GRIND
UNA PICADORA
SIRVE PARA TODO
DISEÑADO PARA LA ELABORACIÓN CON FILTRO:
UN MOLINILLO QUE COMPLETA EL
SISTEMA 3TEMP CON LA MISMA
CLARIDAD DE USO Y DISEÑO
LA PRECISIÓN EMPIEZA EN LA MOLIENDA
Diseñado para la moderna extracción del café con filtro, el molinillo 3TEMP ofrece un tamaño de molido consistente, un control claro y un tamaño compacto pensado para el flujo de trabajo diario en el bar. Diseñado para funcionar a la perfección con PULS, KOBRA y WALL, aporta la misma lógica de sistema a todas las configuraciones de extracción del café.
Diseñado para ser consistente, permite una extracción estable con diferentes recetas y métodos de elaboración, con ajustes de molienda ajustables para una calibración rápida. Una pantalla clara y sencilla proporciona un control directo y facilita los ajustes rápidos.
Con fresas planas de 85 mm y la misma claridad de diseño que las cafeteras 3TEMP, completa el sistema tanto en rendimiento como en diseño.
Ficha técnica
- ANCHO 230 mm
- ALTURA 570 mm
- PROFUNDIDAD 295 mm
- PESO 23 kg
- POTENCIA 500 W
3TEMP WORLD
This is where ELDER WAVE begins.
3TEMP cold brew coffee as the foundation. everything else follows. @matteofromtheswamps builds it from the ground up, always starting with the 3TEMP extraction.
Light and aromatic, it seems to move through the palate almost effortlessly. That feeling is Elder Wave.
Some people run for the medal. Some run for what comes after.
We’ve been organizing running events around the world. From Shoreditch to New York, Bangkok to Brussels and every one of them ends the same way. With good people, good miles and a cup that makes it worth it.
Now we’ve built a space to tell that story properly. Routes, rituals, the communities behind them and everything it takes to put a run together.
If you’re a run club, a roaster, a café or anyone who believes that brewing culture moves best on foot, we’re looking for the next city, the next crew, the next reason to run.
Link in bio to find out how to make it happen.
3TEMP.
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.
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