The key to making great coffee is to control all the variables. The variable that often has the most variation is tamping. Traditionally tamping was the process of compressing the grounds in the filterbasket which consisted of a few steps. First you press the coffee down, then knock the side of the portafilter to knock stray grounds loose which were then pressed into the coffee puck by tamping again. And for good measure spin the tamper like a spinning top to polish the surface. All of those steps contribute to tamping being one of the least controllable variables.
I would like to thank each and every one of my readers for the incredible year this has been. I moved my blog to its own domain, started posting photos on Instagram and opened up my very own Facebook page. I’ve received more emails than I can count and had some great conversations along the way. For 2016 I hope to write more articles, review more products, create some new stuff and drink
less MORE! coffee.
Merry Christmas and Happy Holidays,
Ever since I moved on from my WordPress.com subdomain blog there was this nagging void. A void perfectly filled by a decent logo. This is the result of a few weeks browsing, sketching and doodling before finally coming across a typeface that blew everything I had so far out of the water. I might make some small changes in the future but for now, I’m happy with it.