Quitting the Tap

Tamp, tap, tamp is the standard that many baristas have been following in their espresso tamping routine and it is no surprise. Our espresso trainers have had that procedure as part of their training routine for many many years now, but no longer. We are now promoting a “tapless” tamp, hoping to save the wear and tear on your portafilters and tampers as well as provide a better shot of espresso.
The old routine was as follows:
1) tamp (1st)
2) tap the handle end of the tamper on the portafilter
3) tamp again (2nd)

The new routine basically eliminates step 2 above. It is really a simple change with a big impact. Instead of “assaulting” the portafilter with the tapping process we have found that “finessing” the whole espresso preparation process lends to a more careful barista and a better cup of espresso, and that’s a great thing. Give it a try in your café and see for yourself!