Coffee Bean dosing funnel - 58mm
Coffee Bean dosing funnel - 58mm
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No one like's wasting coffee when transporting coffee grinds from a coffee grinder to a portafilter. This classic 58mm funnel allows you to catch all the grinds from your grinder and swirl / distribute those grounds evenly into your portafilter.
This Coffee Dosing Funnel aka a 'Jam Funnel' comes in handy because it ensures that no residues from the grind gets wasted. This dosing funnel can be used for grind on demand grinders, deli grinders and Mahlkönig EK43 range of grinders and is perfect for cafes and coffee bars.
Features:
- Designed to fit a 58mm portafiller.
- Suitable for cafe Grinders, Deli Grinders, and Mahlkoenig EK43.
Included:
1 x 58mm Coffee Dosing Funnel - Barista Progear
Dimensions
Dimensions
Measurement: 165 x 145 x 70mm
Materials
Materials
Stainless Steel
Brand: Barista Progear
SKU:BPG-CDF
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ESPRESSO
Espresso is one of the most concentrated beverages that humans can't seem to get enough of. Making perfectly dialed in coffee can be challenging at times but is not impossible, especially with the right tools.
ESPRESSO - BARISTA BASICS
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COFFEE TO WATER RATIO
When brewing espresso you are constantly adjusting your variables to dial in your coffee. The coffee to water ratio is one of these variable.
Generally an espresso has a 1:2 Ratio but this isn't always the case and sometimes the word 'espresso' acts more as an umbrella term for coffees that are outside of this ratio.
A Lungo has a 1:3 ratio and a ristretto has a 1:1 ratio of coffee to water. -
WATER TEMPERATURE
COFFEE MACHINESBrewing espresso at different water temperatures will change how your coffee is extracted and the overall taste of your espresso.
Using a hotter water temperature will increased the body and sweetness but will have a greater chance of astringency and bitterness, while cooler water temperature will reduce bitterness, body and sweetness and can resulting in a sour, brighter espresso. -
PRESSURE FOR ESPRESSO
Pressure is a critical factor in brewing espresso, typically measured in bars. The most common pressure for extracting espresso is around 9 bars. Proper pressure ensures optimal extraction, balancing the flavours and aromas.
Adjusting your pressure throughout the one extraction is known as pressure profiling and is an entire rabbit hole in itself.
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FRESHLY GROUND VS PRE-GROUND
SHOP GRINDERSGrinding your coffee right before you brew will drastically improve the taste of your coffee. The reason for this is that once you grind your coffee it has a much larger surface area and straight away starts to loose it's freshness.
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