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brewing coffee news roasting

Best Coffee Subscriptions in the Netherlands

nordkapp coffee beans

One of the better things that Corona has brought to the world is the increasing availability of fantastic, fresh roasted, coffee bean subscriptions to all those who value excellent coffee when working from home! There are so many coffee roasters that have popped up as well and they sometimes bring you true gems from the coffee world to your home.

Fresh roasted beans

A coffee subscription brings you freshly roasted coffee beans to your doorstep on a regular basis. Some let you choose the frequency at which this happens, others deliver it to you every other week or month. Often, you can choose the “profile” of the coffee, which means you can decide if you want to the coffee roasted for espresso (a little darker) or for filter (a little lighter).

Did you know that coffee loses most of its delicate flavors within 15 minutes (!) after grinding? If you have always used supermarket coffee, then you really do not know how good coffee can taste!

Tasting Table (source)

Fixed subscriptions

Most coffee subscriptions can send you a fixed set of beans of your choosing, sent to you at regular intervals. You chose the roast level (espresso or filter, dark/medium/light), the quantity and which beans. From then on, you’ll never run out of fresh coffee beans again.

You may be able to set some parameters, such as blend vs. single origin or washed vs. natural beans. A few promise to occasionally send you a surprise coffee or a special coffee as well, as a thank you for your loyalty. This means you get a reliable source of great coffee beans sent to your house.

Quality of the beans

The quality level is above and beyond what you can get from the supermarket or your local coffee store, despite the latter already offering a much better bean than the supermarket. Local coffee roasters simply chose better green beans and take more pride in their (artisan) craft. They take more time and care to roast the beans slowly, which greatly enhances the flavors in the beans (source).

A rotating coffee subscription is a subscription for fresh coffee (beans or ground to your specs) that arrives regularly, but contains different coffees each time.

No Pressure Coffee

Another benefit of getting a fixed set of beans on a rotating schedule is that you don’t need to complete redial your brew settings all over again. Each bean often has a unique recipe: the setting on the grinder, the weight of dry coffee you use for the best flavor, the temperature of the water used to brew the coffee and maybe even the number of pours used to make filter coffee. If you write down your recipe (I highly recommend you do!) then when you get a known coffee again, you can simply reach for your last recipe and use that instead of having to go through several runs to optimize the recipe for taste.

Rotating subscriptions

Some coffee subscriptions give you the option to rotate the beans regularly. Each new delivery will bring different beans than the one before. I call this a “rotating subscription“. It’s a lot of work to source new green coffee beans on a regular basis, roast them and taste/cup them, adjust roasting profile, weigh and package all the subscriptions and do it all over again a week (or so) later. That’s something that only a handful people manage.

But… if you stay on long enough, you may start seeing certain beans reoccur. Not everyone has a limitless supply of every bean out there. Even roasters buy limited quantities of green beans and these run out, eventually.

Recommended Coffee Subscriptions

Here is my list of recommended coffee subscriptions in the Netherlands:

NOTE: all of the above roasters now offer a choice between a fixed or a rotating coffee subscription! That’s great news for us.

the coffee vine, Amsterdam (2012), is a unique coffee subscription because they use rotating coffee roasters and ship their monthly changing beans all across Europe and world-wide! They have true gems and unique beans but the coffee is not what I’d call suitable for beginners. If you’d like to try totally different and wonderful beans each and every time, this is your go-to place!

If you are a coffee roaster and you offer a (rotating) coffee subscription as well, please get in touch with me if you’d like to be included in this list!

No Pressure Coffee

Update Jan 2024:
Boon no longer exists, filter box by Man met Bril is gone, Black and Bloom has sadly reduced their catalog and does not serve a subscription anymore, Uncommon added. Text updated and reworded.

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news roasting

My Favorite Coffee Roasters in the Netherlands

Roasting coffee beans is easy. You just need a metal pan and fire.

Roasting coffee beans well is slightly harder. You need to pay close attention.

Roasting coffee beans excellently and consistently is both art, talent and science. It requires great skills and experience.

When you roast the coffee beans, the Maillard reaction creates a multitude of chemical compounds from around 145 C and caramelizes sugars present in the bean.

Roasting specialty coffee beans is on another level because they are of higher quality and you are trying to highlight, enhance or bring out certain flavors and tones that make that particular (micro)lot or harvest shine. Do it once and that’s luck. Do it twice and you are good! Do it more than twice and you are a true artist.

coffee roaster
Photo by Juan Pablo Serrano Arenas on Pexels.com

In light of celebrating those true coffee artisans and artists out there, here is my highly subjective list of the best coffee bean roasters in the Netherlands:

In alphabetical order:

  • Black and Bloom, Groningen
  • Blommers, Nijmegen
  • Capriole, Den Haag
  • Dagger Coffee, Utrecht
  • Dak Coffee Roasters, Amsterdam
  • Giraffe Coffee Roasters, Rotterdam
  • Keen, Utrecht
  • Lot61, Amsterdam
  • Man met bril, Rotterdam
  • Manhattan Coffee Roasters, Rotterdam
  • Single Estate, Den Haag
  • The Village, Utrecht
  • Ripsnorter, Rotterdam
  • Un.common AMS, Amsterdam

Why are they the best? Because they procure excellent beans. They roast to order so you get fresh beans every time. They are also able to create a roast profile that brings out the best of the particular bean.

They make great every day blends that are always outstanding, but also produce time-limited special editions of simply brilliant and out-of-this-world (micro)lots from somewhere special that just blow your mind.

Drinking those is more like enjoying a fabulous bottle of wine than drinking coffee…

Update April 2025: added Blommers, Dak, The Village, Keen

Categories
brewing coffee competition news

Overview of pour over coffee brewers

Filter coffee!!! 💖 ☕ 🫘 I love my espresso but flavor-wise it can’t compete with a good pour over coffee made with love.

Having been a volunteer at the Dutch SCA Coffee Championships and its preliminaries, I love being backstage and observing the gear displayed, competitors practicing and their workflow with the chosen brew method/device. It changes every year! Some opt for complete reworks compared to last year. Others have optimized their previous workflows and swapped certain gear in or out.

