Reddit Reddit reviews SMKF Adjustable Coffee Distributor/Leveler Tool - Palm Tamper for Espresso - 58mm - Flat (Black)

We found 2 Reddit comments about SMKF Adjustable Coffee Distributor/Leveler Tool - Palm Tamper for Espresso - 58mm - Flat (Black). Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Home & Kitchen
Espresso Machine Accessories
Small Appliance Parts & Accessories
Coffee & Espresso Machine Parts & Accessories
Espresso Hand Tampers
SMKF Adjustable Coffee Distributor/Leveler Tool - Palm Tamper for Espresso - 58mm - Flat (Black)
HIGH QUALITY-Handle material is high quality aluminium alloy, base use 304 stainless steelEASY OPERATION-Low profile makes it easier for a barista to tamp with straight arm at 90 degrees to the counterSTANDARD PRESS-Provides a larger flat surface area for the barista to apply an even tamping pressure using the palm of the hand which helps with control and consistencyPOWDERED INCLUDING THREE SECTIONS- Dia. is 6.5CM, width is 3.6CM base dia. is 5.7CMHEIGHTADJESTABLE-Height is adjustable via it's screw mechanism (no shims, grub screws or allen keys required) to suit different doses or baskets
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2 Reddit comments about SMKF Adjustable Coffee Distributor/Leveler Tool - Palm Tamper for Espresso - 58mm - Flat (Black):

u/jaksblaks · 9 pointsr/espresso
  1. weight your beans. start with 18g.
  2. set grinder to some value.
  3. level off the grounds and tamp. being consistent and level is key. get a tamper like this so it will always compress your grounds to the same level. you may need to adjust your dose (aka amount of grounds to get a level tamp) https://www.amazon.com/SMKF-Tampresso-Tamper-Espresso-Black/dp/B01LAGBM90
  4. now your properly tamped. it's time to extract.
  5. the gaggia does not maintain a consistent temperature and you will need to temperature surf to get the ideal temperature and consistent temperature between shots. here's a simple procedure, there are tons, and without a temp probe PID, it's impossible to say which is right. 1. start with the machine all warmed up. 2. turn on the brew switch until the heating light comes on and turn it off immediately. 3. wait 20 seconds 4. start your extraction (i don't know what temp this will extract at, but if you do this every time, it'll be consistent at least, consistency is key)
  6. zero your scale underneath your cup and start a timer when you start the pump.
  7. you want to reach for 25s-30s run time on the pump (extraction time) and have double the weight of the grounds you use. ie 18g in => 36g out. you will need to stop the pump when you are close to the target output.
  8. if you are reaching your target output too fast (ie before 25s-30s) then grind finer. if it is too slow (then grind coarser). make small adjustments and repeat.
  9. now once you've found this 25s-30s 1:2 input:output ratio. try it a few times to make sure you can get consistent results.
  10. once you can get consistent results, then you can taste the espresso and adjust the dose, yield, extraction time based on your taste. https://www.youtube.com/watch?v=-BT7-yOUMDM
u/rnbarista · 2 pointsr/barista

Try this palm tamper