When hot water flows through ground coffee, it extracts its flavours. By properly compressing the coffee grounds with tamping and using coffee tampers, you create resistance against the water flow, eliminating channels where water might pass through too easily. With even tamping and the right pressure, the water extracts the coffee's sweet flavours effectively.

Traditional industry standards recommend that baristas apply 30 lbs. (15 kg) of pressure when tamping to create an even coffee puck. This ensures that water flows through uniformly, resulting in a perfect espresso.

The Coffee Tamper Company’s tampers are designed to take the guesswork out of compressing your ground coffee. Each tamper features a pre-calibrated springs or electronic system, tested and calibrated with a load-cell, ensuring consistent pressure with every use. By using one of our tampers, you effectively eliminate one or more critical variables needed to achieve consistently perfect espresso.