Posted 20 hours ago

Yolococa 58mm Calibrated Espresso Tamper 30Lbs Pressure Stainless Steel Calibrated Pressure Tamper For Coffee And Espresso,Black

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Over-extract: To pull too many of the soluble flavors from coffee (ends up extra viscous and bitter) The tamper is also equipped with an auto-level disc and includes 3 calibrated springs (15lb/25lb/30lb) , so you can achieve a consistent tamp with just the right pressure every time.

As I mentioned when talking about the smaller version of this tamper above, this is a walnut-handled tamper, with a handle shape that I find quite comfortable. One of which is the simple and inexpensive action of improving their tamper and some of the others are equally as easy and similar in terms of cost! If you've not tried my coffee before, below is a discount code that gives you a quarter off any of my coffee beans:They're the very normal tamper shape, with a wooden handle & a stainless steel base. As you'll see shortly, Motta do explore the slightly unusual when it comes to tamper shapes. Anyway, it looks cool, and given that I am already starting to build up a bit of a tamper collection, I might just have to get myself one of these. This is the 58mm version of the Diguo Elegance tamper I mentioned earlier, with its adjustable height handle which is done by adding or removing the metal washer. Quite a nice looking tamper I think and looks good for the money. For the best results make sure to distribute your coffee evenly before tamping, you can use our coffee distributors and/or WDT tool for this. That way channeling is a thing of the past. The Force Tamper might be overkill for most home baristas due to its overwhelming price tag. But it might be worth it if you’re a pro or just really into this hobby.

If you're already grinding your own, but you're using a grinder that belongs in the same chocolate teapot category as the plastic scoop tamper, improving your coffee grinder is often the best way to improve results.

Motta Bubble Coffee Tamper – 58mm

The most important things about tamping, are a level surface, and consistency. So just tamping in a way that you're able to do consistently each time, just applying pressure until you can tell that the tamper has stopped compressing the grounds, while ensuring that the tamper is completely level, is fine. I wouldn't personally want to tamp to over 15 kg, but some do, there are some pro baristas out there who prefer to tamp at a higher pressure.

In theory you could use a thinner pronged tool for both, but I find the thinner needles are a bit too flimsy for deeper WDT, they end up bending, and when they do this I think you potentially end up messing up the higher areas with the bending prongs while distributing the deeper areas. I may be wrong.

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Many people get something known as upgradeitis quite early on in the home barista journey and spend large amounts of money on seemingly more important bits of kit, namely on upgrading their espresso machine. If you're constantly changing tamping pressure (because you're using a daft plastic scoopy tamper thing, or a fish, which would probably work just as well) you'll never fully appreciate the impact of the changes you're making. Whether you're just getting started or having trouble consistently getting an even tamp, a calibrated tamper can help — especially one designed like Decent's, with a rim that prevents slanted or "sideways" tamping. It's basically a palm tamper, so instead of having a tamper which requires you to grip a handle and press down, you can push down with the palm of your hand, or I suppose any part of your anatomy providing you're careful to keep it level.

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