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Topic: tamp vs no tamp >was Re: +CSA presence at Coffee Expo (2 msgs / 55 lines)
1) From: Mike McGinness
From: "dewardh" 
I have 6 back to back double shots to pull with Miss Silvia for a batch of
my road warrior chilled white chocolate kona mocha. I'll experiment with it.
One espresso machine vendor at NASCORE, don't recall the machine mfg., but I
believe with E61 head group, demonstrated pulling a zero tamp shot to me.
Simply filled the double portafilter, leveled flat to the top with what
looked like a tongue depressor, locked and shot. Cool multi-head auto shot
volume machine with gauges, led displays etc. One of which was built in
digital timer to show each shot, 23sec. if I recall for the zero tamp! Right
in range. tasted pretty good too... Oh, that machine records everything it
does, downloadable to PC for analysis of what's been happening while you're
not in your shop... Big Brother is watching Espresso Machine!
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Mike McGinness
From: "Mike McGinness" 
<Snip>
it.
I'll be darned. Just finish the 6 double shots for the pitcher of mocha. All
weighed 18gr. First couple tamped my usual 35# tamp (got the bathroom scale
back out earlier in the week to 're-calibrate' my tamp arm). Then using the
same bean same grind, filled the portafilter slightly rounded as was
demonstrated at the Expo,(which my usual 18gr does anyway), tapped the side
of the portafilter to settle the grounds (which I also already did), then
simply 'cut the slight heap' level. Zero tamp. Locked and pulled the same
volume same 25 seconds! (from starting the pump, not start of flow.) I
wasn't tasting the shots and was pulling into 3oz SS 'work' pitcher so
couldn't really compare crema formation. Still, I was definitely surprised.
35# tamp versus zero tamp made no difference. I did notice greater grind
mess on the head with zero tamp but that's it. Fascinating. I'll check this
out more later but will continue the tamp ritual, if for no other reason
less head mess.
I will also say Dr. John (of Malabar Gold) is a tamp proponent... got two of
their shot glasses at the seminar and watched their pulls closely. Dr. John
also believes a good shot is virtually 100% crema during the pull settling
to about 50/50. I know, for every expert there's an opposing expert!
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


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