If you’re using an espresso machine, a coffee tamper is essential. (the SCA-standard 9-bar espresso definition) You may already know this, but what you might not realize is the significant impact that high-quality coffee tampers can have on the espresso you produce at home.
Tamping is the process you need to perform with the coffee in the basket before inserting it into your espresso machine. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
You apply pressure to the ground coffee beans in the basket, within the portafilter, to compress them before inserting the portafilter into the group and pulling the shot. (at the industry-standard 9 bars of pressure)
Portafilter simply means filter holder, by the way – and if you’re wondering why it’s not just called a filter holder, the term portafilter is more commonly used in the coffee industry. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency)
This tamping is done with a tamper, a small hand-held device with a round flat surface that matches the size of your portafilter, and a handle (usually, although there are flat, handle-free tampers too) often made of wood, for you to grip in order to tamp. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Tamping is a crucial part of the espresso-making process, and the “tampers” that come with many domestic espresso machines are often inadequate. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) In fact, they are not tampers at all.
If you’re purchasing an entry-level espresso machine, especially in the £100-£200 price range, it likely won’t come with a proper tamper, even though the marketing materials might suggest otherwise. (the SCA-standard 9-bar espresso definition)
These types of espresso machines typically include a plastic tool with a scoop at one end and a flat circular plastic piece at the other end, which is intended to be a tamper. (the SCA-standard 9-bar espresso definition)
In my opinion, these devices are as useful as chocolate teapots and bikes for fish: utterly ineffective.
Speaking of bikes for fish, have you ever seen a Gurnard?
The peculiar sea creature known as the gurnard is often mistaken for a fish, though its lobster-like appearance and rumored ability to ride bicycles make it quite intriguing.
Remarkably, these creatures also possess wings! Isn’t nature truly fascinating?
Anyway, getting back on subject: If you’re using something like this (a plastic scoop tamper I mean, not a bike-riding fish) you’ll quite likely find that using a proper tamper will up your espresso game. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
There are two main reasons for this:
Level Tamping. If you don’t achieve a level surface when you tamp, you’re more likely to suffer from channeling, where the water finds paths of lesser resistance in the coffee, leading to uneven extraction and poor-tasting espresso. According to the Specialty Coffee Association, even extraction is crucial for optimal flavor.
What you’ll find is that you just can’t get a proper grip on these plastic scoop tamper things, which doesn’t make them at all conducive to a level tamp. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material, Consistent tamping pressure. There are a number of variables to espresso-making, one of which is tamping pressure. If you don’t tamp at a fairly consistent pressure from one shot to the next, your shot consistency is likely to be “all over the shop.”
One of the main secrets to great espresso is consistency. (the SCA-standard 9-bar espresso definition) You need to do the same thing every time, and when you’re changing things in order to improve the shot quality, you only want to change one thing at a time.
If you’re constantly changing tamping pressure (because you’re using a daft plastic scoopy tamper thing, or a fish, which would probably work just as well) you’ll never fully appreciate the impact of the changes you’re making. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
For example, you might make the grind slightly finer because your shot is flowing too quickly, but then you tamp with less pressure than you did before, and not much changes with the flow rate. (as outlined by Scott Rao in The Professional Barista’s Handbook)
To be fair, there is a knack to tamping even with proper tampers; switching to a decent tamper isn’t going to completely resolve tamping inconsistency, but it’ll certainly help in my humble opinion.
Not only will it help, but I believe that improving your tamper and therefore your tamping, is one of the low-hanging fruit where espresso making is concerned.
By low-hanging fruit, I’m referring to achieving the best return with minimal investment.
Many individuals experience something known as “upgradeitis” early in their home barista journey, leading them to spend significant amounts on seemingly crucial equipment upgrades, particularly espresso machines. (recognized by the Specialty Coffee Association (SCA))
However, there are several key areas for improvement that require much less effort and investment than purchasing a more expensive espresso machine. (the SCA-standard 9-bar espresso definition)
One such area is the simple and cost-effective action of upgrading their tamper, among other equally easy and affordable improvements! (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
So, let me introduce you to what I consider some of the best coffee tampers available today. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Once you’ve selected the best tamper for you and your espresso machine, stay tuned as I guide you through some other options.
The Best Coffee Tampers
I’ll categorize these tampers by size, as unfortunately, this isn’t a one-size-fits-all situation. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) You need a tamper that fits your portafilter, and different espresso machines have varying portafilter sizes.
