A very important and often neglected component in coffee preparation is the pressing of the coffee powder after grinding. Imagine the finely ground coffee powder shooting in just a few seconds up to 12 bar water pressure and then in seconds it tries to push its way through the army of coffee grains. In order for each of these grains to be touched, they must be packed tightly together. Therefore, the pressing is very important and each separate grind and each separate coffee needs a different pressure. When pressing we consider 20 kg to be ideal. That’s almost half the weight of a small person and therefore it needs a press and not a stamp.