Timemore Fish Pour Over Kettle 600 ml
Timemore Fish Pour Over Kettle 600 ml
Gooseneck teapot in black with a capacity of 600 ml from Timemore. More
Product code: K04212 EAN: 6959493508057
Substitution product
Timemore Fish Pure Over 0,7 l black
45,87 € excl. VAT
Gooseneck teapot in black with a capacity of 600 ml from Timemore. More
Product code: K04212 EAN: 6959493508057
Practical teapot
- ✓ gooseneck for 100% control of coffee extraction
- ✓ S hell made of stainless steel, copper and Teflon
- ✓ hole in the lid for inserting a thermometer
- ✓ the kettle is not suitable for direct fire/heat!
| Colour |
 |
|---|---|
| Material | Copper, Stainless steel |
| Volume | 600 ml |
| Colour |
|
|---|---|
| Material | Copper, Stainless steel |
| Volume | 600 ml |
A teapot with a gooseneck. Why, how and which one to choose.
Let's look at the subject of coffee pots. The kind you see in the hands of professional baristas in cafes when they make filter coffee. The spout of these teapots is curved and resembles the shape of a goose's neck. That's why they're called gooseneck teapots. Why are they so important for making coffee and what should you choose your coffee pot based on?
Blooming or preinfusion: how coffee "blooms" during preparation
A coffee full of great, balanced taste and aroma. We love it. To make sure that the flavour and aroma is as strong as possible and that we really enjoy our time with coffee, it's important to keep it fresh. The fresher the coffee is, the more it has to offer and the more we enjoy our cup of coffee. At the same time, thanks to the reactions produced by roasting, coffee contains CO2. It is the freshly roasted coffee that contains the most of it. We must therefore also take this property of fresh coffee into account when preparing it.
In fresh coffee, we find many aromas, flavours, antioxidants and also CO2. This is produced when the coffee is roasted and gradually escapes from the coffee. This is, for example, why a bag of freshly roasted coffee is inflated. It is because of the carbon dioxide that is released. This characteristic associated with fresh coffee must also be dealt with when preparing the coffee itself. When pouring the coffee, the release of CO2 is also immediately apparent. The ground coffee begins to gain volume on contact with water and larger or smaller bubbles form on its surface. This expansion of the coffee is called 'blooming' or coffee blooming. Let us now look at why it is important to let coffee bloom when brewing coffee.
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Alternative products2
Timemore Fish Pure Over 0,7 l black
45,87 € excl. VAT
Hario Buono teapot 1,0l
47,02 € excl. VAT