I don't normally cross post (have already posted this in the Food wine coffee forum) however given the interest in espresso here thought it may be of interest.

Have owned and used (daily) a flat based Reg Barber tamper, it does a great job, however from time to time I have a problem with some of the coffee lifting out of the base of the puck and leaving a depression, it's a real pain in the ass, think the problem is related to humidity.

For some time now I have contemplated polishing the base as I felt this may help fix the problem well today I finally got round to doing it and the result is bloody brilliant.

Finished up with close to a mirror finish, looks great and problem fixed, should have done it ages ago

Cheers,

Jon.

what did you polish it with?

Wet and dry on a flat slab of marble, started with 280 grit then went progressively finer 400, 600 and 800 all wet.

Finished off on an 8 inch cloth buff charged with stainless polishing compound fitted to a bench grinder.

Jon.:o

what did you polish it with?

After I tamper I give the portafiltrer a little tap with the tamper to lossen grinds stuck on the side of the basket, then I give the grinds a 'polish' with the tamper. (slight turn of the tamper while it is resting on the grinds)

Pretty much the way it's done Mr Gadget, though I would not tap the PF after tamping as it may disturb the puck, I fill the basket, level it, tamp, slight turn to polish then wipe any stray grounds from the rim of the basket with my finger.

Jon.:o

After I tamper I give the portafiltrer a little tap with the tamper to lossen grinds stuck on the side of the basket, then I give the grinds a 'polish' with the tamper. (slight turn of the tamper while it is resting on the grinds)