GRIND
UNA SMERIGLIATRICE
È ADATTA A TUTTI
PROGETTATO PER LA PRODUZIONE DI CAFFÈ
CON FILTRO: UN MACININO CHE
COMPLETA IL SISTEMA 3TEMP
CON LA STESSA CHIAREZZA
D’USO E DESIGN
LA PRECISIONE INIZIA DALLA MACINATURA
Costruito per la moderna produzione di caffè con filtro, il macinino 3TEMP offre una macinatura uniforme, un controllo chiaro e un ingombro ridotto per il flusso di lavoro quotidiano nei bar. Progettato per funzionare perfettamente con PULS, KOBRA e WALL, porta la stessa logica di sistema in ogni configurazione di caffè.
Progettato per garantire la coerenza, supporta un’estrazione stabile in diverse ricette e metodi di preparazione, con impostazioni di macinatura regolabili per una rapida calibrazione. Un display chiaro e semplice offre un controllo diretto e facilita le regolazioni rapide.
Con bave piatte da 85 mm e la stessa chiarezza del design delle macchine 3TEMP, completa il sistema sia in termini di prestazioni che di design.
Scheda tecnica
- LARGHEZZA 230 mm
- ALTEZZA 570 mm
- PROFONDITÀ 295 mm
- PESO 23 kg
- POTENZA 500 W
3TEMP WORLD
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.
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.
BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE BREWING CULTURE