Thread: My Custom C Ripple Tamper

Would be interesting to see one of these in a bit smaller size for a pipe...

It's a beautiful, simple & elegant item! A good coffee is worth some effort & i commend you for your obsessive nature that caused you to have the item made. You'll fit right in here!

It's to be used when you brew coffee using an espresso machine. After you grind your beans into your portafilter you need to tamp it down. I have one myself.

Espressotec.com - Espro Black Tamper 58mm Convex - Espressotec

I couldn't be happier with it.

Originally Posted by Dups

It's to be used when you brew coffee using an espresso machine. After you grind your beans into your portafilter you need to tamp it down. I have one myself.

Espressotec.com - Espro Black Tamper 58mm Convex - Espressotec

I couldn't be happier with it.

Originally Posted by JMS

What makes a great shot of espresso is pressure! If the grounds are not compacted tight enough you will have a very weak watery cup. Too tight and you will get little espresso but what you do get will tend to be too strong and bitter. The tamper aids in compacting the grounds. experience aids in the proper amount of pressure for the compacting.
Right amount of compacting= the right amount of pressure.
The ripples I imagine give more surface for the water to penetrate and create a greater amount of the crema on top of that espresso.

Originally Posted by ben.mid

It's a beautiful, simple & elegant item! A good coffee is worth some effort & i commend you for your obsessive nature that caused you to have the item made. You'll fit right in here!

Thank you guys for making me feel welcome. I am a bit obsessed with the perfect cup of espresso extraction. This custom tamper had been amazing, providing consistent extractions. I do agree with Ben on taking the time and effort to get some good coffee. I roast all mine on a gas stove in a pot, takes a little work but its really worh it. I usually only roast about 1 weeks worth.

This tamper does exactly what JMS and Dups said, it allows the water penetrate the puck more evenly resulting in a more even sweeter extraction.

En-even extraction or to tight of tamping = nasty bitter, to light of tamping = water nasty bitter. Thats only if your grind is perfect.

I got it from this guy right here.

eBay My World - precisiontampermaker

Read about C style but have not tried one. I have 4 or 5 tampers, flat, convex mostly Reg Barber. I turn wood sets, including tamp handles for stainless pistons.

Just did a full set in Cocobolo, another in Bacote and a Purpleheart handle this week. Got a few more in the queue including some Mazzer hopper/doser lids and a GS3 setup.

So did the shape make any difference in the cup?


My machine in Bacote

Nice machine man!

Whatever you do don't use the little plastic crap that usually comes with the machine.
I'm actually looking for a new bialetti moka pot to replace my old one. Those things are tough to find locally.

Originally Posted by cannonfodder

Read about C style but have not tried one. I have 4 or 5 tampers, flat, convex mostly Reg Barber. I turn wood sets, including tamp handles for stainless pistons.

Just did a full set in Cocobolo, another in Bacote and a Purpleheart handle this week. Got a few more in the queue including some Mazzer hopper/doser lids and a GS3 setup.

So did the shape make any difference in the cup?


My machine in Bacote

Wow beautiful machine, the extraction had tons more crema, sweetness, and a rich smooth buttery feel.

Do you have a website for your custom work?

Originally Posted by Ambrose

Not sure if this belongs here, feel free to move this thread.

I have been dying to try out this tamper, its a custom c ripple I had made for me. Its a convex with ripples to the edge Its made from aluminum handle and a stainless steal base. I had this done for only $23.95 shipped!!!!


I am very impressed with the quality of this guy and a hefty little fellow too.

It made all the difference in the world, the most crema I have ever got from an extraction and it wasn't bitter at all. It was smooth, rich & buttery I couldn't be happier.

Here are a few pics, sorry about the dirty cup this one is a pick of the second extraction.

Beautiful tamper...now where's my invite to try that cup of jo?

Originally Posted by Ambrose

Do you have a website for your custom work?

No. I am an IT pro, when I get home from work the last thing I want to do is work on a web page. I have a thread in the marketplace on home-barista.com with info and folks email me requests. I am one of the moderators over there.

Funny how gear accumulates. I have 5 machines sitting here and there including a two group Faema I did a frame up rebuild on.

I find tampers to be somewhat controversial. In most of the world the Baristas don’t tamp, or if they do they use the plastic psudo-tamper attached to the grinder doser. Tamping is predominantly a North American thing. The entire purpose for the tamp is to ensure an evenly dense puck void of air spaces. That facilitates an even infusion and extraction. It is one of the least critical steps in the entire espresso extraction process. No amount of tamping will cure a bad distribution or bad grind, but a bad tamp will ruin a potentially good shot.

My experience, the grinder and dose have much more impact on the end product. The espresso machine is an accessory for the grinder. Without a good grinder and fresh coffee every thing else is immaterial.