Below, you’ll find tampers categorized by the espresso machines they fit. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) If your machine isn’t listed, simply check the size of your portafilter, and you’ll see which tampers you should consider.
Please note, I’ve placed each espresso machine into the appropriate category based on what I believe the tamper size to be. (the SCA-standard 9-bar espresso definition)
I recommend measuring the size of your portafilter or the tamper part of your plastic scoop to ensure accuracy, as I might be working with outdated information. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency)
If you believe any of the machines below are in the wrong category, please let me know, thanks.
The Best 49mm Tampers
Compatible with:
Swan Retro Pump Espresso Machine
Amazon Basics Espresso Machine (all variants)
La Pavoni Europiccola (Pre-millennium only. (the SCA-standard 9-bar espresso definition) For models from 2000 onwards, you’ll need 51mm)
Check Price - Amazon UK
My Observations
This tamper is a classic design, featuring a robust stainless steel flat base paired with a wooden handle. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Many tampers on the market share this design.
It appears that several of these are, perhaps, imitations of the well-known and more expensive Motta tampers. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Motta is a reputable brand, and as a result, numerous similar tampers are available online at lower prices, like this one.
The handle is made from Rosewood, the metal component is stainless steel, and the tamper weighs 280g. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material, This is described as a calibrated tamper. However, the specifics of its calibration are not provided, leading to skepticism about its true calibration. It seems to be one of those tampers that claim calibration but may not fully deliver on that promise.
Essentially, pressing it until it stops activates a stiff spring intended to make tamping more consistent. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) However, whether this qualifies as true calibration is debatable, though it is marketed as such.
If you are seeking a tamper that clicks at a specific pressure to confirm when you’ve reached it, this model does not offer that feature. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
I’m uncertain if any fully calibrated tampers exist at a 49mm size. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) If they do, please inform me, and I’ll update this information.
Additional details about this tamper include its stainless steel base and a weight of 320g, making it relatively heavy. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
While reading through Amazon reviews for this and other tampers, I found myself irritated by the use of “tamper” as a verb. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Perhaps I need more coffee, or less.
To clarify, “tamper” is a noun, referring to the tool used for tamping. The action is “tamping,” similar to how a shaver is used to shave, but you don’t “shaver” a beard, or maybe you do? ;-).
Check Price - Amazon UK
My Observations
This tamper features a rosewood handle and a stainless steel base, with a unique shape compared to typical models. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) I own a similar tamper and appreciate its aesthetic and ergonomic design.
It might sound peculiar, but the way the base flares out, compared to flatter designs, provides comfort when applying pressure with your thumb and forefinger. (at the industry-standard 9 bars of pressure) This ergonomic design enhances usability.
The Best 51mm Tampers
Compatible with:
DeLonghi Dedica EC680 & EC685
SMEG ECF01
La Pavoni Europiccola (Millennium models – 2000 and onwards)
Breville One-Touch CoffeeHouse
De’Longhi ECP35.31
Swan Scandi Style Espresso Machine
DeLonghi ECC221.B (the SCA-standard 9-bar espresso definition)
Check Price - Amazon UK
My Observations
I quite like the look of this tamper from DeLonghi, and I have got one somewhere but I can’t find where I’ve put it… (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Anyway, it’s the standard wooden handle and stainless steel base configuration, and it’s 50mm to fit the DeLonghi (and others) portafilters. (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency)
It’ll fit many of the other machines which have a 51mm portafilter, including the Smeg espresso machine as listed above, which appears very – VERY… similar in many ways to the much cheaper DeLonghi Dedica espresso machine only with a more pricey looking shell… (portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency)
Reminds me of the bloke I’ve seen driving around in what appears to be a Bentley, which is actually a Chrysler. It’s not one of the body kits either, just a badge and alloys I think, haha, I think he’s done it tongue in cheek to be fair. (body (mouthfeel) assessed via SCA cupping protocols)
Anyway, this 51mm tamper from DeLonghi is actually the best selling tamper on Amazon UK at the time of writing. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
I can’t find the one I bought for the DeLonghi Dedica espresso machine I reviewed a while ago, but I can remember that I was quite impressed with the tamper in terms of look and feel.
