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Monday, October 21, 2013

Brewing Series

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.

Dwelltime coffeebar
Tuesday, October 21th, 1pm-3pm
Coffee Shots Menu

Panama Don Pachi Gesha
serves 2 (5oz) cups

Kenya Thunguri SL28
serves 2 (5oz) cups

*Those who show their registered ticket get a 2oz taster of Thunguri for free. Register online at

Monday, October 14, 2013

Coffee Shots

Years ago before barismo was roasting coffee, we were busy conducting varied experiments in brewing. One of the early variations in espresso that we liked was nick-named 'the coffee shot'.  It wasn't quite the traditional approach. We were using some odd brew parameters where we were able to get exceptional results that simply couldn't be called espresso.

A 'coffee shot' is a single origin drip (not roasted for espresso)coffee pulled as a shot using a low temperature with a slightly higher yield in volume. The results are similar to what you'd expect from lever espresso machines but with the intensity of the particular coffee shining through.

To be served, it requires a dedicated grinder and five years ago it would have required an entire dedicated espresso machine! With new technology like the La Marzocco Strada that we have at dwelltime, we can operate individual group heads at different temperatures and different pressure profiles.  That means three different coffees at three different temperatures and three different profiles. blog fresh flash back: Coffee Shots

October 15th, 2013
Coffee Shots Menu

Panama Don Pachi Gesha

Kenya Thunguri SL28

*Those who show their registered ticket get their first shot of Thunguri for free. Register online at