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Topic: A crotchless question....(no channeling) (16 msgs / 279 lines)
1) From: R.N.Kyle
I tried a new technique tonight. I can't take credit for it, it was a list
members suggestion off list. It worked great.
A three stage light tamp with a 49 mm concave Thor tamper, followed by a
single tamp with a 58mm convex Thor tamper, no channeling. I'm a happy

2) From: Les
The secret of the double tamp is getting out!  One of the shy members
shared this technique with me too.  In  fact he had me make him a
special concave tamper to do the two step method.  I didn't want to
toot the horn first as others might think I am trying to promote
having to buy two tampers!  However, the method does have its merits. 
I am still exploring.  I am enjoying a double shot of a Brazilian
blend as I type.  A little brighter than I was hoping for, but that is
what happens when you go with a lighter roast!  Sweet and bright!  It
almost tastes carbonated, not carbonized!
On Mon, 18 Oct 2004 17:45:37 -0400, R.N.Kyle  wrote:

3) From: MMore
I have actually been doing the "cross shaped" tamp for a while now and it 
seems to work great.
Les - why would a concave tamper provide a better double tamp than a regular 
flat one?
Michael A. Roaster of Vienna, Va.

4) From: jason molinari
Double tamping, triple tamping on one food, on a blue
moon while the wind blows south west.
Ever occur to anyone else that sometimes we take it a
tad too far? I mean to each their own of course, but
at this rate, it'll take 15 minutes to make a shot of
a coffee drink whose very name is "fast"! Seems
--- Les  wrote:

5) From: Brett Mason
Concave distributes the water more evenly, since it sprays from the
middle outward...
It's better on a Blue moon - but waiting for a blue moon seems to take too long!
Regards all,
Brett Mason
On Tue, 19 Oct 2004 14:34:34 EDT, mmore  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

6) From: Gene Smith
Brace for heavy weather, Jason...that should start a blow!
Gene Smith
happy with a regular under-asssistant Cherub shot, in Houston

7) From: jason molinari
heh, yep sure should. Not that i don't do crazy
stuff..but double tamping? And requireing 2 different
tampers to do that? wow...but thats just me!

8) From: Gene Smith
What bothers me is that it's so...uncreative.  Why isn't anyone doing any 
really interesting research?  If I had the money to pursue it, I think I'd 
want to know if hair color affects tamping effectiveness.  I'm betting that 
drop-dead-gorgeous redheads with long curly locks can consistently turn out 
a better cup (or cups) and I'm willing to do the science to find out, by 
If there's any grant money out there going begging, I'd be willing to look 
into this question...no matter how long it takes.  You can't expect progress 
without dedicated experimentation, I say!
Gene Smith
riding the wild learning curve, in Houston

9) From: Les
This is why the person who came up with this technique hasn't shared
it with the general list.  He is a very serious about his coffee and
is willing to explore the edges for the perfect cup.  I have been
using his technique.  There are a number of theories as to why it
works.  The best thought I can come up with is that the center of the
puck is hard to tamp even.  It is easy to roll the tamper around the
edges.  My center tamping with a 45 mm concave tamper before filling
the basket, you end up with a more even tamp in the end.  Also if you
look at your machine, the force of the the shower head is concentrated
in the middle.  By making sure the middle is tamped well, you get a
more even shot.  Gene, I don't know about the redheads, but I have a
gorgeous blue-eyed brunette who loves the Cappos I serve her every
On Tue, 19 Oct 2004 18:55:26 -0500, Gene Smith  wrote:

10) From: jason molinari
I apologize if i offended anyone. I didn't mean to
make it sound as if i'm belittleing their efforts,
everyone is free to do what they want and who am i to
make fun of it!
I was just wondering to myself how persnickety we've
gotten. Heck, just a year or so ago i was wondering
how could people possibly roast their own coffee:)
--- Les  wrote:

11) From: miKe mcKoffee
How dare you apologize when it comes to anything to do with coffee! That's
another 10 CSA demerits! (But I'll knock 10 days off the suspension:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

12) From: Angelo
Not a big deal...I have a double-headed tamper i could use. I know you've 
always wondered what the hell you can do with those POS plastic tampers 
that come with those expensive machines. Here's your answer...

13) From: R.N.Kyle
I already had a smaller tamper that I Les made for me when I had my Gusto so
when I got the suggestion to try the double tamper routine It was not a big
deal. It really did the trick for me.

14) From: jason molinari
hah, at this rate i'm just going to get de-listed:)
--- miKe mcKoffee  wrote:

15) From: AlChemist John
It's ok, I don't think you even came close to offending anyone.  How 
persnickety you ask?   Have you ever looked at some of the profiles that 
get used.  Wow, complex and persnickety, or Silvia temp surfing.  We do 
lots of things to get the perfect cup.  Double tamping seemed pretty mild 
in my book.
Les, what you need is a double tamper, one that is comfortable to tamp with 
on either end.  load, tamp, load, flip, tamp, polish, pull, ahhhhhh
Sometime around 06:27 PM 10/19/2004, jason molinari typed:
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

16) From: HeatGunRoast heatgunroast
AlChemist John   to homeroast //Wrote:
"How persnickety you ask?"
IMO, no limit to persnickinicity as long as we are in the
exploration/discovery mode- - -and as long as it's fun.  But often the
best innovations reveal a principle that leads to an application
involving fewer, not more, steps.  That's what I'm waiting for. 
Absent an overwhelming response like the bottomless pf just produced,
I predict that even the fussiest perfectionists will drift from using
two tampers.
Personally, my infrequent channeling seems related to the volume of
compressed coffee in the basket "after" the tamp, and a second shot,
corrected, usually eliminates the problem.  Untamped volume can be
iffy for me to judge because I frequently change  blends, go from caf
to decaf.  Might the double tamp reduce this volume error because you
are effectively "topping off" the basket instead of judging the entire

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