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Product Info
This exceptional tamper handle with its integrated precision release mechanism allows you to reliably set and control the maximal pressure you want for optimal results each time. The precision engineered pressure limiter can be calibrated within a range of 8 kg to 21 kg (18 lbs to 46 lbs) by adjusting the central screw inside the handle’ s core. The dynamometric tamper will automatically trigger a click-release once the selected pressure is reached. The handle with its screw-on cap consists of aluminum, the pressure-sensitive mechanism inside is manufactured with stainless steel components.
CAUTION: Do not interfere with the two Allen screws at the lower sides of the handle! Do not put the handle or tamper into a dishwasher!
Scope of Delivery
Base not included!
Details
Preparation Espresso
There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.
Preparation in a portafilter (general rules of thumb)
| Water temperature | 90-96 °C |
| Brewing ratio | 1:2,8 |
| Dose | 18 g |
| Yield | 50 g |
| Time | 25-30 s |
Step by step instructions
- Take the portafilter out of your brew group and rinse the group briefly.
- Place your clean and dry portafilter on a scale and tare it.
- Grind the desired amount of coffee (dose) into your portafilter.
- Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
- When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
- Remove any coffee residue from the edge of the screen.
- Start your shot as soon as you place the portafilter in the group.
- Stop your shot when your target yield is reached.
- When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.
Troubleshoot
| Problem | Possible reasons | Solution |
| Espresso tastes bitter | Grind too fine
|
Coarser grind
|
| Espresso tastes sour | Grind too coarse Under dosed Forgot to tamp → results in shorter shot time |
Finer grind Increase dose Tamp → results in longer shot time |
| Espresso is too strong | Over dosed Too little water |
Decrease dose Increase amount of water |
| Espresso is too mild/weak | Under dosed Too much water |
Increase dose Decrease amount of water |
Choose options
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