如何打压浓缩咖啡：压压压力的基本技巧

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You’ve done everything right: bought a great machine, hunted down the perfect espresso bean, and used a burr grinder to grind it to a fine setting. Your fav serial crime podcast is on-deck. The house is quiet. Life is good. You’re ready for that rich, creamy shot. Then you take that first sip of rich, dark liquid…

WTF! it tastes sour/bitter….what happened?

您可能需要学习如何打浓咖啡；适当地压低理由的艺术和科学，使得最终结果是有效的提取。它听起来并不容易，但是这里有一些技巧可以像专业人士一样诱人。

What Is Tamping?

篡改的目的是使用压实的咖啡来建立阻力，并使水能通过它来推动它。这就是提取味道的方式。学习适当的意式浓缩缝制 - 如何将咖啡包装到Portafilter（篮子）中 - 是keyto getting this right (1).

Watch our video on espresso basics for some useful tips, where we cover the basics of Tamping:

The pressure of the water pulls oils from the grounds and creates the bold taste and rich texture you expect. Water, like most things in life (including us humans), will take the path of least resistance. If the coffee grounds are loose and uneven, the water will find the gaps and move through there,不足以吸引口味from the grounds.

…您必须足够细腻地研磨咖啡，然后将其固定在过滤篮中，仅牢固地均匀地将其倒入过滤篮，以便地面咖啡的障碍足以抵抗热水的压力，以产生缓慢的黑暗，丰富的液体。

为了避免这种情况，您将其推到Portafilter的地面上，导致压缩冰球。它抵抗了水，紧张会产生镜头的口味和一致性（2). It can be a bit of trial and error to get this right, but it’s worth it.

如果看起来很复杂，请不要让它恐吓您。很快，这将是第二天性。

What You Need

要适当地打动浓缩咖啡，您将需要几件事：

A good espresso machine (start here)
Espresso beans
可以研磨浓缩咖啡的磨床
量表 - 有助于保持准确性（对浓缩咖啡很重要）。要进行一次浓缩咖啡的单镜头，您需要大约7-9克，而单一的浓缩咖啡则需要14-18。
Portafilter
An espresso Tamper (Here’s list of good tampers)
A咖啡篡改垫子(optional)

* A common question:Howdoes the grind of the coffee affect extraction rate? This is where the term “dialling in the shot” comes into play (3).

Grind size can be the difference between delicious and bitter. You have to tweak a few small factors to really nail a good shot of espresso.

Can you tamp without a tamper? Yes, but you’ll get less than ideal espresso. You can use any item that fits your portafilter and can take some pressure. (e.g. spice or salt jar). This is just an ’emergency hack’… kind of likemaking an espresso without a machine。当然，它会起作用，但是很难获得浓缩咖啡的完美镜头。

逐步：如何打开浓缩咖啡

Portafilter with coffee needs an espresso tamper — TAMP ME ASAP

Ok let’s get down to it. You’ve got your tamping items ready, it’s time to tamp, son!

1: Even Out Your Grounds

将您测得的咖啡放入Portafilter；然后拿起食指，将其延伸到Portafilter的顶部，推开任何额外的地面。它必须保持平均水平。不要在它上施加压力，否则您会得到一个uneven提取（4) – and that means a less than perfect taste.

2.将汤匙放在水平表面上

checking puck in portafilter after tamping

如果可能的话，将portafilter放在平坦的表面上，以便其水平（某些portafilter在台式上是水平的；其他人则需要您找到边缘）。润饰垫有助于防止滑动，加上它有助于使过程减少凌乱。

保持手腕伸直，肘部弯曲约90度角。这有助于能够从您的身体而不是手腕中获得力量（正是这种技术可以使您免于手腕上的受伤，并使您控制压力）。

您不想以一定的角度输入并以后进行更正，因为您已经更改了咖啡的分布。

3. Apply light pressure

应用光的压力,所以冰球shape forms with the ground coffee. The aim is to get a flat surface here. An uneven surfance will promote pooling and poorly extracted espresso.

We’re talking about 15 lbs or so to start. This is to get things going and to make sure it’s all working.

4.施加更大的压力

Now that you have a level bed of coffee grounds, its time to use in a little elbow grease (press harder)

Once you have a puck formed, put more force into it and push down harder to get rid of any spaces between the grinds. You want to tamp down hard enough to make the coffee compact and sturdy (5）。当您从推下时，请使用下降的扭曲运动。即使您将篡改脱离服务，这仍继续压缩咖啡。

太硬或不均匀地加式浓缩咖啡不仅对您的手腕不利 - 也可能导致超重。

You may be wondering… if your grinds get over-extracted,这意味着什么？过多地打包咖啡意味着水很难流过，并且在咖啡中散发出太多的咖啡。这会使它变得痛苦和苛刻（6).

