Coffee gear

The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.

Total immersion: the coffee rests in the water and a plunger with mesh separates it. Round body and almost nothing to learn.

The most popular drip cone of specialty coffee. Clean, bright and aromatic, in exchange for a little technique to the verter.

Glass jar with sand watch and thick filter. Very clean coffee, almost like a tea, to share.

Flat bottom drip with three holes. More tolerant than V60: balanced and sweet cup even if the spill is not perfect.

The life-long filter holder, with wedge background and easy to find filters. Simple, cheap and very reliable.

The electric filter coffee machine: hot water dripping over the coffee. Comfortable for several cups; good ones compete with manual drip.

A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.

A drip with a valve: coffee infuses as in a press and, when supported in the cup, is filtered by paper. Easy and constant.

Two glass balloons, a flame and a little physics: the steam rises the water and the vacuum returns it filtered. Clean bowl and a lot of show.

The small narrow-necked bowl of Turkish coffee. Grilled coffee like flour, slowly heated and served with its pose and foam.

Jar with inner filter to infuse cold coffee for hours. Cold brew soft, sweet and with very little acidity.

Ice-cold water that falls drop by drop on the coffee for hours. A clean, sweet and almost liqueur concentrate.

The Vietnamese metal filter dripping directly on the glass. Very strong coffee, perfect with condensed milk.

The Neapolitan coffee machine that is turned around: the water boils down and, when it is turned, dries by gravity over the coffee. Smaller than moka.

The camping coffee maker that makes the water boiling over and over again through the coffee. Strong and rustic, but easily passed.

The oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.

Two-story steel filter that slowly drips a concentrate with chicory. It's the base of the kaapi filter, with milk and a lot of foam.

The Mexican coffee pot: water, piloncillo, cinnamon and coffee that are infused together. Always use lead-free mud.

The Ethiopian mud coffee maker, with a long neck and round belly. Starring the coffee ceremony and its three rounds.

Water to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.

Hand-made espresso: you, or a pier, generate the pressure with a lever. A lot of control and no bomb.

A single boiler for coffee and steam, one behind the other. The classic entrance door to the serious espresso at home.

Heat the water by passing through a metal block: ready at a time and affordable. The usual in domestic machines.

A steam boiler with a tube that heats the water from the coffee as it passes. Coffee and milk at the same time, ideal if you make many coffees with milk.

Two independent boilers, one for coffee and one for steam, with temperature under control. The most precise domestic machine.

It grabs, doses, press and extracts when pressing a button. Total comfort with coffee in grain, in exchange for control and some taste.

Coffee dosed into capsules that the machine perfuses and extracts. Quick and clean, but face by cup and with a lot of waste.

Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.

A propeller that beats the grain. Cheap, but the milling is uneven: for trouble only or for spices.

Conical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.

Moulds with motor: uniform grinding without effort, for several cups per day. Chronicles for more body, flat for more clarity.

Electric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.

A scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.

A kettle with a long and fine beak to pour slowly and accurately. Almost essential for manual drip.

The usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.

The steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.

Milk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.

The espresso press: compacts the coffee in the basket for the water to pass through.

Fine needles to remove the ground coffee in the basket and unmake grumps. A cheap accessory that reduces the channelling.

To know what temperature the water, milk or grain are at. Useful if your kettle does not regulate and almost compulsory to toast.

Pressurised bottle with gas loads to mount cream at the moment or prepare a home "nitro" with cold brew.

To shake with ice and get cold drinks with foam: shakerate, espresso martini or espresso fredo.

Of glass or hand, emulsione butter in the coffee, prepare frappés and mount foams. A kitchen joker.

A fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.

The fabric sleeve of the kitchens from before: it covers the pot coffee and leaves a clean cup, with more body than paper.

A glass jar with a lid serves the cold brew, to shake drinks and to save coffee. The cheapest accessory.

Tasting coffee in a thick pan is free and teaches a lot. Tweet goes unevenly, but you see and hear every stage.

Toast in the house oven with a sturdy tray. Easy and hands-free, though hard to hear the cracks.

A hot-air pallet is 75-100 g in a few minutes and fairly uniform. A classic from home-made.

A classic home apiece: the panifier removes the grain and a heat gun annoys it. Good control and big tongs.

Manual toasters for kitchen fire: a ceramic saucepan or a handle pot. Cheap and fun.

Electric toasters that float the grain in hot air. Quick, uniform and with a shell.

A rotating drum with resistance, like a professional miniature toaster. Tanks of up to half a kilo, programs and less smoke.

High-end drum toasters, with data and profiles. For those who touch a lot and want to repeat it with precision.