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D.I.Y. Slow Drip Cold Brewer

Everyone’s drinking cold brew. A few companies, like Stumptown Coffee, have even started bottling it to sell at coffee shops and grocery stores.  Popularity is on the rise because the cold brew method prevents certain acidic, bitterness-inducing compounds from appearing, creating a smooth and syrupy finish well-suited for iced coffee. That, and the equipment used to achieve that delicious nectar looks totally badass.

cold3Photo by cafeculture.com

This is the Yama cold water drip tower. It makes delicious cold brew coffee, but more importantly, it looks like a steampunk meth lab (think Heisenberg in goggles and a top hat). It also costs $295 and takes up a lot of counter space. No, we’re not expecting you to use this at home.

A little searching online got us to Cafe Prima’s DIY Cold brew tower using the Aeropress and just a standard water bottle. We decided to give it a test run.

As you can see by the slow, methodical dripping, this D.I.Y. method is essentially an unholy combination of an Aeropress and Chinese water torture. The brew took a total of 1.5 hours for 330 mL of water to pass through and we ended up with 280 mL of brewed coffee. If you’re interested in why we used 185 degree water for pre-infusion, check out this really interesting article about combination hot and cold brewing.

Sometime in the near future, we’re going to attempt to create a more advanced model that more closely resembles the Yama Brewing tower. Expect more glass, controllable valves, and gnarly wood.

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Vietnamese Style Black Eyed Pour Over

It’s finally getting warmer outside now! This past winter was long and brutal for the South. The only acceptable type of polar vortex here is the one happening in our drinks.

So, we’ve finally begun to dedicate some time into developing specialty coffee drinks that we can offer seasonally (or permanently based on popularity) on our truck! So exciting! After filming the video, we roamed through the aisles of Whole Foods picking out various spices, dried flowers, berries and fruits that we can incorporate to enhance and compliment the flavors already present in various coffees.

The whole car smelled amaaaazing. More drinks coming soon!

Sputnik Coffee Blog: Pour Over #2 (Failed)

Its Thursday! Almost there guys! The weekend is approaching but unfortunately for people in Raleigh, I believe theres also a little winter storm approaching tomorrow? We are all so sick of it.

So just like there’s good news and bad news mentioned above, there’s also good news and bad news concerning this pour over run. The bloom was good. I dialed my grind back a notch to 30 instead of 31/32 and got a bigger bloom. However, either the dripper or dripper stand was tilted, causing the coffee to run down the side of the dripper and the all the way to the dripper stand. What a mess!

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Pour Over #1

Here’s my Thursday video! (New posts every Tue and Thur).

I used Counter Culture Rustico and set a grind at about 31/32 on my Gino Rossi RR45. Overall it was a good run. I was a little nervous since this is my first pour over video. My pre-infusion was sloppy and I could have gone about 30 secs more because my beans are about a week old. The goal of the pre-infusion is to get all the coffee evenly wet and to not let the water/coffee mix to flow out and over onto the edge of the filter. This will let the beans achieve its maximum potential.

Please leave comments and questions below! How could I have improved? Can’t wait to hear from everybody!

Music: Dive by Tycho

Camera: Canon 5D MII with Sigma 20mm 1.8
Canon T1i with 50mm 1.4

My Equipment – Pourover

I love espresso drinks, particularly the cortado. To me, it has the perfect ratio of milk and espresso. However, I must say that I’m a little biased in that I could take a straight pour-over, or hand pour, over an espresso drink 51% of the time. I guess I just appreciate the foundation, which consist of the the beans itself. A hand pour allows me to taste the beans and the roast in a smooth way that doesn’t pack such a heavy punch like a straight shot. A hand poured coffee allows me to savor my cup of coffee and making it becomes a really soothing, methodical and perhaps even a spiritual ritual.

1. Hario Buono V60 1.2L Gooseneck Kettle – I love the design. The ridges allow me to measure my water and the handle feels really good in my hand, way better than the Bonavita in my opinion. Boils fast, the holes on the lid allow steam to escape which serves as an indicator that my water is ready. I also really appreciate that the lid is a perfect fit for the kettle, not too tight and not loose enough to pop off while pouring.blog 2 6 copyblog 2 4 copy

2. Bee House Large Ceramic Dripper – I have mixed feelings about this product. I think the design is really aesthetically pleasing and I love the elegant handle, but I don’t know if those make up for other practical design flaws. First of all, its really small for a large size. The large takes a #2 filter. A #4 filter will also work because the bottom of the filter is the same size. Its just taller. Secondly and most importantly, the little notch at the bottom (shown in the photo below) is really annoying. Its designed to prevent the dripper from sliding off of a cup, but it really limits the size of cup that can be used with it. When used with a dripper stand, the notch also serves as a problem in that it allows the dripper to rock back and forth. I will be buying a Bonmac Pro next week, and planning on buying the Hario V60. I want to try them all!

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My first pour, using shitty Gevalia Coffee

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The aftermath

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I purchased everything from Amazon.com and got the cheapest prices compare to physical retail stores and free shipping was awesome. I love Amazon.com!