thing to look at is the ergonomics of.
Some Tampa's this really feel nicer down on the base of the hand like the
curve here, the rubber here that you get on the Pullman versus another Tamper.
And when we start getting into more details, some Tamper like
the Pullman big step feature, I like a little bit of a lip in it.
Basically they go super wide and then they pop back in some, Tamper's do
a, by having a Chamfer earlier down.
So basically after you tap not to be getting too much suction back
and not disrupting the coffee puck.
That's kind of like the look of the hand tampers, then you tend to have
two other kinds of styles that puck style where you kind of pushing it
down and that's adjusted by now.
Not pressure pushing it down, but by distance.
So you got a little Allen key here.
You adjust the height.
Push these tampers down to use these tampers.
You really need to be having very accurate grinders or
pre-weighing every gram for every coffee.
So, you know, you know, you've got 20 grams into that basket and that
basket is now calibrated to this Tamper.
Now for super high volume point or super consistency, the way
to go is electronic tampers.
These tablets, this is a Slingshot Kilo, but you can get the path
for the scene a lot, whatever it might be, Tamp electronically.
When you put the portafilter.
Bang the right pressure, different tambours have different setups.
So in this case, on this one, you could tap once, twice or three
times, but really, it really depends on the brand of Tamper.
Now, going further back in history, Reg Barber was the OJ or making
tampers and he made not only flat bases, but convex, concave.
C channel C flat, you know, different material stainless, Aluminium, brass
copper, and there was really different thought processes and different errors
and fashions have changed who were assigned to find the industry kind of
level out at 58.3mm flat tampers with a fairly sharp radius Pesado's case 58.5.
But you kind of looking at the 58.3 58.5 flat stainless.
It's kind of the indirect industry standard now to add to that slightly
at the end of the day, the result comes from the coffee bean, the
grinding tamping, et cetera.
Tamping is only one part of the process, but it does make a difference.
So basically the options are huge.
The colors are even bigger.
The materials are huge, but realistically, once you know, kind of
the size you need the kind of level you want to be out in the price point.
It's not that hard.
If you got any questions on these tampers or tamping in general,
hit us up on the comments below.
We'll get back to you guys.
Thanks again for watching.
I'm Pedro from Coffee Parts.