Hi, my name is Natalja from the Red Brick
Cafe, on behalf of expertvillage.com, we are going to learn how to make espresso blended
drinks with care and excellece. So let’s begin with the basics. Now when you tamp, you have
to make sure you have enough coffee in your portafilter because it’s going to be compacted
down with your tamper. You always want to make sure you have a good tamper and that
it’s heavy and also that it fits well in your portafilter. Also you want to make sure that
your tamper is level and that you hold it like a flashlight and then like, drop it down.
Now we want to put about 30-50 pounds of pressure. I’m going to double tamp, and to do so, you
should use the backside of your tamper because if you use the front side it’s actually going
to make a dent, and then when you actually tamp espresso grinds are going to sit in your
tamp and you don’t want that. Now, when you’re done tamping you should look inside of your
portafilters and check the fill line. It should always be at the fill line, not above or below,
because then it’s going to make a big difference in your pouring and it’s not going to be a
good espresso shot. So now we’re ready to actually pour the shot.