Re: How did tamping become popular in the US?

CoffeeKid wrote:
Ironically enough though, Andrew and I, both fresh off judging at the
WBC, were sly-snickering and giving Piero 1.5s on technique in his prep
for his pulls... then 5s on the taste. I was in awe.

Which highlights the difficulty in creating meaningful technical standards. Many of the best people in specialty coffee have labored on the standards, yet your experience in Italy shows how much farther we have to go (and apparently, how little we truly understand).
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-Andy S.

http://www.flickr.com/photos/andy_s/sets/
http://tinyurl.com/eh0x
.