HomeRoast Digest


Topic: Criminal shots > Local vs, (2 msgs / 58 lines)
1) From: miKe mcKoffee
Indeed you can pull excellent shots with ZERO tamp. The tamp is indeed the
least important part of building a shot, it's purpose to preserve the
distribution. Not tamping and in effect tamping with the group screen when
locking in does work quite well in the cup. However I don't find it a good
practice. For one big reason it's much harder to keep the group clean.
Another you can easily tell from the feel of the tamp if your target dosage
is off (with experience of course).
Manually building a shot and locking it in a "semi" automatic is no crime.
Using a very high end and consistent grinder like the LM Swift (and VERY
expensive, more expensive than a Robur IIRC) which automatically tamps isn't
necessarily a crime either, but definitely no fun and lacks art, which is
what was described. An automatic espresso machine grinds and builds the shot
internally at the push of a button, that is pushing criminal lack of shot
control...
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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2) From: Phil Palmintere
Wow.  I had no idea it is possible to pull great shots with zero tamp. =
Anyway, to complete my story, what really happened is this: my back was to
the barista because we were sitting at a table ordering lunch.  I ordered a
double espresso to start.  The espresso came but was absolutely awful --
very weak and almost no crema.  I turned around to look at the barista and
saw his technique or lack thereof, which, I assumed was the root cause of
the bad espresso.  =
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