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Loveramics Egg — Cappuccino 6er-Set
- 200 ml capacity specified by James Hoffmann
- Bone china fired at 1280°C, twice vitrified
- Set of six with saucers in terracotta
- Fits 60 ml espresso plus 140 ml milk
- Narrow footprint for standard commercial racks
- 200 ml·
- Bone China·
- Sechs terracotta
Entworfen von James Hoffmann — perfekt dimensioniert für einen fachgerecht zubereiteten 200-ml-Cappuccino mit einem Millimeter Schaumreserve.
Preis78 €
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Auf Lager · Versand 48 h nach der Röstung
02 — The Story
The Loveramics Egg cappuccino cup exists because James Hoffmann sat down with a portfolio of prototypes and asked one question: what volume actually makes sense for milk coffee? The answer—200 ml to the brim—accommodates a double espresso, 160 grams of textured milk, and precisely enough headroom for a meniscus of foam without the cup looking half-empty or requiring a pour that reaches the laws of physics. This is the 200 ml Egg in terracotta, sold as a set of six cups with saucers, in bone china that holds temperature without the thermal mass of stoneware.
The Egg's footprint is narrow enough for standard commercial saucer racks but curved enough that the interior doesn't trap crema at sharp angles. The 200 ml marking sits about 1.5 centimeters below the rim, which means a traditional Italian cappuccino—60 ml espresso, 140 ml milk—leaves visible space, while a flatter contemporary ratio fills the cup with intention. Terracotta works as a neutral middle tone in mixed table settings and shows less tannin staining over time than pure white. Bone china here is vitrified at 1280°C, fired twice, thin-walled but impact-resistant within reason. Hospitality buyers replace these annually in high-volume settings; home users see a decade if hand-washed.
The set of six makes sense for small cafés running a single-origin milk menu or home environments where four isn't quite enough when guests arrive. Stackability is competent but not aggressively optimized—expect 18 centimeters of vertical clearance per six cups with saucers interleaved. The curve concentrates aromatic volatiles toward the drinker's nose in the first third of the cup, which matters more with single-origin milk drinks than blends designed for uniformity. If you're texturing milk to different final temperatures depending on fat content, the thin walls here respond faster to liquid temp than thicker ceramic, giving you better haptic feedback when the cup reaches 60°C in-hand.
This is for: cafés that want a house cup with a known volume for recipe consistency; home users who've stopped pretending a 240 ml mug is appropriate for milk coffee; anyone running timed espresso training where vessel size affects extraction decisions. Not for: latte drinkers who need 300 ml to feel satisfied, or environments where cups get bussed into industrial dishwashers at 80°C daily. The Egg won't fix mediocre milk texture, but it will stop good milk from looking lost in an oversized vessel. Six is the number where you stop counting and start pouring.
04 — FAQ
Questions, answered.
Is 200 ml actually enough for a cappuccino?+
If you're pouring a traditional 1:2 or 1:2.3 espresso-to-milk ratio, yes—60 ml espresso and 140 ml textured milk fills the cup to the visual midpoint between half-full and meniscus. If you pour flat 12-ounce lattes, this will feel small. The volume was reverse-engineered from competition cappuccino specs, not from American café sizing conventions.
Can these go in the dishwasher?+
Bone china tolerates dishwashers better than stoneware, but commercial machines running 75°C+ cycles with aggressive detergents will dull the glaze over 400-500 washes. Home dishwashers on delicate settings are fine. Hand-washing extends lifespan indefinitely. The terracotta glaze shows less cumulative staining than white, which matters if you're running oat milk with acidity regulators.
Why six instead of four or eight?+
Four is insufficient for most home entertaining scenarios where two guests become three; eight exceeds the breakage replacement threshold before most users need full service for eight. Six also aligns with standard café batch workflow—enough for a small morning rush flight without overcommitting shelf space. Comes down to the math of how often you actually seat seven people.
What's the difference between Egg and Tulip shapes?+
The Egg has a wider bowl and lower center of gravity, which makes it more stable under aggressive milk pours and gives you a rounder latte art canvas. The Tulip is taller and narrower, concentrating aromatics more but reducing pour forgiveness. Same volume, different geometry. If you're pouring rosettas daily, Egg. If you're nosing single-origin naturals, Tulip.
Will the thin walls make the coffee cool too fast?+
Thin bone china reaches equilibrium with the liquid faster, which means less initial heat loss to the cup mass, but slightly faster ambient cooling once equilibrium is reached. In practical terms: your first sip is 2-3°C warmer, your last sip maybe 1°C cooler, compared to thick stoneware. Preheat if serving interval exceeds four minutes.
