Scales and kettles
Measure it to repeat it!
A good cup comes down to a sequence of gestures. A good cup you can repeat comes down to numbers.
The SCA puts the contact temperature between water and grounds at between 90 and 96 °C. Below that, extraction stays short and the cup turns sour; above it, bitterness takes over. A variable-temperature kettle sets that parameter instead of leaving it to chance. The gooseneck spout governs flow: a slow, continuous stream that wets the grounds without digging into the bed.
The reference ratio is 60 g of coffee per litre of water, give or take 10%. Holding it takes a scale accurate to a tenth of a gram, and a timer to read the draw-down: the two tools that turn a recipe that worked into a recipe you can reproduce.
Two instruments, two variables: temperature and flow on one side, dose and time on the other. Together they make the difference between a good coffee and the same good coffee tomorrow morning.
Acaia Pearl Scale - White
Acaia Pearl Scale - White
2 colors available
Fellow Stagg EKG PRO - Black
Fellow Stagg EKG PRO - Black
6 colors available
Fellow Stagg EKG PRO - White
Fellow Stagg EKG PRO - White
6 colors available