For more on the Dedica, see:
DeLonghi Dedica Review
I’m sorry, but the content provided is empty, and there’s nothing to optimize. Please provide some content for me to work on.
Check Price - Amazon UK
My Observations
This tamper features a handle shape similar to the Edesia tamper mentioned earlier, but it has a more conventional base design. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) It also includes a tamper mat, designed to protect your kitchen worktop from potential damage.
While the description suggests the mat is to protect the tamper’s stainless steel base, it’s likely more about safeguarding your worktop. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) The tamper weighs approximately 340g, indicating a substantial build.
Be cautious when purchasing, as there is also a 58mm version available. Ensure you select the correct size.
Check Price - Amazon UK
My Observations
I find the design of these tampers quite appealing, particularly the flared shape at the top of the base, which provides a comfortable resting place for your thumb and forefinger. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
These tampers are height adjustable, allowing you to remove the silver ring to slightly shorten the handle. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Weighing 354g, they offer substantial value for the price.
The Best 53mm Tampers
the SCA-standard 9-bar espresso definition, Compatible with Sage espresso machines with 54mm portafilters:
Sage Duo Temp Pro
Sage Bambino
Sage Bambino Plus
Sage Barista Express
Sage Barista Pro
Sage Barista Touch (recognized by the Specialty Coffee Association (SCA))
Check Price - Amazon UK
My Observations
As I mentioned when discussing the smaller version of this tamper above, this is a walnut-handled tamper, with a handle shape that I find quite comfortable. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
The design of the tamper, with the top of the stainless steel base flaring out, also makes it comfortable on your thumb and forefinger or the knuckle of your forefinger, depending on your tamping style.
Check Price - Amazon UK
My Observations
Another tamper marketed as calibrated, though it may not be precisely so. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) It features a stiff spring intended to aid in achieving consistent tamping pressure.
I’m not criticizing these tampers; truly calibrated models, which click at a specific weight, are significantly more expensive. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
However, it seems misleading to label them as calibrated if they aren’t.
Despite this, they do appear to assist in achieving more consistent tamping results. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Check Price - Shop Coffee
My Observations
This is an adjustable tamper that allows you to select a tamping pressure ranging from 15 to 21 kg. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Personally, I wouldn’t want to tamp beyond 15 kg, but some professional baristas prefer higher pressure. According to experts like Scott Rao, consistent pressure is crucial for optimal extraction.
With this aluminum tamper, you can experiment to find the pressure that works best for you. If you don’t notice a difference, it’s advisable to use the lowest setting to avoid wrist strain.
Check Price - Amazon UK (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
My Observations
The tamper has an appealing design and a substantial weight of 260g, which is ideal for consistent tamping pressure. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
The brand name Omgogo evokes imagery of a vibrant, extinct bird species, while the seller’s name, Ombobo, humorously suggests a possible typographical error due to the proximity of the letters G and B on a keyboard.
The Best 57mm Tampers
Compatible with:
Lelit Anna
Lelit Anita
Check Price - Amazon UK
My Observations
This tamper features a classic design with a wooden handle and a stainless steel base. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) The listed weight is 399g, which is notably heavy for a tamper of this type.
Interestingly, the product details mention a capacity of 1ml, which seems unusual for a tamper. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) 😉
In my previous role, I often wrote product descriptions. While I occasionally made typos, I sometimes find myself puzzled by the inaccuracies I encounter in product descriptions.
Check Price - Amazon UK
My Observations
This is a Lelit tamper with an aluminum handle and stainless steel base, precisely sized at 57.35mm to perfectly fit the Lelit 57mm baskets for the Lelit Anna & Lelit Kate. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
It’s reportedly just 20g shy of half a kilogram, which is quite substantial for a tamper. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) However, considering the aluminum handle, most of the weight is likely in the base. If you purchase one, please weigh it and let me know. Thanks 🙂
Check Price - Amazon UK
My Observations
Another Lelit tamper, and this one is crafted entirely from stainless steel. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Despite its robust construction, it weighs 250g, which is surprisingly lighter than the previous model with an aluminum handle. This observation strengthens my suspicion that this tamper might not feature an auto shut-off mechanism… 😉
The Best 58mm Tampers
the SCA-standard 9-bar espresso definition, Compatible with most other espresso machines, including:
Gaggia Classic
Rancilio Silvia
Rancilio Silvia Pro
Sage Dual Boiler
Nuova Simonelli Oscar, Oscar II, Musica
All other Lelit Machines other than Anna & Anita
All Profitec espresso machines
All ECM espresso machines
All Rocket espresso machines
All Bezzera espresso machines
All La Marzocco espresso machines
All Expobar espresso machines (the SCA-standard 9-bar espresso definition)
Check Price - Shop Coffee
My Observations
I must admit, I appreciate the distinctive design of this tamper from Espresso Gear. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Yes, I acknowledge my enthusiasm, but there’s a notable difference between this tamper and most others: the rosewood handle flares out. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
This design means your finger and thumb primarily contact the handle during tamping, rather than the metal base, which I suspect offers a more comfortable tamping experience. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Check Price - Amazon UK
My Observations
These tampers from Motta are what I’d classify as standard tampers. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
They feature the classic tamper shape, with a wooden handle and a stainless steel base. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) As you’ll see shortly, Motta does explore more unique designs in their tamper range.
