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Tamping

Tamping is an art that is often neglected in espresso preparation. The goal is to create a pellet of coffee through which the hot water from the espresso machine will penetrate evenly. Since the water from the espresso machine is under pressure the espresso pellet must be hard and evenly tamped. The water only knows how to go from a region of high pressure to a region of low pressure. Therefore it is important to prevent paths of least resistance in the coffee pellet and force the water to evenly permeate and extract the coffee.

This chapter assumes that one has read and understood how to dose the coffee properly. After the ground coffee has been dosed into the porta-filter it is unevenly distributed. Hold the porta-filter in one hand while using the other hand to quickly, but gently level the coffee. This is usually accomplished by pulling the coffee to one side of the basket with a slightly curled pinky, then pushing the coffee back to the opposite side of the basket (Picture 2). The key is to evenly distribute the coffee without pressing into the grounds or leaving any empty space on the sides of the basket.

Once you are done distributing the grounds it is time for the first tamp. Without moving the porta-filter, hold the tamper so that the base of the handle fits into the palm of your hand. Your wrist should be straight, and the tamper should be a straight extension of your arm. Press gently on the coffee with five pounds of pressure (Picture 3). You will notice that some of the grounds will stick to the side of the basket. Therefore, one must gently tap the basket with the handle on the porta-filter to knock the grounds onto the flat pellet you just formed (Picture 4).

The next step is to apply the finishing tamp (Picture 5). The shape of the pellet has already been formed, and the finishing tamp confirm‎s this impression. With the tamper held as before, press on the pellet with thirty pounds of pressure. It is useful to tamp on a bathroom scale until you become comfortable with the amount of force necessary to achieve the appropriate pressure. After tamping, turn the tamper 720?while continuing to apply pressure to polish the surface. Make sure you tamp evenly. An uneven tamp will result in an uneven extraction.

The above steps should be carried out in about thirty seconds. Although speed is important, it is necessary to be careful not to bump the basket during this process. Sharply hitting the basket will unevenly distribute the grounds allowing shortcuts for the water to pass through. As any scientist can appreciate, the path of least resistance is preferred. If there are any weak spots or holes in the espresso pellet the water will push through this area, over extracting this portion of coffee while under extracting the rest of the pellet. Improper tamping will result in a twirling pour or white crema.

Check the spacing above the espresso pellet and below the dispersion screen. You can do this by dosing, distributing, and tamping as described above. Then insert the porta-filter and remove it. Does the screen or screw press down onto the coffee? If so the coffee will not have a enough room to expand as it is brewing. On the other hand you want to have between 16-18 grams of coffee in the basket. Experiment with these two factors until you achieve a good height for the espresso pellet.

The use of the proper tamper is essential. The first action you should take is to throw away the plastic round bottom tamper that you currently have. The tamper should be made of aluminum or similar light metal and should have a diameter so that it first firmly into the basket. Marzocco baskets are 58mm so order the appropriate size. Without a flat packing surface you create indents which cause uneven extraction. You may order your tamper from Vivace's which sells several different size pistons to perfectly fit your basket. Currently, Vivace's has recommended the use of a round bottom tamper rather than the traditional flat bottom tamper. This suggestion is welcome to further discussion. Currently, my observations do not support the conclusion that the rounded bottom tamper is better. Initial crema is thicker, but overall crema is less. I will continue tests with other espresso machines and with other espresso blends. You should also order the book "Espresso Coffee: Professional Techniques", a good beginner's book on espresso preparation.

Tamping 탬핑

Tamping is an art that is often neglected in espresso preparation.

탬핑은 에스프레소 준비에서 종종 간과되는 예술이다.

 The goal is to create a pellet of coffee through which the hot water from the espresso machine will penetrate evenly.

탬핑의 목적은 에스프레소 기계로부터 뜨거운 물이 고르게 통과하도록 커피를 고르게 담는 것이다.

Since the water from the espresso machine is under pressure the espresso pellet must be hard and evenly tamped.

에스프레소 기계로부터 물이 세게 뿜어져 나오기 때문에 에스프레소 커피를 용기에 꽉 차게 또 고르게 담아야 한다.

The water only knows how to go from a region of high pressure to a region of low pressure. 물은 높은 압력으로부터 낮은 압력으로 흘러간다.

