How To Tamp Coffee for Espresso (the common mistakes) | Barista Training w/ Gwilym Davies #2

Learn the best practices and common barista mistakes with a coffee tamper. Tamping is simply the applying of pressure to the coffee grinds to expel pockets of air and leave a level flat surface, the only requirements in achieving this are that you are consistent, quick, clean and do not damage yourself, the portafilter or the coffee tamper.

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🔴 All episodes of the free Barista Course: https://europeancoffeetrip.com/gwilym-davies-in-15-languages

** BARISTA COURSE **

The knowledge of baristas is improving quickly but we need a strong foundation, if we get the basics right we will progress faster and better. The goal of the project is to explain the techniques of the modern barista in an easy to understand, inclusive and forward-thinking manner. It’s a mutual project of European Coffee Trip and Gwilym Davies.

Gwilym Davies is a World Barista Champion from 2009 in Atlanta, World Coffee Events Head Judge and Certified SCAE Trainer. Gwilym is also well known for being a co-founder and director at Prufrock Coffee.

** ABOUT GWILYM DAVIES **

► World Coffee Events Head Judge
► World Coffee Events Representative
► 2009 World Barista Champion
► Certified SCAE Trainer (AST)

** SPONSORS **

► Nuova Simonelli – http://www.nuovasimonelli.it
► Gill’s Coffee – http://www.gills.cz

** SUBTITLES **

ENGLISH: Lucie Marková (Kávové Listy)
CZECH: Lucie Marková / Aleš Pospíšil
ITALIAN: Cristina Caroli (SCAE Italia)
POLISH: Ana Wolsztajn
HUNGARIAN: Enikő Takács
GREEK: Despina Santorineou
TRADITIONAL CHINESE: Victor Chih Kai Yeh
VIETNAMESE: Vincent Tran
JAPANESE: Emi Fukahori
ESTONIAN: Pille Lõhmus
RUSSIAN: Nicholas Chistyakov
THAI: NutRada Kunavivattananon
GERMAN: Daniel Koening
KOREAN: Jay Roh (BWIssue)
BULGARIAN: Krasimir Kovachev
SPANISH: Fabiola Solano J. (Soy Barista)

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