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The SteepShot Immersion Coffee Brewer: Simple, Speedy and Intelligently Made.
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We're delighted to introduce the SteepShot, a 1-cup filter coffee brewer that utilises pressure to create quick and consistent cups.
00:00 Introduction
00:38 The SteepShot’s Components.
02:50 Initial Observations.
04:02 Brewing With The SteepShot.
06:24 Other Considerations.
07:48 Experimentation.
08:35 Unique Attributes.
GRINDER SETTINGS:
Baratza Encore: 12
Wilfa Svart: Set hopper so the "SS" of AEROPRESS lines up with the red marker
Wilfa Uniform+: 21
Fellow Ode: 1.5
THE RECIPE:
- 16g coffee, ground a little finer than you would for AeroPress
- 250g soft, clean water
THE HOW TO:
- Add your 16g of coffee to the brew chamber.
- Start your timer and, using boiling water, fill your SteepShot with 250g of clean, soft water using a regular kettle. There's no need to pre-heat the brew chamber.
- Screw on the lid to create a seal and swirl the brewer to mix your water and coffee grounds.
- At 50 seconds, up-end the SteepShot to allow some of the grounds to settle on the filter.
- At 60 seconds, place the SteepShot on top of your vessel and release.
MORE ON THE BREWING PROCESS:
We first became interested in preparing filter coffee inside a pressurised brewer since Gordon Howell won the UK Brewers Cup championship in 2015. Jeremy Challender then won the following year by brewing inside a regular Thermos before decanting and filtering.
That process does produce a really fantastic cup, but is a little slow and messy. The SteepShot solves some of the problems we had experienced brewing coffee in that manner. Developed by Ari Hanolen in Norway, the unique, patented brewing technology permits the brewer to utilise the benefits of brewing in a pressurised environment, whilst keeping the process fairly simple, with clean down being much easier to handle.
00:00 Introduction
00:38 The SteepShot’s Components.
02:50 Initial Observations.
04:02 Brewing With The SteepShot.
06:24 Other Considerations.
07:48 Experimentation.
08:35 Unique Attributes.
GRINDER SETTINGS:
Baratza Encore: 12
Wilfa Svart: Set hopper so the "SS" of AEROPRESS lines up with the red marker
Wilfa Uniform+: 21
Fellow Ode: 1.5
THE RECIPE:
- 16g coffee, ground a little finer than you would for AeroPress
- 250g soft, clean water
THE HOW TO:
- Add your 16g of coffee to the brew chamber.
- Start your timer and, using boiling water, fill your SteepShot with 250g of clean, soft water using a regular kettle. There's no need to pre-heat the brew chamber.
- Screw on the lid to create a seal and swirl the brewer to mix your water and coffee grounds.
- At 50 seconds, up-end the SteepShot to allow some of the grounds to settle on the filter.
- At 60 seconds, place the SteepShot on top of your vessel and release.
MORE ON THE BREWING PROCESS:
We first became interested in preparing filter coffee inside a pressurised brewer since Gordon Howell won the UK Brewers Cup championship in 2015. Jeremy Challender then won the following year by brewing inside a regular Thermos before decanting and filtering.
That process does produce a really fantastic cup, but is a little slow and messy. The SteepShot solves some of the problems we had experienced brewing coffee in that manner. Developed by Ari Hanolen in Norway, the unique, patented brewing technology permits the brewer to utilise the benefits of brewing in a pressurised environment, whilst keeping the process fairly simple, with clean down being much easier to handle.
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