HomeRoast Digest


Topic: Trying no tamp (2 msgs / 57 lines)
1) From: The Scarlet Wombat
Well, I decided to try the no tamp for espresso this morning.  I recalled a 
humorous story about a woman who cut the end off her roast beef before 
putting it in the oven.  When her husband asked her why, she said her 
mother had done it that way.  They asked her mother, who said her mother 
had also done it that way.  They called the aged grandma and asked her, she 
laughed and said her old roasting pan had been too small for most roasts, 
so she had to circumsize them a bit.
So, armed with the knowledge that tamping might have a sound scientific 
basis, or might be tradition, I ground 15 grams of a full city roasted New 
Guinea.  I ground it more finely than usual, a half number on the Super 
Jolly.  It was like very fine, but not powdered sugar.
I leveled off the filter basket, put it in the portafilter and inserted it 
inot the sl90, wincing a bit as I had not tamped it.
The shot took 25 seconds and the crema was perfect, as was the 
espresso,  It was almost sweet, nott the least hint of bitterness.
Figuring this was a fluke, I did the same to a Zimbabwe and wow!  There was 
a delightful smoky flavor that I had only caught hints of before.  The 
flavors seem to come through very well in this manner.
I then tried a third shot with the same parameters, but tamped.  It stalled 
the sl90, the poor pump said "No way," and shut off.  So, the grind was too 
fine for tamping, but seemed to be perfect for no tamping.
Oh, and the puck consistancy of the non-tamped spent grounds was nearly the 
same as for tamped ones.  The preinfusion seems to really settle them down.
This bears more expermentation.  Good thing I just ordered more coffee from 
SM this morning.
Dan
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Angelo
Dan,
Although I have tried a tampless tamp in the past, your post inspired me to 
try it again...
Well, the result was fabulous.  I did "cheat" a bit by using my semi-pod 
(but I use them on my tamped tamps, also). The Malabar Gold dripped out 
like dark brown honey for a perfect 2oz in 24secs....The taste was the best 
in a long time. I will definitely keep experimenting with this method..One 
less variable to worry about...:-)
Btw, I did this with a Slivia, double LaMarzocca basket..
Ciao,
Angelo
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest