One of the signature styles of brewing with barismo is using cloth filters. We discovered that depth filtration from cloth filters is better at brewing coffee without imparting 'paper taste' from paper filters and it doesn't have the sediment issues of metal filtration. Cloth requires immense care and time consuming cleaning but that didn't stop us from seeing its potential.
The 'woodneck' is the throw back method, with its hooped flannel filter, nick-named for the wooden handle on the neck of the carafe. It was the basis for the v60 design and is a free pour method involving no restriction of how it drains giving full control to the barista to craft the experience. The cloth needs constant maintenace and care to keep it clean during both storage and normal usage. This method produces shorter yields of rich but balanced and suprisingly nuanced cups of coffee.
We highlighted the woodneck brews this weekend on bar at dwelltime and we had a lot of folks come out to try this body forward brew. If you missed the event don't worry we you can always come by the coffeebar at barismo for the same experience. The final brewing device that we are featuring for this series is one of technical precision and it happens to use cloth filtration as well...
When you go back and look at methods that defined us, the Syphon was that method. While espresso was near and dear to us, our experimenting showed that you could make expressive drip coffee if you could harness the variables. Enter the Syphon, or balance brewer. Using it in a novel way, we discovered you could get a stable brewing temp and take advantage of full immersion properties in a way that is entirely unique. It meant being able to control everything in a very precise way. The variable controls we talked about, but were otherwise always chasing, became a reality with Syphon brewing.
The Syphon consists of a lower and upper chamber. When heating the lower chamber, steam builds forcing the water to syphon to the upper chamber. Once the temperature is stable, coffee can be brewed in the upper chamber. When brewing is complete, heat is removed thereby cooling the lower chamber which draws the coffee through the filter and back down.
For this method, we chose an aromatic and intense Panama and juicy Kenya to present. These are served as two 5oz servings per order, so bring a friends.