Therefore it is important to prevent paths of least resistance in the coffee pellet and force the water to evenly permeate and extract the coffee.

그러므로 커피 입자 사이로 물이 고루 스며들게 한 뒤 커피를 추출하는 것이 중요하다.
This chapter assumes that one has read and understood how to dose the coffee properly.

이번 과에서는 어떻게 커피 1회 분량을 만드는지 설명하겠다.

 After the ground coffee has been dosed into the porta-filter it is unevenly distributed.

 간 커피를 포터필터에 넣으면 고르지 않게 담긴 1회 분량이 나온다.

 Hold the porta-filter in one hand while using the other hand to quickly, but gently level the coffee.

한 손으로는 포터 필터를 잡고 다른 손으로 커피를 빨리 그러나 부드럽게 고루 담는다.

This is usually accomplished by pulling the coffee to one side of the basket with a slightly curled pinky, then pushing the coffee back to the opposite side of the basket (Picture 2).

보통 얇게 꼬여진 분홍의 바구니의 한쪽방향에서 커피를 당기고, 그 바구니의 반대편 뒤에서 커피를 누르면 된다.

The key is to evenly distribute the coffee without pressing into the grounds or leaving any empty space on the sides of the basket. 이 과정에서 바닥 또는 바구니 옆의 어떤 빈 공간 없이 커피를 고르게 담는 것이 관건이다.

Once you are done distributing the grounds it is time for the first tamp. 일단 커피가 고루 담기면 첫 탬핑을 할 수 있다.

Without moving the porta-filter, hold the tamper so that the base of the handle fits into the palm of your hand. 포터필터를 그대로 두고, 손바닥이 손잡이 아랫부분으로 가게 탬퍼를 잡아라.  

Your wrist should be straight, and the tamper should be a straight extension of your arm. 손목은 똑바로 뻗어 있어야 하고 탬퍼는 팔을 뻗었을 때 똑바로 되어 있어야 한다.

Press gently on the coffee with five pounds of pressure (Picture 3). 5파운드의 압력으로 커피를 부드럽게 눌러라. 

 You will notice that some of the grounds will stick to the side of the basket. 바구니의 옆 부분에 커피가 붙는다는 것을 알게 될 것이다.

Therefore, one must gently tap the basket with the handle on the porta-filter to knock the grounds onto the flat pellet you just formed (Picture 4). 그런 뒤 방금 고루 담은 커피 1회분을 기구에 떨어뜨리도록 포터필터에 손잡이를 붙인 채 바구니 부분을 부드럽게 두드려준다.

The next step is to apply the finishing tamp (Picture 5). 다음 단계는 탬핑을 끝내기 위한 것이다.

The shape of the pellet has already been formed, and the finishing tamp confirm‎s this impression. 입자의 모양이 이미 만들어졌고, 마무리 탬핑에서는 이런 모양을 확실하게 해야 한다.

With the tamper held as before, press on the pellet with thirty pounds of pressure. 이전처럼 탬프를 쥐고 30파운드 압력으로 덩어리를 눌러라.

It is useful to tamp on a bathroom scale until you become comfortable with the amount of force necessary to achieve the appropriate pressure. 적절한 압력을 만드는데 필요한 힘이 어느 정도 잘 알게 될 때까지 저울 위에서 탬핑하는게 좋다.

After tamping, turn the tamper 720while continuing to apply pressure to polish the surface. 탬핑한 후, 표면을 고르게 하도록 지속적인 압력을 적용하기 위해 탬퍼를 72도를 돌려라

Make sure you tamp evenly. 탬핑을 고르게 하는 것을 명심해라.

An uneven tamp will result in an uneven extraction. 탬핑이 고르지 못하면 커피 추출을 고루 할 수 없다.

The above steps should be carried out in about thirty seconds. 위의 단계들을 30초 안에 마쳐야 한다.  

Although speed is important, it is necessary to be careful not to bump the basket during this process. 비록 속도가 중요할지라도 이 과정을 거치는 동안 바구니에 부딪히지 않도록 조심해야 한다.

Sharply hitting the basket will unevenly distribute the grounds allowing shortcuts for the water to

pass through. 바구니가 세게 부딪히면 담아놓은 커피 덩어리에 균열이 생기고 이 틈으로 물이 너무 빨리 빠져나갈 것이다.

