Tamping is often overlooked, but it’s crucial for espresso. If your coffee puck is uneven, the pressurised water will find the weakest path through it, leaving you with an unbalanced shot—half weak, half bitter.

The secret is to apply firm, even pressure, keeping the puck flat. A good tamp sets the stage for a perfect extraction.

With Gypsy Espresso beans, you’ve already got the foundation—tamping just ensures you get every ounce of that flavour in your cup.