Dining and Cooking
Would it be feasible, or have I finally gone mad?
In Espresso

Would it be feasible, or have I finally gone mad?


Right, outside of the obvious circlejerkishness, could this really work?
I use a ripple tamper, it's supposedly "better" for surface area where the water meets the puck. So based on that, could someone have a pattern machined in to a tamper without causing outrageous channeling issues? Are the textured tampers concentric circles because that's the best design? Or because it's cheaper and easier to machine?
This isn't a shitpost, I'm genuinely curious.

by Infamous-Stoner

13 Comments

  2. donald_trub

    I’d be worried about the English channelling.

  3. Parceljockey

    I mean, it would be insanely difficult to get a good result…

    The College of Arms is particularly, umm particular about hijacking heraldry for café purposes/s

  4. snertwith2ls

    I’d say try it if it isn’t prohibitively expensive for you and then wait and see if the College of Arms actually has heraldry police.

  5. idiocy_incarnate

    Just give it to your butler to try, then you’ll know.

  7. ronrodnem

    This is a polish/no polish – be/not be

  8. andrei525

    i don’t see why this couldn’t easily be done by someone with a CNC machine…you just need to provide the necessary drawing/cad/stl file…

  11. Balancedone_1

    Too deep in the espresso game bruv. 🤣

  12. Choice-Produce-8714

    Feasible – to have a butler? Depends on your net worth I’d say.

  13. OmegaDriver

    Ripples are eye catching and easy to machine. Also, the big worry is coffee getting stuck to the tamper. This could make the tamper harder to clean, and you may not even get a good impression. For that reason, you don’t want a super intricate design. A few hundredths (thousandths?) of grams of coffee that are sticking up might get over extracted, but good luck tasting that in your cup.

    >I use a ripple tamper, it’s supposedly “better” for surface area where the water meets the puck.

    And what does this do for the taste of your espresso, exactly? nothing, really 🙂