The Kone: Stainless Steel Coffee Filter

Forget your typical paper coffee filter, The Kone, designed by Coava Coffee Roasters is made of USA grade stainless steel. The goal for The Kone was to create a sustainable coffee filter that could also brew excellent coffee. It is designed for pour over style coffee makers like the Chemex and Hario. Here’s what Oliver Strand from the New York Times had to say about The Kone:

“The Kone is a beautiful object, simple and stark. More to the point of the design, the coffee it makes is rich and full. The filter is cleaner than a mesh basket, and the photochemically machined holes let oils that would be absorbed by a standard paper filter flow through. It gives you the control of a Chemex and the tannic cup you get from a French press: a Frenchmex. Whether you like it is a matter of taste. For most of my adult life, I was a French-press partisan. But in the last few years I’ve been experimenting with different filter methods, and now I’m accustomed to drinking coffee with bright, floral flavors. When I started using the Kone last week, it was strange to find such an aggressive coffee sitting in my Chemex. It was like pulling the top off a bamboo steam basket and encountering a piece of grilled meat.”

Buy The Kone from Coava Coffee Roasters for $50.

The Water Bobble

The Water Bobble is one beautiful piece of water bottle engineering. Each “bobble” comes with its own patented carbon filter which has a slight electro-positive charge, which allows it to attract chemical and impurities in the water. It is suggested that the filters be changed every 2 months or every 40 gallons.

Each bobble holds 18.5 oz. of water, is BPA free, and made in the USA out of recycled materials.

By the Water Bobble from the Water Bobble Online Store for $9.99.

How To Prepare Espresso Video

Check out this excellent video from the guys at The Department of the 4th Dimension, a design and production studio. They examine what goes into making a cup of espresso by interviewing Kyle Glanville, a barista at Intelligentsia Coffee in Venice, California.

Some take home points:

• Every variable in espresso making is very critical.
• Any misstep will manifest itself in the cup.
• Feel the grind and then adjust accordingly.
• Preheat cup with hot water while you prepare the espresso.
• Make sure your filter basket is nice and dry so that the oil released from the coffee can do its job.
• Redistribute coffee in basket so that the water can extract the coffee evenly.
• Proper espresso extraction will take about 20-30 seconds.
• Adjust grind depending on the look and taste of your espresso.
• If your espresso shot looks pale, tastes a little thin then you might have to adjust grind a little finer.
• If your espresso shot looks black, too short and tastes super bitter and compact then adjust grind a little coarser.

Espresso, Intelligentsia from Department of the 4th Dimension on Vimeo.