We currently offer Reg Barber tampers to our wholesale customers but I have found a few that just don't want to spend the money. I know how important a good tamper and all of our cafes have Reg Barber tampers, so I'm not looking to get into a debate about the importance of a good tamper. Does anyone know of a decent less expensive tamper? I'm thinking in the $20 to 30 dollar range. Thanks for your help.
You not going to find anything comparable to the quality of Reg in that price range... but there are some decent cheap tampers on the market:
-Anything by Bumper in my experience works well. Both the rubber and metal handled series run about $40 each. You can get these at Espresso Parts.
-Sweet Maria's has a few decent offerings. The first being a stainless steel model that has a real nice heft to it, the second being a rosewood Reg knockoff. I've used both, and while I would never trade my RB for one, they are nice tampers for the price. I think these are around $35.
- Finally, Rattleware has some cheaper models. They look solid, but I haven't actually used any of them so I can't tell you firsthand how nice they really are. These retail for about $29.
Schomer's Vivace Ergo tampers. They're only available in slightly convex, and while they don't have the heft of stainless steel piston models, they're durable and feel good in the hand. Personally, I prefer them to the Reg Barbers a little bit, even.
I like the Rattleware tamper I've been using for the past year. It is stainless, decent heft, with a lightly grippy black coating on the handle. This has worn off a bit where I tap the portafilter, but not badly. Utilitarian, but very functional.
Hey Joel you are right. As mentioned a Dark and oily bean post roast- should have been achieved...by the foresaid roaster using a roast profile. Having read the article again, believe the author (who I know is a member of BX) is a barista. Agree, ...
I hear you Alun ... It just seems like the author doesn't even know what meaning of profiling is.
He seems to be trying to be forcing light roasts on people.
I don't think all dark roast is bad and oil in a bean does not always mean a rancid or ...
Hmm...an opinion piece?? As a roaster I would say that the pictures shown (which are from Tom at sweetmarias.com) do not actually at ALL relate to profiling, or lack of profiling. It can not be assumed that the dark roasted beans sown - pictures 1...
Keaton, I agree with the frustration of wasted shots. however thats not our style either. And if the espresso is pulled to 2. oz, then I have no issues with that, I just find few places are doing that. And Jesse, funny enough I was talking with Sc...
The Monmouth way is I guess unique, which is what made them what they are today. In many ways it kind of reminds me of some of the ways coffee is done, fresh, in asia. I guess the key for Monmouth is every cup made, is fresh- not through a animo, ...