The Clever Coffee Dripper allows for an incredibly smooth brewed cup of coffee, dispensed easily and without the mess! This is a free-standing, one cup coffee brewer with so many benefits:
The Clever Coffee Dripper allows for an incredibly smooth brewed cup of coffee, dispensed easily and without the mess! This is a free-standing, one cup coffee brewer with so many benefits:
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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:
Eliminates uneven input whilst brewing:
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Packaging & Material:
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.
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.
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.
Filtered water or even great tasting water can flatten your coffee and won't help your coffee taste amazing. The science behind brewing coffee is complicated and requires the right minerals, water buffer and more to create that perfect cup of coffee. Protect your mornings, coffee gear and favourite freshly roasted coffee for only cents a cup with Third Wave Water minerals.
Each pack contains 20 sticks - making a total of 40 litres (at the default ratio).
Adam's Tip: Our favourite way to use TWW at the roastery and home is to use the Espresso Profile (yes, even for filter coffee) but dilute it to half strength (so one sachet for 4L of water instead of 2L). We find this provides the best balance of total hardness and buffer to help our coffees really shine :)
Classic Profile
Perfect for brewing light to medium roast coffees using most brew methods.
Light & Medium Roast Coffee
Protects Coffee Makers from Limescale
SCA Water Profile
Highlights Brighter Flavors
Dark Roast Profile
Perfect for brewing Dark Roast coffee using most brew methods.
Dark Roast Coffee
Protects Coffee Makers from Limescale
Compliments Chocolate, Caramel and Nutty Flavors Typically Found in Dark Roast Coffees
Espresso Profile
Perfect for Brewing Any Coffee in Espresso Machines
Any Roast of Coffee
Protects Espresso Machines from Scale and Corrosion
Brightens Flavours