What are your Tamper preferences?

realize this is a subjective of a topic as any, but I’d like to see some discussion.

There used to be only one option.  Flat base.  Most of them were one-piece aluminum or stainless steel, and were not entirely ergonomic, but weren’t all that uncomfortable either.  Rarely did they ever fit the basket like a glove.

Now days, we have several options to choose from.  There are a wide variety of manufacturers of quality tampers, each with their own ideas.

There is massive range of styles of tamper handles.  From skulls to giant sticks.  From ergonomic form, to rubber handles.  But really, the only part that has any impact on the espresso is the business end.  The piston, or base.

(click for larger version)
There are plenty of opinions and ideas about why each is better or worse than the others.

The original style was the flat base.  Then came the convex base, now known as “euro curve”.

Then along came the milder “american curve” to serve as a bridge between “flat” and “convex” bases.

Well, Reg Barber decided that this just wasn’t good enough, and designed what he calls the C-Flat base.  The ultimate hybrid design.  Curved edges, and a flat center.

I have personally done a lot of experimentation with the different tamper styles, and the results are about what one would expect if they felt they had a good intuitive understanding of espresso preparation.

There are also ideas floating around about how the tamper base should be paired with the shape of the shower screen on your espresso machine.  For example, if the shower screen is flat, you should get a flat tamper.  If the shower screen is curved, you should try to match that curvature with your tamper.  A more aggressively curved shower screen needs a euro-curve tamper, a flat shower screen needs a flat tamper, and so on.

There are other ideas going around about how the tamper should be based on whether or not your filterbasket is tapered or straight-walled.  The degree of curvature should, in theory, be determined by the degree of inward tapering found in the filterbasket.  There is a theory that states that the supposed benefits of a convex tamper base are only applicable if the filterbasket has an inward taper.  Unfortunately, the theory doesn’t go into many details, but I think it’s pretty self-explanatory.

I tend to prefer an American Curve base, for all filter basket applications, personally, althought I used a flat base in competition, and I tend to vary between them from time to time, just for taste or observational purposes.

But this blogger is curious.  What is your preference?  Whare the reasons you think your preferred base is beneficial?

Leave comments below, and let’s get this discussion rolling.

4 Responses to “What are your Tamper preferences?”

  1. Rob Jason Says:

    I loved my Reg American curve 58mm for my Anita> Upon advise from a fellow coffee person, I switched to a flat piston for my Olympia Cremina. I think my technique was based on using the American curve, as I can seem to get a consistent pour, or an even puck whilst tamping with the flat piston. It doesn’t help that due to the smaller size (49.2mm), the added thickness to the piston itself makes guaging things a bit harder.
    Just thoughts from a “home barista.”

  2. wilsonhines Says:

    Here is a recent “poll” ( http://tinyurl.com/6bn4s2 ) you may be interested in that I found on Face Book.. And here is my status on the situation:

    EspressoCraft 3.5 Flat. http://tinyurl.com/55mfqy I asked what they sold more of, flat or convex, and he said it was a 50/50 split and it was all “preference.” So, I stuck with the flat.
    I love it.
    I would like a RB one day, but I wonder if I would use it? ;)

    Now, this morning, I think I saw the first instance where a curve, of some type, would have been useful. I just can’t describe it :)

  3. Tamper Style Preference « Bean Chaser Says:

    [...] Haeger (Texas Coffee People) posted a short blog “article” on his site regarding “Tamper Style Preference.”  I responded below with a link to a Face Book discussion and I think it is well worthy of [...]

  4. Jason Haeger Says:

    Honestly, I really notice a big difference in the bead pattern between tampers.

    Flat has a tendency to allow more edge-centric beading. I’ve been using a RB C-Flat lately, and I have to say, I’m not such a fan.

    It’s more “even” than a flat in beading, but it tends to leave a nearly dead spot in the center. It’s not quite a donut extraction. As I said, it’s more even, but it’s not ideal.

    Full-on Convex tampers tend to be center-centric in the beading. Fine, except there is already less coffee (volumentrically) in the center, and I’m under the impression that this doesn’t much help with the evenness of the extraction, even if it does prevent sidewall channeling.

    I still maintain that a US Curve (or American curve) is the best solution. The beading is consistently even. You can get even beading with a flat tamper as well, but it highly depends on the barista, yes, but also on the dose. (quite a bit on the dose, actually)

    I was working with a roaster in Phoenix a good while back when he was working on designing a tamper. I gave him specs for the base. It’s pretty much a “US Curve”, and I swear, it’s the best tamper base I own. It’s a joy to use. The handle, on the other hand, isn’t so great (but that’s for another article).

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