Which component is used to compact coffee grounds into a puck before espresso extraction?

Which component is used to compact coffee grounds into a puck before espresso extraction?

• A. Tamping
• B. Dosing lever
• C. Grinder
• D. Thermometer

Answer: (A)

Tamping is the process of pressing the coffee grounds evenly into the portafilter to form a tight, level puck before espresso extraction. This creates a uniform bed that resists water at a steady rate, encouraging water to flow through all parts of the puck rather than finding weak spots. When tamped correctly, extraction is more even, producing a balanced shot with consistent flavor and body. If the tamp is too light, water can channel through gaps, leading to uneven extraction and a weaker espresso. If the tamp is too hard, flow is restricted and can cause over-extraction or a slow pull. The other tools—dosing levers, grinders, and thermometers—do not compact the grounds; they handle dosing, grinding, and temperature measurement, respectively.

Tamping is the process of pressing the coffee grounds evenly into the portafilter to form a tight, level puck before espresso extraction. This creates a uniform bed that resists water at a steady rate, encouraging water to flow through all parts of the puck rather than finding weak spots. When tamped correctly, extraction is more even, producing a balanced shot with consistent flavor and body. If the tamp is too light, water can channel through gaps, leading to uneven extraction and a weaker espresso. If the tamp is too hard, flow is restricted and can cause over-extraction or a slow pull. The other tools—dosing levers, grinders, and thermometers—do not compact the grounds; they handle dosing, grinding, and temperature measurement, respectively.