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Compak is a company dedicated to quality and craft. Their newest endeavor is a line of espresso grinders that raises the bar on control and efficiency. Aptly named "Fresh" for its innovative design and functionality, these grinders were created from conversations with baristas around the world and from the experience of a company that has been around for over 50 years. The K-10 Fresh offers a number of innovative features including: the ability to pre-set the the dosing time for a single and double shot to within a tenth of a second, manual push-button doser that keeps time of amount dosed on the digital display, and a completely new dosing system, electronics and control system. Also, the electronic display shows the selected grinding point, a configurable warning to change the burrs, promotional message with your logo, shot counter, and multi-language display.

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.