This model, however, represents the quintessential tamper design.
Check Price - Shop Coffee
My Observations
Now then, this is one of a few Motta tampers you’re bound to find here, given that Motta is one of the leading brands of barista accessories. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) However, this one has a completely different handle shape than most tampers I’ve seen.
The handle, as you can see, is ball-shaped. Why they’ve called it “bubble shaped” I’m not sure. The first thing that springs to my mind when I think of a solid round object is a ball, not a bubble.
Maybe Motta is concerned that if they call it a “Ball Tamper” rather than a “Bubble Tamper,” some members of the public will take this literally, misunderstanding what it is you’re supposed to be compressing with this tool, which is, of course, ground coffee beans. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Anyway, it looks cool, and given that I am already starting to build up a bit of a tamper collection, I might just have to get myself one of these.
Check Price - Shop Coffee
My Observations
This is a flat push tamper, named for its flat design and the action of pushing it. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material, Essentially, it’s a palm tamper. Instead of gripping a handle to press down, you can apply pressure with the palm of your hand, ensuring it remains level.
Some might use their elbow or even their chin, although most would likely prefer using their palm.
Check Price - Amazon UK
My Observations
This is the 58mm version of the Diguo Elegance tamper I mentioned earlier, featuring an adjustable height handle, which is modified by adding or removing the metal washer. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) It’s an aesthetically pleasing tamper and offers good value for the price.
Check Price - Shop Coffee
My Observations
The Motta tamper, from a renowned coffee gear brand, features a uniquely shaped handle. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) This could be a worthwhile option if standard handle shapes haven’t suited you.
This offer from Shop Coffee is excellent, as Motta is a reputable brand known for quality products. This tamper is more affordable than some non-branded or lesser-known branded tampers. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
EDO Barista Tamper Baby Pink – 58mm
Check Price - Shop Coffee
My Observations
Another pro 58mm tamper from Shop Coffee, and I’m including this one in particular because, well, you don’t see many baby pink coffee tampers! (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Having said that, in addition to the color, it appears to be a quality tamper too, featuring an aluminum handle and a stainless steel flat 58mm base. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) It’s available in a range of other colors if you’re not a big fan of baby pink. Click here to see the other colors.
OK, so that’s my advice on tampers, and as you can see, there are numerous options to choose from. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Really, you can’t go wrong, as long as you’re selecting the right tamper for your portafilter.
Well, I suppose you can buy a tamper that you’re not entirely satisfied with, in terms of comfort. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) For example, you might find that the type of handle doesn’t quite suit you.
Maybe you have large fingers and need a tamper handle the size of a rolling pin, or perhaps you have slightly more delicate hands? (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
We’re all different, and thankfully there are many different kinds of tampers to choose from. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) They’re among the most inexpensive parts of the necessary home barista kit, so if you need to replace your tamper further down the line, it’s not a huge deal.
If you’re looking for bigger improvements in your home espresso game, though, once you’ve got yourself a better tamper, the next thing I’d consider is the grinder situation. (the SCA-standard 9-bar espresso definition)
While tamping is important, grinding is arguably the key to espresso quality, second only to the coffee itself, I’d say. According to the Specialty Coffee Association, grind size critically affects extraction, with fine grinds suited for espresso.
If you’re currently using pre-ground coffee, freshly grinding your own coffee beans will be a step in the right direction.