Brief background: during the SCA preliminaries, everyone receives an unknown, freshly roasted bean (250 gr) and has 45 minutes to come with their best recipe. Then, you brew 3 cups of at least 180 ml for the judges who judge your coffee anonymously! They do not see the barista, they only taste their coffees. You receive points for consistency and flavors, since the judges have benchmarked the same beans themselves that morning or the previous day.

I became overwhelmed with the new filter brewers appearing on the market in the last 2-3 years. It’s awesome to see some competitors swearing by them as soon as they’ve tried it and bring them to the competition. But I don’t have the time to try them all out and I don’t want to spend money on acquiring (even) more coffee gear that I may only use occasionally.

So how do they compare? What is the opinion of the general public about all of these pour over brew methods? How many different ones are there anyway?

So I made a list with my co-volunteers of the gear that we all knew about and asked Gemini to research them, check Reddit for opinions and feedback and give an overview of each brew method/device and how it differs from others. It should also try to categorize them into types of brew methods, if possible.

Here is my initial (seed) list, in no particular order:

  • Gina Coffee Maker
  • Orea coffee brewer
  • Hario V60
  • Hario V60 neo
  • Hario Switch
  • Aeropress (Premium, XL)
  • UFO dripper
  • Pulsar
  • Z brewer
  • Kalita wave
  • clever dripper
  • Aramse Sofi brewer
  • Aeropress prisma

Here is what Gemini came up with. Use it as-is. I didn’t verify many of these devices. I only know the Aeropress and V60 very well. I rely on (review) videos just like the rest and I take them with a grain of salt. But I like the general overview and categories of pour over coffee makers.

Here we go!

The Manual Coffee Renaissance: A Guide to Pour-Over Brewing Methods

So, you’ve dipped your toes into specialty coffee, maybe even upgraded your automatic brewer. But now? Now you’re hearing whispers of “total control,” “clarity,” and “unlocked flavors.” Welcome, my friend, to the beautiful, sometimes obsessive, world of manual pour-over brewing.

This isn’t just about making coffee; it’s about becoming an active participant in the creation of your cup. When you go manual, you’re the master of four critical variables: Contact Time, Temperature, Turbulence (Agitation), and Grind. But the brewer you choose, that physical vessel, is your instrument, and its design dictates how you play.

Your water quality, its chemical composition and your choice of paper or metal filters also play a major role in the resulting coffee. We’ve ignored these variables at this stage.

We’ll explore the most talked-about manual brewers of 2025/2026, from the iconic classics to the cutting-edge “no-bypass” disruptors and the new wave of “flatbed” champions. We’ll break down their physics, highlight their unique quirks, and even point you to the top pros’ reviews so you can see them in action.

Let’s brew this!

The “Control Freak” Dictionary: Why Brewer Design Matters

Before we get into the specific brewers, let’s understand the core design elements that dictate your coffee’s fate. This is the language of control.

  • Cone Angle (The Slope): This refers to how steep the walls of the brewer are.
    • A steeper 60° cone (like a V60) creates a deep coffee bed, meaning water has a long path through the grounds. This can lead to higher extraction but requires precise pouring to avoid “stalling.”
    • A shallower 80° cone (like the UFO Dripper) or a very wide flat bottom makes the bed shallower and more uniform, often promoting sweetness and evenness.
  • The Bottom Hole(s): This is where the magic (or frustration) of flow control happens.
    • A single large hole (V60, Orea) puts all the flow control directly in your hands; your grind size and pour speed are paramount.
    • Multiple small holes (Kalita Wave) or a restricted screen (Pulsar) create a “speed limit” for the water, offering more consistency regardless of your pour technique.
  • Shutoff Valves: These turn a pour-over into a “hybrid” brewer.
    • By closing a valve, you allow the coffee to steep (full immersion) before filtering. This ensures incredibly even extraction and is a cheat code for consistency.
  • Bypass vs. No-Bypass: This is a big one for enthusiasts!
    • In most brewers, some water flows around the coffee bed (between the paper and the brewer wall) without fully extracting flavor. This is called bypass.
    • No-bypass brewers (Pulsar, Z1, Tricolate) force 100% of the water through 100% of the grounds, aiming for maximum extraction efficiency and intensity.

1. The Conical Classics: The “Skill” Brewers

These iconic brewers rely on a steep cone and a single large hole, demanding the most from your pouring technique. They are designed for clarity and brightness.

Hario V60 (Classic, Neo, and Suiren)

The undisputed king of manual pour-over. Its 60-degree angle and internal “ribs” allow for high airflow, making it incredibly responsive to grind size and pouring. While the V60 Neo is a high-performance glass-and-silicone version of the classic, the V60 Suiren is Hario’s modular, petal-based evolution, designed to maximize airflow and minimize stalling by removing the solid wall entirely.

UFO Dripper

A fascinating newcomer with a very steep 80° angle. It creates a uniquely shallow coffee bed compared to other cones, which impacts extraction.

  • What makes it unique: Designed for high sweetness and clarity, often used by competitors. It requires specific filters or a precise origami fold.
  • The Pro View: The Real Sprometheus – UFO Dripper: A Giant Leap?. He analyzes the 80° angle and how the deeper bed affects extraction compared to a standard V60.

2. Flat-Bottom Moderns: The “Sweetness & Body” Brewers

By creating a flat bed of coffee, these brewers aim for more even water distribution, generally leading to a sweeter, heavier-bodied cup.

Kalita Wave

The “old reliable” of the flat-bottom world. It’s famous for its three small holes and distinctive “wave” filters.

  • What makes it unique: Those three holes act as a bottleneck, regulating the flow and making the brew more forgiving and consistent.
  • The Pro View: James Hoffmann – The Best Pour-Over Dripper?. A classic review focusing on the stainless steel vs. glass models.

Orea Coffee Brewer (V3 & V4)

Currently the most lusted-after flat-bottom brewer on enthusiast forums. Made of high-grade, thermally stable plastic, it features a massive, wide-open bottom. The V4 is modular, allowing you to swap “bottoms” to change the flow style.

3. New Wave Flat-Bed Brewers: The “Balanced Clarity” Machines

This sub-category takes the “flat bed” concept even further, focusing on perfectly even water contact across a very shallow, wide bed. They aim for balance, juiciness, and often a brighter, cleaner cup than traditional flat-bottoms.

April Coffee Brewer

Designed by World Brewers Cup champion Patrik Rolf, this brewer emphasizes a super-wide, very shallow bed and is optimized for lighter roasts and a high-volume pour.

  • What makes it unique: It aims for extreme evenness and clarity. Often used with a coarser grind than other methods.
  • The Pro View: James Hoffmann – The April Coffee Brewer Review. Hoffmann discusses its unique design and how it promotes a distinct flavor profile.

Timemore B75

Often touted as an “Orea-killer” due to its affordability and similar ultra-fast flow. It’s a transparent, ribbed flat-bottom dripper.

Tricolate & NextLevel LVL-10

These are the most “extreme” flat-bed brewers, featuring perfectly vertical walls and often a shower screen.

  • What makes it unique: They achieve virtually zero bypass due to their cylindrical design and often allow for much higher brew ratios (e.g., 1:20) for surprisingly strong, clean coffee. You often just dump the water in, no fancy gooseneck needed!
  • The Pro View: The Real Sprometheus – Tricolate Brewer Review. He examines whether this “no-pour” method lives up to its scientific claims.

4. No-Bypass Specialists: The “Physics” Brewers

These are for the scientists and the detail-oriented. They aim for 100% extraction efficiency by forcing all water through the coffee bed.

NextLevel Pulsar

Developed with coffee physicist Jonathan Gagné, the Pulsar looks like a lab experiment. It features a unique valve at the bottom.

  • What makes it unique: The valve allows you to control the flow rate precisely, effectively combining immersion and percolation in a highly controlled manner. It’s built for maximum extraction.
  • The Pro View: Lance Hedrick – Pulsar: The Future of Pour Over?. Hedrick worked closely with the designer and offers a masterclass on its capabilities.

Orea Z1 (The “Z Brewer”)

A specialized zero-bypass brewer designed for smaller doses. It often includes a built-in showerhead for gentle, even water dispersion.

  • What makes it unique: Creates an incredibly intense, concentrated cup. It requires specific Sibarist Z1 paper filters.
  • The Pro View: Matteo D’Ottavio – Orea Z1 Review. A deep dive into what “zero bypass” actually means for your morning cup.

5. Hybrid & Immersion: The “Consistency” Kings

Can’t decide between a French Press and a Pour-over? These give you both, offering a consistent brew with less fuss.

Hario Switch & Clever Dripper

These brewers allow you to steep the coffee (immersion) and then release it to filter through. The Switch is a glass V60 with a valve; the Clever is a plastic, wedge-filter version.

Goat Story Gina

A “smart” hybrid brewer with a built-in scale and a precision valve that’s also gorgeous to look at and showcase your skills.

  • What makes it unique: App-connected brewing for tracking, and the ability to switch between pour-over, immersion, and even cold drip.
  • The Pro View: The Real Sprometheus – Gina Smart Brewer Review. He tests its smart features and versatility.

6. The AeroPress Universe: The Versatile King

Not strictly a pour-over, but its incredible versatility and control make it a staple in any manual brewer’s arsenal.

  • AeroPress (Classic, Premium, XL): The Premium is a new glass/stainless model; XL offers double capacity.
  • AeroPress Prisma (Fellow Prismo/Flow Control Cap): These are attachments that add a pressure-actuated valve, allowing you to brew concentrated “espresso-style” shots.
  • What makes it unique: Unmatched versatility for brew styles, grinds, and portability. The Prisma/Flow Control Cap transforms it into a pseudo-espresso maker.
  • The Pro View:

7. Specialized & Heritage: Aramse Sofi Brewer

A beautifully modernized take on the traditional South Indian Filter.

  • What makes it unique: It uses a fine-holed stainless steel disc (no paper!) to create a rich, thick “decoction.” Perfect for intense, milk-based coffees.
  • The Pro View: Aramse – The Sofi Brewer: Reimagined. The creator’s channel provides the best context on its heritage and modern application.

Paper: The Unsung Hero

Don’t neglect your paper filters! They dramatically impact flow rate, clarity, and even taste.

  • Hario Tabbed: The standard, good all-rounder. Available in one cup (01) or two cup (02) sizes. Do note that the “official” paper is from Japan and other manufacturers have licences to produce V60 paper outside of Japan. However, these are slightly different filters. See James Hoffman’s V60 filter paper test.
  • Sibarist FAST: The “Ferrari” of paper. Allows ultra-fast flow, demanding a finer grind but unlocking immense flavor.
  • Cafec Abaca Plus: A favorite for its consistent flow and lack of “papery” taste.

Your Next Step: Choosing Your Brewing Philosophy

So, which path will you take on your manual brewing journey?

  • For the budding barista keen on technique:
    Start with a Hario V60. It will teach you patience and precision.
  • For foolproof consistency and convenience:
    The Hario Switch is your best friend.
  • For bright, juicy clarity and light roasts:
    Explore the Orea V4 or the April Coffee Brewer.
  • For ultimate extraction and scientific experimentation:
    The NextLevel Pulsar or Orea Z1 are calling your name.
  • For a do-it-all, robust, and portable option:
    The AeroPress ecosystem is unmatched.
  • For heavy-bodied, unique textures or milk-based drinks:
    The Aramse Sofi offers a fantastic experience.

Manual brewing is a journey of discovery. Each brewer offers a unique perspective on coffee, inviting you to experiment and refine. Don’t be afraid to dive in!

If you have specific experience with any of these brew methods or filters, and you are very passionate about its performance, then please get in touch with me and enlighten me! I’m always happy to learn something new.

Categories
coffee brewing news

Best filter coffee brewer for the home

Filter coffee!!! 💖 ☕ 🫘

The best coffee’s require no pressure.

That’s true. Sure, most of us love a warm, steamy, dark espresso or two in the morning to (help) get us started. But for flavor, espresso is not the best. Filter coffee allows flavors and odors to be enjoyed much better than espresso ever can. You can grap a cheap coffee maker almost anywhere, but if you’re spending $25 per bag of fresh beans, you are not doing yourself a favor!

