The coffee bar has its own precision tools, from the tamper that packs the espresso to the milk jug that textures milk for latte art, and on to the accessories that keep the station tidy. Here is everything for professional coffee service. Below, the map to find your way around.
The coffee bar has its own precision tools, from the tamper that packs the espresso to the milk jug that textures milk for latte art, and on to the accessories that keep the station tidy. Here is everything for professional coffee service. Below, the map to find your way around.
Between the espresso machine and the cup on the saucer there is a series of steps that decide the quality of the coffee, and each one has its tool. Tamping the grounds, steaming the milk, cleaning the portafilter, finishing the latte art: small steps that matter, and a well-equipped coffee station shows in exactly these details. Below is the map of the section.
The steel milk jug is where the cappuccino foam is made: steel lets your hand feel the temperature, and the spout guides the latte art pattern.
Tamping the espresso
Coffee tampers press the grounds in the portafilter into an even bed, the condition for a correct extraction without channelling. The diameter must match the basket, so check it on your machine before you order.
Milk and latte art
Steel cappuccino milk jugs steam the milk and draw the foam, in 2-cup and 3-cup sizes to match the pace of service.
Accessories for the coffee station
Coffee accessories complete the station: the knock box to empty the portafilter, the tamper stand and the portafilter holder to keep order, the milk thermometer, the latte art pen and the cocoa shaker for the finish.
How to equip the coffee station
The tools you need first are a tamper of the right size, one or two steel milk jugs and a knock box for cleaning. From there, add the accessories for order and finishing according to the level of service, up to the thermometer and the pen for staff who work on latte art and training.
Frequently asked questions
Which tools do you need for a professional coffee station?
First, a tamper of the right size to press the espresso, one or two steel milk jugs to steam the milk and a knock box to empty the portafilter. Then add the accessories for order and finishing, such as a tamper stand, milk thermometer, latte art pen and cocoa shaker.
Why does tamping matter?
Because a compact, even bed of coffee lets the water pass through it evenly, without channelling. A correct tamp with a tamper of the right size is the basis of a balanced extraction, with a direct effect on the body, crema and sweetness of the espresso.
How do you choose a cappuccino milk jug?
Choose stainless steel, because it conducts heat and lets your hand feel the temperature, with a pointed spout for latte art. Choose the capacity by pace: the 500ml jug for two cups is easy to handle, the 750ml jug for three cups saves time at peak service.
What is a knock box for at the coffee station?
The knock box empties the spent coffee puck from the portafilter with one clean, hygienic tap, without knocking the basket against the sink. It is one of the most used accessories at the coffee station.
Coffee AccessoriesAdd
