I supply coffee for restaurants and cafés, but the flow and variety of staff makes it hard to keep the quality of the coffee consistent. For example, a big guy will likely tamp the coffee a lot harder than a tiny lady (no offense).
Which is why I think a pressure tamper can do the trick for many.
On the other hand, not tamping level is a big issue, since a lot of people don’t really care about tamp[ing as much as they should do (I’m talking about your basic restaurant that also serves coffee, not a specialty coffee bar). Which can be fixed by using a level tamper like PUSH.
However, if the grinder isn’t dialed in right the level tamper can make it even worse (if the dosing is off), which can be corrected a bit if you’re using a pressure tamper
Anyway, both have their pro’s and con’s.
What are your opinions? Which will do the trick the best?