HI\r\n\r\nYou wrote: "When you make espresso, grinding and tamping from go together hand-in-hand."\r\n\r\nWhat is tamping please?\r\n\r\nAlso:\r\nMy coffee grinder has only one speed and the instructions are all in Japanese. All I could deduce is that different times (5 minutes, 10 minutes etc.) are used for different types of coffee use (espresso, perculated ...)\r\nCould you give me starting point as to how long I should grind for for an espresso machine (those manual types made of 3 pieces that you place on a stove--called caffetteria in italian)\r\n\r\nThank you\r\nMichael\r\nPS. Since I can't find anywhere on this forum where I could be notified should a reply be made please feel free to email me. \r\nmpager5@yahoo.com

Hello Michael\r\n\r\nAs for email notification about the reply to your topic, you should register in this forum to get one \r\n\r\nAs for tamping I would advice you to ready this article, it seems to be quite informative to me\r\nhttp://www.ineedcoffee.com/00/08/tamping/?page=2\r\n\r\nAs for the other your question about grinding time, I am sorry I don't know the answer.

Tamping is made to create a pellet of coffee through which the hot water from the espresso machine will penetrate evenly. It is important to prevent paths of least resistance of water in the coffee pellet and force the water to evenly permeate and extract the coffee. This is why we tamp it.

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Coffee should be black as hell, strong as death, and sweet as love (Turkish Proverb)

the time of grinding depends on the quality of grind you need

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