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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Matt Perger's nutating tamping technique
Hi Cremas,
Since I saw the World Barista Championships this year on Livestream, I took a keen interest in Matt's nutating technique and subsequently adopted it in my daily shots at work and at home with great results.
Basically the technique goes like this: Dose/ collapse grinds/distribute/ tamp with nutating, rotating twirl, ensuring to keep the puck level with a twist to finish/ wipe and clean then lock in portafilter and brew.
The nutating twirl distributes the grounds around the basket, forces down and compacts them while allowing air to escape.
Ran a half dozen blind A/B comparison tests with the shots. One using conventional straight tamping technique, and the other using the nutating tamp.
My colleagues tasted and found distinctive differences. The nutated tamp created a fuller, sweeter and more flavoursome shot.
The pour from the group was more syrupy and deeper in color with a slightly longer time extracting before blonding.
The differences should be obvious regardless of whatever type and quality of grinder.
Have found the grinder needed be adjusted coarser when shots became too tight and the dosing increased slightly.
In the working environment I found the frequency of channeling is now very minimal.
Here's a link, which may describe it better than what I wrote, and hopefully, you will find improvements in your espresso.
Since I saw the World Barista Championships this year on Livestream, I took a keen interest in Matt's nutating technique and subsequently adopted it in my daily shots at work and at home with great results.
Basically the technique goes like this: Dose/ collapse grinds/distribute/ tamp with nutating, rotating twirl, ensuring to keep the puck level with a twist to finish/ wipe and clean then lock in portafilter and brew.
The nutating twirl distributes the grounds around the basket, forces down and compacts them while allowing air to escape.
Ran a half dozen blind A/B comparison tests with the shots. One using conventional straight tamping technique, and the other using the nutating tamp.
My colleagues tasted and found distinctive differences. The nutated tamp created a fuller, sweeter and more flavoursome shot.
The pour from the group was more syrupy and deeper in color with a slightly longer time extracting before blonding.
The differences should be obvious regardless of whatever type and quality of grinder.
Have found the grinder needed be adjusted coarser when shots became too tight and the dosing increased slightly.
In the working environment I found the frequency of channeling is now very minimal.
Here's a link, which may describe it better than what I wrote, and hopefully, you will find improvements in your espresso.
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