Bunn Trifecta - First Impression
As for usability, it took some explanation but two of us here in the office were operating it with ease within 30 minutes. Operating and dialing in a specific coffee, however, are two different things. While letting it brew on the default settings will produce a decent cup on almost any given coffee, one needs to become familiar with the various brewing parameters before they can really dial in the machine for the coffee they are using. This brings us to the actual brewing functionality of the machine.
There really has been nothing quite like the Trifecta. The closest comparison in production would be the Clover brewer, a by-the-cup brewing machine that costs nearly three times as much. With the Clover brewer you only have three variables you can control: serving volume, temperature, and brew time; but the Trifecta has eleven controllable variables. These eleven variables are: Water Temperature, Brew Volume, Pre-Wet (time it takes to fill the grounds with the given water volume for pre-infusion), Pre-Infusion (% of total water volume that you want used to pre-wet the grounds), Fill Pause (how long you let it pre-infuse), Brew Time, Turbulence On (how long the air-bubble agitation lasts), Turbulence Off (how long between turbulence cycles), Turbulence Power (1-10 scale), Press Out Power (1-10 scale), and Press Out (how long the press out is).
The closest comparison to the Trifecta in brew method would be the Aeropress. To say, however, that the Trifecta is an automated Aeropress on steroids would be an understatement. The controls that a barista has on an Aeropress are all included within the ten brewing parameters of the Trifecta. Often these parameters are left to the barista’s memory to reproduce on any given brew attempt. With the Trifecta, these parameters can be stored on up to 26 different coffee profiles.
This machine did take me a couple of attempts to dial in on the coffee I was using. After a few attempts however, I brewed the best cup of Ethiopian Haile Selassie that I had tasted to date. The portafilter-like handle that the coffee is ground into uses a fine mesh metal which allows through some finer sediment (think French-press) on brews that used a longer brew time or finer grind. On this particular cup, however, the little sediment left in the bottom of the cup was barely noticeable with an already heavy bodied natural Ethiopian coffee. The brew really brought out the light, fruity, acidic notes on the front end of this coffee while tapering off to a bit of a toned-downed finish. Now the great thing about the Trifecta is that a cup of coffee can change on almost every sensory level by changing one of the ten parameters. If you want to tone down the acidity or bring out some sweetness, you can tweak the parameters until you get the desired result.
Rumor Mill: The Plastic brewing cylinder.
There have been some questions about the choice of the plastic cylinder brewing chamber on the Trifecta. Many have complained that it will be harder to clean and may start to cloud up over time. There is a good chance that there will be some clouding that occurs over time, but this can be combated by running the rinse cycle after every brew and cleaning the chamber a few times throughout the day.
As for the reason behind the heavy-duty plastic instead of glass, many have speculated that this was to prevent it from being easily broken when dropped. This seems to be only half the story according to our Bunn representative. The other (and possibly more important half) of the story was that the plastic had to be used in order to handle the amount of pressure being pushed through the chamber.
*During our experimenting with the device, we dropped the plastic piece while trying to remove it for a cleaning. While plastic may not be ideal for brewing, it does seem to be the wiser choice for the Trifecta brew cylinder. Only time will tell whether or not Bunn decides to experiment with designing a glass cylinder thick enough to withstand the pressure. I imagine the cost of replacing a glass cylinder or two after each breakage would convince any skeptical shop owners to stick with the plastic.
As of yet, I have been unable to find any other online retailer that sells the Trifecta besides us. At $3,190 (with free shipping), the Trifecta won't be breaking any home coffee maker selling records, but would be quite useful in a commercial setting. Trading out your auto-drip machine for two or three of these machines would deliver a drastic difference in beverage quality at a reasonable price point. In comparison to the other brew-by-the-cup machine on the market (the Clover), which appears to go for around $11,000, the cost on the Trifecta becomes more and more appealing. To view our online listing of the Trifecta for technical specs and purchasing, click here: Prima Coffee Bunn Trifecta.
From our quick look at and tasting from the Bunn Trifecta, it doesn't appear to be merely a step in the right direction for by-the-cup brewing, rather it looks like a revolutionary addition to the specialty coffee market. There are no other machines at the moment which give the barista the ability to control and save so many brewing parameters for brew-by-the-cup coffee. The machine looks well made and sturdy. The eleven brewing parameter variables give the barista an infinite amount of possibilities to bring out the best in their beans. With the ability to reach ideal extraction levels for a coffee in around two minutes, this machine would fit nicely into a medium to high volume shop looking to offer specialty coffees at higher price points for on demand brewing. While this method isn’t as “hands on” for by the cup brewing as a syphon bar or pour-over bar, it does look fancy, and there is no lack of skill or knowledge needed on the baristas end to dial in parameters that produce an incredible brew on any given coffee.
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$2,865.00When 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.
$53.00Hario's stainless steel water kettle, the V60 Buono, has been spotted popping up in coffee houses and the kitchens of baristas for some time now. A detailed search on the web will reveal, for the moment at least, that the Buono seems to be widely accepted as the most useful pouring kettle available. What makes this kettle so popular amongst pour-over enthusiasts? Several reasons stand out.
First, the thin pouring spout enables greater pouring precision as well as a slower, more consistent and controlled rate of pour, both of which are very helpful in achieving a precise, prolonged extraction.
Second, the stainless steel construction and large 1 liter capacity contribute toward keeping up the brew temperature for the duration of the entire brew cycle.
Third, the ergonomics involved in the design of the kettle help to make using it much easier. This may not seem like much, but if you're brewing large batches of coffee and pouring for three or more minutes per batch, doing several batches of coffee will quickly become a chore if your kettle doesn't cooperate with you.
Combine all of these facets with the fact that the Buono is manufactured by Hario, a very popular name in the coffee-brewing community, and the kettle's popularity is easily understood. For best results, combine the Buono with a V60 Dripper or Chemex to get a truly exceptional cup of coffee.
For most companies it's hard to find motivation for pushing out new products if you find yourself on top already. This is not, however, the case with La Marzocco. The Italian based espresso machine manufacturer continues to push the envelop when it comes to innovations in espresso machine technology. The newest line from La Marzocco continues their progression in the specific areas of temperature stability and pressure profiling. We've discussed the Strada Electronic Paddle version in detail in our Strada EP blog post and listing for the 2 Group Strada EP. The Strada Mechanical Paddle employs technology similar to the Mechanical Paddles on other La Marzocco models but with a few new features including individual pressure gauges, digital PID control, and dedicated group boilers.