Tamping Espresso Coffee

Tamping is the act of using a tamper – a small, pestle-like tool/device which is round and flat on one end, and held in the hand by the other end – to compact the roasted, finely-ground coffee into a filter basket/portafilter for brewing an espresso.

How Much Pressure Should Be Applied During Tamping

Typically at least 15 to 25 pounds of pressure is required to compress the bed of loose coffee grounds. The amount of pressure required during tamping may vary depending upon if the machine is a pump-driven espresso machine (requiring a relatively strong compaction) or a steam-driven espresso machine which may require only a leveling tamp.

Subtleties to Consider When Tamping for Espresso

The precise tamping pressure that is best for pulling an espresso shot also depends upon various factors including the pressure exerted by the espresso machine, the fineness of the coffee grind, and the type, quality, and freshness of the coffee being used.

Tamper Size Standards

Tampers come in standard sizes typically measured in millimeters and specify the internal diameter of the filter basket. A 58mm tamper is often used with commercial and high-end espresso machines (espresso coffee makers), while smaller size options include 57 mm, 53mm, and 49mm tampers.

For tips on producing brewing magnificent espresso see Pulling A Perfect Espresso Shot and Barista Guide to Perfect Lattes and Cappuccinos.

For more information see the Espresso Coffee Guide’s Coffee and Espresso Glossary and also see our complete descriptions of all of the world’s top Gourmet Coffees and Espresso Drink Recipes.

History lovers will appreciate our World’s Best History of Coffee.