Vaneli's Stainless Steel/ Rosewood Tamper 58mm--2.28 inches (2 5/16")

Vaneli's Stainless Steel/ Rosewood Tamper 58mm--2.28 inches (2 5/16") Reviews



More Picture


i have never used a reg barber but they seem to be the standard against which all other tampers are judged. as far as i can tell by comparing pictures online, the vaneli is basically the same thing except it is about 1/3 the price. after using this tamper i am not sure what else you would get for buying a reg barber, aside from their sweet, sweet logo on the top of the handle. the vaneli is the answer to all of my innermost tamping desires

Vaneli's Stainless Steel/ Rosewood Tamper 58mm--2.28 inches (2 5/16") Feature

  • High Quality 14 oz stainless steel and rosewood tamper
  • Ergonomic design
  • Flat base to ensure a packed cake of coffee that has even thickness
  • Ideal for home or commercial use
  • 58mm in diameter
The high quality stainless steel / rosewood design ensures precise, careful hard packing of the coffee grounds to ensure even saturation of the coffee particles. It is this even saturation that gives you the most flavor from your coffee. PLEASE MEASURE INSIDE DIAMETER OF PORTAFILTER BASKET TO ENSURE A PROPER FIT! 58 mm tampers fit commercial: Astoria, Azkoyen, Bezzera, Brasilia, Bunn, Caramali, Cimbali, Conti, ECM, Elektra, Expobar, Faema, Fiorenzato, Futurmat, Gaggia, Grimac, Iscomac, Nuova Simonelli, Rancilio, Synesso, VFA, Wega. Home units: Pasquini Livia, La Valentina, Quickmill


Go tO Store Now !!

More Products

More Reviews

Great replacement and value - Jonathan D. Bostic - Gainesville, FL USA
I purchased this tamper as a replacement for her old flimsy plastic tamper. It is surprisingly sturdy and fit my mother's Gaggia espresso machine perfectly. It is heavy and the cherry wood is smooth and classy. I feel it's a great value and would recommend it for anyone who needs a new one. br /A small word of caution - double and triple check to make certain you purchase the correct size tamper for your machine.



Nov 05, 2010 21:00:04

0 comments:

Post a Comment