FOOD NEWS
Should You Tamp Coffee Grinds When Utilizing A Moka Pot?
by NICOLE ANDERSON
Moka pots have a water-filled bottom and a metal filter containing coffee grounds above it. When heated, the steam infuses with the grounds and fills the top compartment.
Opinions differ on if the grounds should be tamped. Bialetti, a moka pot manufacturer, suggests not tamping the grounds so the water has room to pass through.
Some find the tamping unnecessary due to the pressure it creates inside the pot, which could lead to a hot coffee explosion and over-extracted beans.
Too much air between the coffee grounds weakens the coffee, while too much pressure weakens your brew, so you must tamp the ground effectively to slow down the brewing process.
Some believe tamping the grounds creates the foamy crema on top of the espresso. Ideally, gentle tamping provides the best results for this, but this isn’t always the case.
A good middle ground involves tapping the side of the moka pot to settle the grounds or applying minimal pressure with a spoon to make an even layer on top.