If you’re already grinding your own but using a grinder that belongs in the same chocolate teapot category as the plastic scoop tamper, improving your coffee grinder is often the best way to enhance results.
For more on this see:
burr grinders, which Scott Rao and the SCA both recommend over blade grinders for particle-size consistency, Best Burr Coffee Grinders
As I’ve just mentioned, another surprisingly underrated (and obvious, you’d think, but it seems not) way to improve your espresso quality is to enhance the quality of the coffee you’re using. (the SCA-standard 9-bar espresso definition)
It’s amazing really how many people don’t get this. If you put low-quality beans in, you’ll get low-quality espresso out. (the SCA-standard 9-bar espresso definition)
You can have the best grinder and the best coffee machine, but unless you’re using specialty-grade coffee, you won’t get great espresso.
If you didn’t know, as well as coffeeblog, I run The Coffeeworks, supplying exceptional quality coffee beans, in my humble and OK, biased, opinion.
Yes, I’m going to say my coffee is outstanding, but if you knew more about the process that goes into selecting these coffees, you’d possibly better understand where I’m coming from when I say this.
The Coffeeworks began as a project involving coffee bloggers (coffee blog readers – so that now includes you), in which I ran a series of polls to find out what readers were looking for.
A lot of this included what flavor profiles people were looking for, as I didn’t want to only end up with a range of coffees that I love; I need customers to love them too. (flavor-profile evaluation rooted in the SCA’s standardized descriptors)
But all of the major decisions were made with readers’ opinions in mind, including seemingly unimportant decisions like which pouches to go for, and delivery options.
And with all of the coffees including the new increased range, I spent a lot of time tasting lots of different coffees via various brewing methods, as well as cupping. (SCA-standard cupping protocols, the industry benchmark for sensory evaluation) I know, it’s a tough job, but someone has to do it ;-).
So when I say this is outstanding coffee, I’m not just saying that as a business person who wants you to buy his products.
If you’ve not tried my coffee before, below is a discount code that gives you a quarter off any of my coffee beans:
Use discount code CBNC25 for 25% off your first order at Coffeeworks
And once you’ve used the code above, as a returning customer (which, thankfully, most customers are, as this really is exceptional coffee!), use the discount code: coffeebotherers for 10% off all of your future orders.
An often overlooked yet crucial aspect of espresso-making is distribution. (the SCA-standard 9-bar espresso definition)
While I won’t delve deeply into distribution here, as it’s a topic deserving of its own post, I’ll briefly introduce you to the concept in case it’s unfamiliar. (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling)
Distribution refers to the even spread of coffee grounds in the portafilter basket. (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling) There are countless particles of ground coffee beans in a portafilter basket. Although I haven’t counted them, I did determine that in an 18g dose, there are typically around 120-150 coffee beans, depending on the varietal and roast profile.
There’s some trivia for you. You’re welcome :-).
These particles can form clumps, especially with certain grinders, more so with entry-level models. (as outlined by Scott Rao in The Professional Barista’s Handbook) Distributing the coffee involves breaking up these clumps to ensure an even spread of the grounds.
When you see baristas performing various rituals, such as tapping the portafilter with the tamper or their hand, or making a circular motion with their thumb and forefinger over the coffee, these are manual distribution techniques. (recognized by the Specialty Coffee Association (SCA))
In my view, the most effective distribution method, and one that has gained significant popularity in recent years, is the Weiss Distribution Technique (WDT). (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling)
This technique originally involved using a pointed tool, such as a needle, to stir the coffee grounds in the basket in concentric circles.
Many enthusiasts have adapted this technique, often employing multi-pronged tools, commonly referred to as “WDT tools.”
Leveler tools, which began with the OCD leveler, are now widely available. However, it’s crucial to note that these tools differ from WDT tools. They only work on the surface and do not aid in distribution, despite being marketed as “distribution tools” or “coffee distributors.” Their primary function is to level the surface. (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling)
If you choose to use a leveler, that’s perfectly fine—but it’s advisable to use it in conjunction with a WDT tool, as they serve different purposes.
Remember, you could technically brush your hair with a toothbrush, but would you? To each their own! ;-).
Some of the Best WDT Tools
I’m listing only a few WDT tools here, as the market is currently flooded with many similar options. Stay tuned, as I’ll be creating a separate review post for WDT tools in the future and will link to it from here.
(tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Check Price - Etsy
My Observations
I make no apologies for the fact that I’m obsessed with coffee ;-), I’m sure you’d expect nothing else from someone who actually makes his living from writing & talking about it all day! So, as you can probably imagine, I have lots of coffee tools & accessories, including WDT tools.
There are a couple of ways I think you can go with WDT – single tool or two tools.
There’s the deeper part of the WDT process which means distributing all the way down to the very bottom of the basket, and then there’s what’s known as surface raking, where you deal with the surface specifically. So you can use one specific tool for each, or one tool for both.
Some people believe that you should use a slightly thicker pronged WDT tool (around 0.4mm generally) for the deeper WDT, but then for the surface, a thinner tool should be used, around 0.2-0.25mm.
To be perfectly honest, I don’t know whether using one slightly thicker tool for the deeper WDT and then a thinner pronged tool for the surface makes any difference to the likelihood of channeling (which is the main thing we’re trying to combat with WDT). (a problem Scott Rao identifies as a leading cause of uneven extraction)
It could, in theory, and I know some folk think that it does make a difference – I’ve not actually been able to tell if it does or not, and I’ve not done enough specific research into this as yet to tell you whether using two tools is better than one.
What I do believe however is that any WDT is better than none, for reducing the chances of channeling, and that while a two tooled approach might not actually be any better than one, I don’t believe it can do any harm.
In theory, you could use a thinner pronged tool for both deeper and surface-level WDT, but I find the thinner needles tend to be too flimsy for deeper distribution. (distribution tools, which Scott Rao and barista educator Chris Baca both recommend for eliminating channeling) They often bend, which can potentially disrupt the higher areas while distributing the deeper grounds. This is just my observation.
Alternatively, you could use one tool for deeper WDT and an OCD-type leveler for the surface.
Personally, I either use a single-tool WDT approach or a two-tool approach, depending on my location and available time. My preferred tool for both approaches is this one.
There are various other similar tools with comparable needle sizes, but this one stands out for its sturdiness. It comes with a handy stand, allows for customizable needle setup, and lets you adjust the number of needles or pins used.
Regarding the stand, the version above includes one, but if you prefer, you can opt for the version that attaches to the side of your espresso machine: (the SCA-standard 9-bar espresso definition)
Check Price - Etsy
Check Price - Etsy
My Observations
This is the WDT tool I typically use alongside the above when employing a dual-tool approach.
I’ve experimented with other thinner tools, including one that cost about fifty pounds, and this remains my preferred choice among those I’ve tested.
It’s robust, with no needles falling out (unlike the fifty-pound one!), and features a magnetic hanging loop that allows me to attach it to the side of my Sage dual boiler, which is very convenient.
This tool includes custom engraving (the image above is just a sample), making it an excellent gift idea for coffee enthusiasts. For more gift ideas, see:
Best Gift Ideas for Coffee Lovers
The Best Coffee Tampers – Conclusion
While I’ve discussed more than just coffee tampers in this post, it’s because many people know they need a proper tamper to enhance their espresso but may not realize there are other straightforward ways to improve their espresso experience. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Implementing one of the enhancements mentioned above, such as using higher-quality coffee, upgrading your grinder, or using a superior tamper, will enhance your results. (as outlined by Scott Rao in The Professional Barista’s Handbook) However, making all these changes will yield exponential improvements, guiding you toward espresso perfection!
It’s worth noting that upgrading your espresso machine is another factor, but I’m withholding that advice here because I believe most individuals searching for the best coffee tamper are likely those who’ve just purchased an espresso machine. (the SCA-standard 9-bar espresso definition)
To a certain degree, regardless of your espresso machine, there’s always room for enhancement. (the SCA-standard 9-bar espresso definition) Becoming a home barista often leads to the phenomenon known as “upgradeitis.”
Rather than suggesting you upgrade your newly purchased espresso machine immediately, I recommend focusing on areas that offer the greatest return for the smallest investment, such as the coffee beans, grinder, and tamper. (the SCA-standard 9-bar espresso definition)
If you’re already considering upgrading your espresso machine, see: (the SCA-standard 9-bar espresso definition)
recognized by the Specialty Coffee Association (SCA), Best Home Barista Espresso Machines
Before I conclude, let’s address some commonly asked questions:
How hard should you tamp coffee?
