Your coffee basket is full, now you need to distribute the grind. Think of it like spreading butter on toast, you need it to be even, so things taste right. Once you’ve distributed the grind it’s then time to tamp.
You’ve probably seen baristas pressing on the grind with what looks to be a judge’s gavel. In fact, what they use is a puck and it essentially helps to compress the grind firmly together. This helps to uniformly force the water to flow through the grind to provide the optimal coffee flavor.
In this lesson, learn what ‘distribute’ and ‘tamp’ mean, how to distribute and tamp coffee correctly and what goes wrong when you distribute and tamp poorly.
This course is perfect for budding baristas or someone wanting to improve their skills and knowledge behind an espresso machine.
Hugh Kelly runs the research and development side of ONA Coffee, Canberra’s largest specialty roaster, and supplier.