Dosing And Tamping

Dosing Technique

1. Turn on your grinder before removing the portafilter from the grouphead.
2. Dry wipe your filter basket with a clean tea-towel, checking that all old coffee grounds have been removed.
3. Turn off the grinder
4. Pull the dosing arm on the grinder, pause for a fraction before guiding the arm back into position.
5. When the basked is filled halfway with ground coffee, settle the grounds by gently tapping the portafilter off the portafilter rest.
6. Continue to fill the basked. You should slightly ‘over-dose’ your basked with coffee.

Levelling Technique

Lean the portafilter onto the side of the dosing chamber, ensuring spouts are outside, and level off the excess coffee with one clean swipe of your finger across the top of the basket, dumping your excess coffee back into the dosing chamber.

Tamping

It is essential to tamp your coffee before inserting the portafilter into the grouphead to create a compressed coffee pack which helps control the extraction.

1. Position the tamper on the dosed coffee
2. Keep the tamper level that the tamped coffee is not slanted in the filter basket
3. Press down (tamp) with approximately 18 kilos of pressure, using your thumb and forefinger for even balance.
4. Lean into the coffee from your shoulder, not just your hand.
5. Lift off the coffee, then lightly tamp with 5 kilos of pressure to polish the coffee.
6. Before inserting the portafilter into the machine, wipe any loose coffee grounds off the rim of the basket, the handle and the spouts.