WALL
EIN SYSTEM, DREI EXTRAKTIONEN,
ENDLOSE MÖGLICHKEITEN
ENTWICKELT, UM PLATZ AN DER WAND ZU SCHAFFEN: VARIABLE INSTALLATIONSHÖHE, WENIGER AUF DER THEKE, HAUPTEINHEIT VOR BLICKEN VERSTECKT
DREI LÖSUNGEN
EIN SYSTEM
Ein einzigartiges Brühsystem, das einmal entwickelt wurde und auf drei Produkte angewendet wird.
3TEMP bietet dieselbe Brühintelligenz, denselben Qualitätsstandard und
skandinavische Klarheit für verschiedene Formate, Räume und Serviceanforderungen.
Präzision bleibt konsistent, während die tanklose Architektur eine größere
Energieeffizienz unterstützt.
Technisches Datenblatt
- BREITE 272 mm
- HÖHE 266 mm
- TIEFEN 320 mm
- GEWICHT 23.7 kg
- POWER 2400 W
3TEMP WORLD
The bar gets busy. The standard stays the same.
200 cups per hour, without cutting corners.
That`s not a claim. That`s the 3TEMP system.
The recipe section is live.
Every drink you’ve seen on this page now has a home on the site, with the full recipe, the method and everything you need to make it work behind the bar.
Hot filter, cold brew, concentrate, tea. Every format, every occasion, every season.
And we’re not stopping here. A new recipe drops every month. Because brewing culture doesn’t stand still and neither does your menu.
Link in bio.
3TEMP.
ENDLESS POSSIBILITIES
Some coffee you drink. Some you eat.
Together with @vivoli_il_gelato and @dittaartigianale we took filter coffee brewed with 3TEMP into the gelato lab of one of Florence’s oldest gelaterias.
There, it became the starting point for a different kind of recipe: coffee gelato crafted by Vivoli.
A new way to taste coffee. Another possibility with 3TEMP.
The morning cup. The mid-morning pause. The lunch break. The afternoon reset. The evening slow-down.
Every moment has its drink. every drink starts from the same system.
This is the 3TEMP daily rhythm
From leaf to cup, nothing is left to chance.
The brewer always holds the standard.
This is the 3TEMP workflow: precise, connected, built to scale.
This is brewing culture, up close.
The surface tells you everything.
What`s underneath never lies.
Every detail, every texture, every cup.
The main unit goes under the counter. The possibilities don`t.
KOBRA was built to stay out of the way and keep the menu open: hot, cold, concentrate, whatever the moment calls for.
3TEMP. One system. Endless possibilities.
HIBISCUS BEAT
Cold brew hibiscus, maple and lemon topped with
soda. Tart, vibrant and full-
bodied. Optional vodka. Discover the full recipe at the link in bio.
HIBISCUS BEAT starts where every great drink does.
Cold brew extracted with 3TEMP, @matteofromtheswamps shows us how a cold brew hibiscus extraction becomes something unexpected.
Vodka optional. Brewing standard non-negotiable.
See what that looks like behind the bar.
HIBISCUS BEAT
Deep, vivid and carried by a constant tension underneath. That pulse is Hibiscus Beat.
One machine. Endless possibilities.
Different recipes, different formats, different moments in the day.
Each one with its own character, but all built from the same starting point.
The same precision. The same standard. Every single time.
What changes is the result.
What stays constant is how you get there.
3TEMP.
From the first tap on the screen
to the last pour into the cup.
Nothing happens by accident.
3TEMP.
BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE