{"id":19422,"date":"2022-09-16T10:33:50","date_gmt":"2022-09-16T08:33:50","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=19422"},"modified":"2023-02-27T00:21:09","modified_gmt":"2023-02-26T23:21:09","slug":"perfect-tamping","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/","title":{"rendered":"Perfect tamping, czyli jak ubi\u0107 kaw\u0119 w portafiltrze, \u017ceby by\u0142o pysznie?"},"content":{"rendered":"<p><b>Jest wiele czynnik\u00f3w wp\u0142ywaj\u0105cych na ekstrakcj\u0119 espresso, a wi\u0119kszo\u015b\u0107 z nich sprowadza si\u0119 do techniki, czyli kunsztu baristy. Umiej\u0119tno\u015b\u0107 r\u00f3wnomiernego ubicia kawy to wa\u017cny element tej techniki. Ten artyku\u0142 powsta\u0142 na pro\u015bb\u0119 barist\u00f3w i home barist\u00f3w \u2013 czytelnik\u00f3w naszego bloga, zapraszamy Was wszystkich do lektury!<\/b><\/p>\n<h2 id=\"po-co-to-tampowanie\"><b>Po co to tampowanie?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Nie bez powodu na kawowych mistrzostwach we wszystkich dziedzinach\u00a0 wa\u017cn\u0105 rol\u0119 pe\u0142ni\u0105 s\u0119dziowie techniczni, kt\u00f3rzy sprawdzaj\u0105 jak pracujesz za barem: czy utrzymujesz czysto\u015b\u0107, czy przygotowujesz i zaparzasz kaw\u0119 w powtarzalny spos\u00f3b, czy r\u00f3wnomiernie dystrybuujesz i ubijasz zmielone ziarna. Przez b\u0142\u0119dy techniczne ju\u017c niejeden barista\u00a0 min\u0105\u0142 si\u0119 z podium. W codziennej pracy jest to nie mniej wa\u017cne. Ka\u017cdy szczeg\u00f3\u0142 <\/span><a href=\"https:\/\/b2b.coffeedesk.pl\/blog\/2019\/10\/29\/co-ma-wplyw-na-perfekcyjna-ekstrakcje-kawy\/\"><span style=\"font-weight: 400;\">ma wp\u0142yw na ekstrakcj\u0119 naszej kawy<\/span><\/a><span style=\"font-weight: 400;\">! Dystrybucja i tampowanie, czyli r\u00f3wnomierne ubicie kawy w sitku to klucz do sukcesu podczas zaparzania espresso.\u00a0<\/span><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-19441 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAx8AAAIVAQMAAACKhtA0AAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20ON6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATgzSSQABp\/elWgAAAABJRU5ErkJggg==\"  alt=\"\"  width=\"799\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 799px) 100vw, 799px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486979258_339c6ca76a_c.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486979258_339c6ca76a_c.jpg 799w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486979258_339c6ca76a_c-320x213.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486979258_339c6ca76a_c-560x374.jpg 560w\" ><\/p>\n<h2 id=\"jak-podejsc-do-tampowania\"><b>Jak podej\u015b\u0107 do tampowania?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Kiedy ju\u017c masz wybrane dobre ziarenka, czy\u015bciutkie grupy w ekspresie i m\u0142ynek daj\u0105cy r\u00f3wny i odpowiedni\u00a0 przemia\u0142 to czas na skupienie si\u0119 na najwa\u017cniejszym. Jak do tego podej\u015b\u0107? Pewn\u0105 r\u0119k\u0105 i spokojnie \ud83d\ude09 Najpierw upewnij si\u0119, \u017ce zmielona doza jest r\u00f3wno u\u0142o\u017cona w sitku kolby \u2013 ta cz\u0119\u015b\u0107 to dystrybucja, bez niej nawet najlepszy automatyczny tamper nie uchroni przed katastrof\u0105. Powierzchnia kawy powinna by\u0107 r\u00f3wna i p\u0142aska jak stepy, ale aby tak si\u0119 sta\u0142o trzeba po\u015bwi\u0119ci\u0107 temu chwil\u0119. Gdy m\u0142ynek wyrzuci z siebie cenne drobiny u\u017cyj d\u0142oni, uderzaj\u0105c ni\u0105 delikatnie w bok portafiltra, by wyg\u0142adzi\u0107 powierzchni\u0119. Pro tip \u2013 uderzaj w bok, do kt\u00f3rego chcesz przemie\u015bci\u0107 