supergood GripTamp™ Tamper (58.35mm/2.3in)
Only 2 in stock
Pickup currently unavailable
- Description
- Specs
- Method
-
GET A PRO GRIP
When you first hold the supergood GripTamp™ you know that it was designed with the professional barista in mind. The easy-to-grip handle has a slip-resistant coating, increasing comfort and confidence in a fast-paced cafe, street-side espresso cart or home espresso bar. The ridge at the base of the handle not only allows a more comfortable holding position but also makes it easier to pick up and provides you with a level reference point for when you are tamping. Its classic shape and deep-black colour scheme will fit in any aesthetic, from modern minimalist to eclectic collector and with spare bases available that are less expensive than buying an new tamper, it's been designed to last a lifetime.
-
- Diameter: 58.35mm (2.3in)
- Height: 91mm (3.6in)
- Stainless Steel tamp base
- Aluminum handle
- Made in China
-
- Grip the tamper comfortably, with the handle sitting in the hollow of your palm (as you would grab a door knob) and the shaft of the tamper handle aligned as an extension of your forearm. There’s no need to grip the tamper very tight. Hold it loosely and comfortably, keeping your wrist neutral.
- Rest the portafilter level on the counter (preferably on a tamping mat so as to not damage the portafilter or the surface). Keeping the tamper level, slowly lower it onto the bed of coffee and press the tamper into the table just until you feel the table pressing back at you. That’s it! There’s no need for a twist of the tamper or for a second tamp. Also, don’t worry if you are pressing hard enough or not. It is better to press consistently and level than to press as hard as you can.
Pro Tip: when tamping, keep your forearm perpendicular to the table and portafilter. This puts less strain on your wrist and makes it easier to tamp level.
What You'll Learn
Coffee & Equipment Basics
- Understand coffee beans, blends, and origins
- Identify key parts of espresso machines and grinders
Espresso & Milk Techniques
- Follow step-by-step instructions for pulling espresso shots
- Learn the fundamentals of milk steaming and texturing
- Make basic espresso-based drinks like espresso, cappuccino, and latte
Workflow & Efficiency
- Practice proper station setup and cleaning routines
- Explore basic workflow and time-saving practices behind the bar
Health, Safety & Service
- Learn essential hygiene and food safety procedures
- Understand basic customer service and hospitality principles
Consistency & Quality
- Use scales, timers, and tamping techniques for better consistency
- Build confidence in preparing quality drinks day-to-day
Who This Course is For
- Aspiring baristas looking to build core skills from the ground up
- New café staff with little to no prior coffee experience
- Coffee lovers who want to understand how to make espresso-based drinks
- Café owners training entry-level employees
- Anyone considering a career in specialty coffee
Course Prerequisites
No prior experience is required—this course is designed for beginners.
What's Included
- Facilitator Fee
- Facility Usage
- All Required Coffee
- Sensory Activity Supplies
- Printed Handouts & Resources
- Lunch and Snacks
- Course Certificate (upon successful completion)
- All SCA Fees
Get Globally Recognized Certification
Get your skills certified by the most globally-known coffee skills certification from the Specialty Coffee Association.
Make New Coffee Friends
Meet other amazing coffee professionals and enthusiasts.
Learn in Small Classes with World-Class Educators
Get personalized feedback from some of the best in the industry.
Meet Your Trainer
Trent Rollings is the founder of Timberline Coffee School, a certified SCA trainer, and a World Coffee Championships Representative and Judge. With over a decade of international experience in coffee education and competition, Trent brings deep industry insight and a passion for helping others grow.
Frequently Asked Questions
Do I need barista experience to join?
No prior barista experience is required. We’ll teach you everything from espresso setup and milk steaming to workflow and service. If you already have barista skills, this course will help you refine them and apply them in the context of ownership and operations.
Is this course only for people who want to open a coffee shop?
While the course is focused on café ownership, many of the skills—like menu costing, team onboarding, workflow design, and customer experience—are highly valuable for managers, trainers, and professionals working in coffee or hospitality settings.
How many people will be in the course?
Class sizes are kept small (6 students max.) to ensure a hands-on, high-touch learning experience. This allows for real-time feedback, personalized instruction, and plenty of time on equipment.
Do I get a certificate?
Yes. All students receive a Timberline Coffee School Certificate of Completion at the end of the course.
Yes. You’ll get a clear breakdown of startup costs, sample budgets, menu pricing strategies, business plan templates, and tools to forecast your breakeven point and plan for profitability.
Not at all. This course is designed to help you create your own unique coffee shop. You’ll learn how to develop your own concept, brand identity, and operational systems—no cookie-cutter business models here.
What do I need to bring?
Just yourself, a notebook, and a willingness to learn. We’ll provide everything else, including equipment, tools, tasting supplies, and printed resources.
Where is the course held?
The course takes place at Timberline Coffee School in Calgary, Alberta. Directions and preparation details will be sent upon registration.
What if I have dietary restrictions?
We will send you a pre-course email before your course where we ask for any dietary restrictions you may have so that we can work to accommodate for them when ordering snacks and lunch.
