Espresso tamping is a crucial step in the process of making espresso, as it helps to create a consistent and even coffee bed for proper extraction. Here's a step-by-step guide on how to use an espresso tamper:

Equipment:
Espresso machine
Portafilter
Freshly ground coffee
Espresso tamper
Steps:
1. Grind Your Coffee:
Grind your coffee beans to a fine consistency, similar to powdered sugar. Use a burr grinder for the most consistent results.
2. Distribute Coffee in the Portafilter:
After grinding, distribute the coffee grounds evenly in the portafilter basket. This can be done using a distribution tool or by tapping the portafilter gently on the counter.
3. Set the Portafilter on a Flat Surface:
Place the portafilter on a flat, stable surface. This helps ensure an even tamp.
4. Add Coffee to the Portafilter:
Transfer the distributed coffee grounds back into the portafilter basket. The coffee should form a mound in the center.
5. Hold the Tamper:
Hold the espresso tamper handle with a relaxed grip, using your fingertips. Your wrist and arm should be in a straight line for a controlled and even tamp.
6. Center the Tamper:
Center the tamper over the coffee grounds in the portafilter. The goal is to apply even pressure over the entire surface.
7. Apply Even Pressure:
Press down evenly on the coffee grounds with the tamper. Use about 30 pounds (13.6 kg) of pressure, but it's more important to be consistent than to use a specific force. The pressure helps to create a flat, uniform coffee bed.
8. Polish the Coffee Bed:
After tamping, give the tamper a slight twist to polish the coffee bed. This helps create a smooth surface, which can contribute to a more even extraction.
9. Clean the Rim:
Wipe away any excess coffee grounds from the rim of the portafilter to ensure a proper seal.
10. Insert the Portafilter:
Insert the portafilter into the group head of the espresso machine and start the extraction process.
Remember that tamping is a skill that may require practice to perfect. Consistency is key, so aim to apply the same pressure and technique for each shot. Adjustments to your tamping method can be made based on the taste and quality of the espresso you're producing.