--Apple-Mail-4-292773938 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Another reason to get a Thor Tamper. They are too beautiful to ding by taping the PF. Pecan Jim On Aug 10, 2006, at 5:26 PM, Les wrote: <Snip> --Apple-Mail-4-292773938 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Another reason to get a Thor = Tamper. They are too beautiful to ding by taping the PF. = Pecan Jim On Aug 10, 2006, at 5:26 PM, Les = wrote:
This is a multi-part message in MIME format. Sounds like your grind or tamp is still off. With my Brute. I get a = perfect shot in 25 sec.
Christina, I want to help you break of a bad habit before it forms. You don't have to tap your PF with your tamper! It does way more harm than good. I want to meet the idiot that first started this and give him an earful. If you want to settle your grounds a couple of raps on the forks of your grinder after the grind does a better job. The only think tapping does is ruin your puck! A nice even distribution of the grounds and a good tamp is all that is needed. Try it you will like it! Dr. Crema (aka Les) On 8/10/06, chsteward wrote: <Snip>
im slow, so i keep my PF in the grouphead and fill the basket separately. i can then shake the basket to help settle the grounds while im filling it, then i dont have to tap at any time, which imo, esp mid-tamp, damages the puck. Quoting Les : <Snip> ). <Snip> ut. <Snip> h <Snip> or <Snip> e <Snip> ext <Snip> und <Snip> as <Snip> n <Snip> y <Snip> e <Snip> es) <Snip>
<Snip> Here's PF build input from professional espresso consultant and barista trainer Chris Tacy, note the tap once lightly. (He failed to specify it's a vertical downward tap of the PF not horizontal tap against the PF, which I know from watching him): From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Chris Tacy Sent: Wednesday, November 03, 2004 8:52 AM To: homeroast Subject: Re: +Tamping Technique Here is what I teach (for what it's worth): 1) grind coffee and dose into basket to fill (mounded) -- i.e. "dosing" 2) distribute coffee evenly in basket -- i.e. "distribution" 3) level coffee and discard excess (often combined in terms of technique with #2) -- i.e. "leveling" 4) tamp once lightly with twist at finish to release tamper (this preserves distribution) 5) lift portafilter and tap once (lightly) to settle grounds off edges of basket 6) tamp with 30+ lbs of pressure 7) polish under light pressure 8) wipe edges of portafilter. There are other techniques in use, but this seems to be the most common and consistent. Note that this understates the challenges of the various techniques - for example, how one distributes is a topic of discussion in and of itself, as is how one levels and how one tamps, etc. When it comes right down to it, getting these steps dialed and practiced has far more effect on the quality of the product than you could possibly imagine. -c Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.
Don't forget to start with a dry basket! Water seeks water, a drop of water in the basket will almost guarentee a channel. Often an over looked but important step. Les On 8/10/06, miKe mcKoffee wrote: <Snip>
Good point. After every shot it is rinsed and dried. :)