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Bechet45 said:It gets worse! Tony's link took me to a place I could understand - diameter, materials, fit in your hand, etc. A question had risen in my mind - a tamper suggests tamping, a light compression, so how much should you compress? - bearing in mind we don't want to cause the dreaded choking even if the grind is perfect.
But then Neil chucks into the pot - tampers "pre-tensioned to 30lb" - and I really don't know if we are into p**s-taking or if you are for real! Nespresso is never this difficult!
It leads us back to the quality of bean/grind being paramount but it's real, pre-tentioned or dynamometric tampers are a bit of a gimmick though as a good barista will learn one pretty quickly.
http://www.1st-line.com/store/pc/Macap-CPM2-Dynamometric-Tamper-57mm-stainless-steel-ST5E-29p3313.htm