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