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Tru Bru Drip Station

psaighpsaigh
edited October 2008 in Other Brewing Methods
With the launch of this new website www.trubru.com I thought I'd start a discussion about drip/pourover coffee.
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Comments

  • askthecoffeeguyaskthecoffeeguy
    um its not as impressive as a clover...
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  • psaighpsaigh
    granted, but certainly more attainable
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  • askthecoffeeguyaskthecoffeeguy
    presentation wise leaves somewhat to be desired, but you could also turn this into a marketing success, by promoting the 'rudimentary' nature of the extraction method which produces 'un-tainted' results - or some such thing I'd be interested to taste the product in the cup what's your target destination with this product or is it conceptual only? pat
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  • psaighpsaigh
    Well I've loved alternate brewing styles forever now (syphon, drip, turkish, french press, clover, vietnamese drip etc. etc. etc.), and have always had plans of making it a part of my upcoming cafe (which is coming up sooner than you think ;)). And while I have no intention of using this particular pourover station, with the launch of the website I thought it might be a good time re-ignite the drip filter debate.
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  • askthecoffeeguyaskthecoffeeguy
    could you perhaps be referring to something like this: http://www.flickr.com/photos/cheesebikini/2214814549/
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  • psaighpsaigh
    Syphon is just so damn sexy, love it!
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  • askthecoffeeguyaskthecoffeeguy
    what's with the dude's eyebrow - is a cyborg?
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  • psaighpsaigh
    A new genetically engineered super-barista.  Watch out WBC!
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  • HDHD
    I can drink it all day. Like other brewing methods, brew parameters need to be set per coffee: dose, coarseness of grind (which then determines dwell time), and brew temps to extract the desired flavour range and cup qualities. This method may also require a totally different approach to the roast, as an espresso roast is often anathema to this brew. Drip brews I find are really better suited to beans which have intrinsically interesting flavourful cup qualities to start with. Obviously there'll be less dissolved solids per volume of liquid in the cup so it would never equal the thick syrup you find in your ristretto, but the flavour experience alone should be worth the venture. Having this in a cafe? I've had a 4-drip station especially made and been extolling its virtues since we've had it up. The trauma of the over-stewed-pot-on-a-hotplate from days of yore makes the public quite wary of it still...but we're trying, and loving it. Cheers HD
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  • psaighpsaigh
    Great, thanks for the feedback Hazel.  And thanks for chiming in ;)
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  • YeeZaYeeZa
    Ian, yeah Drip stations are the goods IMHO. I've seen the TruBru one in the flesh and it's quite delish - but yeah that price tag is a bit scary, especially with the exchange rate. I reckon when you do these 'alternate' methods of brewing you've gotta do 'em right. From the choice of bean and roast profile as Hazel has said down to the technique used. I've been mucking around with syphon coffee a heap lately and figuring out the variables has been a mission, but fun and fruitful. I haven't delved into too much pourover, but it's on the cards, and I'm guessing has it's own set of variables. FWIW, I've been drinking almost 30-40% syphon coffee as opposed to espresso lately. It seems to be growing, but I don't think I'll ever over take espresso in my books (sshh Hazel I can hear you snickering). After drinking a heap of SO's through the Clover on my trip down to Melbourne last week, my affection for filter/vac coffee has grown even more  ;D So I guess this doesn't mean much, but I'd come to the new place mate if you had a drip... and I lived in SA. Dan Yee
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  • askthecoffeeguyaskthecoffeeguy
    I'm thinking about a new cafe project in the burbs which is only in its infancy stages at the moment, but I too am keen to examine alternate brewing methods - so I'm interested in what you eventually put up.
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  • askthecoffeeguyaskthecoffeeguy
    PS - Ho HAzel and welcome to the forum!
    Opps... I think that should be hi hazel!
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  • blanyonblanyon
    There is one designed for Toby's Estate called the Terroir Bar made in Aus that looks a lot more impressive, just saw an add in a mag for one. Haven't seen any pics on the net or any prices but might be worth looking at.
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  • HDHD
    PS - Ho HAzel and welcome to the forum!
    Opps... I think that should be hi hazel!
    And Ho to you too Pat! :) Whilst the TruBru looks ok (though personally I think it looks too commercial and generic), why buy overseas when basically it is just a frame to suspend a filter cone over a cup? Why not support local talent, have it artisan made and have control over the specs: drop height, no. of filter holes, length, etc.
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  • Koffee_KosmoKoffee_Kosmo
    This Tru Brew Drip Station looks like an old idea made new again ? I think I still have some old melita filter cones in the cupboard. I would say they are 25 years old (must be the last time I had drip filter coffee) KK
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  • psaighpsaigh
    I should probably clear up the fact that I was never actually intending to use the Tru Bru Drip Station in the cafe.  I just thought I'd use the release of their website to open up the drip debate, and get a feel for what you guy thought about the idea as a whole, not necesarily that particular drip station. In answer to your question Pat, In my upcoming cafe we plan to have a seperate section dedicated to exploring coffee in it's cullinary sense.  There'll usually be three or four offerings at a time, and these will range from single espresso's of a unique nature (either SO or something cool and a bit different), to alternate brewing styles, to WBC inspired sig drinks, to duets of say, a Rwandan Nyamagabe served as both a syphon and (say) aeropress for the customer to compare.  There'll be turkish coffee, vietnamese, hell we may even look at doing something with dreaded instant. Basically it will be a little outlet for us to explore and present to the customer different coffees in various ways that we beleive they are best enjoyed, or at least make them sit back and think "Hmmmm...Interesting".  At the end of the day it will be market driven, and I hope they catch on and really give us the chance to run with it.  But then again it is Adelaide after all, so probably not  :-/
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  • askthecoffeeguyaskthecoffeeguy
    mate anyone who is willing to push the boundaries of what is possible whilst at the same time maintaining the highest standards and integrity is bound to find a willing audience for their product, if only for the 'wow' or 'what if' factor - good luck with it all ACG
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  • psaighpsaigh
    Thanks Pat, will definately let you know when it (finally!!) happens.  Thanks for the support ;D
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  • Koffee_KosmoKoffee_Kosmo
    psaigh I love designing things I can work on a few ideas for you (I am sure others will contribute) Item:- 4 station drip filter coffee maker By using of the shelf products Dishwasher safe How about for less than $100 dollars All I need is the go ahead from you KK
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  • psaighpsaigh
    Sold! :)
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  • Koffee_KosmoKoffee_Kosmo
    Four Station Drip Filter Stand Shopping list of items required 4 x 70mm glass Funnels cost $6.50 each from Lab Direct However larger funnels are available to 120mm for $11.00 General Purpose Funnels are manufactured from high temperature resistant glass. They have a short, 60
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  • adminadmin
    Kosmo - that's brilliant - might have to keep you on!! -A
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  • Koffee_KosmoKoffee_Kosmo
    I should have added to the build instructions If one wants the stand to be permanent just drill 2 holes in the handle of the tray Bend the handle/s 90 deg and screw it in the wooden boards  ;) KK
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  • psaighpsaigh
    lovin it, nice work kosmo ;D
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