Excellent video. I am just looking around for decent tamps to offer to my customers and its pretty difficult to pin down what tamps are best, without buying several different tamps for several different uses. Your video has really helped me to fill in some of those gaps that was missing in my understanding of what a decent tamps should provide.
wouldn`t it be a market gap to develop a "nutation"-Tamper which compresses the edge-areas slightly more automatically? This could be easily realised by deforming the bottom surface of the tamper as follows: the outer 3-5mm edge should be lowered a few mm to create more compression in this area, but this circular edge-area should not have just a flat surface, rather than with a surface which is the half side of a convex shape, so that by pressing down the tamper, the half-convex-shape will also automatically press the edged coffe-circle not just down for more compression, but also more to the sidewall of the basket, to additionally reduce channeling at the area between the coffee-puck and the sindewall of the basket..
It likely needs cleaning, and coffee probably got inside. You can unscrew it and take it apart to clean. If you have trouble unscrewing it, set the tamper in about an inch of boiling hot water for ten minutes, and that will loosen it.
The more I think about the V2 the more confused I am about the 25-lb spring (or along those lines) *on the leveling mechanism*. I haven’t taken physics in over a decade, but with 30 lb of force on the tamper, isn’t 25 lb of that fighting the spring (so pressing on the rim of the basket) and, once it bottoms out, only 5 lb on the grounds? I know that research says this is ok, but it does seem like it would affect the extraction, especially if I undershoot that 30-lb mark. That said, I did order it and it arrived today and I love it 😅. Just trying to work the physics in my head 🤓
Patrick Crutchley hi, I honestly think the most important with the tamper is to keep it consistent, that’s the whole magic! It doesn’t matter how much pressure, but always needs to be consistent! In fact, I have seen some amazing baristas that don’t even Tamp anymore, they would only do a tight leveling with a OCD and done! But the key is, they always do the same!... I did also order a V2 version last week and I am waiting for it to arrive.... how is it going with yours after a month of using it? Any good? Cheers
Leonel Bego I think I’ve come to the conclusion that... it doesn’t matter ¯\_(ツ)_/¯. As long as I hit some minimum force (more than the normal 30 lbs) extraction is the same. That said, I am thinking about replacing the spring with a much lighter one so I don’t need to feel like I’m putting my full body weight on it.
Rafael Lopes yes I had a very helpful customer service rep confirm that it’s totally user disassemblable. Haven’t done it yet (probably should for cleaning) because I’ve gotten used to it.
I just got my v2 tamper. I realize now that I've been tamping very light. I have to use a lot more force than I normally would. It creates a very good espresso though so no complaints here. I'm learning things left and right. I also got the thermometer which has shown that I steam too low a temperature. I'm always getting subpar foam. I now know why.
Not sure your foam quality is related to the temperature. You should be finishing foam production before your milk reaches 30ºC anyway. Something else is likely the issue.
@@decentespresso from what I've seen, the vortex has been a lot more active, swirling the milk for longer. Or maybe the placement of the thermometer only leaves a great place for the steam wand. Either way, I've been getting consistent latte art foam. Thanks for the link. I'll check it out.
Another video answering my curiosities. John you might be reading my mind thank you for making the video.
Excellent video. I am just looking around for decent tamps to offer to my customers and its pretty difficult to pin down what tamps are best, without buying several different tamps for several different uses.
Your video has really helped me to fill in some of those gaps that was missing in my understanding of what a decent tamps should provide.
Wow, super, glad I could help!
@@decentespresso yes it was a big help thank you.
wouldn`t it be a market gap to develop a "nutation"-Tamper which compresses the edge-areas slightly more automatically?
This could be easily realised by deforming the bottom surface of the tamper as follows:
the outer 3-5mm edge should be lowered a few mm to create more compression in this area, but this circular edge-area should not have just a flat surface, rather than with a surface which is the half side of a convex shape, so that by pressing down the tamper, the half-convex-shape will also automatically press the edged coffe-circle not just down for more compression, but also more to the sidewall of the basket, to additionally reduce channeling at the area between the coffee-puck and the sindewall of the basket..
I have a version 2 and the collar is no longer springing back up after use. And I’ve only had it for two months. Any suggestions?
It likely needs cleaning, and coffee probably got inside. You can unscrew it and take it apart to clean. If you have trouble unscrewing it, set the tamper in about an inch of boiling hot water for ten minutes, and that will loosen it.
The more I think about the V2 the more confused I am about the 25-lb spring (or along those lines) *on the leveling mechanism*. I haven’t taken physics in over a decade, but with 30 lb of force on the tamper, isn’t 25 lb of that fighting the spring (so pressing on the rim of the basket) and, once it bottoms out, only 5 lb on the grounds? I know that research says this is ok, but it does seem like it would affect the extraction, especially if I undershoot that 30-lb mark.
That said, I did order it and it arrived today and I love it 😅. Just trying to work the physics in my head 🤓
Patrick Crutchley hi, I honestly think the most important with the tamper is to keep it consistent, that’s the whole magic! It doesn’t matter how much pressure, but always needs to be consistent! In fact, I have seen some amazing baristas that don’t even Tamp anymore, they would only do a tight leveling with a OCD and done! But the key is, they always do the same!... I did also order a V2 version last week and I am waiting for it to arrive.... how is it going with yours after a month of using it? Any good? Cheers
Leonel Bego I think I’ve come to the conclusion that... it doesn’t matter ¯\_(ツ)_/¯. As long as I hit some minimum force (more than the normal 30 lbs) extraction is the same. That said, I am thinking about replacing the spring with a much lighter one so I don’t need to feel like I’m putting my full body weight on it.
Patrick Crutchley same. The spring that comes with it is too strong!
Is there a way to remove the spring on the v2?
Rafael Lopes yes I had a very helpful customer service rep confirm that it’s totally user disassemblable. Haven’t done it yet (probably should for cleaning) because I’ve gotten used to it.
Hello do you have a version 2 tamper available?
does a "clack" sound when you have the right pressure?
yes
I just got my v2 tamper. I realize now that I've been tamping very light. I have to use a lot more force than I normally would. It creates a very good espresso though so no complaints here. I'm learning things left and right. I also got the thermometer which has shown that I steam too low a temperature. I'm always getting subpar foam. I now know why.
Not sure your foam quality is related to the temperature. You should be finishing foam production before your milk reaches 30ºC anyway. Something else is likely the issue.
Check out th-cam.com/video/y-dM4s1Z0Qg/w-d-xo.html
@@decentespresso from what I've seen, the vortex has been a lot more active, swirling the milk for longer. Or maybe the placement of the thermometer only leaves a great place for the steam wand. Either way, I've been getting consistent latte art foam.
Thanks for the link. I'll check it out.