Why Does Technique Matter More Than Brute Strength In Tamping?

Ever feel like you're pressing down with all your weight but still not getting the espresso shot you're after?

You’re not alone. I’ve been there too leaning into the tamper like it owed me money, only to end up with an espresso that tasted either sour, bitter, or just plain *flat*. It wasn’t until I stopped focusing on brute force and started looking at *technique* that things finally clicked.

It’s not about how hard you press

Let’s just get this out of the way: *tamping harder doesn’t mean better coffee*. It’s a habit a lot of people fall into especially when they first start pulling shots at home. I used to think I had to push with everything I had to “seal” the coffee bed. The truth? That extra pressure doesn't do much once the coffee is already compressed enough to offer resistance. What matters more is *how evenly* you tamp and whether you do it the same way *every* time.

I’ve had better shots from a light, consistent tamp than I ever did from an over-the-top press that left my wrist sore.

That’s why switching to a self-leveling tamper helped me get out of my own way. It creates a level bed every time, no second guessing.

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Technique means control

What I’ve seen is that the best results come from a calm, repeatable process. You prep the puck evenly, you tamp with a straight wrist, and you don’t overthink it. It’s more like a ritual than a workout. Once I cleaned up my technique, I stopped getting those strange side channel eruptions or uneven flows from the spouts. My espresso started tasting… *cleaner*. Brighter. Sweeter.

Even something like your tamping posture can make a difference. Standing square, wrist neutral, tamper perpendicular it’s all small stuff that adds up. And if you’re constantly tamping on your kitchen bench at awkward angles, getting a dedicated tamping station can take the wobble out of your workflow.

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Strength wears out, technique sticks around

I’ve noticed that trying to muscle through tamping leads to inconsistency. One morning you're feeling strong, the next day you’re half asleep and your tamp is way off. That’s where technique beats strength every time it gives you a repeatable baseline, no matter how tired or rushed you are.

And if you’re pulling back-to-back shots, consistent form is way more sustainable than trying to power through 20kg of pressure each time.

This guide from Coffee Alchemy supports that pointing out that tamping too hard just leads to fatigue without improving extraction.

Puck prep matters just as much

If your grounds are clumpy or uneven before you even tamp, you're setting yourself up to fail. I used to tamp straight onto a mountain of uneven grounds and wonder why I had bitter edges and sour centres. That changed once I started using a wdt tool to break up clumps and distribute evenly before tamping.

There’s something satisfying about prepping a flat, fluffy puck and then tamping down knowing you’ve got a level surface to work with. It’s like ironing out the road before laying concrete.

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How technique affects flavour

Once I tightened up my form, the flavour shift was huge. Espresso shots came out smoother and more expressive. I could actually taste the roast those hazelnut notes, the citrusy finish, all of it. Before that, I was basically making coffee soup. And it wasn’t just a placebo. You can see this talked about in this article, which explains how good tamping helps water extract coffee evenly, leading to a more balanced shot.

I’ve even started using a precision basket so I can better track how small changes to technique affect flow and channeling.

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What if you still want to tamp hard?

Fair question. If you *enjoy* the act of pressing hard, I get it it feels like you’re doing something right. But keep this in mind: most of the benefit you get from tamping comes from the first few kilograms of pressure. After that, you’re just compacting what's already compacted. There’s a point where more pressure becomes unnecessary.

This is explained really well in this breakdown where they explain that over-tamping doesn’t make the coffee better, just harder to brew.

What makes up good technique?

For me, it’s a mix of a few things:

1. Keeping the tamp level every time

2. Using a consistent amount of pressure not too heavy, not too light

3. Distributing grounds before tamping

4. Using tools that reduce human error, like a barista tool set

That last one is underrated. You can have all the knowledge in the world, but if your tools are working against you, it becomes a guessing game. The right tools don’t make you a better barista they just make it easier to *be* one.

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The small stuff matters

I used to brush off the idea of upgrading my tools thought it was all fluff. But after adding a scale, swapping in a better tamper, and using a distribution tool, the quality jump was real. Even my mates noticed. Espresso went from something I made to something I looked forward to dialling in.

If you're looking for a good place to start, or you’re not sure what works with your machine, reach out to us. We’ll point you in the right direction.

Written By Laurie Nance

I'm the founder of Brewedco Coffee™, passionate about coffee, coffee tools, and helping others better understand how to utilize them. With years of experience in the coffee industry, I love sharing insights on brewing techniques, choosing the right equipment, and the science behind making the perfect cup.