Tamp Pressure ? Does it matter? What Works Best?

JHCCoffee

Hi All

I have been using an EazyTamp with a 30 pound spring. My rationale for the 30 lbs (and a fairly thick base) was that: a) it was the historically recommended norm, b) it more or less compresses the grounds to the maximum compression, and c) thereby eliminates a variable.

However some pundits say I should tamp lighter. My EazyTamp does come with 10, 20 and 30 lb springs. Irrespectively its design ensures a consistent tamp pressure and level tamp, once the leveling flange reaches the top of the basket. You do risk being unlevel before then, namely from the beginning of the tamp until the leveling flange travels down to the rim of the basket.

So, what are your thoughts on tamp pressure? Does it matter? Is a consistent pressure sufficient (ie stay with one tamp pressure, and focus on other parameters such as grind)?

Or should I be tamping with lower or higher pressure? If so, what tamp pressure for what roast type? Or for what bean type? This sounds like another rabbit hole to me 🐇🐇🐇

Anyway I am testing out the 10 lb spring for the heck of it. I am guessing that lighter tamp pressure will require me to grind finer, which may or may not be a good thing …. 🤫🤫

Prefer to not add yet another variable, as I have enough to figure out.

JHCCoffee

MediumRoastSteam

JHCCoffee So, what are your thoughts on tamp pressure?

I have a Bravo tamper, which is also with a spring.

For me at least, without any scientific evidence what so ever, it’s not so much about the force/pressure, but about consistency. As long as the grinds are compacted, you are good.

With a tamper like these, as you say, a variable is removed. 👍

wilburpan

JHCCoffee My somewhat limited experience aligns with hornbyben’s comment about as long as the tamping pressure is high enough, it doesn’t really matter.

I just wanted to add that for one particular bag of beans, I wanted to increase the extraction time by just a hair, and tamping with more force than I usually did accomplished that for me. This is somewhat of a fringe case, and I’ve long used up that bag of beans, and I haven’t had to do that since. I am also sure that if I had a stepless grinder, I could have made that adjustment by tweaking the grind size a little instead.

hornbyben

As long as you tamp hard enough to fully compress the coffee to maximum density then you’re done.

Here’s an article that explains it in more detail: https://www.baristahustle.com/blog/how-hard-should-you-tamp/

DavecUK

I always felt a medium tamp was preferable. Very hard is often used to make subpar grinders or prep work, but I find there is more chance of channeling.

Cuprajake

That’s why I liked the force tamper. Removes as variable.

The water compresses the puck anyway

1bar is 14lbs

JHCCoffee

Thanks all. I think I’m going to run with 20 lbs in my EazyTamp for a while. A good middle ground.