Tamping mat with angle

A practical tamping mat with a well thought-out design. The rubber mat provides stability when tamping and at the same time prevents the work surface from being scratched by the portafilter. The rubber mat lies at a 90° angle on the edge of the table or work surface.

Features of the tamping mat

• The 5 mm thick silicone prevents the table surface from being damaged when tamping.
• Become through the angle no side marks left on the work surface.
• At the edge the mat is reinforced to 8 mm. This elevation prevents coffee powder from spreading across the table while preparing the portafilter for tamping.
• Cleaning: under the tap or in the dishwasher.
• The mat is non-slip and offers good grip when tamping.
• Dimensions:
• Base area 20.1 x 14.7cm. (depth x width)
• Angle: inner dimension 4cm, outer dimension 4.5cm

Why do we sell this tamping mat?

We particularly like the 90 ° angle on the front of the tamping mat. This supports the grip of the non-slip mat and closes a typical problem area, the front of the table or worktop. With classic tamping mats, the table is only protected from above. However, tamping is always done on the edge. This quickly leads to many defects on the work surface.

What makes good tamping?

“Tamping” is the process of pressing the coffee powder into the portafilter. The coffee powder in the portafilter is compressed by the pressure of approx. 8 - 15 kg.

In order for tamping to take place well, the preparation of the ground material in the sieve is crucial. If air bubbles are trapped or more coffee powder is compressed in some places, the resistance of the coffee cake to the water changes.

Good espresso extraction is achieved through consistent resistance. Lower resistance results in faster water drainage and correspondingly uneven extraction. In the worst case, channeling occurs. With this channel formation, the brewing water drains away significantly faster in some places and over-extraction occurs.

We have explained more about espresso preparation here.