kaw\u0119, r\u00f3b to delikatnie, ale stanowczo. Zbyt nag\u0142e ruchy mog\u0105 spowodowa\u0107, \u017ce wysypiesz ziarna, a to przecie\u017c zaburzy nasze proporcje. Kiedy zaczyna\u0142am swoj\u0105 przygod\u0119 z kaw\u0105 uczono mnie, by przed ubiciem kawy, ostuka\u0107 kolb\u0119 tamperem z czterech stron, aby r\u00f3wno j\u0105 rozmie\u015bci\u0107. Dzisiaj na samo wspomnienie tego d\u017awi\u0119ku robi mi si\u0119 s\u0142abo. Dlaczego? Szkoda sprz\u0119tu! Dobry tamper swoje kosztuje (i s\u0142usznie, to przecie\u017c kawa\u0142 rzemie\u015blniczej roboty), wi\u0119c po jakiego grzyba uderza\u0107 nim o metal i niszczy\u0107? Ka\u017cde uderzenie mo\u017ce uszczerbi\u0107 rant tampera, kt\u00f3ry powinien by\u0107 idealnie r\u00f3wny, by bezb\u0142\u0119dnie ubi\u0107 kaw\u0119. Dodatkowo obrywa si\u0119 biednej kolbie, kt\u00f3ra dzielnie s\u0142u\u017cy baristom w codziennych zmaganiach. Pami\u0119taj, szanuj sprz\u0119t!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Po r\u0119cznej dystrybucji mo\u017cna u\u017cy\u0107 dodatkowo profesjonalnego gad\u017cetu stworzonego specjalnie do tej funkcji, na przyk\u0142ad <\/span><span style=\"font-weight: 400;\">NCD czyli Nucleus Coffee Distributor<\/span><span style=\"font-weight: 400;\">. Zawsze, ale to zawsze, najpierw rozmie\u015b\u0107 kaw\u0119 r\u0119cznie, poniewa\u017c tylko w ten spos\u00f3b dotrzesz do g\u0142\u0119bszych warstw kawy w sitku. NCD pomo\u017ce ci zwie\u0144czy\u0107 dzie\u0142o.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Jedno zadanie ju\u017c za Tob\u0105, dobra robota! Teraz przyszed\u0142 czas na ubijanie.\u00a0<\/span><\/p>\n<div id='gallery-1' class='gallery galleryid-19422 gallery-columns-2 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/52228866288_f50b2fc5d0_c\/'><img loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"800\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAhYAAAMgAQMAAABF3bmUAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20PBxQAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA\/BrUgAABJOxv9AAAAABJRU5ErkJggg==\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 534px) 100vw, 534px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228866288_f50b2fc5d0_c.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228866288_f50b2fc5d0_c.jpg 534w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228866288_f50b2fc5d0_c-320x479.jpg 320w\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/52228871008_9f1490950c_c-3\/'><img loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"800\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAhYAAAMgAQMAAABF3bmUAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20PBxQAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA\/BrUgAABJOxv9AAAAABJRU5ErkJggg==\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 534px) 100vw, 534px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228871008_9f1490950c_c.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228871008_9f1490950c_c.jpg 534w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52228871008_9f1490950c_c-320x479.jpg 320w\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<h2 id=\"rozmiar-tampera\"><b>Rozmiar tampera<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Wybieraj\u0105c tamper zwr\u00f3\u0107 uwag\u0119 na \u015brednic\u0119 jego stopki \u2013 powinna by\u0107 dopasowana do rozmiaru sitka tak, by ubi\u0107 ka\u017cdy milimetr kawy. Kiedy zostaj\u0105 drobinki zmielonych ziaren na \u015bciankach sitka to znak, \u017ce tamper jest zbyt ma\u0142y. Aby r\u00f3wno ubi\u0107 kaw\u0119 trzeba si\u0119 skupi\u0107 na tej czynno\u015bci.