Let’s discuss the gear that bridges the gap between “morning caffeine delivery system” and “specialty coffee experience.” We’re looking at SCA-certified brewers. Machines that actually hit and maintain the temperatures needed to extract those floral, nutty or fruity notes, and the grinders that make it all possible.

No elitism, no gatekeeping. Just better coffee.

The Brewers

The Specialty Coffee Association (SCA) doesn’t hand out certifications for fun. To get that seal, a machine has to maintain a brew temperature of 92–96°C and complete the brew cycle in a specific timeframe. Most cheap supermarket machines fail this, resulting in coffee that is either sour (under-extracted) or bitter (burnt). Most importantly, your artisan specialty coffee beans are more or less wasted…

1. The Industry Icon: Moccamaster KBG Select

Handmade in the Netherlands and built like a tank, the Moccamaster is the “buy it for life” option. It’s simple, it’s colorful, and it’s remarkably consistent. The “Select” switch in the filter holder allows you to toggle the flow rate for a half-carafe or a full pot, ensuring you don’t lose quality when you’re only brewing for one.

Deep Dive: James Hoffmann’s Moccamaster KBGV Select Review

2. The Tech Darling: Fellow Aiden

The Fellow Aiden is for the person who wants pour-over quality with the push of a button. It features a dual shower head and interchangeable filter baskets (cone and flat-bottom), allowing it to adapt to whatever style of coffee you’re feeling that morning. It even has an app, because of course it does.

Deep Dive: James Hoffmann’s Fellow Aiden Review

3. The Aesthetic Champion: Ratio Four

If you want your coffee maker to look like a piece of art, the Ratio Four is it. It uses high-end materials like hand-blown glass and wood accents, mimicking the manual pour-over process (including a bloom phase) with zero effort on your part. It’s a “small batch” specialist, perfect for 1-4 cups. If you need your partner’s (design) approval, this is almost a “sure thing”!

Deep Dive: Chase Reeves’ Ratio Four Review

4. The Automation King: Xbloom Studio

The Xbloom Studio isn’t just a coffee maker; it’s a robot barista. It automates the “pour” pattern, moving the water stream across the grounds just like a professional barista would. It’s for the ultimate coffee geek who wants to experiment with recipes but doesn’t want to stand over a kettle at 7:00 AM. It also comes with a built-in grinder that just may be enough in the beginning!

Deep Dive: Lance Hedrick’s Xbloom Studio Insights

5. The Scandi-Workhorse: Wilfa Performance

Designed in Norway with input from World Barista Champion Tim Wendelboe, the Wilfa Performance features a unique removable water tank. No more pouring water from the carafe (which can contain old coffee oils, don’t do that!) back into the machine. It also has a manual flow control to dial in your extraction.

Deep Dive: James Hoffmann on Wilfa Gear

6. The Compact Choice: OXO 8-Cup

The OXO 8-Cup is my favorite for those with limited counter space. It’s SCA-certified, fast, and features a “podless” single-serve mode that uses a special basket to ensure small brews don’t turn out weak. Great for families of coffee drinkers, small offices or campus dorms. Their thermos keeps your coffee warm until after lunch!

Deep Dive: Roasty Coffee’s OXO 8-Cup Review

7. The Customizer: Sage Precision Brewer

In the US, this is the Breville Precision Brewer. In the EU, it’s called Sage. This machine gives you control over almost everything:

  • bloom time,
  • water temperature (to the degree), and
  • flow rate.

It’s the closest you can get to a “manual” experience in an automatic machine.

Deep Dive: CoffeeBlogKev’s Sage Precision Review

8. The Budget All-Star: Bonavita Enthusiast

The Bonavita Enthusiast is the latest evolution of the legendary Bonavita line. It’s simple, it’s effective, and it’s usually the most affordable way to get into SCA-certified brewing. It has a dedicated “Bloom” button that pre-wets the grounds, essential for letting those CO2 gasses escape. Can’t go wrong here, it will improve your daily brews.

Deep Dive: ECS Coffee’s Bonavita Enthusiast Review

The Grinders

You can have a €1,000 brewer, but if you’re using a €20 blade grinder from the hardware store, your coffee will taste like sadness more often than not. You need a burr grinder for a more consistent particle size. Even the burr’s design matters more than you might think!

1. The Gold Standard: Fellow Ode Gen 2

The Ode Gen 2 is designed specifically for filter coffee (not espresso). Its 64mm flat burrs produce a remarkably clean, sweet cup. It’s quiet and fast, it’s beautiful, and it features an ionizer to reduce that annoying static mess. Though a spray of water across the beans beforehand will almost remove it entirely and keep your grinder more clean!

Deep Dive: James Hoffmann’s Ode Gen 2 Review

2. The Versatile Starter: Fellow Opus

The Opus is the Ode’s younger, more versatile sibling. It can grind for everything from coarse French Press to fine Espresso. It’s a great choice if you’re just starting out and want one machine to do it all.

Deep Dive: Lance Hedrick’s Opus Review

3. The Value King: DF54

The DF54 has taken the coffee world by storm recently. It offers premium 54mm flat burrs at a fraction of the price of competitors. It’s a “single-dose” grinder, meaning you only put in the beans you’re about to brew, keeping everything fresh.

Deep Dive: Lance Hedrick’s DF54 Review

4. The Powerhouse: DF64 Gen 2

Stepping up to the DF64 Gen 2 gets you larger 64mm burrs and a more robust build. It’s the “enthusiast’s choice” because you can easily swap the burrs later (to something like SSP burrs) to further customize your flavor profile.

Deep Dive: Lance Hedrick’s DF64 Gen 2 Review

5. The Endgame: Timemore Sculptor 078

The Sculptor 078 is widely considered the current king of filter grinders. Its “Turbo burrs” and variable RPM (you can slow down or speed up the motor) produce a cup clarity that few other grinders can match.

Deep Dive: James Hoffmann’s Sculptor Review

6. The Reliable Italian: Eureka Mignon Filtro

Eureka has been making grinders in Italy for nearly 100 years. The Filtro is their dedicated filter coffee model. It’s built like a tank, is remarkably consistent, and has that classic Italian industrial vibe.

