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Experiment: Tamping pressure effect on espresso

Today we did some experiments with different tamp pressures. Here is what we found out. 

The goal of this experiment was to learn more about the effect of tamping pressure on espresso extraction and flavor profile.

The setup.

Coffee used: Torch Coffee Roasters 216 Espresso (A Blend of 70% Yirgechefe Washed and 30% Sidamo Natural  

Equipment used

- Espresso machine - La Marzocco Linea Classic 3 group 

- Grinder - Coffee-Tech Engineering 

- Scales- Acaia Peal for dosing and Luner for espresso

- Refractometer - VST Lab lll

No Tamp 不填压

12 Kilo of pressure 12公斤压力

30 kilos of pressure 30公斤压力

We pulled 4 shots of each pressure and check the TDS with a VST and gave the shots to 2 Q Graders for tasting notes

 

No Tamp

Four shots time and yield in grams

Time of shot 23 sec. Yield  36 grams

Time of shot 26 sec. Yield  36 grams

Time of shot 27 sec. Yield  36 grams

Time of shot 25 sec. Yield  36 grams

Average TDS  8.86%

Tasting notes

Flavor :Citrus, slightly floral, sweet

Acidity :high citrus 

Body: Medium 

Finish: sweet and lasting 

Appearance

Color Golden, honey like 

Crema Rich 

12 Kilos of pressure 12

Time of shot 26 sec. Yield  36 grams

Time of shot 24 sec. Yield  36 grams

Time of shot 25 sec. Yield  36 grams

Time of shot 24 sec. Yield  36 grams

Average TDS 8.74%

 

Tasting notes

Flavor  floral, orange, honey sweetness 

Acidity high citrus 

Body.  Medium 

Finish brown sugar

Appearance

Color :  Golden rich 

Crema : Thick and Beautiful 

 

30 Kilos of pressure  30

Time of shot 23 sec. Yield  36 grams

Time of shot 25 sec. Yield  36 grams

Time of shot 26 sec. Yield  36 grams

Time of shot 25 sec. Yield  36 grams

Average TDS 8.54%

Tasting notes

Flavor Citrus, tangerine, floral, honey-sweetened

Acidity high citrus 

Body medium, smooth 

Finish sweet

 

Appearance

Color  slightly darker than the other two 

Crema creamy and lasting

Surprisingly to many no significant difference in TDS  (extraction yield) was observed due to tamping pressure. Very little difference in flavor profile was found. There was small enough of a difference that I don't know if I could have picked out one of the others. The more I learn about espresso the more I realize I still have to learn. 

 

- Marty Pollack