CLANCY ROSE: So the next thing I am going
to do is tamp it in my espresso tamper. I do my tamp in two motions. First, kind of–just
kind of settle it in there kind of get a nice, flat surface even, and then gently tap the
side of the porta filter. That kind of knocks all the coffee around that ring into the basket.
Then I am going to actually go ahead and tamp with 30 pounds of pressure and spin at the
end, which is called polishing, and it just kind of cleans up the inside of the basket
there. Once again, clean off the porta filter. And so the next question you might have is:
How am I supposed to know where 30 pounds of pressure is? And I would say the best way
to find that out is when you go in to buy your espresso tamper, they have espresso tampers
called click tampers. And right in here there’s a mechanism that gives way at 30 pounds, which
is probably the best way to train yourself on that. So once I have it dosed–the coffee
dosed in here and leveled and distributed and tamped, there you have a porta filter
ready for espresso extraction.