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My impression ...
Posted by Greg Netzner (more from Greg Netzner) on Sun, 30 Mar 2003 14:54:35
In Reply to: Okay, I gotta ask, what is a tamper?..., Craig, Sun, 30 Mar 2003 11:58:59
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Unlike most home machines, a commercial machine forces the water thru the grounds very, very quickly. (Espresso gets its name from being a faster brew than traditional coffees, & commercial machines brew even faster than typical home-brewing methods.) This extraction (brewing) is timed by the operator pulling the lever for the appropriate duration, depending on the type & grind of coffee. If the grounds aren't properly prepared, you'll get incorrect extraction as the water flows thru cracks between the grounds rather than saturating the grounds themselves.
I should confess that of the six espresso machines I've owned, none of them have required a tamper. (I currently have only three, along with two drip machines, two presses, two brikis & one percolator; & I'm the only one who drinks coffee in my house!) Since I can't afford a commercial machine, I prefer to use my stainless stovetop model. Speaking of which, stay away from models which have aluminum parts in contact with the water or coffee. And if possible, use water filtered thru a solid-carbon-block-style filter.
posted by 32.102.169...
Posts in this Thread:
- Swedish design excels in . . . making coffee!, Greg Netzner, Sun, 30 Mar 2003 02:15:59
- LOL! Cheers to you & J, and other fellow caff-fiends!nm, Jason 0W-40, Mon, 31 Mar 2003 01:18:52
- Okay, I gotta ask, what is a tamper?..., Craig, Sun, 30 Mar 2003 11:58:59
- re: swedish design, ryanathp, Sun, 30 Mar 2003 04:22:15
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