This blog post is maybe an educational lesson about the Eazytamp – the Original and the 5 Star Pro. I used two different 5 Star Pro models – one had the Infusion base and the other had the flat base. The flat base model happened to be a 5mm thick flange for a shallow basket; the Infusion base had a 7.5mm flange.
In this video, I used 2 different portafilters. I put some ground coffee in the 22g dosing cup and put it in one of the portafilters. Both baskets were VST, both 22g, however one had a straight chamber and the other one was a bit concaved. I wanted to show that the entry with the 7.5mm tamper (Infusion or flat base, it wouldn’t make a difference), will gently go into the basket. You can give it a bit of a polish with the Infusion 5 Star Pro or give it a flat polish with the flat flange. If you put a little bit of pressure on, you get quite a level puck before you tamp. That light bit of pressure is probably about 1 or 2 kg, and if you polish the puck with the flat tamper after using the infusion tamper, you can still see the little indents from the waves on the bottom of the Infusion flange.
I didn’t design the levelling flange for at least 8 years after I designed the Original Eazytamp. You get the 15, 10 or 7kg with the Original Eazytamp, but the good thing is, you can lock it into place, and it’s almost like a stationary tamp, which I call a brick – made out of steel with a nice handle. So you can lock it into place and equate that you’re using a brick, but the Original Eazytamp will give you a little knockback, so there’s about 1mm of play. When you go down onto the puck, you can just press it the 1mm, and you get a very nice, level tamp. The one I was using in the video is 58.9mm.
As mentioned earlier, I was demonstrating with 2 different baskets – both the same brand, both 22g, and because they’re stamped in different presses, the 58.9mm wouldn’t fit one of the baskets. So be aware that if you order a tamp to a particular size, that you’re clear on the basket size. The best way to measure is to use a vernier to measure the basket inside, and the tamp outside.
For these kinds of videos, I deliberately make the bases as big as I can, so I can demonstrate to the average person that uses a manual coffee tamp that these very small variations do make a difference. If you want to use a stationary tamp, you virtually need to have a base that goes right to the edge of the basket, so you can see when the tamp is straight. When I first put the tamp in the basket and lifted it to eye level, I could see it was out by about 2mm on one side. Because it’s a spring loaded tamp, you can slightly move the tamp to a level position, and when you repress, you just repack the puck – you won’t break the puck because of the spring. If you didn’t have a spring, when you do the same exercise, you’ll move the whole puck, and it won’t be nice and evenly pushed against the side of the portafilter basket.
Does it make the difference when you make a coffee? I don’t know. But if you have problems, that might be a reason. I’m not going to say that one way or the other makes a better coffee. I’ve tested hundreds and hundreds of shots, and since I’m a tamp maker, I’m not stuck to one coffee roaster. Over the years, I’ve most probably made coffee from 50 different roasters, since from time to time, they like to give me a kilo of their best product. So it’s an individual thing, that has absolutely nothing to do with tamping. Tamping the way I believe has to compact the coffee to such a density that you’ll get 25-30s of extraction into a glass which gives you approximately a 60mL shot. This is what I believe to be the average matter of getting a decent shot, however I’ve been in a roasters’ place where they actually extract 90mL of coffee out of a 22g shot, and the coffee tastes pretty damn good.
So it’s like making a pie at home – Grandma makes the best pie, so coffee making is very much like that. It’s just a cooking process, with the right pressure, the right temperature water, the right taste of water and the coffee bean that you like, with a tamp that is always accurate. This is the beauty about my product – it’s always accurate, and anyone can do it.
The first shot I pulled was hand tampered and was a little bit fast in my own opinion, for my own personal taste. On the second shot, I first tamped with the 5 Star Pro Infusion base, and you could see the pre-brewing texture in the puck, and then with my electronic tamper, the EazyV3, which was set on 20kg. You can’t tamp 20kg by hand – I’ve tried it. I even made a 20kg spring for the Original Eazytamp and you just couldn’t press it.
With the electronic tamper, it doesn’t matter how many times you press 20kg, it’s not going to be 40, 30, or 25kg – it’s still going to stay 20kg. So, the second shot, with the same grind setting and dosage amount, had a much slower pour, and it was because I used the electronic tamper. When I’m in my coffee shop, 99.9% of the time I use the electronic tamp, and I get a consistent shot all the time, where I’ve set my grind, and I’ll get 60mL in a double shot within 25s.
So that’s a little bit of trivia for you guys to just grind in the mind, if you know what I mean.