So one of my barista's got a lucky chance and was invited to train at Stumptown's New York location. They taught him what i can only call a "double tamp" technique that I had never heard before.
The idea is that you dose a small amount of beans into the portafilter, tamp, then dose the rest of the beans and tamp again. The idea was that you would combine the single and double buttons (if using an electronic dosser). Keep the single at a constant and adjust the time of the double button as needed.
I have just never heard of this technique and wanted to know everyone's opinion on it.
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