Tamping Technique: How Hard Should You Press? (30lbs Myth)

“Tamp with 30 pounds of pressure.” You’ve probably heard this advice if you’ve researched espresso technique. But is it actually useful? Spoiler: not really. Here’s what actually matters when tamping espresso—and why obsessing over exact pressure is missing the point.

The 30lbs Myth Explained

Where It Came From

The “30 pounds” guideline originated from barista training programs attempting to standardize technique. The idea: give new baristas a target number so their tamps are consistent.

Why It’s Misleading

The problem? Coffee only compresses so much. After a certain point—roughly 15 lbs—additional pressure does almost nothing. The grounds physically can’t compress further.

What actually changes with more pressure isn’t coffee density—it’s your risk of injury and inconsistency.

What Matters Instead

Evenness beats force every time.

A perfectly level 10lb tamp produces better espresso than an uneven 40lb tamp. Water follows the path of least resistance—if one side of your puck is looser than the other, water rushes through that side, causing channeling.

What Actually Matters in Tamping

1. Level Tamp

Your tamp must be perfectly horizontal. Any tilt creates a thin spot where water channels through.

How to check: After tamping, examine the puck surface. Is it flat like a tabletop? Or does it slope to one side?

2. Consistent Pressure

While the exact pounds don’t matter, applying the same pressure every time does. Your muscle memory should produce identical tamps shot after shot.

3. No Cracks or Gaps

Check the edges of your tamped puck. Any gaps between the coffee and basket wall are channeling pathways. These often result from spinning while tamping.

Step-by-Step Tamping Technique

Body Position

Before you tamp:

1. Position the portafilter on a stable, flat surface
2. Stand so your elbow can be at 90 degrees when tamping
3. Keep your wrist straight—never bend it

Poor ergonomics lead to uneven tamps and eventual wrist strain.

The Tamp

Step 1: Light Press Apply gentle pressure to set the grounds and remove air. This isn’t your main tamp—just settling.

Step 2: Full Tamp Press down firmly using your arm and shoulder—not just your wrist. Focus on keeping the tamper perfectly level.

Step 3: Check Levelness Remove the tamper and visually inspect. The surface should be:

• Completely flat
• No cracks
• No gaps at the edges
• Smooth, not bumpy

The Polish (Optional)

Some baristas add a slight twist at the end—the “polish.” This smooths the surface slightly.

Controversy: Some argue polishing creates a thin, slick layer that water slides across. Others swear by it. Try both and see what works for you.

Common Tamping Mistakes

Uneven Tamp (Most Common)

Problem: One side of the puck is higher than the other.

Symptoms:

• Channeling visible in bottomless portafilter
• Inconsistent extraction
• Wild pressure gauge swings

Fix: Practice with a level surface. Watch your tamper from the side as you press. Consider a tamper with a leveling mechanism.

Spinning While Tamping

Problem: Rotating the tamper while pressing down.

Symptoms:

• Gaps at basket edges
• Puck spins out when removing tamper
• Channeling around the perimeter

Fix: Press straight down, then lift straight up. No rotation needed.

Over-Tamping

Problem: Pressing with excessive force, often rocking side to side.

Symptoms:

• Puck sticks to shower screen
• Very slow extraction
• Arm/wrist fatigue

Fix: Use moderate, consistent pressure. If extraction is too slow, adjust grind—not tamp force.

Under-Tamping

Problem: Barely pressing at all.

Symptoms:

• Loose, crumbly puck
• Fast gushing extraction
• Weak, sour shots

Fix: Apply firm, deliberate pressure until compression stops naturally.

Do You Need Tamping Accessories?

Tamping Mat

Verdict: Worth it. Protects your counter and portafilter spouts, provides stable surface.

Tamper with Depth Gauge

Verdict: Nice for consistency but not essential. Focus on level first.

Distribution Tool

Verdict: Very helpful. Levels grounds before tamping, reducing channeling.

Self-Leveling Tamper

Verdict: Solves the #1 problem (uneven tamps). Worth considering if you can’t achieve level tamps consistently.

Frequently Asked Questions

Do I need a tamping scale?

Not really. They’re training tools that can help you develop consistent pressure, but after a few weeks, you won’t need one. Focus on evenness instead.

Does tamper size matter?

Yes—your tamper should match your basket diameter with minimal gap. The included Breville tamper fits 54mm baskets. Gaps around the edge cause uneven extraction.

What if my tamp is uneven?

If you notice an uneven tamp, don’t try to fix it by adding pressure to the low side. Instead, knock out the grounds and start over. An attempted “fix” usually makes things worse.

Should I twist when tamping?

Optional. Try it both ways. If you do twist, do it after you’ve finished pressing down, not during. A light 90° polish is sufficient.

How do I know when I’ve tamped enough?

You’ll feel the coffee stop compressing. It reaches a point where additional pressure doesn’t move the grounds further. That’s your stopping point.

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Related Guides:

• Dosing 101: 18g vs 20g Baskets
• Razor Tool Guide: Perfect Headspace
• Understanding Channeling