Tamping Mat Motta with Edge
The Tamping Mat from Motta with edge is very well suited as a base for tamping and is a good complement or alternative to a tamping station. The edge makes it very stable on the countertop and also allows the portafilter to be placed on the edge – perfect also for naked portafilters.
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|
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.
|Espresso tastes bitter||
Grind too fine
|Espresso tastes sour||Grind too coarse
Forgot to tamp
→ results in shorter shot time
→ results in longer shot time
|Espresso is too strong||Over dosed
Too little water
Increase amount of water
|Espresso is too mild/weak||Under dosed
Too much water
Decrease amount of water
Get the best out of your coffee