Making things better with TampingTom
A good espresso is a handcraft. The right tool is only half the rent. Experience, knowledge of the details and love for coffee are important.
The water must be pressed evenly through the coffee powder for the flavours to be completely released. However, channels often evolve, through which the water percolates unregulated. This is called "channeling". The espresso is then ruined. The crema is bright and thinly. The espresso tastes watery and bitter.
Therefore, distribution and pressing of the coffee ground in the portafilter are important for the faultless extraction of the coffee.
This is how the new form of TampingTom is developed: The narrow base edge permits to dissolve lumps with a simple gesture and to distribute the coffee homogeneously in the portafilter.
TampingTom's bottom side is slightly arched: The convex base produces a flat pan in the puck in which the water pressure spreads out evenly. The waisted middle part gives support. The broad head nestles into the palm and the optimized weight distribution defines the handling.
The choice of the materials, the proportions and the surfaces was defined in cooperation with designers of the Polytechnic Akademy for Design. The base is manufactured from food-safe high-grade steel. All standard wood are from organic, mainly local, sustainable timber plantations. The precious woods are treated with organic waxes and organic oils. The lacquered handles are treated with high-strength, certified varnish.
Presently we are working on the possibility of delivery to foreign countries. Please feel free to contact us at firstname.lastname@example.org