Barista Magazine

OCT-NOV 2017

Serving People Serving Coffee Since 2005

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time, temperature, turbidity (agitation of the coffee grounds), and load (ratio of water to coffee)," says Christian Krause, Brewista's brand manager and product designer. Christian says that scales and kettles are the two most important devices for controlling these variables, and Brewista has optimized these tools with its recent models. "The Smart Pour Kettles have an ex- tremely accurate pour spout, designed with feedback from competitive baristas. That accuracy further controls the turbidity, allowing baristas to place the water exactly where they need it for an even extraction," he says. "And the Smart Scales allow baristas to control the load by giving precise measurement of the grounds, taring (zeroing) that weight, then weighing the water added all while timing the process." Experimenting for the modern age of manual brewing As shops continue to check out modern takes on manual-brewing devices, it's likely that experimentation and innovation will continue to reign supreme. Andy Sprenger, owner of Lakewood, Colo.–based roaster-retailer Sweet Bloom Coffee Roasters, offers only manually brewed coffee at his shop—the Kalita Wave is their preferred meth- od—and says he sees manual brewing evolving by coffee pros seeking to understand water chemistry's impact on coffee's fl avor. "We use a reverse osmosis system that remineralizes, but the TDS and exact mineral composition are not fully under our control, which is frus- trating," he says. "Optimizing and customizing our water chemistry is something we'll continue to work on, and I'd expect many cafés are moving in the same direction." Andy adds that he also sees this trend materializing in the man- ual-brewing-focused Brewers Cup—a competition that he's quite familiar with, having won the fi rst two U.S. Brewers Cups in 2011 and 2012. He says that while the choice of brewers hasn't changed much since when he competed—Kalita Waves and Hario V60s are still most common—experimentation with water chemistry is on the rise. "Many competitors are customizing their own water blends, which is super interesting," he says. Lastly, while manual brewing has made a lasting impact over the past 10 years in our specialty-coffee universe, several experts inter- viewed for this story say that perhaps its most important contribution is in showing coffee lovers how to make a fantastic brew at home. "By-the-cup brewing allows us to present coffee to customers in a way that is similar to how they can make it at home," says Sam of Olympia Coffee. "This helps us to sell more bags of delicious coffee for custom- ers to brew and enjoy at their homes." kaleb klaus allison schwartz 72 barista magazine

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