Deep Dive: The Coffee Chronicler’s Eureka Filtro Review

The Secret Weapon — The Kruve Brewler

How do you know if your grind is “medium-coarse”? Is your “medium” the same as my “medium”? The industry relies on subjective experience and sharp eyes. Especially in the beginning, when you are starting out on this “better coffee journey”, it may be hard to judge reliably and repeatedly what’s a “medium” grind and what’s “medium-coarse“?

Enter the Kruve Brewler. It’s a simple ruler-style tool that allows you to measure your coffee grounds in microns (µm).

  • The Free Version: Kruve offers a printable PDF of the Brewler. It’s not as accurate as the metal one, but it’s a great starting point for calibrating your eyes. Build up some experience and compare your friends’ grinders or pre-ground coffee from the supermarket to what you grind yourself. Perhaps you already have a great affordable coffee from a local store, but you’d like to get whole beans and enjoy fresh ground coffee instead.
  • The Metal Tool: For about the price of two bags of specialty coffee, you can get the stainless steel version. It has actual holes for different micron sizes. You just slide your grounds through until you find the match. It takes the guesswork out of “dialing in.”

Deep Dive: Kruve Sifter & Tooling Review

How Much Should You Spend?

Prices fluctuate, and you’ll find different deals depending on where you live in the EU or the US, but here is a rough guide to the investment levels:

  • The Entry-Level Setup:
    ~€300–€400 total.

    Think Bonavita Enthusiast + Eureka Filtro.
  • The Enthusiast Setup:
    ~€600–€800 total.

    Think Moccamaster + Fellow Ode Gen 2.
  • The “Endgame” Setup:
    €1,000+.

    Think Fellow Aiden or Xbloom + Timemore Sculptor 078.

Remember, the goal isn’t to have the most expensive gear.

It’s to have the gear that makes you look forward to your morning coffee. No pressure.

Categories
brewing coffee news

Aeropress celebrates 20 years!

Photo by Onur Kaya on Pexels.com

Happy Birthday to Aeropress!

It is 20 years ago when inventor and coffee lover (not a barista) Alan Adler developed the aeropress. His quest was simply to make a better cup of a coffee, more consistently and somewhat quicker…

Today, millions of aeropress coffee makers travel everywhere we go and bring us a tasty, quick, solid cup of coffee. From Arizona canyons, to camp sites in the South of France, to the plains of Eastern Europe, back country of Australia and ocean islands in the Pacific. It is ubiquitous and still going strong!

What used to a single product is branched out into a wider variety of choices, materials and add-ons.

  • Aeropress Original
  • Aeropress Premium
  • Aeropress Clear
  • Aeropress XL
  • Aeropress Go & Go Plus

Very recently, Aeropress have also introduced a manual grinder to match their style and create the option to get everything from one source. Very smart, though it may not be the best manual grinder for your money. That remains to be seen…

Categories
coffee news

Why Metal Vacuum Canisters Keep Coffee Fresh Longer

outpeak coffee canister with a bag of beans and water kettle in background

Coffee lovers understand that the quest for the perfect cup begins long before the brewing process. It starts with the beans themselves – those aromatic, freshly roasted gems that hold the promise of a delightful experience. However, preserving their delicate flavors and aromas can be a challenge.

Disclaimer: I was offered to test an Outpeak canister free of charge, but these are my honest observations and experiences.

Exposure to air, light, heat and moisture can rapidly degrade the quality of specialty coffee beans, leaving you with a lackluster brew. That’s where metal coffee canisters with vacuum technology step in.

The Factors of Coffee Freshness

To truly appreciate the benefits of these canisters, let’s delve into some science of coffee freshness. Air (oxygen) is the enemy of freshness. It reacts with the coffee oils and fragile organic compounds, causing them to oxidize and deteriorate. Light, heat and moisture also accelerate this degradation process.

Traditional storage methods (paper, plastic or glass) offer minimal protection against these elements. This is where metal coffee canisters with vacuum technology shine. These canisters are equipped with a small battery-operated air pump in the lid, which removes most of the air and oxygen from the container at the touch of a button. This significantly slows down the oxidation process and preserves the beans’ freshness over a longer period.

Metal vs. Glass: The Battle for Light Protection

Unlike glass canisters, which allow light and heat to penetrate, metal canisters block harmful UV rays. Light can trigger photochemical reactions that degrade coffee’s flavor compounds. By blocking out light, metal canisters add another layer of protection, ensuring your beans remain fresh and flavorful for longer.

Airtight Seals and Moisture Control

The airtight lids on these canisters serve a dual purpose. Firstly, they maintain the low pressure (-25 kPa and -33 kPa) created by the pump, preventing air and oxygen from seeping back in. Secondly, they keep moisture at bay. By creating a dry environment, the airtight lids contribute to the longevity of your beans.

Real-World Experience: The Outpeak Coffee Canister

outpeak coffee canister with a bag of beans and water kettle in background

I recently had the opportunity to try the Outpeak coffee canister and the results are encouraging! As someone who goes through a 250 gr bag of coffee beans in about a week, I’ve always been frustrated by the rapid decline in freshness, particularly with the more expensive specialty coffees.

By the end of the week, those unique and vibrant flavors would fade, leaving me with a less exciting cup.

With the Outpeak canister, I noticed a remarkable difference. Even after a week, the specialty coffee beans retained more of their distinctive characteristics. The flavors were brighter, the aromas more pronounced, and the overall experience more satisfying. While the difference may be subtle, it’s undeniable that storing beans in a vacuum, away from heat, light and moisture, has a noticeable impact on their longevity.

The Outpeak canisters offer a built-in USB-C charger port and a full charge lasts more than 4 weeks, in my experience. I fully charged the lid with pump upon arrival and haven’t had the need to recharge it yet. That’s great! I will update this post with a more precise duration, when I need to recharge.

outpeak canister from above with a cup from the Barn for size comparison
Top view of the Outpeak metal coffee canister

Size does matter!

Outpeak offers metal canisters in three sizes:

  • 130 gr
  • 500 gr
  • 600 gr

I had the good fortune of testing the 500 gr canister. It comfortably fits a fresh bag of 250 gr coffee, obviously. I get fresh coffee delivered every two weeks and most roasters ship bags of 250 gr, sometimes 350 gr.

