This is another subject I often shake my head at and wonder depending how much money spent, will give a notable worth while return. When I started on my journey I couldn’t believe the variation in price for what seemed such a rudimentary item. I hadn’t even considered the flat or convex argument, I was more worried about the tamping pressure because according to those in the know, that was important, it had to be 30lbs and to solve that little problem there are even tampers that are pre-sprung to get that right.
Of course, there are price differences depending on materials used, I get that, different more exotic woods for handles etc. I even get the precision in making them can vary, but I have to question whether a tamper costing over £80 or£100 would do a better job than a tamper like my Motta costing £20. I question this even more since getting my Sage DB which comes with a tamper that is not made of wood or solid steel, and yet I have seen countless people using it and making good espresso.
Yes, there will always be those people who want and can afford a tamper with a diamond studded handle and will therefore shell out for one, just because they can. But, if we are talking will it improve your shots…from what I am seeing on videos from well respected coffee people using more moderatley priced tampers with success, I’m yet to be convinced.
I suppose what I am really trying to say, is how much of the materials used, weight, size, shape of a tamper arguments being spouted is snake oil, because they know ‘there is one born every minute’.
