Tamping

Tamping is the process of compressing ground coffee in the portafilter basket before brewing espresso. Using a tamper, you apply even pressure (typically 15-20 kg or 30-40 pounds) to create a uniform, level coffee bed. Proper tamping ensures water flows evenly through the coffee, preventing channeling (water finding paths of least resistance) which causes uneven extraction. The goal is a flat, level surface - not necessarily maximum pressure. Consistency is more important than force. Most baristas use a leveling tamper or develop muscle memory for consistent pressure. Over-tamping can compress the puck too much, while under-tamping allows water to flow too quickly, both resulting in poor extraction.