The triple shaker spring in two lines
This is the triple shaker spring: three coils instead of one, used inside the shaker without ice to whip egg white and foams. Stainless steel, made in Italy.
Who it is for
For bars that make a lot of drinks with foam. Three coils mean more surface beating the liquid, so the same result in less time: over a service with ten sours a night, the difference adds up.
Why three instead of one
Because the emulsion depends on how many times air is driven into the liquid. A single spring works well but reaches part of the volume; three coils spread through the shaker touch more liquid with every movement and shorten the shake. The result is not a different foam: it is the same foam, reached sooner and with less strain on the wrist, which counts over a long shift.
Specifications
- Material: stainless steel
- Use: inside the shaker, without ice
- Preparations: egg white, foams, emulsions
- Dishwasher safe: yes
- Made in: Italy
It works dry, and that matters
The dry shake is done without ice, because cold stiffens the egg white and the proteins do not unfold: the foam would stay thin. First you whip at room temperature, then add ice and shake a second time to chill and dilute. The triple shaker spring works in the first step, and in the second it can stay inside without doing any harm.
What it whips
Egg white, for the classic foam on a sour. Plant-based egg white alternatives, which whip the same way. Light cream, for half and half. And in general any mix containing a protein or a fat that can hold air: without one of the two, however long you shake, no foam forms.
Stainless steel and the dishwasher
This is the convenience of this piece compared with other foam tools: it can go in the dishwasher with everything else, without precautions. It is still worth rinsing straight after use, because egg white dried between the coils is the most tedious thing to remove, and on a spiral surface the dishwasher does not reach everywhere.
The second shake, the one almost everyone gets wrong
After the dry shake you add ice and shake again, but for less time: the second shake only chills and dilutes, it does not whip. A long shake with ice breaks up part of the foam you have just built, and the drink reaches the glass with a thin head instead of a dense one. Ten seconds are enough, and with the triple shaker spring in the tin the first step does not need to run long either.
Where to keep it
With the shakers, not in the general drawer. It is small and light and goes missing easily, and when it is missing the dry shake still gets done, but it takes twice as long and the foam comes out less dense. Bars that work heavily on sours keep two.
FAQ
What does the triple shaker spring do better? More surface in motion, so the same foam in less time.
Is it used with ice? No, the first step is dry: cold stops the egg white from whipping.
What is it made from? Stainless steel, made in Italy.
Is it dishwasher safe? Yes, but it is worth rinsing straight after use.
What can it whip? Egg white, plant-based alternatives, light cream and mixes with fats or proteins.
Is it still useful if I have a cream whipper? Yes: the whipper is prepared in advance, the spring works on the drink in hand.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other tools are in the molecular mixology category.
Reviews
There are no reviews yet.