Coffee gear

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.