Contra is a word with many connotations. One may think of vintage video games or Nicarauguan counter-revolutionaries... or may even blend those two ideas together as did Vampire Weekend in their hit 2010 album. Regardless, the definition of Contra is "opposite" or "opposing". It refers to things that go against the grain, that stand on the other side of monotony.

Our new pourover stand, co-designed with D.G. Hickok Reclaimed Wood Works, stands contrary to normal designs. Its opposing (Contra) corner supports give easy access from both sides to the customer and barista. Not only this, but we worked with Escali and Drew to design the stand to be used specifically with the Escali Tabla Digital Scale. Rather than measuring only the finished product, the Tabla sits under the entire pourover station to ensure that water is measured from the moment it hits the fines.

A stainless steel drip tray and many other customizable options and discounted accessories combine to make the Contra a truly efficient, accurate, affordable, and elegant pourover station. So battle your way through the Red Falcon if you have to and get a Contra pourover stand.

The Baratza Vario looks much like Baratza's other offerings (i.e., the Maestro, Maestro Plus, Virtuoso, and Virtuoso Preciso) in regard to silhouette, footprint, and general design. Those who've used them extensively, however, know that there's far more than mere nomenclature that separates the Vario from its brethren. Practically speaking, it has shown to give a consistently uniform and desirable grind for the full grind spectrum, all the way from espresso to press pot, something no other non-commercial grinder currently out on the market can boast. It is a highly efficient machine, wasting very little in the way of coffee grounds, but it shines in its ability to produce excellent espresso, shot after shot after shot, a feature aided by the three timed dosing presets it allows the user to store and recall at the push of a button.

When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.

The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.

First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.