Updated: Jul 2, 2020
We hope you enjoy this article shared with us by our friend Kevin—talking about the science behind the "perfect" espresso shot. "The process depends on a delicate combination of factors—including grind setting, coffee amount, water pressure, temperature and beverage volume—and it's hard to consistently pull the perfect shot." What the article does not mention, which is definitely a factor when pulling a great shot of espresso, is the amount of pressure in which the barista tamps the grounds.
Pressure is what makes espresso. It either makes it or breaks it, and sometimes we don't know our own strength! It does not take much to achieve the goal of 30-40 pounds of pressure.
We have several different styles and weights of tampers at Midtown, and I think we all have our favorite—our go-to.
Happy Friday, and enjoy the read.