freshly roasted coffee 
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Free shipping from CHF 90.00 Suitable for portafilter and fully automatic machines.
Coffee drinks
Preparation
Label
Drinks
Espresso
Organic / Demeter
Fresh Coffee service
Coffee machines including home barista training for 2 people
What type of portafilter?
Which pump?
How many boilers?
Perfect espresso with almost no energy
Freshly ground coffee tastes better.
Typ of Grinder
Dosage
Grind by hand
The tools for the barista
For better preparation
For clean preparation
Brands
White, colored and thick-walled cups.
Coffee cups
The tea cups & tableware
Clean the coffee maker and grinder regularly.
Für besseres Kaffeewasser
The great classic teas & tea types
The infusions & infusion drinks
The main tea growing areas
Sweet specialties with coffee
Chocolate bars
Chocolate drinks
Es ist immer eine gute Idee etwas schönes zu schenken.
Ob Bohnen, Pads oder Kapseln – jedes Bundle ist perfekt abgestimmt.
Kaffeebohnen
E.S.E. Pads
Kapseln
Von Klassikern bis Geheimtipps: Ideen à gogo für alle Kaffeeliebhaber.
Kaffee Label
Kaffee Spezial
A good espresso starts with the right tamper. If you want to get the best out of your ground coffee, there is no way around a high-quality tamper. But what really makes a tamper and how do you use it correctly?
Let's delve into the world of tamping together and find out how to take your espresso to the next level.
The first step to a successful espresso is correct tamping. Before you get started, you should distribute the ground coffee evenly in the sieve. You can achieve this either by knocking or by lightly tapping with your finger. Once the grounds are evenly distributed, apply the tamper. Important: Press the tamper down with even pressure until you feel a slight resistance. Make sure that the tamper sits straight on the coffee powder to ensure even compression. A contact pressure of around 15 to 20 kilograms is considered optimal - but don't worry, you'll soon get the hang of it with a little practice.
Not all tamper models are the same. They come in different designs and materials. The simplest version is the classic manual tamper, often made of plastic - not exactly ideal, but better than nothing. There are a variety of tamper models that differ in their functionality, design and the way they are used. Here is an overview of the most common models:
Classic manual tamper: The standard tamper, which is used manually in most cases. These tamper are often made of stainless steel or aluminium and are available in various sizes. They are robust and ideal for everyday use. The handle can be made of wood, metal or plastic, depending on your preference.
Pressure-regulating tamper with spring: This tamper is equipped with an integrated spring that regulates the contact pressure. It ensures that the pressure remains constant, regardless of how hard you press. Particularly useful for those who want a consistent espresso without having to accurately gauge the pressure every time.
Pressure-regulating tamper with LED indicator: A further development of the pressure-regulating tamper, this tamper has an LED indicator that lights up as soon as the optimum pressure is reached. Ideal for perfectionists who want to ensure that every espresso is perfect.
Handleless tamper: This tamper is more compact and is used without a handle. Often adjustable in height, this type is particularly suitable for precise work as it allows very direct control over the contact pressure. It is also less prone to operating errors as the pressure is evenly distributed across the palm of the hand.
Convex tamper: Instead of a flat underside, this tamper has a slightly curved, convex surface. This compresses the ground coffee slightly more in the centre, which influences the extraction. Some baristas swear by it, while others prefer a classic flat tamper.
Lever tamper station: A tamper station with a lever function that simplifies the entire tamping process. You place the portafilter in the station, press down the lever and the ground coffee is tamped at a constant pressure. This is particularly practical if you need to prepare many espressos in a row.
Automatic tamper station: This sophisticated tamper station does the tamping for you at the touch of a button. The pressure can be preset so that you get a consistent result every time. Ideal for cafés or households that prioritise perfection and convenience.
A leveller is a useful tool that you can use before tamping. Its task is to distribute the ground coffee evenly in the portafilter before the tamper is used. The result: an absolutely smooth surface and an even density throughout the portafilter. This ensures that the watercan flow evenlythrough the ground coffee and that no unpleasant flavours creep in. A leveller is a useful addition, especially for larger quantities of ground coffee or if you value perfection.
There are a few useful accessories to help you get the best out of your tamper. A tamper mat not only protects your work surface, but also helps you to position the tamper safely and straight. A tamper station goes one step further and provides a stable base on which you can place the portafilter and tamp perfectly. For the waste, there is a knock-off container, also known as a knock box, into which you can dispose of the used coffee puck. All these tools make tamping easier and ensure a clean and professional result.
There are a number of useful accessories to help you get the best out of your tamper. Here are the most important ones:
In the end, one thing counts above all: your personal taste and your feeling for the right tamper. Whether it's a classic manual tamper, a pressure-regulating tamper or a fully automatic tamper station - find out what works best for you. A tamper should sit comfortably in your hand, have the right weight and, of course, suit you visually. Try it out and discover which tamper takes your espresso to the next level.
Because the perfect espresso starts with the right tool - and that is the tamper that suits you perfectly.
