Brandy Stout Smooth Briar Espresso Tamper
Overview
The Brandy Stout Smooth Briar Espresso Tamper stands out for me because of the way the head of the handle fills the hand. It was that characteristic and the brandy pipe shape that helped name it. The broad stance also gives the Brandy Stout a little more weight than the average Cavendish Series tamper at 3.1 oz, not including the base. As with every Briar Espresso Tamper it is the grain and wood characteristics that truly set the Brandy Stout apart from the average wood tamper handle. The flame and bird’s eye grain that ornaments the Brandy Stout direct my eye toward the mysterious series of openings that twist their way along the neck. In another kind of wood, openings such as these deep sand spots would be signs of structural weakness. However these were not created as the wood split open, rather they were created as the briar burl grew and so the resulting wood is strong as well as uniquely ornamented. It is features like these that ensure you are not buying a manufactured product, but an individual complete with natural character. Let the Brandy Full accent your bar with the same handcrafted character as the espresso it helps create.
- M.J.A.
Handle and 58mm Flat Base:
Height:4 "Width:2 5/16"
Weight: ~13.6 oz
Handle Only:
Height: 3 1/8 "Width:1 3/4"
Weight: ~3.1 oz
58mm Flat Base Only:
Height: 3/4"Width: 2 5/16"
Weight: ~10.5 oz
Brand

- 4/29 - Boston Translation or:...
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The Cafe Solo is unquestionably a unique and exceptional specialty coffee manual brewer. Because of its simple usability and superior design, the Cafe Solo is a force to be reckoned with in the specialty coffee world. -
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(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.











