I have been making coffee at home for most of my adult life. Some days the results are good and other days... not so good. Try as I might, finding the right formula for a really good cup-o-Joe has eluded me all this time. Some days, after pouring the first cup, I thought I had it, but the next day... nope, something is different.
A short list of methods I tried: Percolator - I had a friend that served some excellent stuff made with one of these, so i bought the percolator and the exact same grind. Results were OK, but not consistent. Grinding my own beans - bought many different blends from inexpensive to gourmet, but, again, no consistency.
French Press - don't like the residue at all. It tastes too muddy for me. Drip type brewer - some days it's good, especially when I have just opened a new bag of beans.
So how do you tamp? It's really quite simple and should only take 30 seconds. Once you've dosed the right amount of coffee into the portafilter, you are ready for the first tamp. Place the tamper (use a metal tamper; not a plastic one) on top of the coffee and press gently (apply about 5lbs of pressure). Once you have done this, you will notice that some of the grounds will stick to the side of the basket in the portafilter. Knock these back onto the tamped coffee by tapping the whole porta filter gently against your hand or something solid.
Finally, you need to apply the finishing tamp to incorporate these grounds into the tamped coffee mass. This time you can press much more firmly (apply about 30lbs of pressure). You can practice by tamping on some scales until you are comfortable achieving the right amount of pressure.
My theory is that the freshness and the exact same amount of grounds create a consistent outcome. So I now have a new Keurig Single Serving coffee maker sitting on the kitchen counter. I am one happy morning person these days. Just thought you would like to know.
A short list of methods I tried: Percolator - I had a friend that served some excellent stuff made with one of these, so i bought the percolator and the exact same grind. Results were OK, but not consistent. Grinding my own beans - bought many different blends from inexpensive to gourmet, but, again, no consistency.
French Press - don't like the residue at all. It tastes too muddy for me. Drip type brewer - some days it's good, especially when I have just opened a new bag of beans.
So how do you tamp? It's really quite simple and should only take 30 seconds. Once you've dosed the right amount of coffee into the portafilter, you are ready for the first tamp. Place the tamper (use a metal tamper; not a plastic one) on top of the coffee and press gently (apply about 5lbs of pressure). Once you have done this, you will notice that some of the grounds will stick to the side of the basket in the portafilter. Knock these back onto the tamped coffee by tapping the whole porta filter gently against your hand or something solid.
Finally, you need to apply the finishing tamp to incorporate these grounds into the tamped coffee mass. This time you can press much more firmly (apply about 30lbs of pressure). You can practice by tamping on some scales until you are comfortable achieving the right amount of pressure.
My theory is that the freshness and the exact same amount of grounds create a consistent outcome. So I now have a new Keurig Single Serving coffee maker sitting on the kitchen counter. I am one happy morning person these days. Just thought you would like to know.
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Trabajar Desde Casa es fcil si sabes como Encontrar un Trabajo Empleo es fcil si sabe dnde buscar Todo sobre Juegos Mario para gente que le gusta jugar
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