What is the purpose of tamping coffee grounds?

The purpose of tamping coffee grounds primarily revolves around creating an even resistance during the extraction process. Tamping involves compressing the coffee grounds in the portafilter before brewing espresso. This step ensures that the grounds are evenly distributed and compacted, which is crucial for uniform water flow. When water passes through the coffee, an even resistance allows for consistent extraction, leading to a balanced flavor profile in the final cup. If the grounds are not tamped properly, it can lead to channeling, where water flows unevenly through the coffee, resulting in an under-extracted or over-extracted shot.

The other options do not accurately capture the core purpose of tamping. Aerating the coffee grounds is not beneficial, as it would create inconsistencies in extraction. Cooling the coffee grounds is also irrelevant since the goal is to maintain optimum temperature for brewing. Enhancing the flavor of the coffee is a result of proper tamping, but it is not the direct purpose; rather, it’s an outcome of achieving even resistance during extraction.