I found two minor issues with this version of the canisters that I hope Outpeak can improve in an updated version:

  1. The diameter of the lid is slightly too large (ca. 12.5 cm or just under 5″) for my (small) hands, making it somewhat hard to get a good grip to open it. Letting air in twice helps.
  2. The 500 gr canister is a little big when you only store 250 gr. That leaves a lot of open space inside. Perhaps 300 gr, 550 gr and 1100 gr versions are more inline with the amount of coffee most people need to store on their home countertop.

Getting a fresh bag every week is very practical anyway!

Investing in Long-Term Freshness

For coffee enthusiasts who value quality and freshness, metal coffee canisters with vacuum technology are a worthwhile investment. While they may be slightly more expensive than traditional storage options, the benefits they offer are undeniable. By preserving the delicate flavors and aromas of your more expensive specialty coffee beans, they ensure that every cup you brew is a great experience.

pressing the vacuum button on an outpeak coffee canister
Pressing the vacuum button on the top of the lid.
In the middle the large vent to let air back in when you open it.

If you’re tired of your coffee losing its luster after just a few days, it’s time to upgrade your storage game. Metal coffee canisters with vacuum technology, like the Outpeak canister, offer a simple yet effective solution. By creating an optimal storage environment for your beans, they unlock their full potential, allowing you to savor the true essence of freshly roasted coffee for longer.

Remember, the quest for the perfect cup starts with the beans. Treat them with the care they deserve, and they’ll reward you with an unforgettable coffee experience.

Update 1 Nov 26th 2024:
Well, I have stored some decaf beans in the Outpeak vacuum canister for several weeks now. I wanted to test the preservation of flavors because decaf beans “spoil” much faster than caffeinated beans. We don’t know why yet. After being kept in vacuum for almost 6 weeks, the beans brewed a great coffee on my Hario V60. Very comparable in taste to a fresh brew when the beans are less than a week old! That’s wonderful news.

Update 2: Fellow has just launched opaque vacuum canisters (Atmos) as well at a comparable price to Outpeak’s offering. Good to see vacuum storage of beans in metal containers is becoming more popular. I know glass is prettier but it’s worse for the preservation of flavors.

Categories
brewing coffee news

Unlocking Coffee’s Secret Chemistry

Photo by Chevanon Photography on Pexels.com

Hello, fellow coffee nerds! ☕️🔬

I have always wondered how my coffee brew gets its zing. What makes up that “Golden Cup” of coffee? Why is one cup extraordinarily great and the next good but not quite that good, even though you used the same beans, same grinder, same water, same brew method?

The art of being a good barista is that you’re able to make a great coffee every single time. Turns out it’s not just about coffee beans and water, it’s actually a whole chemistry lab in your cup! 🧪

Five years ago, the Simonelli Group reached out to the Coffee Science Foundation, asking if they could somehow work together on cutting-edge espresso research? That open question in 2019 led to the start of an exciting multi-year research project by Professor Christopher Hendon at the University of Oregon, that wants to measure the chemistry that goes on in your cup of espresso.

That initial conversation led to a truly exciting initiative—a multi-year research project aimed at measuring espresso chemistry, correlating those measurements to sensory attributes, and laying the groundwork for science-based useable tools for the coffee industry.

Long story short: scientists are using electricity to break down what’s in your espresso. How do chemical compounds affect the taste of the cup of coffee and the flavors that you experience? 🤯

We all know coffee can taste amazing, but it can also be a rollercoaster of flavors. Is it the beans, the roast, the water, or your barista skills? 🤔 Turns out, it’s all of these things, plus a bunch of tiny molecules we’re just starting to understand.

Traditionally, we’ve always measured coffee strength using TDS (Total Dissolved Solids) – basically, how much coffee stuff is dissolved in the water. Coffee is still 98-99% water. But here’s the thing: you can have two cups with the same TDS that taste totally different. 🤯 That’s because TDS doesn’t tell us what kind of stuff is dissolved, just how much.

This is where electrochemistry comes in. It’s like using a tiny electric probe to see what molecules are in your coffee and how many of them there are. Different molecules react to electricity in different ways, so we can use this characteristic to create a kind of “fingerprint” of your brew.

This is super cool for a few reasons. First, it can help us understand how things like roast level, brewing time, and even the type of beans affect the flavor. 🔬 Second, it could lead to new tools for baristas to dial in their espresso perfectly every time. 🤩

The research is still ongoing, but the possibilities are endless. Imagine being able to measure the exact chemical makeup of your coffee and adjust your recipe to create the ultimate flavor experience. 🤤

So, next time you’re sipping your latte, remember: there’s a whole world of science behind that deliciousness. And who knows, maybe one day you’ll be using electrochemistry to brew the perfect cup! ☕️😎

Source: Amped Up: Using Electricity to Detect and Quantify Molecules in Brewed Coffee | 25, Issue 18

Categories
brewing coffee news

Brewing Coffee with Ultrasound

coffee in a hario can on a scale

A site called LabDownUnder has a blog about research from Australia that explores using ultrasound to brew coffee. In other words, the high-pitched sound waves used in medical imaging can also make a cup of coffee!

They wanted to see if ultrasound could change how much of the good substances (such as caffeine, oils, and flavors) gets extracted from the coffee grounds.

Coffee Sonication

To test this, they brewed filter coffee with and without ultrasound, changing things such as how much coffee they used, the water temperature, and how long they used the ultrasound. They then measured the concentrations or quantities of antioxidants, caffeine or oils, and the specific smells and flavors in the brewed coffee. They also judged what the coffee looked like – its color and how much foam it made.

Ultrasound can be used to extract important compounds in the brewing process through what is known as cavitation. As the sound waves travel through the water surrounding the grounds, differences in pressure create microscopic bubbles which themselves expand and collapse.

LabDownUnder

The Findings

They found that ultrasound helped get more caffeine and oils out of the coffee grounds. This is probably because the ultrasound waves shake things up at ultra fast rates, making it easier for the compounds in coffee to dissolve into the water. They also found that ultrasound helped extract more of the compounds that give coffee its aroma, which means the coffee might smell even better!

However, they noticed that ultrasound seemed to decrease the amount of antioxidants in the coffee, especially when they used it for longer or at higher temperatures. Also, the coffee brewed with ultrasound had a lighter color and less foam, which they think is because of the extra oils. These oils are called triglycerides.

While traditionally the crema floats on top of the coffee, ultrasound actually emulsifies the triglycerides (oils) that make up the crema layer with the beverage, mixing them together. This created a milky-looking beverage with caramel tones.

The Results

Overall, the research suggests that using ultrasound to brew coffee could be a way to make coffee with more caffeine, a richer flavor, and a stronger aroma. However, it might also have less antioxidants and a slightly different appearance. More research is needed to fully understand the potential of ultrasound in coffee brewing.

Dr Francisco Trujillo of the School of Chemical Engineering of UNSW was chief investigator behind the study. The original article has a link to a video made by the researchers, that I cannot link to without permissions. They also show a photo with a color comparison between French press and sonicated coffee. The sonicated coffee looks like it already has milk added to it, when it doesn’t! Check the link to the blog at the top.

Useful links

Categories
brewing coffee news travel

Best coffee for on the road

cold brew coffee

Cold Brew Coffee: Elevate Your Travel Game

For those who love both coffee and adventure, cold brew coffee is a game-changer. It’s not just about the delightful aroma that fills your car, but the complex flavor profile that unfolds over time as you are driving and keep enjoying that wonderful flavor. Unlike traditional coffee, cold brew boasts a smoother, less acidic taste with a lingering finish that keeps you invigorated throughout your journey.

The cold brew method extracts flavor from beans using only cold water (< 20 C/70 F) and a very long brew time. This way, most of the harsh bitters and oils in roasted coffee are not dissolved which results in a coffee with a softer balance of flavors.

https://sca.coffee/

Unleashing the Magic of Sumatra: Indonesia Sumatra Organic

Indonesia Sumatra Organic beans from Boot Koffie

The key to an exceptional cold brew lies in the bean selection. I highly recommend the Indonesia Sumatra Organic beans from Boot Koffie, but you can also find these at Whole Foods and in various online shops. These beans, grown in the rich, volcanic soil of Sumatra in Indonesia, yield a full-bodied, medium-dark roast with a distinct chocolatey undertone and subtle spice notes. This unique character sets them apart from the milder Colombian varieties.

Crafting the Perfect Cold Brew

Achieving the perfect cold brew is an art form and highly subjected to your personal tastes. Here’s my preferred recipe:

  • Ingredients:
    • 67.5 grams coarsely ground Indonesia Sumatra Organic coffee beans
    • 750 ml filtered water
  • Brewing Process:
    1. Combine the ground coffee and water in a container. (5-10 min)
    2. Steep in the refrigerator for 12-24 hours.
    3. Filter through a fine-mesh sieve or cheesecloth. (5 min)
    4. Savor your expertly crafted cold brew.
67.5 gr of coffee beans on a scale

While 12 hours yields a flavorful brew, the full spectrum of flavors (particularly the chocolate notes) emerge after a 24-hour steep. Depending on your personal style, you can vary the brew time accordingly. If you like it, that was a good recipe!

A Word of Caution: The Caffeine Kick

Cold brew coffee is known for its potency, packing upto 2-3 times as much caffeine as an espresso or drip coffee. Opt for smaller servings to enjoy its benefits without overdoing it.

Also consider the beans you are using: Robusta beans have 2x the caffeine of Arabica beans! Cold brew is ideally suited for Robusta beans, in my opinion, because the lack of heat means you don’t extract as much of the bitters.

For convenience, I recommend the small, glass, reusable sample bottles available at identipack.com, for instance. Mine serve 50-60ml of coffee.

They’re perfect for pre-portioned servings, allowing you to enjoy your cold brew on the go. As a bonus, you can conveniently open a bottle by yourself, while everyone else in the car is sleeping p[eacefully!

In Conclusion

Cold brew coffee elevates your travel experience. Its alluring aroma, complex flavor profile, and sustained energy boost make it the ideal companion for those on the move. Explore the world of cold brew with the Indonesia Sumatra Organic beans and discover a new level of coffee enjoyment.

Equipment & Gallery

Below you can see a set of photos of how I prepared my cold brew. The brewer I use is the simple, elegant but great Hario Filter-In-Coffee bottle, available everywhere for approx 30-40 Euros. There is a larger version, but be careful: it holds so much cold brew you will need to notify your physician of what you are doing! (A joke, do not drink a liter of cold brew!)

Indonesia Sumatra Organic beans from Boot Koffie
weighing 67.5 gr coffee beans on a scale
coarsely ground coffee beans in a metal retainer
looking down a flask with 752 ml of cold water on a scale
hard to see etched square markers on a glass flask
filter holding ground coffee and an empty black metal cup
filter sinking into a flask with water on a scale
closed up hario cold brew kit with coffee inside and lid closed
Hario cold brew kit with ready to drink cold brew, a small sample bottle with a single dose and a bowl holding the still wet coffee filter (leaking out)
glass sample bottle with a dose of cold brew coffee shown against a size 1 hario v60 filter holder
Categories
brewing coffee news

Best coffee machine for home baristas

home barista setup with filter and grinder

I get asked this question a lot: “What’s the best coffee machine for at home?” Just like: “What’s the best coffee to buy?”

I understand why people ask it, though. They want an experienced opinion. I’ve tasted more coffees than most. Unfortunately, it is not that easy.

To answer the question: “What is the best coffee machine to use at home?”, I would first need to know what kind of coffee you prefer? In other words, the drink itself:

  • Black or milk-based coffee?
  • Espresso or filter coffee?
  • Drip, pour-over or submersion coffee?

To choose the best coffee machine for making coffee at home, you need to find your favorite style next. Then find the best machine that suits that style. That said, I can give a couple of recommendations for good coffee machines for your home. These machines make a great cup of coffee every single day.

Most people either prefer espresso-based coffee or filter coffee. We have all grown up to become accustomed to dark roasted, fairly bitter tasting coffee (with or without milk). With that in mind…

Espresso machines

When buying any espresso machine, do pay attention to the diameter of the portafilter. It is a handle-like device that holds the coffee grounds and attaches to the espresso machine’s brewing group. The portafilter plays a crucial role in the extraction process, determining the flavor, strength, and quality of the espresso shot.