As any scientist can appreciate, the path of least resistance is preferred.어떤 과학자라도 최저의 반대 반응을 설정하여 식별할수 있다 .

 If there are any weak spots or holes in the espresso pellet the water will push through this area, over extracting this portion of coffee while under extracting the rest of the pellet. 에스프레소 덩어리에 어떤 약한 부분이나 구멍이 있다면, 그 부분을 통과한 커피는 지나치게 추출되고 나머지 부분은 덜 추출될 것이다.

 Improper tamping will result in a twirling pour or white crema. 탬핑이 잘못되면 커피를 부을 때 나선형으로 커피가 나오거나 흰색의 크레마가 나온다.

Check the spacing above the espresso pellet and below the dispersion screen. 에스프레소 pellet위의 공간과 분산망(분산 스크린)아랫쪽을 살펴본다.

You can do this by dosing, distributing, and tamping as described above. 이는 위에서 언급한 1회 분량을 재고 고루 커피를 담고 탬핑을 하면서 할 수 있다.

Then insert the porta-filter and remove it. 그리고나서 포터필터를 삽입한 뒤 제거하라.

Does the screen or screw press down onto the coffee?  스크린이나 스크류가 커피를 누르고 있나?

 If so the coffee will not have a enough room to expand as it is brewing. 그렇다면 커피가 끓을 충분한 공간이 없음을 뜻한다.

On the other hand you want to have between 16-18 grams of coffee in the basket. 동시에 16~19그램의 커피를 바구니에 담아야 한다.

Experiment with these two factors until you achieve a good height for the espresso pellet. 적당한 높이의 에스프레소 덩어리를 찾을 때까지 이 두 가지를 잘 살펴야 한다.

The use of the proper tamper is essential. 적절한 탬퍼의 사용은 필수적이다.

The first action you should take is to throw away the plastic round bottom tamper that you currently have. 우선 일반적으로 갖고 있는 플라스틱의 둥근 바닥 모양의 탬퍼를 버려라.

The tamper should be made of aluminum or similar light metal and should have a diameter so that it first firmly into the basket. 그 탬퍼는 알루미늄 또는 비슷한 가벼운 금속제여야 하고 basket에 꼭 들어맞는 지름이어야 한다.

 Marzocco baskets are 58mm so order the appropriate size. 마르조코 basket은 58mm이므로 이에 맞는 사이즈의 탬퍼를 주문하라.

Without a flat packing surface you create indents which cause uneven extraction. 표면이 평평하게 팩킹되지 못하면 움푹 들어간 곳이 생기고 그 결과, 커피가 고루 추출되지 않는다.

You may order your tamper from Vivace's which sells several different size pistons to perfectly fit your basket.  basket에 정확하게 맞는 몇몇의 다른 사이즈의 피스톤을 판매하는 Vivace에 탬퍼를 주문할 수 있다.

Currently, Vivace's has recommended the use of a round bottom tamper rather than the traditional flat bottom tamper. 현재 Vovace는 전통적인 평평한 바닥의 탬퍼보다 둥근 탬퍼를 추천하고 있다.

This suggestion is welcome to further discussion. 이는 좀더 논의가 필요한 사안이다.

Currently, my observations do not support the conclusion that the rounded bottom tamper is better. 지금까지 관찰한 바를 고려할 때 둥근 모양의 탬퍼가 더 낫다는 결론을 지지할 수 없다.

 Initial crema is thicker, but overall crema is less. 첫 크레마는 두껍지만 전반적으로 크레마는 적은 편이다.

 I will continue tests with other espresso machines and with other espresso blends. 나는 다른 에스프레소 기계와 블렌드로 실험을 계속할 것이다.

You should also order the book "Espresso Coffee: Professional Techniques", a good beginner's book on espresso preparation.  에스프레소를 처음 추출하는 초보자용 책자, “에스프레소 커피: 전문적인 기술”을 주문할 것을 권고하는 바이다.

                                                                                         해석: 드로윙

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드로윙님 께서 해석좀 해주시죠~~~~~~~~~~~~~~~~~~~~숙제가 좀늘었죠?

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헉~~~ 너무해요~~~~~ㅠㅠ^^

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회원님들이 많이 기다려요^^*

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이 해가 지기 전에 ......

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해를 넘겨버렸네요....^^ 죄송~~~

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수고 많이 했군요^^*