The AeroPress Go is thoughtfully engineered to provide all the delicious brewing capabilities of the original AeroPress plus a convenient drinking mug that doubles as a carrying case. Like the original AeroPress, the AeroPress Go brews remarkably delicious American, espresso, and cold brew style coffee. The AeroPress Go is optimized for traveling, camping, or just going to work by making it convenient and easy to take your AeroPress with you. Its smart design ensures that you will never be without delicious AeroPress brewed coffee wherever you go.


Pack Contains:

Plunger
Chamber
Filter Cap
Stirrer
Scoop
350 Paper Filters
Filter Holder
Travel Cup
Cup Lid

Our AeroPress Brewing Guide

UPDATED VERSION

The new way to brew and enjoy coffee - The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet.

Includes 100 filters.

Made in Australia.





Tricolate brewing guide from Scott Rao:

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What makes the Tricolate different?


Eliminates uneven input whilst brewing:

An engineered shower head has been designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate.

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Better coverage:

A more efficient saturation can be achieved for the bloom part of brewing, wetting all of the coffee grounds in seconds without needing to stir.

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No more high and dry coffee grounds:

The vertical walls result in all of the coffee being in all of the water all of the time.

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Laboratory grade filter paper:

The German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

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Extract more coffee:

The 80mm wide flat brew bed increases surface area and allows for more even water to coffee contact, this results in a higher extraction.

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No need for an expensive goose neck kettle:

Achieve much higher extraction yields than ever before. Taste coffee that has greater balance, sweetness and clarity.

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Packaging & Material:

For the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The device is injection moulded in Australia.

 

This pack comes with 350 AeroPress replacement filters, which equates to about 1 years worth of delicious AeroPress made coffees!

Our AeroPress Brewing Guide

The Physics of Filter Coffee is a deep dive into the science behind coffee brewing. In the book, renowned astrophysicist Jonathan Gagné brings welcome scientific expertise to coffee making. Not only does the book contain numerous original ideas about coffee brewing, but Jonathan lays to rest many controversial ideas about coffee making.

About the Author

Jonathan Gagné is an astrophysicist and a perfectionist about coffee brewing. This book follows two years of research to understand and master the physics of filter coffee. Jonathan scoured the scientific literature, set up dozens of experiments, and analyzed data on thousands of brews to develop the insights he shares. The Physics of Filter Coffee method is essential reading for any serious or aspiring coffee geek.

Contains 100 laboratory grade paper filters.

These German manufactured paper filters deliver a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

For use with the Tricolate brewer.

Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees.

Along the way, Brown takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on the skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way a generation of baristas, roasters, and green buyers views 'direct trade,' seasonality, the Geisha variety, and the complex challenges of getting beans halfway around the world, from the farm to the cup.

About the Author

Ryan Brown has been a barista, roaster, green coffee buyer, digital product manager, and marketer. He founded the revolutionary roasting and coffee-sourcing program at Ritual Roasters in San Francisco, oversaw buying for several origins at Stumptown Coffee, developed Central American relations for the Colombia-based Virmax/Caravela, and created award-winning coffee subscription products at Tonx and Blue Bottle Coffee.

From Scott: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant instruction about making great coffee in a café. After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote The Professional Barista’s Handbook."

Adam's recommendation: There is also an excellent supplement to this book from Scott (only available as a Kindle e-book) that goes further in-depth into espresso extraction mechanics and behaviour - linked here.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

What's cooler than being cool? THESE TOTES!

⁠

The people have spoken, and we listened! We've created a cute range of Monastery reusable bags that you can use for just about anything - especially coffee ;)

Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:

Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters

Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.

Part Three - Proper water chemistry and bean storage.

If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

You could say it was a ‘watershed’ moment for the coffee industry when three-time UK barista champion Maxwell Colonna-Dashwood and PhD chemist Christopher Hendon co-wrote the book ‘Water for Coffee’ in 2015. The book highlighted the very real effect of water quality on the result in the cup.

Lively discussions abounded both at professional specialty coffee events and online, culminating in a sort watery milestone last week when a dedicated water forum was established as part of the influential online community Home-Barista.com. The book also set the stage for a variety of water treatment products, like Aquiem and Third Wave Water, which have since emerged to help people manage this fundamental variable more effectively.

Now Colonna-Dashwood and Hendon have returned to make another splash (as it were), with their Peak Water jug offering. Drawing on their knowledge and the perspectives originally offered in the book, they have created a handy, cost-effective household-style filter pitcher which aims to transform regular tap water into something closer to ideal for brewing coffee.

The Peak Water Jug comes with:

- Jug Body
- Liner

- Lid & Bypass Pin

- Filter Cartridge

- 2x Water Test Strips

Specifications:

 Jug size: 220mm (L) x 270mm (W) x 110mm (D)

Water Chamber: holds 1.2ltrs of filtered water

Weight: ~450g

How To Use:

To prepare the filter cartridge, soak the filter in tap water for 10 minutes.

NOTE: This soaking process should be completed with every new Peak Water Filter Cartridge.

When your Filter has come to the end of its life, you will need to remove and replace it with a fresh one. Here’s how:

Simply hold the dial in the RELEASE position, remove the Lid and use the ring pull to lift the Filter up and out of the Liner.

NOTE: Remember to prime each new Filter, as outlined above.