Matt Perger's nutating tamping technique

UNM

Koffee Kosmo wrote:

I have been doing this or something similar for as long ask can remember

Ditto, or +1 as they say nowadays

GaryatGala

I do understand the technique has been around for quite a long time now. A few of the long term members have adopted this style. There are some who are not aware of the nutating tamp. Their discovery will perhaps bring some sort of improvements in their coffee making.

Koffee_Kosmo

GaryatGala wrote:

I do understand the technique has been around for quite a long time now. A few of the long term members have adopted this style. There are some who are not aware of the nutating tamp. Their discovery will perhaps bring some sort of improvements in their coffee making.

Quite right to start a thread on it Every bit of quality information to help in ones coffee journey is welcome KK

Lizzie

Love the nutating tamp...have doine it for years and find it much easier than the straight-down-straight-away. Changing over to this way of tamping made a huge difference in the shot quality, indeed more sweet and longer 'slow' thick pour. 😉 L

galumay

GaryatGala wrote:

I do understand the technique has been around for quite a long time now. A few of the long term members have adopted this style. There are some who are not aware of the nutating tamp. Their discovery will perhaps bring some sort of improvements in their coffee making.

Agreed, I think Another Jim over at Home Barista was the first to use the wonderful term 'nutating', about 10 years ago from memory. The interesting thing to me is that a technique which was apparently developed and used in the domain of the enthusiastic home coffee tragic, has now made it into the forefront of professional barista competition! Its not the only one, Matt has also used single dosing (from a bulk grinder) as have other competitors, dose weighing and I think I have seen shot weighing too. I guess the keen amateur has a lot more time to play round with developing techniques and also can just tip sink shots down the drain after a sip, doesn't work so well with paying customers!

GaryatGala

I found that even though the nutating tamp does take up an extra second in comparison to straight tamping, it does make up for it in less channelling and less sink shots in a commercial environment, not to mention saving a few dollars in coffee too. Shots seem to have little to no striping in the pour, it comes out in a uniform color from the ristretto to the end of the espresso stage. You don't have to tamp down too hard to finish off. Just ensure to level off the puck with the tamper after the nutating sequence, polish and clean, brew. Feedback has been very favourable.

GaryatGala

Have noted it works especially well with VST baskets since the method slows the extraction down. Has anyone had to adjust their grinder a bit coarser?

askthecoffeeguy

I use the same technique from time to time but I didn't know it had a special name for it Can't say I've noticed a significant difference in shot quality but i have not been looking that closely I would imagine that if your espresso machine has automated pre infusion it would probably negate the benefits of this technique anyway Anyone had any luck with that?

GaryatGala

I use the Marzocco Linea at work. Does make a difference on that particular machine, same for the Silvia and Oscar at home. :thumb: Pity I couldnt try that technique on a Strada ( with pre-infusion) I used to work on, anyway..

galumay

it works on a Lever like my Izzo, with pre infusion.

askthecoffeeguy

just tried it with a double espresso based latte and was impressed with the results, too soon though to say if its better than my usual dose, collapses, flat tamp, and polish routine - and will probably need to taste a couple of 'spros side by side to do a 'proper' evaluation but that will have to wait till later in the week when Im back at work coz now I just need coffee! P