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You brew coffee by running water of a high temperature through ground coffee beans. If the flow of water through the “puck” of coffee powder is too fast during brewing, you under-extract the coffee beans and you will get a sour espresso, and insufficient water flow results in over-extraction and a concentrated, bitter espresso. If the density of the “puck” varies, the flow of water will vary throughout the puck, since liquids always takes the path of least resistance.
The flow is affected by each step during the making of espresso, in different ways. This is one of the reasons that making a consistent, high-quality espresso can be so hard.
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The solution: Evenpresso
The Evenpresso is aimed at eliminating the varying results of distribution and tamping, enabling anyone to make the perfect espresso over and over again. It does this by distributing the ground coffee beans evenly in the portafilter, and then tamping, completely horizontally, to the same density every time, all in one motion. It is also adjustable so that you can distribute and tamp according to your preferences.
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Distribution
When you have ground coffee beans into the portafilter, more often than not you have a mound of coffee beans in the centre of the filter. If you go directly to tamping the coffee beans you will have a varying density throughout the “puck”, specifically with a higher density where the mound was located than along the rim/walls of the filter. This results in a variable flow and extraction of the puck.
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Tamping
When tamping, it is important to compress the coffee powder perfectly horizontally. Otherwise the density and thickness of the puck will vary, resulting in the same negative effects as with non-existent or incomplete distribution, variable flow during brewing.
To brew consistent espresso you will also need to tamp or compress the coffee powder to the same density every time.
Generally, a coarse grind necessitates a harder tamp or compression, and you need a gentler tamp for finely ground coffee beans. If you tamp too loosely, or if the density is too uneven, channeling can happen. Channeling is when the water creates a tunnel through the puck, resulting in a very low extraction of the coffee beans.
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Grinding
The first step of making espresso; Choosing how fine to grind the coffee beans.
The coarser you grind, the higher the flow of water through the “puck” of coffee powder during brewing. The finer you grind, the slower the flow. It is easier to extract the coffee beans evenly with a finer grind, but it is more sensitive to variations in how hard you tamp.
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Espresso machine settings
During brewing the temperature, pressure and brewing time settings in your espresso machine also affects the resulting espresso.