Thinking about getting one as it would assure me that one of the many variables that are incorporated into making esspresso's would be correct. It is unfortunate that I did find one from a vendor but it comes with a flat base not a convex!
Anybody have or use one of these calibrated tampers? Your thoughts please....
I have an Espro and LOVE IT! It helps take one of the variables out of espresso, which as we all know - helps immensely!
The Espro comes in both flat and convex (although not all vendors have convex). I have the flat. It is HEAVY, and feels great in the hand. I see no need for a 'non-clicker' and doubt I'll ever buy another flat (unless I get a Reg Barber fit exactly to my triple basket - the Espro 58mm is a little small for it).
I'm lovin' mine. No bathroom scale on my coffee bar.
It's great for teaching my kids to prepare espresso for my wife and I. No guesswork or undertamping, they can just tamp till it clicks and stop. Just like using a torque wrench.
It's heavy and looks nice too. I went with the flat but I was able to find the convex at a few online vendors. I don't have enough posts to tell you who they are. Just Google and you'll find it.
I'm very new to this whole espresso thing, but I have picked up the impression that the "true elite" don't care much for the "torque wrench" approach to tamping. I could be mistaken in this inference, but that is my perception. I don't know (and can't deduce) why the real advanced folks don't seem to like to use clickers. It seems to me like a very logical idea.
It is a very logical idea for us "Newbies" like myself. My guess is that the other folks who know their machines inside and out are just planned "Seasoned Veterans". There are many variables that go into making an espresso and I picked up a clicker tamper to take one variable out of the equation, to simplify things. This is just my guess. I am totally new to espresso's and I need all the help I can get.
Well, I'll chime in despite not having experience with the Espro tamper. I really don't think it's a matter of "elitism" for the reason why less people use an Espro or other clicking tampers. One comment I've heard regarding this tamper is that the click once 30 lbs has been reached may itself somewhat disrupt the coffee puck when compared to a non-clicker when 30 lbs of pressure has been placed. If this is true, then it would be one legitimate reason why many users prefer non-clickers. The more pertinent reason likely has to do with comfort in the hands. Which tamper offers the optimal fit to a person's hand is very personal and dependent upon their grip and technique. This difference in comfort (which is also partly why there are so many choices in tampers available) may be more significant than the need for a click to verify that you're tamping at the right pressure. Associated with this reason is the possibility that most people will get used to tamping at a specific weight very quickly and thus can easily become consistent with it after a week or so, therefore the possession of the clicking tamp would be a bit redundant. The higher price of a clicker tamper may also be a reason why many do not purchase or use one. Another reason may be appearance. Some tampers just look sexy, whereas others are more plain (of course, this depends upon the eye of the beholder). There may be more reasons, but those are the ones that come to mind.
I got my Espro when I got my Brewtus and it was really nice to not have to worry about my tamping. I've been able to concentrate on dose and distribution a lot more and I'm pulling consistently decent to delicious shots after just having my machine for about 8 months.
It's also nice to be able to "check out" my friends on making their own espresso when they come over. The Espro makes their learning curve much less steep.
mybs Said:
One comment I've heard regarding this tamper is that the click once 30 lbs has been reached may itself somewhat disrupt the coffee puck when compared to a non-clicker when 30 lbs of pressure has been placed.
I don't believe this to be the case. The Espro doesn't really "click" per se when you reach 30 lbs. It kind of "gives." The spring in the handle starts to compress. Full motion of the handle with relation to the tamping surface is about a quarter of an inch (4-5 mm).
I haven't done any experiements to back up my theory, but this is how it feels:
If I tamp with 30 lbs of force, my tamper will start to "give" until I'm at about 32 lbs or so. The puck feels the 30 lbs only, the rest of the force is being absorbed by the spring in the handle of the tamper. I can tamp past the "give" of the Espro and use more force if I feel it's necessary. Because of this "give" rather than a "click" there's no abrupt movement of the tamper with relation to the puck, so I don't think it'll effect your puck's integrity.
As for the "elitist" theory; I'm a home barista, not a professional one and I just don't see something with moving parts like the Espro being able to survive in a commercial setting. Most REALLY REALLY good baristas are professionals - quality comes with experience and time to practice your art. So, the Espro may work for me at home and help me make better shots three times a day, but an "elite" or professional barista would probably thrash the thing in a couple of weeks.
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