Espresso

Will be updated shortly with all our espresso details.......

 

 

Cold Drip

Here's why we love it …

Cold drip is , slow saturation method of coffee preparation, revered for its ability to highlight subtle flavor profiles in single origin beans. For this reason, baristas tend to favor beans with sweeter, more fruit driven and floral tones.

A highly conditional process, the quality of your cold drip is dependent on a range of factors, including water level, grams of coffee, coarseness of the grind, drip rate and steep time. If done right, your cold drip should be removed of bitterness, low in acidity and have a sweet, liqueur-like consistency. Only then will it truly reflect the flavor nuances of your chosen bean.

 

 

Here's how we do it …

We run 600ml of cold, filtered water from chamber one, onto 90gm of coarsely ground single origin coffee in chamber two. It's a slow process, at one drop every 1.5 seconds.

3,600 seconds later, the saturated grinds will begin to release the filtered by-product which will start to drip through to a third catchment chamber. This process can take upward of four hours.

The filtered coffee is then stored in a glass canister and chilled overnight, to be served over the next three days.

 

 

Here's how you drink it …

We serve 45ml of cold drip in a glass vial, for you to pour into a chilled glass over a block of ice.

 

 

Filter Coffee - Clever Coffee Dripper (CCD)

 

Here's why we love it …

The Clever Coffee Dripper, commonly known as a pour-over, is a single cup filter. It's point of difference is a single valve at its base which allows baristas to control the amount of time coffee grounds steep in water. This valve allows one to draw up liquid from the filter system by manual depression or simply placing on a cup or carafe.

Adjusting individual variables such as steep time is crucial to the experimentation process in the quest to produce a perfect cup. By adjusting one variable at a time and keeping the others constant, one can improve test results exponentially.

The simplicity and ease of use makes the CCD a perfect filter system for café use. Several filter coffees can be made at once with minimal attention and because all the variables are easily controlled, with correct technique, two people can make almost identical coffees.

 

 

Here's how we do it …

We pour water over coffee grinds contained in the paper filter, which then via gravity, seeps through the coffee, absorbing its oils and essences. It then passes through the bottom of the filter producing a clear, light-bodied coffee, which is free of sediment.

Because of the valve, greater separate control is given over certain brew variables such as grind size, amount of coffee dosed, water weight, water temperature and time which water and coffee remain in contact.

 

 

Here's how you drink it …

We manually depress the CCD filtered coffee into a fine glass carafe and serve with an accompanying Japanese porcelain cup. The carafe will maintain temperature for a period of time, affording the drinker the opportunity to pour their beverage at will without major loss of heat.