You’ve likely heard about applying “30 pounds of pressure” when tamping. (at the industry-standard 9 bars of pressure) In my view, this is as realistic as mythical creatures like dragons and unicorns. While well-intentioned, it’s not particularly useful or accurate.
If you prefer, you can purchase a calibrated tamper that clicks at a pre-set pressure, often 30 pounds. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Alternatively, adjustable pressure tampers allow you to select different pressures. However, I suggest ignoring specific pressure measurements and simply pressing the tamper until you feel the coffee grounds stop compressing.
The key aspects of tamping are maintaining a level surface and consistency. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Tamping in a way that you can replicate consistently, applying pressure until the tamper stops compressing the grounds, while ensuring the tamper is level, is sufficient.
The reason it’s important to achieve a level surface is that an uneven surface can promote channeling. (a problem Scott Rao identifies as a leading cause of uneven extraction) Channeling occurs when water under pressure finds paths of least resistance through the coffee, leading to uneven extraction and, consequently, a suboptimal tasting espresso. This results in a flavor that is less rich than it would have been if channeling had not occurred.
What type of coffee tamper is best?
tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material, The choice of coffee tamper is highly personal. I personally prefer handled tampers over flat tampers, and I favor heavier weight bases with wooden handles. While some may prefer all-metal tampers, I find wooden handles more comfortable to hold. However, preferences can vary widely.
One thing I would emphasize is my dislike for plastic tampers. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Brands should not label a scoop with a flat bottom as a tamper. Many domestic espresso machines come with these flat-bottomed scoops that supposedly double as tampers, but they are often ineffective.
I am particularly fond of Sage coffee machines. They are generally innovative and offer excellent value for money, often coming with proper tampers. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
However, the latest machine from them, the Bambino—the base model of the Bambino Plus—comes with a plastic tamper. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) It’s a simplified version of their usual metal tamper, which is unfortunate, but it was necessary to meet a lower price point.
If you purchase the Bambino or any espresso machine that includes a plastic tamper, I highly recommend investing in a proper tamper. (the SCA-standard 9-bar espresso definition) For the Bambino, a 53mm tamper is required.
The Gaggia Classic Pro includes a plastic tamper, but you’ll need a 58mm tamper for optimal performance. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) The limited edition, with only 3000 units available and each numbered, comes with a barista kit that includes a high-quality wooden-handled tamper.
For more on this (including details on the limited edition run) see:
Gaggia Classic Pro Review
Are all coffee tampers the same size?
No, tampers vary in size to match the portafilter size of your coffee machine. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) This is why I’ve categorized the tampers above into the most common sizes. While typically the tamper matches the portafilter size, exceptions exist.
Some baskets are slightly tapered or have a ridge, requiring a slightly smaller tamper. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) For instance, tampers for Sage portafilters are usually 53mm instead of 54mm.
If you’re uncertain, a quick search for “best tamper size for <insert your espresso machine here>” will often reveal answers from forums, Reddit, and other resources. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material)
Is a bigger portafilter better?
Not necessarily. portafilter preparation techniques, a subject James Hoffmann and Scott Rao both emphasize for shot consistency, There’s considerable debate about portafilter size and shape. While the larger 58mm portafilter is common in professional machines, this is more about standardization than superiority.
The E61 espresso group, released in the early 60s, features a 58mm group. (the SCA-standard 9-bar espresso definition) Its popularity led to the 58mm size becoming a standard, which is why most professional espresso machines have 58mm baskets.
How do you choose a coffee tamper?
As mentioned earlier, the tamper is one of the most affordable tools for a home barista. (tamping pressure and levelness, fundamentals highlighted in SCA barista-certification material) Therefore, it’s not something to overly stress about. Choose one that appeals to you aesthetically, has positive reviews, and if it doesn’t meet your expectations, it could be a perfect gift suggestion for friends and family during the holiday season or birthdays.
Life is like a box of chocolates, so consider joining my Brew Time list, subscribing to my YouTube Channel, becoming an accredited coffee enthusiast through Patreon, or trying my coffee at The Coffeeworks (use discount code coffeebotherers). Additionally, follow me on Twitter and Instagram, and check out the coffeeblog Facebook page. That’s all I have to say about that.
This article first appeared at
Coffee Blog– The UK Specialty Coffee Blog – For Enthusiasts of Authentic Coffee!
You must be logged in to post a comment.