A tool used to evenly compress the espresso grounds into the portafilter basket of the espresso machine to make a high quality shot of espresso. When the espresso is properly tamped, the water will push through puck of grounds and pick up the flavor particles and oils of the coffee and become a delicious shot of espresso. The tamp size we use is 58.3 mm
Espresso Tamping is an art that is often neglected in espresso preparation. The goal is to create a puck of coffee through which the hot water from the espresso machine will penetrate EVENLY.
Milk Steaming Pitchers
A tapered side steaming pitcher with a narrow pour spout is considered a standard steaming pitcher in the commercial espresso industry. Steaming pitchers typically come in 10 to 40 ounce sizes.
A milk steaming thermometer typically shows 130 to over 200 degrees. The green zone on a barista thermometer ranges from 150 to 170 degrees, which indicates the normal temperature range for hot espresso drinks. Our advice, use the ranges on thermometers as a guide. All steaming thermometers will have an inherent lag, be sure you know what that lag is, and stop steaming before you’re in those ranges.
A metal, long handled utensil having a shallow concave part, to a handle, used for stirring espresso drinks.
Finally a drink whisk that will reach into the corners of those pesky flat bottoms of some glassware and all paper to-go cups. The long handled stainless steel whisk has a flat bottom for easy maneuverability.
A device used to store spent espresso grounds, called a puck, after a shot of espresso has been pulled. Because the espresso puck is typically very hot after extraction, knockboxes need to be sturdy. They are often placed in a hole in the counter so that the puck of coffee can be dumped directly into a bin or container that is stored under the counter.
A large brush that is used to keep the bar and counter area clean. This is a very fast and efficient way to quickly dispose of loose grounds that are bound to be found on the espresso preparation bar.
An essential tool for any home barista, this cleaning brush will help you keep your grinder’s burrs free of coffee oil and residue. The long skinny brush allows the barista to reach inside of the grinder with ease.
An absorbent towel used in cafes and coffee shops. There are 3 towels needed per station: 1. bar towel, 2. steaming wand towel, and 3. portafilter towel
A scale is an essential tool for moving your perfect shot of espresso from your best guess to your best recipe. Knowing how to measure and weigh your espresso is only possible when you have a scale.
A wealth of features are available among different scales, including taring, auto-off, timers, precision measurements, and modality with unique parameters for different brewing methods. After tasting the difference a scale can make, you’ll never go back to guessing again.
A timer is a specialized type of clock used for measuring specific time intervals. A timer which counts upwards from zero for measuring elapsed time is essential in learning to dial in your shots within the given parameters.