The traditional coffee tamper uses a single stainless steel base, how to master the force of pressing the ground coffee, or the depth of the press. This needs to be decided by a seasoned barista based on experience. This is very unfriendly to new coffee lovers, because the most common problems in the process of pressing powder are insufficient pressure and uneven powder.
Therefore, IKAPE's espresso tamper has been adjusted to eliminate the traditional first generation tamper and the second generation tamper with only one spring, and the current IKAPE tamper is equipped with two springs to prevent tipping of the ground coffee, and 30 pounds of pressure.

IKAPE's V3 coffee tamper is the handle type, which is evolved from the traditional tamper, retaining the ergonomic position of the handle; the V4 tamper is from the angle of pressing force, using the palm pressing method, the force area is increased, and the same 30 pounds of pressure will be felt more easily, with just one tap, and it's done!

In addition, IKAPE also has a pressure-adjustable tamper and a three-stage spring-loaded tamper, which will make coffee making easier.

The very important function of the coffee distributor is to flatten the coffee powder and maintain the uniformity of the coffee powder, which provides an important foundation for the espresso coffee to extract an even, clean and bright coffee flavor.
The traditional espresso distributor needs to be adjusted to different heights in order to accommodate different portafilter basket depths. Otherwise, the espresso powder will be pressed down during the leveling process.
While all brands are still focusing on the adjustable distributor, IKAPE launched the Gravity Distributor in 2021, which relies on the gravity of the base to fall slowly, completing the adjustment in the process of picking up to putting down, and its own gravity, which does not provide excessive pressure for leveling the coffee, better preserving the uniformity of the coffee powder.

When we were making espresso with a different coffee machine with a bottomless portafilter, we noticed that there were some very rapid jets of water coming out during the extraction process. After many adjustments to the puck prep it was found that clumping of the ground coffee after grinding was the major cause. So we added a step to break up the clumps of coffee powder with a fine needle, such as a toothpick, to make it more uniform. That solved the problem.
Inspired by the toothpick, but after our continuous design adjustments, we updated to the third generation of regular wdt tool (V3 adjustable needle angle), and the advanced rotary wdt tool, which is more convenient to use and operation friendly coffee tool!

Why do you need a high extraction precision basket? If you want to have more fun making coffee, then you can try a high extraction basket.
We are thinking that coffee beans may come with different flavors depending on the growing environment and varieties. In the process of handling coffee beans as well as the roasting process, different processing techniques make different coffee bean flavors will be stimulated. Then, if we provide different extraction baskets, the effect should be different as well!
After our long-term testing, we used the same beans with the same extraction parameters
Wanting to get the refreshment and acidity in the beans, we designed the Matrix basket (hole diameter 0.15mm / number of holes almost 1800)
To obtain a more layered coffee flavor, with a gradual extraction of the coffee flavor. We designed the Clockwork basket (hole diameter 0.2mm/number of holes 1100).
If you want sweetness in the beans and a full-bodied coffee flavor, we designed the Beehive basket (hole diameter 0.1mm, double filter structure to ensure stability).
To ensure the clarity of flavor, please control the extraction pressure of your coffee machine at 9-10bar.

As we have studied, extraction is a learning process, pressure, water flow speed, water temperature, coffee beans grinding degree, etc. are all related to the final extraction state.
The traditional portafilter is like a bullhorn, the extracted concentrate flows out of the bullhorn and we can only finalize the state of the coffee concentrate. However, we want to visualize the extraction process of coffee concentrate more and understand the optimal extraction parameters of the concentrate, so we should remove the bullhorn of the portafilter and get an open view. Even, in the process of observation, the gold-like concentrate makes people like