The secrets to properly pressing coffee
Few know that properly pressing coffee is a fundamental step in its overall preparation. But what’s the right way to do it?
We’re aware that very few people know that properly pressing coffee into the filter before its extraction, is one of the most influential variables for obtaining a consistent cup of espresso. This procedure is performed, well or not so well, with a tamper.
Let’s start with the basics: to make sure that the tamper does its job, its base must have the same diameter as the filter that you’re using. This ensures that all of the coffee gets pressed. Countless different tampers for espresso exist, from the least expensive yet still professional metal ones, like this one, to customized tampers that can even cost as much as several hundred euro. To do the job right, it’s definitely important to equip yourself with a manual metal tamper with a thick base.
WHY IS IT SO IMPORTANT TO PRESS THE COFFEE?
Now we’re going to get a bit technical. The purpose of pressing is to make the coffee puck more solid, compacting the grounds and minimizing the empty spaces within, in order to facilitate the uniform extraction of all the positive soluble substances.
In fact, a good pressing technique must apply constant pressure each time and must be accompanied by a decent distribution of coffee grounds within the filter so as to guarantee qualitative consistency in the preparation of espresso.
YOU NEVER WOULD HAVE IMAGINED IT
Pressing is a procedure that every barman performs hundreds of times a day, which means that this action could cause injury to the joints, ligaments, and muscles of the arm due to repetitive use. But don’t worry! All you have to do is take the following precautions: maintain a natural, erect posture, positioning yourself sideways in relation to the work surface, and hold the tamper in your fist as though it were a torch. This will help you to keep your back straight and minimize strain on the wrist.
Once you’re holding the tamper, you must position it in the filter holder and use your fingers to determine whether you’re level with the filter. If you aren’t, then after the coffee is pressed, areas of the puck will be less dense, resulting in uneven extraction of the soluble substances due to so-called “channeling”.
HOW MUCH FORCE IS REQUIRED FOR PROPER PRESSING?
There’s no need for superhuman, Herculean force. What’s essential is that the puck of ground coffee be pressed completely, removing any air. Once all of the coffee particles are stabilized inside the filter, continuing to press the coffee makes no discernable difference. It’s much more important that the coffee be perfectly level inside the filter before pressing it and that even pressure be applied.
