
The MOST EXPENSIVE Espresso Tools I Own
In this video, Morgan Eckroth, a six-time US Barista Championship competitor (1st in 2022, 2nd at Worlds, and multiple 2nd places in the US), showcases the expensive and specialized tools she used at the 2024 US Barista Championships. She emphasizes that these gadgets are designed for competition and aren't necessary for home use, and promotes her book "Coffee" aimed at home baristas.
📖 Book Recommendation: "Coffee" for Home- A practical guide for coffee brewing at home (filter, espresso, signature drinks).
- The final chapter covers competition recipes and techniques.
- Pre-orders are linked in the video.
Scale System: Acaia Pearl & Nucleus Stems
- Two Acaia Pearl scales were placed under the machine.
- Nucleus Stems: Elevated platforms for the scales on the drip tray to prevent slipping, ensure centralization, and provide more space for larger cups.
Distribution: From AutoComb to Nucleus Pulse
- AutoComb (Barista Hustle): A WDT tool that attaches to the portafilter and rotates to distribute the coffee bed evenly, ensuring consistency (important for technical scores).
- Nucleus Pulse: Used this year because the AutoComb didn't fit the Dalla Corte portafilter. It has two vibration levels for better vertical distribution. Expensive but reliable.
Tamping: The Force Tamper
- A spring-loaded tamper that self-levels, guaranteeing straight tamping – crucial in high-stress competition to avoid losing points for uneven tamping.
Cooling: Paragon Espresso Chilling Balls
- Frozen stainless steel spheres filled with liquid.
- Purpose: Not just for aromas, but primarily for temperature reduction. Since humans taste best at body temperature, briefly pulling espresso over the ball (e.g., first 15 g) cools it slightly, making it taste sweeter and more aromatic.
Milk Pitchers
- Large pitcher (16-32 oz, approx. 0.5-1 L) for steaming enough milk for all four drinks simultaneously (milk sharing).
- Small pitcher (WPM 15 oz, round spout): For pouring bold, symmetrical designs. The long, round spout allows deep reach into narrow cups.
Cups
- Deep cups with straight walls; source unknown ("wild goose chase").
Hyperchiller: Rapid Cooling
- Double-walled stainless steel container filled with ice that cools espresso to room temperature or cold in 5 seconds (especially important for cold signature drinks).
- Prevents oxidation and is extremely popular in competition.
ISI Siphon (Cream Whipper): Batch Production & Texture
- For N₂O (foamy) or CO₂ (carbonated) – used here for quick batch production of 4 identical drinks.
- All ingredients plus chilled espresso are placed in the siphon, charged with gas, and evenly distributed into cups.
The tools are expensive and specialized, optimized for consistency, temperature control, and efficiency in competition. For home use, simpler methods described in Morgan's book suffice.






