Tampers

Tampers, or coffee tampers, are simple yet essential barista tools — proper coffee pressing in the portafilter with consistent pressure (usually 15–20 kg) and a level base ensures even water distribution during extraction. Incorrect tamping creates channels in the coffee puck, allowing water to bypass one side faster than the other, resulting in under-extraction and bitter or sour espresso. BHS offers tampers to HoReCa businesses across Europe.

Types and materials of tampers

Stainless steel tampers — heavier and more durable, providing a better weight feel in the hand. Stainless steel finish — hygienic, easy to clean, and non-reactive with coffee. Aluminium tampers — lighter and more affordable. Many models available in coloured anodised finishes. Tampers with wooden handles — premium aesthetics, warm grip, popular in specialty coffee cafés. Require more careful maintenance. Calibrated pressure tampers — built-in mechanism indicating when the correct pressure (usually 15 kg or user-defined) is reached. Helps trainee baristas achieve consistent tamping force. Electric tamper (automatic) — electric pressing mechanism ensures consistent pressure without manual effort. Ideal for high-volume cafés with many staff. BHS helps choose the right tamper type.

Size and portafilter compatibility

Tamper size is critical — it must match the portafilter’s inner diameter with a 0,2–0,5 mm tolerance. Common sizes: 51 mm — some La Marzocco and Rocket models; 53 mm — Gaggia, Saeco and other manufacturers; 54 mm — DeLonghi, Breville and some others; 58 mm — standard for most commercial espresso machines (La Marzocco, Nuova Simonelli, CIMBALI, ASTORIA). An incorrectly sized tamper allows coffee grounds to escape along the edges or results in uneven pressing. BHS helps determine the correct tamper size based on the coffee machine model.

Tamper base and pressing technique

The shape of the tamper base affects the pressing result: flat base — standard for most baristas, ensures even pressure across the entire coffee surface. Convex base — slightly curved to compensate for the natural tamping tendency with greater pressure in the centre. Ripple base — models with ridges that promote more even coffee compaction. Correct tamper technique: vertical pressure with elbow movement, horizontal tamper base in contact with the coffee grounds, consistent 15–20 kg force with each press. BHS advises on improving pressing technique.

HoReCa usage scenarios

In a specialty coffee café, a premium stainless steel tamper with a 58 mm base serves the barista daily on a high-end espresso machine — consistent tamping helps maintain the espresso’s flavour profile without variations depending on the shift. When training a new barista, a calibrated tamper with a 15 kg indicator helps learn the correct force practically before switching to a standard tool. BHS supplies tampers to HoReCa businesses.

Frequently asked questions

What size tamper do I need for my coffee machine? The most commonly used standard for commercial machines is 58 mm — suitable for most professional espresso machines. Check the portafilter’s inner diameter or the machine’s documentation. BHS helps determine the correct size based on the machine model.

How do I clean a tamper? Steel and aluminium — wipe with a dry cloth or rinse quickly with water and dry immediately. Wooden handle — clean only with a dry cloth. Dishwasher not recommended for premium models. Regular cleaning of the tamper’s underside from coffee oils maintains hygiene. BHS advises on tamper maintenance.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.