<\/span><\/p>\n<h2 id=\"jak-rowno-ubic-kawe\"><b>Jak r\u00f3wno ubi\u0107 kaw\u0119?<\/b><\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">chwy\u0107 tamper tak, by czubek trzonka by\u0142 na \u015brodku d\u0142oni i obejmij go palcami, dzi\u0119ki czemu opuszkami b\u0119dziesz m\u00f3g\u0142\/mog\u0142a kontrolowa\u0107 poziom ubijania;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">doci\u015bnij tamper (nie uginaj nadgarstka, tylko \u0142okie\u0107 \u2013 dzi\u0119ki temu uchronisz si\u0119 przed kontuzj\u0105, a ubicie b\u0119dzie pewniejsze);<\/span><\/li>\n<li><span style=\"font-weight: 400;\">pami\u0119taj, \u017ceby tamper zag\u0142\u0119bi\u0142 si\u0119 w kawie r\u00f3wnomiernie, obserwuj ca\u0142y proces i kontroluj za pomoc\u0105 palc\u00f3w;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">po ubiciu delikatnie wyjmij tamper z sitka \u2013 zbyt gwa\u0142towny ruch mo\u017ce spowodowa\u0107, \u017ce zniszczy si\u0119 pi\u0119knie ubite \u201eciasteczko\u201d (coffee cake).<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">\u00a0Od momentu zmielenia kawy a\u017c do zamontowania kolby w grupie bardzo wa\u017cne jest, \u017ceby z uwag\u0105 i delikatnie pos\u0142ugiwa\u0107 si\u0119 portafiltrem. Ka\u017cde stukni\u0119cie, uderzenie o blat czy ekspres mo\u017ce zepsu\u0107 prac\u0119 w\u0142o\u017con\u0105 w dystrybucj\u0119 i tampowanie.\u00a0<\/span><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-19430 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAIWAQMAAACV6nsvAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwTEBAAAAwqD1T+1pCaAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAuAHSrgABEsIc4AAAAABJRU5ErkJggg==\"  alt=\"\"  width=\"800\"  height=\"534\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49557009967_3099f41a33_c.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49557009967_3099f41a33_c.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49557009967_3099f41a33_c-320x214.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49557009967_3099f41a33_c-560x374.jpg 560w\" ><\/p>\n<h2 id=\"channeling\"><b>Channeling<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Dlaczego to wszystko jest tak wa\u017cne? Z odpowiedzi\u0105 przychodzi natura. Woda ma to do siebie, \u017ce jest leniwa, zawsze znajdzie najprostsz\u0105 dla siebie drog\u0119. Je\u015bli pojawi si\u0119 cho\u0107 najmniejsza szczelina w ubitej powierzchni kawy \u2013 woda to wykorzysta i pop\u0142ynie w\u0142a\u015bnie t\u0119dy. Co za tym idzie, ekstrakcja b\u0119dzie nier\u00f3wnomierna, a kawa nie b\u0119dzie smakowa\u0107 tak, jak powinna. M\u00f3wimy wtedy o tzw. channelingu (kaba\u0142owaniu). Woda penetruj\u0105c kana\u0142 nie b\u0119dzie w stanie dotrze\u0107 w miejsca trudniej dost\u0119pne (r\u00f3wno ubite), w zwi\u0105zku z tym, w jednej fili\u017cance dostaniesz jednocze\u015bnie niedoparzon\u0105 i przeparzon\u0105 kaw\u0119. Mo\u017ce si\u0119 zdarzy\u0107 tak, \u017ce dojdzie do tego, mimo staranno\u015bci w procesie dystrybucji i tampowania. Przyczyn mo\u017ce by\u0107 kilka: elektrostatyczno\u015b\u0107 zmielonych ziaren (zbrylona kawa), nier\u00f3wno\u015bci w dystrybucji niewidoczne ze wzgl\u0119du na po\u0142o\u017cenie, odrobina wilgoci w sitku (kawa natychmiast j\u0105 poch\u0142onie i zmieni swoj\u0105 struktur\u0119) czy zwyk\u0142e ludzkie przeoczenie, nie jeste\u015bmy przecie\u017c robotami. Ka\u017cdy, kto korzysta z naked\u2019a (portafiltr pozbawiony dolnej cz\u0119\u015bci z wylewkami) cho\u0107 raz w karierze dorobi\u0142 si\u0119 kawowych plam na ubraniu \ud83d\ude09 Aby tego unikn\u0105\u0107, przede wszystkim zalecam uwa\u017cno\u015b\u0107 i cierpliwo\u015b\u0107, ale zawsze te\u017c mo\u017cna skorzysta\u0107 z gad\u017cet\u00f3w, takich jak <\/span><a href=\"https:\/\/www.coffeedesk.pl\/product\/17356\/Barista-Space-C3-Needle-Tamper-Zloty-Tamper-Z-Iglami-58Mm\"><span style=\"font-weight: 400;\">naszpikowany ig\u0142ami tamper.