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tjkoko
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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?
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JDHarding
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JDHarding
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Posted Fri Apr 20, 2012, 12:49pm
Subject: Re: Little "pitchers"
 

I think they're just stainless steel demitasse cups.

Make sure to get "double wall" ones. Better heat retention.

 
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SteveRhinehart
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SteveRhinehart
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Posted Fri Apr 20, 2012, 1:36pm
Subject: Re: Little "pitchers"
 

Bell pitchers, like these?
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tjkoko
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Joined: 28 Oct 2007
Posts: 713
Location: Somewhere in the swamps
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Espresso: Bialetti Moka Pot
Grinder: Baratza Preciso and Turkish...
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Posted Fri Apr 20, 2012, 1:41pm
Subject: Re: Little "pitchers"
 

Yeah, they resemble the ones I've seen but are they double walled?  Is double walled a real necessity for heat preservation in this case?
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SteveRhinehart
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SteveRhinehart
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Drip: Chemex, CCD, Kalita Wave,...
Roaster: Flavorwave/Stir Crazy
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.
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emradguy
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emradguy
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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.

 
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D4F
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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?

 
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tjkoko
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Joined: 28 Oct 2007
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Location: Somewhere in the swamps
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Posted Fri Apr 20, 2012, 2:17pm
Subject: Re: Little "pitchers"
 

Thanks all. The idea is to extract into the ss containers and then add to the preheated ceramic cup for either capps or lattes.

As to (double) shots of espresso to drink 'neat', the shot will be drawn directly into a preheated ceramic cup.
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emradguy
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emradguy
Joined: 31 Mar 2011
Posts: 3,068
Location: Houston
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Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4 x2, VDD...
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Roaster: H-B "List of Favorites"
Posted Fri Apr 20, 2012, 2:31pm
Subject: Re: Little "pitchers"
 

I'm surprised you can't fit the preheated ceramic cup under the PF during extraction.  The clearance on the Salvatore is that low?

 
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johnboddie
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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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