MHW-3Bomber 53.35 mm coffee tamper
500грн.
This tamper has an optimal weight, which allows you to press the coffee tablet comfortably and efficiently. It not only has a great appearance that attracts attention, but is also extremely reliable, which guarantees its durability even with daily use.
Main characteristics:
- Classic flat-soled templar
- Base diameter: 53.35 mm
- Suitable for holders with a diameter of 53 mm and 54 mm
- Handle color: black
- Handle material: plastic
6 in stock
- Country: manufacturer: China
- Type Temper
Main characteristics of tempera
- Classic flat-soled templar
- Ensures even compaction
- Base diameter: 53.35 mm
- suitable for holders with a diameter of 53 mm and 54 mm
- Type smooth
- Handle color: black
- Handle material: plastic
The tamper presses the coffee, compacting the ground coffee, forming it into a coffee tablet. The tamper is needed to slow down the speed of water flowing through it, as well as to increase the uniformity of wetting the coffee.
Evenly distributing water through the tamped coffee ensures optimal extraction and a high quality final drink. Otherwise, the water flow will be irregular and the coffee will be too acidic, not strong enough or watery.
What is temper?
A coffee tamper is a special hand tool used to tamp ground coffee in the coffee machine holder. It is an essential part of every professional barista’s equipment, as well as an indispensable tool for true coffee connoisseurs who prepare it at home.
A tamper is not just a stylish accessory, but an important part of the process of preparing a quality coffee drink.
Explanation of the term:
The word “temper” comes from the English word “tamping”, which means “to ram”.
A tamper is used to compact ground coffee, forming it into a so-called “coffee tablet.” The tamping process is important to slow the rate of water flow through the coffee and ensure even hydration.
An even flow of water through the tamped coffee promotes optimal extraction, which in turn improves the quality of the final beverage. If the tamping is not even, the water flow may be uneven, resulting in a coffee that is not sufficiently rich, watery, or too acidic.
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