Comments on: Review - Espresso Gear “PRESSO” Barista Tamper, By Domtron

By: Troy

Troy — Thu, 06 Jan 2011 08:14:07 +0000

Hi Dom, I know this is an old post but I’ve been using the original Expressivo tamper for several years now, its still hanging in there although the rubberized handle is wearing a little. The original has been available in New Zealand for a long time now, mine is completely solid though and not the hollow version.
Incidentely are you the guy from White Horse that bought the LM t-shirt from Trade Me in NZ?
That was me if it was you, anyhow keep up the good work coffee related blogs never get tiring.
All the best Troy O’Rourke

By: domtron

domtron — Thu, 08 Jul 2010 10:01:37 +0000

Hey man, thanks for reading my blog, but i think youve mistaken my presso barista tamper review for the presso home espresso machine.

By: jedics

jedics — Sun, 04 Jul 2010 01:43:33 +0000

I have had a presso for nearly a year and thought I would give some info I dont read on the net much. Firstly it does make a good coffee/crema as in pics. Now the problems, after about 6 months of using it every day it just lost its sealing and wouldnt keep pressure anymore. I got another O ring but this did not fix the problem, eventually they replaced the unit but I know of another person who is beginning to have the same problem. I think it might be the fact the piston is made of plastic and the heat is warping it over time. A design this simple should last 50 years. Another thing not so good about it is that the aluminium oxidizes in a short while and leaves grey marks on your bench and the unit itself looks dull.

By: domtron

domtron — Fri, 11 Jun 2010 10:16:03 +0000

PS, thx for reading my drivvels, btw, not sure if you heard we are heading to melbourne this weekend, we are trying to do a blog-a-caffe! every coffee house we visit blog something, I <3 i-phones

By: domtron

domtron — Fri, 11 Jun 2010 10:14:07 +0000

Pistols, some baristas obsess about their tamping, to some getting it packed perfectly level is what makes the differrence between very good coffee and the “god shot” as they call it, we at WHC believe in a harmonious balance of tamp pressure, tamp level, tamp polish, amount of coffee, age of coffee, water speed, water pressure to achieve our “god shot”, all we then have to manage is environmental humidity and temperature, grinder burr heat, relative CO2 of the coffee and we are set

By: Pistols

Pistols — Thu, 10 Jun 2010 21:55:01 +0000

never knew so much went into tamping. cool post