Like the V60 brewer, the clever dripper is a single cup, pour-over method for brewing. The difference is its smooth, ceramic body as opposed to the plastic and grooved V60. Coffee is ground to a fine coarseness with a burr grinder. Folding the filter at the seams, it’s placed inside the cone and over the waste cup. The filter is rinsed with hot water to remove any impurities and to preheat the cone. Water is drained completely before being placed over the coffee cup. Two heaping tablespoons are added to make 8 oz. of coffee. Once water has just reached a boil and cooled for 45 seconds, it is poured into the cone with just enough to saturate the grounds evenly and with very little dripping into the cup. After about 15 seconds, the second pour is made, using a spiral and/or back-and-forth pattern, pouring evenly over the grounds. After the cone has dripped 8 oz. of coffee into the cup, it is quickly moved to the waste cup to drain completely. The finished cup should have an even surface with little to no dark or blond spots.
The syphon pot refers to a type of vacuum brewing method, which way a long- established way to prepare coffee. This method is one of the more complicated as vacuum pots can be more fragile and difficult to use than a v60 or clever dripper. However, when done right, the resulting cup is worth the extra effort. Depending on the pot being used, the coffee is ground between a fine to coarse grind. One heaping tablespoon of coffee is measured out for each 5 oz. of water. The water (sometimes preheated to decrease boiling time) is poured into the globe and heated over a burner. Once the water nears boiling temperature, the top globe, with coffee in it, is attached to the bottom portion. After enough water has reached the top globe and saturated the coffee, the liquid is quickly stirred and the lid placed on top. Once almost all the water has left the bottom globe, the brewer is removed from the burner. As the coffee is extracted through the filter and into the bottom globe, the brewer cools. The top globe is removed after all the water has poured through, and the coffee is ready to be served.
Like with the French Press (another full immersion brew method), one can control the time that the water and coffee are in contact with each other. Pressing the coffee through a filter adds a bit of pressure which speeds up the extraction and enhances the flavor profile. However, don’t use the manufacturer’s instructions (other than a starting point). It’s best to “dial In” your own parameters and keep your note pad handy too because once you get “dialed in” you will no doubt want to share with your friends. What you can expect to get in a cup from the Aero Press is a really concentrated beverage that needs no fixings at all, except someone to experience it.
Tougo Coffee: Central District
1410 18th Ave
Seattle, WA 98122
Tougo Coffee: Convention Center
800 Convention Pl
Seattle, WA 98101
Tougo Coffee: First Hill
860 Yesler Way
Seattle, WA 98122
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