Quality in Cup – The Blog
Quality in Cup
Explore the world of coffee like never before with 3TEMP’s captivating blog series. In these engaging articles, you’ll embark on a journey through the intricate art of brewing, quality control, and environmental sustainability in the coffee industry.
Discover the secrets of temperature control in culinary creations, the collaborative effort behind the perfect cup of coffee, and the fascinating science behind coffee particle analysis. We delve into topics like cold-brew innovation and the rise of specialty coffee, introducing you to cutting-edge technology like the Coffee Particle Analyzer.
Whether you’re a barista, coffee enthusiast, or simply someone who loves a good brew, these blogs offer valuable insights and expert guidance. So, join us in exploring the rich and diverse world of coffee, where each article unveils new layers of flavor and knowledge.
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Pour Over Brew Philosophy
3TEMP Pour Over Brew Philosophy Coffee is complex, nuanced and layered and we want to simplify your control over it. We want you to be able to access the fullness of it and taste every aspect that makes a cup of coffee, a quality cup of coffee. It is often said that coffee passes through…
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The surface area of coffee (CPA) vs microns
The surface area of coffee grinds has finally gained increased interest from all over, but still, most people talk about microns when defining the grind size. At 3TEMP, we want to introduce the CPA value given by the Coffee Particle Analyzer. In this article, we pretend that all coffee grinds measured are shaped like spheres.…
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CPA – Coffee Particle Analyser, part two
3TEMP – CPA – Coffee Particle Analyser, part two As the speciality coffee industry continues to grow and reach new audiences, technology and innovation continue to provide professionals with exciting solutions for achieving quality. The Coffee Particle Analyser from 3TEMP is the latest tool that may redefine and elevate standards currently accepted amongst professionals…
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3TEMP SYSTEM – tankless brewers
3TEMP – Water physics and facts Some facts, later, we make this into human language. WATT = effect WATT per TIME = energy Water has a specific heat capacity of 4.186 J/g°C, meaning that it requires 4.186 J of energy (1 calorie) to heat a gram by one degree 1J = Usage of 1…
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Mastering Temperature Control: A Comprehensive Guide to 3TEMP Technology
In the world of the patented 3TEMP system, trust is reserved for the slowest-moving temperature of them all: the incoming water temperature. No matter what the incoming water pressure throws its way—whether it’s steady as a rock or dancing to the unpredictable rhythm of the real world—the 3TEMP system is unfazed. We understand that water…
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3TEMP – Coldbrew
3TEMP – Coldbrew Although the market for cold-brew coffee can sometimes be a little more complex to navigate than the market for roasted coffee, it is still an area with huge potential. As a category currently expected to grow at an annual growth rate of 32.5% until 2026, it is an area where a bit…
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The HIPSTER SYSTEM
3TEMP HIPSTER SYSTEM – The profile brewer that sets the standard We want you to taste every aspect that makes every brew a quality cup of coffee. We all deserve nothing but the best! The 3TEMP profile brewer Coffee is complex. And we want to simplify your control over it. Coffee is nuanced, and we…
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The art of brewing pour-over coffee
Pour-over coffee has become a hallmark of coffee culture, favored by discerning baristas for its ability to unlock nuanced flavors and aromas. Yet, mastering the art of pour-over brewing is no simple feat—it requires precision, patience, and a keen understanding of the brewing process. WHY POUR-OVER ISN’T FOR EVERYBODY Pour-over brews usually mean small batches,…
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Environmental issues in coffee equipment
Environmental issues and how to solve them? Read more at Cluster Collaboration.
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What is specialty coffee?
What is speciality coffee? And how do we define it? Well, in the broadest sense, we define speciality coffee as coffee that has met all the tests of survival encountered in the long journey from the coffee tree to the brewed coffee cup. More specifically, we measure it against standards and with methods that allow…
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How to brew the best specialty coffee
How to Brew the Perfect Specialty Coffee with a 3TEMP HIPSTER Batch Brewer If you’re aiming to brew exceptional specialty coffee using a HIPSTER pour-over brewer, you’re in the right place! Follow this step-by-step guide for a precise and flavorful cup every time. What You’ll Need 120g of lightly roasted coffee beans A grind size…
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Coffee Particle Analyzer – CPA
Coffee Particle Analyzer-CPA- part one Particle analysis is deeply relevant to the art of brewing coffee. We refer to it casually as “grind size”. But there is far more to consider about your ground coffee than meets the (naked) eye. Enter the Coffee Particle Analyzer. A discipline employed in many other industries, like gravel manufacturing,…
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Cold brew drip coffee
The quick commercial guide to Cold brew, Cold Drip Coffee & Ice Coffee Coffee trends come and go, and some of them will never hit. But some are here to stay due to their significant popularity and wide range. Cold coffee drinks like Iced coffees and cold frappes are not new drinks in the market.…
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Go Tankless – Fresh water AND lower CO2 emissions
Go Tankless with hot water on-demand The 3TEMP ethos of “quality in cup” has always directed the design of our brewers, focusing on giving black coffee the attention it deserves without sacrificing quality at any stage of the process. One of the core features of our products is that freshwater is drawn through the system…
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Quality in cup
Quality in cup 3TEMP and our product are not the single things that make people have a perfect cup of coffee. No coffee roaster, cafĂ© owner, or even coffee producer can guarantee the perfect cup of coffee by themself. When every involved party does their best, the quality in cup becomes accessible. A coffee cup…
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