Ensure that this is 53 – 58 mm, which are the industry standards. It should hold 14 – 24 gr of ground coffee. Anything smaller will also work but it will be much harder to find parts, accessories and additional tools. And you will get more tools! LOL

Fully automatic

Don’t get a fully automatic machine! Ever! Seriously.

My biggest complaint about fully automatic espresso machines is that they grind the beans for you without any useful form of manual adjustments. The manufacturer will never include a great grinder. That would make the machine too expensive. Always get a separate grinder, it will last you at least 10 years.

These automatic machines focus on convenience, speed and not flavor. So in my opinion, this is always a setback that I can’t except.

If you prefer speed and ease over flavor, then choose either of these:

Sage and Breville are essentially the same Australian company with different brands for Europe and US/UK (resp.)

Wikipedia

The Pro version lets you tamp the coffee yourself. The Impress version has a built-in tamper and will do it for you. ¯\_(ツ)_/¯ Since tamping affects taste much, I prefer to do it myself.

I personally don’t like a Jura machine. Although it’s pretty, it’s too limited and maintenance is expensive. Sorry Jura.

Semi automatic

These machines are more my style. They automate some of the actions but not all. This gives you more control over the espresso that’s brewed. Note that a great espresso maker will cost at least 1250-1500 Euro/Dollars because of the quality of the parts and build. That does not include a grinder!

Your biggest choice depends on how you drink your coffee: black or white?

If you prefer black coffee (an espresso, long black or americano), your life is easy: choose a single boiler machine. They’re a lot cheaper.

Do you (or your partner) prefer white coffees? Think about how many cappuccinos or lattes you will make? For one or two each time, it’s fine to get a single boiler machines as well. First froth your milk then brew the espressos! If you drink more coffee daily or host regular dinner parties, then you should opt for a dual boiler machine. That way, you can start frothing the milk while the espressos are still brewing.

La Pavoni stradivari lever machine
La Pavoni Stradivari

Manual espresso machines

A category on their own for this is where innovation really shines.

Superkop is a brand new, solid, durable design and fully non-electrified. It will work when the power is out, on the road or camping, when disaster strikes and zombies invade our homes! It only needs hot water and ground coffee. It will last a lifetime with only a few replaceable moving parts.

The lever-operated La Pavoni is a classic machine! A gorgeous design that does require some practice and getting used to. Once you do, it is the holy grail of many baristas. Beautiful to look at and room for creativity to add you own special twists when making an espresso.

The Flair revolutionized the world of home baristas when it appeared on Kickstarter. It’s cheap, easy to make, easy to use and a great way to get into making better coffee at home. Quality has improved a lot since and you can’t go wrong with it!

Filter coffee machines

moccamaster KGB select wireframe
Moccamaster KGB Select

The traditional home coffee makers have received a ton of innovations and improvements over the last 3-5 years. Coffee making, filter coffee at home, has drastically improved since the 80s and 90s. Designer machines, premium options, gorgeous materials and very reliable manufacturing mean that today’s coffee maker is light years ahead of those our parents and grandparents used.

I can recommend one of these four machines:

Moccamaster has been the go-to coffee maker for many official coffee competitions and conferences. They’ve been around for 40 years and are rock solid, well built and easy to maintain or repair.

You can also refer to the SCA certified list of approved coffee makers. The Specialty Coffee Association takes their work very seriously. Every machine is thoroughly tested and retested to ensure it makes a great cup every single time, all the time.

I hope this answered some of your questions and gave you a good start to selecting the best coffee machine for your home. Maybe it just confused you more and made you reevaluate what it is you want. Then at least I did my job. Trust me when I say that you will not find the best machine in one go. I will take several iterations before you find what works best.

Most of all, your taste for coffee will change and that brings new machines, new coffees, new equipment and new kitchen setups. If you can, buy second hand on Ebay or your local penny savers. Closed restaurants often sell off their equipment to pay debts. That’s a nice way to get a premium machine for less.

PS: If you follow my advice above and do not buy a fully automatic machine, you will need to also buy a good grinder. That’s a whole new subject, but for starters I can recommend watching James Hoffman’s review video:

Categories
brewing competition news

Preliminary rounds of Dutch Brewers Cup 2022

hario v60

This year I can finally participate in something that’s been a dream of mine since I started working with coffee in 2017 and getting certified by the SCA… Corona has been forcing the competition to be postponed. I was going to first volunteer and help others participate, but I’ve decided to just dive in.

At the preliminary, you have to brew 3 cups of an unknown coffee bean in 15 minutes using your preferred brew method. You receive the beans on the day of your round and you get 30 minutes in advance to determine your best recipe using the beans provided, water present and a grinder to use.

Time lapse of a practice run

The preliminary is held at Alleborgh coffee in Almere, a well known espresso machine dealer, who has a backoffice practice floor where you can setup. They’ve been cooperating with SCA Nederland forever, as far as I know.

Not knowing the water used and using a guest grinder is an extra complication. Baristas know their own equipment in and out and can fine-tune results often instantly to compensate for dinner ad-hoc deviation

I’m going to double check the requirements again before Tuesday Feb 22nd, when I’m scheduled to go on stage, but I believe you get 15 minutes total time and can use 8 minutes to set up and 7 minutes to produce 3 cups of 180 grams of coffee liquid.

I also learned that you’ll get 15 min additional time familiarize yourself with the grinder (a mahlkonig EK43 🥰) and can bring your own coffee to achieve the grind size you’re set on using. There are tools to help with this task, such as a Kruve sieve or a ruler that indicates particle size, but I don’t have those yet. Maybe if I make the finals…

This is not that hard at all but the complexity increases because you kinda have to brew 3 batches of coffee in parallel and start the 2nd while you’re still brewing the first. This is where timing gets tricky and routine is crucial!

The coffees are judged blindly (they do not know who’s coffee they judge) on flavors, taste and consistency by a professional jury who’ve sampled the same coffee for themselves, so they know what’s possible to achieve. In a way, it’s whoever is closest to what they achieved wins.