In the coffee world, we hear about news about tamping almost every day - whether it's automatic tampers, aids for better flow or coffee distributors. But the Idroprep company was responsible for a real revolution - a tamper (tamper, if you will), which uses the hydrostatic principle for the even distribution of pressure during tamping and therefore, a perfectly even flow of water during the preparation of espresso.
How does it work?
Instead of a metal surface, the tamper contains a soft gel pad. It behaves in the same way as a liquid when pressed - the pressure is evenly distributed over the entire surface of the gel, including the coffee puck.
Key properties:
- Innovative gel pad (the first of its kind),
- uses the hydrostatic principle
- perfectly seals the coffee puck.
Package contents: