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Eat, Link, and Be Merry...June 2011
Written by Lee Sill on Jun 20th, 2011
Do you remember back when you were first introduced to "Third Wave" coffee? The newness, like a veil being lifted? Manually brewing coffee for the first time, reading blogs, asking questions all for pursuing a better cup? Ross, one of the newest members of Prima, is living that experience now, and shares about it here.
Speaking of learning, there of course must be a teacher. John Letoto, roaster for Quills Coffee, shares his thoughts and experiences on teaching others about coffee over at Hermitudinous dot com.
I've been thinking a lot about filter mediums lately, especially in regards to temperature stability and heat retention. You've probably heard a lot of hype about the Kalita Wave, especially from Nick Cho of Wrecking Ball Coffee Roasters. This article on "coffee brewing & design" really has me thinking about filters and material. Watch Cho's Kalita Wave brewing video to see it at work.
And last, Jason Dominy of Batdorf & Bronson created a Tumblr called "Barista. The Photo Project". This is a really cool idea, and a neat photo blog. If you are a barista upload your photo and represent!
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The TACKY Inlay Station is a wood pour-over stand beautifully designed for your viewing and brewing pleasure. The seamless "inlay" design gives the stand its name and also a unique look that anyone who appreciates fine wood craftsmanship will admire. The Inlay stand is available as a one, two, or three hole station and in a variety of woods. Pourover brewing is both delicious and artistic - the Inlay adds to the whole experience.
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Tampers are as diverse as the baristas who use them. Our new tamper meets the needs of almost any barista, whether professionally trained or newly beginning. With its durable aluminum handle and wide, smooth top, the tamper is ergonomically designed to fit comfortably into the palm unlike other overly rounded handles which can press a little too tightly into the hand of the barista, or flat topped handles which can become uncomfortable after extended use.
The base of the Prima tamper is of a hefty 304 stainless steel design. This solid steel base combined with the light, detachable aluminum handle adds balanced weight to the tamper which helps aid the barista in providing an even tamp, shot after shot. -
It can be difficult in the world of specialty coffee to find a brewer that not only looks fantastic but also produces a fantastic product. Eva Solo has done an exceptional job of combining both elements into the Cafe Solo. The Solo seems a little strange upon first glance for the very reason that it may be the first coffee brewer of its kind: one that is clothed. The designers at Eva Solo had the ingenious idea of using the same material that keeps divers warm (neoprene) and wrapping it around the glass carafe... thus keeping the coffee hot during the 4 minute brewing period.
Not only are its looks something to take seriously, but the Solo's coffee is not to be underestimated. Because of its use of "total immersion" brewing (similar to that of a french press), the grounds are evenly and completely submersed in water. This provides extraction that is difficult to achieve by other methods of brewing. It is advisable, however, that once the 4 minutes of extraction is complete, the coffee should be immediately served or transferred into a thermal pot (we recommend one of the Zojirushi carafes). This will prevent over-extraction from taking place which results in a bitter tasting coffee.
The Cafe Solo is unquestionably a unique and exceptional specialty coffee manual brewer. Because of its simple usability and superior design, the Cafe Solo is a force to be reckoned with in the specialty coffee world.
