Level the Tamp, Do Not Chase Pressure
Explain why a level, fully compressed tamp is more important than chasing a pressure number.
Same barista, same recipe. What changed between the messy puck and the repeatable puck? Before: force is high, bed is not level. After: bed flat, tamp level, pressure repeatable. The bed is distributed before tamping, so the tamp compresses an even surface instead of locking in a side mound. The tamper lands horizontal, which keeps puck depth and resistance similar across the basket. The barista stops when the coffee stops compressing; grind, not changing arm force, becomes the flow-control variable. A boring tamp makes the grinder readable. Tamping consistency Moved from pressure chasing to repeatable puck prep If the puck…
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