For an even extraction of espresso, the even distribution of the coffee grounds in the sieve is essential. The water always seeks the path of least resistance. If there are irregularities in the espresso puck, for example because there was a kind of hill in the sieve before tamping, or because the coffee grounds are lumpy, channels are created through which larger amounts of water flow than through the rest of the puck - this is known as channeling. So-called levelers are very popular for evenly distributing the espresso powder before tamping. The Eureka Leveler is one of them. The wave-shaped leveling tool is placed down into the sieve to an adjustable depth and turned. This perfectly smooths the surface of the coffee grounds. The coffee grounds are then tamped in the portafilter as usual. Since the surface is flat after leveling, vertical tamping is particularly easy.

Elegant setting

On the side of the immersed stainless steel part, there is a scale which, depending on the setting, is covered by the spacer resting on the portafilter. This allows you to set how deep in the sieve the smooth surface should be with millimetre precision. This means that the leveler can be adapted exactly to your own needs, depending on the sieve, dosage and type of coffee.