Learn Coffee with Gwilym: #2 Tamping Mistakes
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#2 TAMPING MISTAKES:
The second video in our series looks at Tamping, an area of barista technique that has been over complicated and had far too much attention paid to it. Tamping is simply the applying of pressure to the coffee grinds to expel pockets of air and leave a level flat surface, the only requirements in achieving this are that you are consistent, quick, clean and do not damage yourself, the portafilter or the tamper.
About the project:
The knowledge of baristas is improving quickly but we need a strong foundation, if we get the basics right we will progress faster and better. The goal of the project is to explain the techniques of the modern barista in an easy to understand, inclusive and forward thinking manner. It's a mutual project of European Coffee Trip and Gwilym Davies.
Gwilym Davies is a World Barista Champion from 2009 in Atlanta, World Coffee Events Head Judge and Certified SCAE Trainer. Gwilym is also well know for being a co-founder and director at Prufrock Coffee.
About Gwilym Davies:
– World Coffee Events Head Judge
– World Coffee Events Representative
– 2009 World Barista Champion
– Certified SCAE Trainer (AST)
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Subtitles created by:
ENGLISH: Lucie Marková (Kávové Listy)
CZECH: Lucie Marková / Adéla Demlová
ITALIAN: Cristina Caroli (SCAE Italia)
POLISH: Ana Wolsztajn
HUNGARIAN: Enikő Takács
GREEK: Despina Santorineou
TRADITIONAL CHINESE: Victor Chih Kai Yeh
VIETNAMESE: Vincent Tran
JAPANESE: Emi Fukahori
ESTONIAN: Pille Lõhmus
RUSSIAN: Nicholas Chistyakov
THAI: NutRada Kunavivattananon
GERMAN: Daniel Koening
KOREAN: Jay Roh (BWIssue)
BULGARIAN: Krasimir Kovachev
SPANISH: Fabiola Solano J. (Soy Barista)
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this is crazy
https://www.flickr.com/photos/tompjagiello/4175453850/
dozvěděl jsem se, že takhle by se to mělo dělat když se používá na espresso mlýnek na filtr (např. ek43), který melou na stejný částice, který do sebe nezapadaj při klasickým tempování
+Jan Malec your testing my Cesky! 🙂
+gwilym davies and did you translate it? 🙂
perfectly put!
Love this. I’ve been looking for a good resource for learning my way around a espresso machine.
Which tamper are you using? It´s cool!
Thanks, it is from IMS. The base is the steel 58.4mm, flat, sharp edges, you can choose the top
http://www.imsfiltri.com/en/risultati-ricerca/?lang=en&competition=0&post_type=i-pressini&press-base=584mm&submit=Search
How can you keep your hand on the metal part of the portafilter? It should be hot
yes, especially on that model of espresso machine, the T3, as there is a heating element in the grouphead. After making coffee for so long though I do not feel it like I used to 🙂
interesting to hear what Gwilym thinks about Matt Perger’s tamping method.
This is probably best info on the technique
http://www.home-barista.com/tips/nutation-how-to-do-it-right-t12625.html
It is good if using a shop grinder, it can also correct substandard equipment and distribution but the barista risks RSI if they work in a busy cafe
lovely video
+rodluvan1976 thanks : )
how many weight of coffee for a double shot that using in your video 😀 ?
+Trong Hung I usually use around 18g, the baskets are 18g VST, when I use a more traditional Italian style roast/blend I am closer to 16g
many thanks Gwilym!
if i weren’t putting enough pressure on the ground coffee with the tamper or not having enough coffee in the portafilter, could this be the reason my coffee keeps going watery really quickly? i’ve just got a coffee machine so i don’t really understand why the coffee is so weak.
+Joseph Muleteer it is most likely: too little coffee in the portafilter basket or not grinding fine enough or the coffee has got old
The twist provides a polished a level surface
Thats what I thought
Thank you sir for the video.
1:28 “People who tend to go in hard will also come out quick. And when you come out, come out nice and gently”
that’s some great advice!
What’s wrong with his wrists? he’s obsessed with injuring them.
1:45 my new Ringtone :))