Hario has made quite a name for itself in the specialty coffee scene and has received a plethora of design awards but is best known best for their iconic V60 dripper. The name is derived from vector 60, a reference to the 60 degree angle of its cone. The options when considering purchasing a […]
Vacuum brewers were originally designed to pull water through much finer ground coffee by using the force of vacuum in the final phase of the brewing process. The Grind It was believed those days that finer ground coffee produced a tastier cup. It must be noted that finely ground coffee increases flow restriction and […]
It appears that almost everybody loves the Aeropress. Let’s take a peek into why that is. Filter Options The type of filter you use to brew your coffee will affect what ends up in the cup. The standard filter that you receive with your Aeropress is, in my opinion, the best to use. There […]
The Chemex: Simplicity, minimalism and a mildly predetermined extraction process One unique characteristic about the Chemex is it’s simplistic design and affinity to a minimalist lifestyle compared to other brewers that fall in the pour-over category. The Chemex can be a standalone brewer if you need it to be. It’s not entirely required to use […]
An Introduction First off- lets clear up some confusion around the name. In Italy it’s known as a caffettiera a stantuffo. In New Zealand, Australia, and South Africa it’s known as a ‘Coffee plunger’. In UK ,Netherlands and France the name is ‘Cafetière’. In the United States and Canada, it is known as a ‘French press’ or ‘Coffee press’. The coffee press was patented by Milanese designer Attilio Calimani in 1929. […]
An Introduction The Moka Pot is a stove-top coffee maker that brews coffee by passing boiling water pressurized by steam in a closed system through ground coffee. It’s named after the south western Yemenite city of Mocha which was the purported major marketplace for Coffea Arabica from the 15th to the early 18th century. It was invented by Luigi De […]
Understanding coffee brewing from all facets can be quite convoluted for some at times. Some people prefer to keep it simple. Understandably so, considering coffees history and consequent evolution over the last few years. So in an attempt to speed up Cape Town’s ‘coffee-logic’, I decided to go a little further down the rabbit hole […]
I’m fond of pour over extractions. Hario V60 pour overs in particular. But that’s just me. You’ll have to read on to get the reasoning behind my seemingly biased opinion. I’m going to forgot about talking about the materials, brewing recipes, history, etc and just get to the point. Why are these two brewers different? […]
One of the best ways to start to understand the complexity in coffee is to start to interpret aroma compounds. This workshop was divided into three segments. A calibration using an assortment of spices, herbs, nuts etc. in sniffer jars. A presentation on what Coffee aroma is, how it is formed, and a quick look […]
