Tamping Mat - Narrow

A practical tamping mat with a sophisticated design. The rubber mat provides stability while tamping and simultaneously prevents the portafilter from scratching the work surface. The rubber mat rests at a 90° angle to the edge of the table or work surface.

Product details:

• Material thickness: 5 mm silicone
• Protective function: Prevents damage to the table surface when tamping
• Angle: No lateral marks on the work surface
• Edge reinforcement: 8 mm at the edge
• Edge reinforcement function: Prevents the distribution of coffee powder during the preparation of the portafilter for tamping
• Cleaning: dishwasher safe or under the tap
• Slip resistance: Mat is non-slip and offers good grip when tamping
• Base dimensions: 8 x 14.8 cm (width x depth)
• Angle inner dimension: 2.5 cm
• Angle outer dimension: 3.1 cm
  

Why do we sell this tamping mat in narrow?

We particularly like the 90° angle on the front of the tamping mat. This supports the grip of the non-slip mat and eliminates a typical problem area: the front of the table or countertop. With traditional tamping mats, the table is only protected from above. However, tamping is often done on the edge. This quickly leads to numerous dents on the work surface.

What makes good tamping?

Tamping is the process of pressing the coffee grounds into the portafilter. The pressure of approximately 8-15 kg of weight compacts the coffee grounds in the portafilter.

For a successful tamping experience, the preparation of the ground coffee in the sieve is crucial. If air bubbles are trapped or more coffee grounds are compressed in certain areas, the coffee cake's resistance to the water changes.

A good espresso extraction is achieved through consistent resistance. Lower resistance leads to faster water flow and a correspondingly uneven extraction. In the worst case, channeling occurs. This channeling causes the brewing water to flow significantly faster in some places, resulting in over-extraction.

We have explained more about espresso preparation here.