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Tamping compresses your coffee in the filter basket, allowing the pressurised water to flow through the espresso evenly to give you a quality shot. An incorrect tamp can result in a poor-quality shot.
The jury is still out on whether you should apply the final tamp. Our tester, Peter Horvath, says one firm tamp should be enough, followed by wiping the top of the filter basket to remove any loose coffee particles.
Since upwards of 90% of coffee beverages in Australia and New Zealand are milk-based, the frothing technique is an important part in making the perfect cup of coffee. Here are our tips for frothing milk.
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Video: Making a good espresso
A quick guide to getting the best espresso out of your new coffee machine.