I'd be happy to demonstrate / bench test it at my cafe We're doing 5 or 6kg of coffee per day during the week and double that on the weekend - which is a fair amount of use for a residential cafe And I always have four or five tampers on site so that I can vary my usage so as to minimise the likelihood of RSI At my last cafe we were doing 1000 coffees per day and I developed a ganglia on my wrist the size of half a golf ball - directly attributable I think to my coffee routine at the time It took a long time to fix my wrist (which I think I've mentioned in previous discussions) but I also did as a consequence a lot of research into how I could vary my coffee making routine so as to have minimal impact upon my body, whilst at the same time producing the best possible extraction, without compromising quality control So I'm pretty well versed in the ergonomics of coffee making, and my routine is very stripped back, but I think most who've tried my coffee would agree that the end result is justified and good! Anyway - I'm happy to put my hand up to be a guinea pig, is all I'm saying I'm also with KK in saying that my tamper action is a more straight up and down movement, with pressure applied to the top, as opposed to the side, of the tamper handle Cheers, aCg