The Birth and Principles of Coffee Distributors: Usage Methods and Benefits

"Why do you need to tamp after using a distribution tool? Isn't it already quite level?" Although both distribution and tamping result in a level coffee bed surface, these two steps serve different purposes! Let's follow FrontStreet Coffee to understand the relationship and mission of "distribution" & "tamping."

The Relationship Between Distribution & Tamping

Indeed, with the assistance of a distribution tool, the coffee bed in the portafilter appears quite level, but the internal structure of the coffee bed remains loose. Espresso machines use pressure extraction, where water rapidly impacts the coffee bed. If the coffee bed isn't compacted, the water impact will cause channeling effects, ultimately leading to uneven coffee extraction.

The purpose of distribution is to evenly distribute coffee grounds within the portafilter, reducing channeling effects. The purpose of tamping is to make the evenly distributed but still loose coffee grounds more compact, able to withstand water impact and avoid generating more channeling effects. There's a saying that goes "if the upper beam isn't straight, the lower beam will be crooked" - their relationship is essentially "uneven distribution leads to crooked tamping."

Distribution Cannot Be Careless!

Coffee grounds used for espresso extraction are typically ground very finely. When encountering static electricity or high humidity environments, they're particularly prone to clumping. If these clumped coffee grounds aren't effectively broken up and distributed evenly, tamping can easily result in some parts of the coffee bed being denser while others remain looser. Water, due to inertia, naturally flows through the looser parts during extraction, causing over-extraction in loose areas and under-extraction in dense areas, ultimately producing an unevenly extracted espresso shot.

The traditional distribution method involves pouring coffee grounds into the portafilter, then using fingers and the thumb-index finger area to move the coffee grounds back and forth, allowing them to settle into gaps as much as possible, ensuring coffee grounds are evenly distributed in every corner of the portafilter. It's important to note that finger distribution requires clean and completely dry hands, and the distribution process requires horizontal finger movement without applying pressure to the coffee bed. This distribution method tends to be uneven, with poor clump-breaking effectiveness, so baristas need plenty of practice!

Compared to traditional distribution methods, distribution tools offer more stability. Regardless of the type of distribution tool, they can make each distribution more uniform, improving both efficiency and quality in beverage production, while also being more hygienic.

Keep Your Arm Vertical When Tamping!

Besides compacting the coffee bed, the most important aspect of tamping is leveling the coffee bed surface! If the coffee bed surface appears uneven, the bed thickness becomes inconsistent. During extraction, water will naturally flow toward lower areas, ultimately causing under-extraction in thick areas and over-extraction in thin areas. To achieve even tamping, you need to use a properly sized tamper and apply vertical downward force with your arm during tamping.

A tamper is like a seal that can compact the coffee bed while keeping it level. When choosing a tamper, you must select one that matches the portafilter diameter! Too large won't fit, while too small will leave a ring of coffee grounds untamped, ultimately leading to uneven extraction.

Before tamping, first level the portafilter horizontally. Hold the tamper handle with your palm, thumb-index finger area facing down, with thumb and index finger gripping the tamper base. During tamping, your elbow, forearm, tamper, and portafilter should form a straight line perpendicular to the horizontal. Apply vertical downward force to compact the coffee grounds in one motion. You don't need excessive force when tamping - just ensure the coffee grounds are evenly compacted. No matter how much force you apply, it dissipates almost completely at the bottom of the coffee puck. As long as the tamping is level, the extraction effect under 9 bar pressure will be the same.

Can You Re-tamp if the Surface is Uneven?

If you discover the coffee bed surface is uneven after tamping, FrontStreet Coffee recommends breaking up the coffee puck and re-dosing, distributing, and tamping again. If you directly attempt to correct it with a second tamping, it will cause the coffee bed to split, creating channeling effects.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473