The Clicker Tamper from Espresso Parts Northwest addresses the age-old question "How hard should I tamp?". Finally a product that promotes correct tamping procedures!

The industry standard has always been 30 lbs of pressure and in the past the only way to determine this was to train using use a bathroom scale or to simply estimate what proper pressure feels like.

Does it really matter? Yes, consistent tamping pressure and technique is an important and essential part of espresso preparation. Applying uniform pressure to the espresso bed will help with consistent espresso extractions. The advent of the bottomless portafilter has also proven that consistent tamping reduces if not completely eliminates channeling.

What is channeling and what's the big deal? Channeling is the occurrence of water slipping along the edge or through the shallow or weak point in the tamped bed of coffee in the portafilter basket. What causes this is uneven tamping and a lack of consistent pressure. The result of channeling is a poor quality extraction that is compromised by the addition of water that has bypassed the bed of coffee. The Clicker Tamp, while not adjusting for level, will provide a consistent tamping pressure every time. Manufactured using high quality materials. The Clicker Tamp is the industry's answer for training Baristi in the skill of consistent tamping pressures.

The Clicker tamp addresses the issues behind hand placement and is designed ergonomically to enhance its function. As a training tool the Clicker Tamp's upper housing features an apron that allows for proper placement of both the index finger and thumb. This allows you to use the tool as if it were a standard espresso tamp, and results in more exact accuracy of pressure applied. Those who have used the Clicker Tamp find it to be solid built and very accurate.

Unsure of what size to get? Click here for a sizing by espresso machine manufacturer.