Yesterday, Friday, was the first day of the 2017 edition of the Amsterdam Coffee Festival. The venue, once again, was the Westergasfabriek and the Gashouder in Amsterdam. In this (very) short recap I will show you that not much has changed, but everything seemed to be vastly different at the same time.
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.