多少浓缩咖啡压力？

There is some (okay, a lot of) discussion about how much pressure to use when tamping. I recently went out and asked six baristas in four coffee shops about this. They all had slight variations in what they do, but they all agreed that firm and consistent pressure iscrucial。

The range:between 20 to 30 lbs of pressure.

公平的压力与力强度一样重要。我发现30磅的压力效果很好。30磅的压力是多少？30磅的压力感觉如何？如果您有校准的篡改，它将告诉您。否则，请拿出浴室秤，然后向下推，直到达到30磅的标记，并了解所需的压力（7).

5. Check for a flat, level surface

Double check your puck to make sure that there are no gaps or spaces. You want to make sure that there is a solid, compact puck of coffee and that there are no gaps or loose spots.This is an important step for me. I need visual confirmation that I have done it right.

6. Give it a twist

As you are applying the final pressure, you can rotate the tamper to leave a smooth finish to the compacted coffee puck. This is the抛光(8)。I call it my “tamp stamp”.

Coffee can be funny – in fact, when I was learning how to tamp and I messed up, I told people I was having a “tamper” tantrum. No one but me thought that was funny either. The polish isn’t necessary and it is a bit of a show-off move, but it can be worth it – especially if you have someone watching you make the shot.

7. Clean up loose coffee grounds

在完成之前，请拿一块布，擦去散落在Portafilter边缘的多余的咖啡渣。您不希望有任何不应该在您的机器中的流氓场地。

And thats how you tamp – now the fun part: brewing the espresso!

If you’re new to home espresso brewing, here aresome tips。

最终想法和技巧

The art and science of tamping might seem complicated and overly technical at first, but once you get it – it will seem easy. Getting a great espresso at home is worth taking the time to learn how to make it properly.

FAQs

An espresso shot should take about 20 seconds to brew (9). If your espresso falls outside the 20 second mark, you need to look at your grind size, coffee weight used and, of course, your tamping technique.

A (single) shot of espresso typically equals 1oz. A lot of machines, however, will use a larger basket and portafilter allowing you to pull two shots of espresso at once. For a double shot, use 18 – 21 grams of finely-ground espresso beans. The brew time for a double shot should not exceed 30 seconds (10).

Your espresso is watery because your espresso grounds are too coarse. If the grind is not fine enough the water will rush through the portafilter without extracting much flavor from the espresso bean. This leads to a weak and watery tasting shot of espresso.

你把一个完美的浓咖啡和情商uipment and technique. The perfect shot greatly depends on grind size (fine for espresso), coffee weight (approx. half an ounce), tamping skills and pour time. If you get all these variants right, you will pull the perfect espresso shot.

You stop channeling espresso by applying the correct tamping technique and checking your equipment beforehand. Make sure your basket is dry, your grounds are evenly distributed before you tamp, and that you’re using the right amount of pressure when tamping your grounds. This will avoid the water from channeling through the portafilter too fast.

References:

Petrich, I. (2019, February 14). Weighing, Grinding, Tamping: How to Pull a Great Espresso Shot. Retrieved fromhttps://www.perfectdailygrind.com/2017/12/weighing-grinding-tamping-pull-great-espresso-shot
Holschuh, A. (2018, October 08). Pressure and Flow. Retrieved from https://dailycoffeenews.com/2018/10/05/pressure-and-flow/
Mazzarello，B。（2018年5月8日）。专业指数：如何拨入磨。取自https://blog.bluebottlecoffee.com/posts/dialing-in-the-grind
Davids，K。（2017年11月2日）。肯尼斯·戴维斯（Kenneth Davids）在家酿造浓缩咖啡。取自https://www.coffeereview.com/brewing-espresso-at-home/
Fink，M。（2017年2月14日）。升级 - 甚至浓缩咖啡。取自https://www.fivessenses.com.au/blog/level-even-espresso-distribution/
咖啡提取以及如何品尝。（2019年5月22日）。从...获得https://baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/
S. (2017, September 07). Ultimate Brew Guide For Espresso. Retrieved from https://driftaway.coffee/ultimate-brew-guide-for-espresso/
Espresso Brewing: Perfecting the Crema. (n.d.). Retrieved from https://www.coffeereview.com/coffee-reference/espresso/espresso-brewing/perfecting-the-crema/
Barista Express™。（n.d。）。取自https://support.breville.com/us/content/barista-express-bes860xl/#makingespresso
浓缩咖啡酿造指南 - 如何在家制作浓缩咖啡。（n.d。）。从...获得https://bluebottlecoffee.com/preparation-guides/espresso