<\/span><\/a><\/p>\n<div id='gallery-2' class='gallery galleryid-19422 gallery-columns-2 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/52198013706_105853d0af_c\/'><img loading=\"lazy\" decoding=\"async\" width=\"533\" height=\"799\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAhUAAAMfAQMAAABbxrfvAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAExJREFUeNrtwTEBAAAAwqD1T20ND6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA4NMA1DwAAZuHrScAAAAASUVORK5CYII=\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 533px) 100vw, 533px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52198013706_105853d0af_c.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52198013706_105853d0af_c.jpg 533w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/52198013706_105853d0af_c-320x480.jpg 320w\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/241829592b57838e4ffed7ae7cfce696-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1200\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAABLAAAASwAQMAAADR7yGMAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAMZJREFUeNrtwTEBAAAAwqD1T20JT6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA4G\/D7gABl3NkWgAAAABJRU5ErkJggg==\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 1200px) 100vw, 1200px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1.jpg 1200w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-800x800.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-1160x1160.jpg 1160w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-80x80.jpg 80w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-320x320.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-560x560.jpg 560w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/241829592b57838e4ffed7ae7cfce696-1-90x90.jpg 90w\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p><span style=\"font-weight: 400;\">Brzmi dziwnie, ale warto spr\u00f3bowa\u0107! Nie jest to wymys\u0142 z kosmosu \u2013 pierwszy raz u\u017cy\u0142 tej techniki John Weiss ju\u017c w 2005 roku. Zaproponowa\u0142 u\u017cycie igie\u0142 w celu wyr\u00f3wnania zmielonej kawy w sitku. Wed\u0142ug teorii WDT, czyli Weiss Distribution Technique pomaga to osi\u0105gn\u0105\u0107 wy\u017csz\u0105 i r\u00f3wniejsz\u0105 ekstrakcj\u0119. Scott Rao, znany \u201cfizyk j\u0105drowo-kawowy\u201d stwierdzi\u0142, \u017ce \u201cWDT is unique in that it has the ability to break up clumps and re-distribute the coffee bed from top to bottom.\u201d Warto sprawdzi\u0107!<\/span><\/p>\n<h2 id=\"urzadzenia-pomagajace-w-ubijaniu\"><b>Urz\u0105dzenia pomagaj\u0105ce w ubijaniu<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Aktualnie na rynku dost\u0119pne s\u0105 urz\u0105dzenia, kt\u00f3re wyr\u0119cz\u0105 nas w perfekcyjnym ubiciu kawowego ciastka. Mo\u017cna zainwestowa\u0107 na przyk\u0142ad w <\/span><a href=\"https:\/\/www.coffeedesk.pl\/search?search=puqpress\"><span style=\"font-weight: 400;\">Puqpress\u2019a<\/span><\/a><span style=\"font-weight: 400;\">, czyli automatyczny tamper. Jest to opcja doskona\u0142a dla kawiarni, kt\u00f3re parz\u0105 wiele kaw dziennie. Nie do\u015b\u0107, \u017ce za ka\u017cdym razem ubicie jest jednakowo silne i dok\u0142adne, dzi\u0119ki czemu ka\u017cda kawa, niezale\u017cnie od wykonawcy b\u0119dzie powtarzalna, to urz\u0105dzenie to przynosi ulg\u0119 baristom \u2013 koniec nadwyr\u0119\u017ce\u0144 i kontuzji! \u015awietnym rozwi\u0105zaniem jest tak\u017ce tzw. push tamper, np.