Espresso Shot Glasses, Latte/Cappuccino Cups - Page 2

#11: Post by **caffeinatedjen** » May 22nd, 2015, 2:01 pm

I have those Bodum cups with the nubby silicone wraps too, I love them, especially the larger double walled ones, they are great for americanos. The silicone keeps coming off on mine though, I am wondering if I should try gluing it or not.
My favorite cups for shots are the Nuova Point ones from Sweet Marias with the monkey and skunk on them, and I have the cappa cups too.

#12: Post by **Marshall** » May 22nd, 2015, 2:26 pm

JerDGold wrote:Different shaped wine glasses direct the flow of wine to different parts of the tongue to accentuate fruit, acid, earth, tannin etc... There must be similar studies related to coffee cups.

Thankfully, the coffee world has been spared Riedel's pseudo-science marketing.

Coffee cup design usually focuses on heat dissipation (or retention), breakage resistance, cost and aesthetics (not necessarily in that order).

I picked up one of these new Renaissance demitasses in black at last month's SCAA Expo. It's modeled on classic Italian designs and is available in the U.S. from Visions Espresso. It's my current favorite.

#13: Post by **CrabRangoon** » May 22nd, 2015, 2:32 pm

bluesman wrote:Sadly, my wife determined with finality that my double-walled Bormioli vessels are readily breakable by sacrificing one of my 2 beloved cappuccino cups to the great god of clumsiness. It didn't look to me like she'd been more harsh with this one than with our Apilco cups. I don't know if other brands are any stronger, but I doubt it if they're real glass.

I do love the "thermos"-style cups, though. I'm not sure why others want faster cooling - I want my drink to stay hot, which requires a hot cup. The evacuated double-wall ones stay cooler on the outside while keeping my shots and caps warmer longer. I'll replace my cap cup next time I see a matching one, and I grab the Bormioli espresso cups whenever I see them on sale (which happens a lot at Bloomingdale's, for some reason). I just have to be careful with them (and maintain a safe distance between them and my wife...)

Yeah, all it takes is one moment of distraction or mishap to break the dual-wall glasses, regardless of brand & size. They function wonderfully, I'm a huge advocate of using the proper vessel for the proper drink. My dual wall glass (10 or 12 oz, I forget) is my go to cup for sipping brewed coffee unless I'm in a hurry, and then I'd use a less temp-stable cup so it achieves a more pleasant drinking temperature quicker. It's pinpoint pressure that breaks the glass easily, but they're perfectly strong when weight is flat across the bottom or top - I use mine for Aeropress frequently, and with my finer grind & Able fine disk I am not pushing it very gently.

I've used Bodum glasses for about 5 or 6 years now, and as careful as you can be - breaks just happen. It's typically the cleaning or drying of the cup that causes breaks in my experience, they're easily kept if you just drink straight coffee / tea / espresso and can get by with only rinsing & air-drying. Also, as Marshall points out, I don't think there is anyone who'll be so bold as to market how the 1-2oz of espresso is directed into your mouth & across your tongue

Just purchase the shape & color of cup you like that's rightly sized for the drink you plan to prepare in it.

#14: Post by **shawndo** » May 22nd, 2015, 2:54 pm

Marshall wrote:Thankfully, the coffee world has been spared Riedel's pseudo-science marketing.
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Considering there are $200 gram scales, this has to be coming soon!

#15: Post by **Eastsideloco** » May 22nd, 2015, 3:30 pm

Boldjava wrote:Bodum Assams, 3 oz. Love them if I am drinking shots. Forget the reviews that say they bust. If you do, another set of 3 is $15.

I have a pair of Bodum shot glasses that are just taking up space in my cabinet. If anyone can use them and is willing to pay shipping costs, just send me a PM. Gone to a good home.

#16: Post by **yakster** » May 22nd, 2015, 3:49 pm

The color of your cup will influence the taste, though...

http://sprudge.com/coffee-cup-colour-ma ... 67922.html

May 22nd, 2015, 3:57 pm

Any color-blind HB's want weigh in on this?

Looks like two-tone Moka's are a good idea! ::Insert confused brain here::

#18: Post by **baldheadracing** » May 22nd, 2015, 6:03 pm

Apropos, Tim Wendelboe's shop now serves espresso in (what looks like) cupping, er, cups at room temperature. This is for (obviously) his espressos, which are single origin light roasts.

He explains why he switched from the usual espresso cups in this video, about 8 and a half minutes in.
OK, my mind has been blown - Tim Wendelboe on espresso [video]

I liked finding this out as it confirms what I have been doing - I use a conventional warmed double-wall espresso cup for 'normal' espresso:
http://www.shopgrosche.ca/collections/c ... ouble-shot

but have been switching to a very wide-mouthed room temperature ice wine cup for 3rd-wave roasts:
http://www.shopgrosche.ca/collections/c ... acups-oslo

I haven't tried freezing the cups

#19: Post by **yakster** » May 22nd, 2015, 6:06 pm

I hardly ever warm my espresso cups, but like to use any leftover hot water to pre-warm my Corelle coffee cups.

#20: Post by **RobertL** » May 22nd, 2015, 11:47 pm

Great Infusions has some nice cups made by IPA in Italy. Hopefully OE brings back the Inker cups they are my favorite.

http://www.greatinfusions.com/espresso-cups.html