Customer Advocate
Made in Italy Since 1967: Why Motta Only Works in Stainless Steel
Pick up a Motta frothing pitcher and the first thing you notice is the weight. Not heavy, exactly, but present. It sits in the hand the way a good tool should, and the seam-free body catches the light evenly because there is nothing on it to interrupt the surface. That feeling is not an accident. It is what more than five decades of making one kind of thing, in one place, from one material, produces. One material, since 1967 Metallurgica Motta has been making stainless steel articles for baristas, bartenders, hospitality professionals and home kitchens since 1967. The company has...
Customer Advocate
How to Tamp Espresso Properly — Why a Level Puck Beats Brute Force
Published: August 2026 | Category: Barista Techniques | Read time: 7 min Ask ten home baristas how hard to press when tamping and you'll get ten different answers — 30 pounds, "as hard as you can," "just firm." Here's the truth working baristas know: tamping pressure matters far less than tamping level. A perfectly level, evenly compressed coffee bed is what stands between you and sour, bitter, or channeled shots — and getting there is easier than you think. In this guide we'll break down what tamping actually does, walk through the exact technique professionals use, settle the flat-vs-convex...
Customer Advocate
How to Froth Milk Like a Barista — and Why the Right Pitcher Changes Everything
Learn the two-phase barista method for silky microfoam: cold milk, aeration, vortex, and stopping at 140°F. Plus why the Motta Europa pitcher's spout design makes latte art easier.
Tommaso Cardana
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