<\/span><a href=\"https:\/\/www.coffeedesk.pl\/product\/11021\/Barista-Space-C2-Coffee-Tamper-Gold-Zloty-Tamper-58Mm\"><span style=\"font-weight: 400;\"> taki<\/span><\/a><span style=\"font-weight: 400;\">. Jest on pozbawiony trzonka i posiada regulacj\u0119 wysoko\u015bci, co u\u0142atwia osi\u0105gni\u0119cie powtarzalno\u015bci.\u00a0<\/span><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-19423 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAx8AAAIVAQMAAACKhtA0AAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20ON6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATgzSSQABp\/elWgAAAABJRU5ErkJggg==\"  alt=\"\"  width=\"799\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 799px) 100vw, 799px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486896448_03ab7a161f_c.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486896448_03ab7a161f_c.jpg 799w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486896448_03ab7a161f_c-320x213.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49486896448_03ab7a161f_c-560x374.jpg 560w\" ><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-19425 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAx8AAAIVAQMAAACKhtA0AAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20ON6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATgzSSQABp\/elWgAAAABJRU5ErkJggg==\"  alt=\"\"  width=\"799\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 799px) 100vw, 799px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49487389571_4375d7c1a6_c.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49487389571_4375d7c1a6_c.jpg 799w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49487389571_4375d7c1a6_c-320x213.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49487389571_4375d7c1a6_c-560x374.jpg 560w\" ><\/p>\n<p><span style=\"font-weight: 400;\">Dystrybucja i ubijanie nie s\u0105 straszne, wystarczy troch\u0119 skupienia, praktyka i pami\u0119taj \u2013 \u017cadnego uderzania tamperem po kolbach \u2013 kawa odwdzi\u0119czy Ci si\u0119 smakiem \ud83d\ude09<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Jest wiele czynnik\u00f3w wp\u0142ywaj\u0105cych na ekstrakcj\u0119 espresso, a wi\u0119kszo\u015b\u0107 z nich sprowadza si\u0119 do techniki, czyli kunsztu baristy. Umiej\u0119tno\u015b\u0107 r\u00f3wnomiernego ubicia kawy to wa\u017cny element tej techniki. Ten artyku\u0142 powsta\u0142&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/www.coffeedesk.pl\/blog\/perfect-tamping\/\" class=\"button button-primary button-effect\"><span>Czytaj wpis<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":77,"featured_media":19430,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,48,66],"tags":[431,1040],"powerkit_post_featured":[],"class_list":{"0":"post-19422","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-akcesoria","8":"category-barisci","9":"category-ekspresy","10":"tag-portafilter","11":"tag-tamping"},"acf":[],"author_display_name":"Basia Ciupi\u0144ska","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/basia_ciupinska\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/09\/49557009967_3099f41a33_c.jpg","post_tags":["portafilter","tamping"],"post_categories":["Akcesoria","Bari\u015bci","Ekspresy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Perfect tamping, czyli jak ubi\u0107 kaw\u0119 w portafiltrze, \u017ceby by\u0142o pysznie? 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