If the item comes direct from a manufacturer, it may be delivered in non-retail packaging, such as a plain or unprinted box or plastic bag. You’re right re this post not having nearly enough info on each tamper, and also not containing all the tampers that it should. The slick walnut handle finish makes the Navaris a coffee tamper that not only provides a professional tamp but also looks good next to your machine. Having said that, in addition to the colour, it looks like a decent tamper too, with Aluminium handle and stainless steel flat 58mm base, and it's available in a range of other colours if you're not a big fan of baby pink. Calibrated to what, I can't tell you – as the blurb doesn't give this away – but I suspect that this is one of the calibrated tampers which isn't really calibrated.

Anyway, it's the standard wooden handle and stainless steel base configuration, and it's 50mm to fit the DeLonghi (and others) portafilters. Portafilter simply means filter holder, by the way – and if you're asking “well why don't you refer to it as a filter holder? We're all different, and thankfully there are lots of different kinds of tampers to choose from, and they're among the most inexpensive part of the necessary home barista kit, so if you do need to replace your tamper further down the line, it's not a huge deal.One that will be out of the majority of budgets, however, if you are looking for a top of the range espresso tamper this is your guy! Read more about the condition New: A brand-new, unused, unopened and undamaged item in original retail packaging (where packaging is applicable).

Maybe you have massive sausage fingers and need a tamper handle the size of a rolling pin, or maybe you have slightly more dainty hands? I'd recommend you measure the size of your portafilter, and/or the useless tamper part of your plastic scoop, just in case I'm acting on incorrect or out-of-date information. You need a tamper that fits your portafilter, and different espresso machines have different portafilter sizes.Many people get something known as upgradeitis quite early on in the home barista journey and spend large amounts of money on seemingly more important bits of kit, namely on upgrading their espresso machine.

I can't find the one I bought for the DeLonghi Dedica espresso machine I reviewed a while ago, but I can remember that I was quite impressed with the tamper in terms of look and feel. Only thing I have noticed is that you do get coffee grounds in between the silver "tamp" and black "collar" so have to remember to clean it out with a tissue once a month. If you want to use a leveler, no problem – but I'd use one as well as a WDT tool, not instead of one, as they do a different job. If you don't get a level surface when you tamp, you're more likely to suffer from channeling, where the water finds paths of lesser resistance in the coffee, leading to uneven extraction, and poor tasting espresso.As I mentioned when talking about the smaller version of this tamper above, this is a walnut-handled tamper, with a handle shape that I find quite comfortable. Personally, I either use the one tooled WDT approach, or the two tooled approach, depending on where I am and how much time I have – but my favourite tool for both the two tooled and the one tooled approach is this one. If we have reason to believe you are operating your account from a sanctioned location, such as any of the places listed above, or are otherwise in violation of any economic sanction or trade restriction, we may suspend or terminate your use of our Services.

The Coffeeworks began as a project involving coffee bloggers (coffee blog readers – so that now includes you), in which I ran a series of polls to find out what readers were looking for.As a barista, especially if you’re working on a busy bar getting slammed there is nothing worse than a below-par espresso tamper. The reason it's important to get a level surface is that an uneven surface can promote channeling, which is what happens when water under pressure finds paths of least resistance through the coffee, leading to uneven extraction and therefore poor tasting espresso, or at least poorer than it would have tasted if it hadn't have channeled.