tjkoko Senior Member Joined: 28 Oct 2007 Posts: 713 Location: Somewhere in the swamps Expertise: I love coffee
Espresso: Bialetti Moka Pot Grinder: Baratza Preciso and Turkish... Drip: Meiltta filter with cone Roaster: Whirlypop Stovetop Unit,...
Posted Fri Apr 20, 2012, 12:45pm Subject: Little "pitchers"
Often times I observe baristas drawing espresso into little stainless steel pitchers, I suppose with the intent of preserving heat. What are they actually called and where can I get a pair of those little pitchers?
Posted Fri Apr 20, 2012, 1:50pm Subject: Re: Little "pitchers"
They're not double walled in my experience, nor are they meant to be serving vessels. I personally wouldn't choose to use them, as they simply add a step to the process - I prefer to pull into the actual serving/drinking vessel.
Posted Fri Apr 20, 2012, 1:54pm Subject: Re: Little "pitchers"
(necessary? well, it depends on what's going to happen to the contents. Those pitchers wouldn't be very amenable to drinking it right out of them, so if you're going to use those, you're probably going to be pouring the espresso into a different cup. I would also guess, that you're probably going to mix it with something (most likely milk). Let's assume I'm right about that...if you're not planning on frothing the milk, or if you're planning on adding ice (maybe an iced latte?), then definitely no, heat retention is not desireable. If'you're going to froth the milk and make a "hot" drink then the heat reteintion you need will have something to do with timing. The longer the espresso is just sitting waiting, the more desirable a vessel with good heat retention becomes. If you want good heat retention, you might, as mentioned above, wnat a double walled vessel like the ones I use (Click Here (www.1st-line.net)) This demitasse set is really nice. The bodum vessels are also double walled and look really cool, since you can see through them.
. Always remember the most important thing is what ends up in your cup!
Posted Fri Apr 20, 2012, 2:01pm Subject: Re: Little "pitchers"
I've seen them in places like *$'s where the acutal customer container will not fit under the PF. Unfortunate they will lose heat unless that is your purpose, cold drink as mentioned Also, look into a container after you brew into it and pour, if you do it that way. How much crema/espresso stay behind out of the shot or double you brewed?
Posted Fri Apr 20, 2012, 7:10pm Subject: Re: Little "pitchers"
I saw these used regularly at Cuban bakeries around Tampa. The espresso was extracted into the pitcher where the sugar was stirred in, and then the coffee was poured into thimble-sized cafecito cups. Wonderful stuff.
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