Finding the Right One For You - Coffee Makers
Posted by Veronica Carrillo | Filed under Food & Beverage
I have been making coffee at home for most of my adult life. Some days the results are good and other days… not so good. Try as I might, finding the right formula for a really good cup-o-Joe has eluded me all this time. Some days, after pouring the first cup, I thought I had it, but the next day… nope, something is different.
This step is known as tamping. Tamping results in the coffee being pressed firmly into a condensed layer within the portafilter. If you don’t usually do this when you are making coffee at home then this is a quick and easy way to greatly improve the quality of the coffee you produce.
So why does it make any difference? It’s to do with what happens when you attach the portafilter to the machine and turn it on. The water (as steam) will be forced through the layer of coffee that is sitting in the porta filter. It follows the path of least resistance; any unevenness in the layer of coffee provides a route for the steam to move through that bypasses a lot of the coffee that you have paid for and placed there so lovingly. What a waste!! By tamping you foil the steam’s sneaky attempts to find an easy way through; it has no choice but to work its way through all of the coffee. This way you maximise the potential of all of the coffee that you have placed into the porta filter.
So how do you tamp? It’s really quite simple and should only take 30 seconds. Once you’ve dosed the right amount of coffee into the portafilter, you are ready for the first tamp. Place the tamper (use a metal tamper; not a plastic one) on top of the coffee and press gently (apply about 5lbs of pressure). Once you have done this, you will notice that some of the grounds will stick to the side of the basket in the portafilter. Knock these back onto the tamped coffee by tapping the whole porta filter gently against your hand or something solid.
Finally, you need to apply the finishing tamp to incorporate these grounds into the tamped coffee mass. This time you can press much more firmly (apply about 30lbs of pressure). You can practice by tamping on some scales until you are comfortable achieving the right amount of pressure.
My theory is that the freshness and the exact same amount of grounds create a consistent outcome. So I now have a new Keurig Single Serving coffee maker sitting on the kitchen counter. I am one happy morning person these days. Just thought you would like to know.
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Tags: food, Food & Beverage
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