[{"data":1,"prerenderedAt":687},["ShallowReactive",2],{"item:\u002Fbrewing-methods\u002Fthe-tamping-debate":3,"platform:site":173,"more:\u002Fbrewing-methods\u002Fthe-tamping-debate":625},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":95,"category":96,"categorySlugs":107,"cid":108,"cover":109,"description":115,"extension":116,"featured":117,"language":118,"meta":119,"navigation":120,"noindex":117,"ogImage":121,"path":122,"publishedAt":123,"readingMinutes":124,"recipe":95,"related":125,"revisedAt":95,"seo":158,"seoDescription":115,"seoTitle":5,"sortKey":95,"sources":159,"stem":163,"tagSlugs":164,"tags":166,"translations":169,"type":170,"url":171,"__hash__":172},"platformItems\u002Fplatform\u002Fitems\u002F54041.md","The Tamp Debate: Is Pressure Still Part of the Espresso Equation?","2026-10-20T11:20:57.000Z",[8],{"name":9,"slug":10,"role":11},"Finley Green","finley-green","author",{"type":13,"value":14,"toc":89},"minimark",[15,19,22,27,30,38,41,44,47,50,58,61,65,68,71,74,80,83,86],[16,17,18],"p",{},"For many baristas, tamping sits alongside grinding and dialing in as a non-negotiable step in espresso preparation. But what if the world’s baristas could suddenly skip it altogether?",[16,20,21],{},"That’s a question now circulating among coffee professionals. With machine innovations, brewing technology, and even basic extraction theory continuing to develop and spread across the industry, the relevance of tamping is being scrutinized more than ever.",[23,24,26],"h2",{"id":25},"a-trainers-surprising-discovery","A Trainer’s Surprising Discovery",[16,28,29],{},"Andrew Tucker-MacLeod, a West Coast trainer and educator for Dancing Goats Coffee (formerly Batdorf & Bronson Coffee Roasters), is one barista willing to challenge conventional thinking about tamping—or about not tamping.",[16,31,32],{},[33,34],"img",{"alt":5,"height":35,"src":36,"width":37},281,"\u002Fuploads\u002F30f927d123b49e3dd97d.webp",500,[16,39,40],{},"In a recent phone interview, Andrew recalled how he began rethinking the tamp while using a new espresso machine from Nuova Simonelli, the Aurelia T-3. “I was trying to find a setting on my Aurelia T-3, reading the manual, and it said that the way the soft-infusion is set up on their groups, tamping is less of a factor—so that if you end up tamping incorrectly, the pre-infusion sort of works it out.”",[16,42,43],{},"Advanced grinder technology, scales, and leveling tools now handle dosing and distribution with growing precision. Yet tamping remains one of the most personal, physical connections a barista has with the coffee. Beyond that, it has long been treated as a functional part of barista technique.",[16,45,46],{},"Tamping compresses the ground coffee so it can resist the high-pressure water from the group head. It also leaves a bit of room for the grounds to swell as they absorb brewing water—something they inevitably do.",[16,48,49],{},"But is it truly required?",[16,51,52,53,57],{},"Tucker-MacLeod didn’t take the manual at face value. He ran a few tests and was surprised by the results. “It’s odd,” he says of an experiment in which he didn’t tamp. “You’d expect to pull a shot on the shot and have water gush through the shot. But I got a twenty-five to twenty-eight-second espresso shot without any of the pits or blast-throughs you’d expect.” As the manual suggests, the machine’s soft infusion technique—which Majesty Coffee describes as ensuring that “every nuance of the coffee is represented in the espresso…",[54,55,56],"span",{},"by"," settling the coffee in the group head”—appears to compensate for tamping errors, making tamping overall less critical.",[16,59,60],{},"He adds one caveat: “The dose size has to be right around the nineteen-gram or twenty-gram dose, though—you can’t overfill the basket. That’s the key.”",[23,62,64],{"id":63},"the-case-for-keeping-the-tamper","The Case for Keeping the Tamper",[16,66,67],{},"According to Nuova Simonelli, “tamping pressure is less relevant to a consistent espresso extraction than previously thought,” thanks to the innovative soft pre-infusion feature in its T-3 models. 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