Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/804825
S T U F F : P R O D U C T S NO TIME FOR FINES It used to be that you had to drop a month's pay on a set of sieves just to explore the effects of par ticle uniformity in your brews. Thankfully, the folks at Kruve said "To heck with that!" and created a super spiffy and affordable sieve system designed just for coffee. With up to 12 screen sizes at your disposal and a hardy 80+ gram capacity, you can precisely refine your grind, and brew better coffee than ever. Now available at Prima Coffee. www.prima-coffee.com GROUND CONTROL REIMAGINES BATCH BREWING Ground Control is a radically more delicious and efficient batch brewer for specialty coffee. Using Voga Coffee's patent-pending technology, this game-changing workhorse consistently extracts a cleaner, sweeter, and more balanced cup than any other manual or automated brewing method. The secret is the Ground Control innovative multi-immersion approach, which allows baristas to use a familiar work flow to brew up to 1.5 gallons of exceptionally full-bodied coffee on each of the two stations. Tr y a complex and full-bodied cup from Ground Control at booth 2913 at the Global Specialty Coffee Expo in Seattle, April 20–23. www.vogacoffee.com HOT ON DEMAND The BUNN H3X hot-water dispenser takes the worr y out of your on-demand water requirements for creating custom-crafted, hand-poured coffees and teas. The efficient H3X reliably provides hot water at the exact temperature required in a sleek contemporar y housing that is counter-space friendly, measuring just 22 inches tall, and front-of-the-house ready with a 7.85-inch cup clearance. The H3X can hold up to 3 gallons of water heated to a specific temperature, programmed by a digital thermostat which is accurate between 60 and 212¡F using an easy-to-read LED display for simple adjustment. www.bunn.com VERVE UNVEILS FARMLEVEL RESERVE HERBAZU SL-28 Costa Rica Herbazu SL-28 exemplifies the micromill revolution and the market it created for farmers like Tonio Barrantes to push the envelope and experiment with their craft. The result: The introduction of one of the world's favorite cultivars to one of the world's favorite growing regions, brought to market with state-of-the-ar t processing technology, and roasted by the team at Ver ve. You can expect a malty sweetness, balanced by a tar t mango-lemonade finish. www.vervecoffee.com 58 barista magazine