Any downward pressing onto the coffee is tamping, and this should be avoided as much as possible in this step.
To reach the optimal of even and consistent puck density and flatness, a successful compromise between vertical (compression, tamping) and horizontal (distribution, redistribution) movement is necessary. In other words, the chisel must be set low enough so that as much ground coffee as possible is distributed, but not too low so that individual areas are not pre-tamped unevenly. The result is optimal when the ground coffee is evenly distributed, but still loose enough to be able to compress during the subsequent tamping
Regardless of the set depth of the chisel, the ‘footprint’, i.e. the area of compressed ground coffee with the chisel in place, is just 6% – this is a significant achievement compared to competitor products that often start at 30%.