Newbie here. I have been wondering if there is is any difference between a finer grind with a lighter tamp, versus a (slightly) coarser grind with a tighter tamp - providing they both produce the same amount of coffee with the same extraction time? Is one process likely to produce different results/characteristics compared to the other?
photojonny
9 BAR of pressure (130.5 pounds per square inch) will decimate your tamp.
Fix the tamp (its for aiding distribution) , forget about it as a variable, move on.....
Fix the tamp (its for aiding distribution) , forget about it as a variable, move on.....
the light tamp fine grind variable is particularly pertinent to sprung lever machines whereby the diminished pressure profile and soft preinfusion mean that you can go fine with a light tamp and get a similar extraction ratio. some lever purists believe that fine grind light tamp actually gets a fuller extraction from the coffee.
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