Normcore Tamper Pressure-Regulating 58.5 mm Teflon White
- Free shipping to Switzerland and Liechtenstein from CHF 60
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Pure white on the counter, where brushed steel usually stands. Guiding the tamper into the basket, you feel the defined resistance of the spring, hear the quiet click at the pressure point – and the coffee releases from the smooth surface instead of sticking.
The same spring-loaded mechanism as the classic pressure-adjustable tamper, in a bright, smooth Teflon finish.
Tamping is the most invisible variable in espresso preparation. The hand you bring on any given day is never quite the same – sometimes firmer, sometimes more tired. This is where the spring-loaded mechanism comes in: a pre-calibrated spring always releases the same force once it triggers. The self-levelling plate rests on the rim of the basket, so the tamp comes out level. Three interchangeable springs are included – 15 lb, 25 lb and 30 lb, with the middle one already installed.
The white Teflon coating gives the tamper its tone and a smooth surface that coffee grounds don't easily stick to. The result isn't necessarily a better espresso, but a more consistent one from shot to shot – and that's exactly what helps with dialling in. That's just our view, one of many.
| Diameter | 58,5 mm (for 58 mm portafilters) |
|---|---|
| Coating | white Teflon coating |
| Springs | 15 lb, 25 lb (pre-installed), 30 lb – interchangeable |
| Base | flat |
| Mechanism | self-levelling, pre-calibrated spring |
| What's Included | Tamper, tamper stand, 3 springs |
| Care | No water needed, not dishwasher-safe |
For anyone with a common 58 mm portafilter who wants consistency in the tamp and likes a bright, smooth surface alongside it. Even where several people tamp on the same setup, the espresso turns out more even afterwards. Every coffee path is welcome here.
A Tamping Station holds the portafilter steady – it, along with the matching Puck Screen, WDT Tool or dosing funnel, is waiting in our Normcore Collection. Anyone looking for maximum material ambition in their accessories should look at the Weber Workshops Collection.
Grinder and machine complete the trio behind it: affordable precision in the Varia Collection, maximum clarity with Weber Workshops or Option-O. Find the matching espresso machine through our advisory tool.
Standard 58 mm portafilters of most espresso machines, such as those from La Marzocco, Rocket, ECM, Profitec or Lelit, as well as commercial setups.
The middle 25 lb spring is pre-installed, and it suits most people. 15 lb for a finer grind and lighter roasts, 30 lb for stronger pressure and denser pucks. All three springs are included.
It gives the tamper its white look and a smooth surface that coffee grounds don't easily stick to – less residue on the base after tamping.
Yes, in our showrooms in Bern (Gerberngasse 44) and Zurich (Hagenholzstrasse 50b).
With a pressure-adjustable tamper, reaching for our full-bodied beans is especially worthwhile. For dense, sweet espresso, we like to reach for Cozy Chocolate and Nutty Delight. Anyone who likes it full and round without any acidity should stick with Very Nutty; for a fruity experience, Wild Peach goes into the grinder. That's our recommendation, one of many, and whichever bean tastes right to you is the right one.
Interactive tool
Puck Prep Workshop: assembling your setup
From dosing to WDT to tamping: put together your own puck-prep setup and watch live as the puck becomes more even.
Explore more →You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.
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Reach us directly · [email protected]Who is behind the selection

Anke Wolf
Founder and owner, coaching, team and processes
Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

Yalcin Akpinar
Co-founder, equipment and sensory
Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.
What our guests say
“While the coffee is stellar, the plethora of equipment and hospitality of Anke and Yalcin take it to another level.”
„Toller Show-Room! Danke Kati für das supernette Gespräch und die gute Beratung!“