POUROVER - V60
Description: Brewing by running hot water over the ingredients over a paper filter
Taste / Aroma: This technique will lightly and cleanly raise the ingredients’ aroma
MANUAL ESPRESSO ROKPRESSO
Description: This technique uses pressure and hot water to produce a concentrated extract. The pressure from Rokpresso can be up to 10 bars.
Taste / Aroma: This technique generates a thick and dense flavored concentrate.
MANUAL ESPRESSO FLAIRESSO
Description: This technique uses pressure and hot water to produce a concentrated extract from the ingredient. Flair’s pressure is only up to 8 bar.
Taste / Aroma: This technique generates a thick and dense flavored concentrate.
INFUSION FRENCH PRESS
Description: The ingredients are immersed directly in hot water for about 3 minutes with hot water, then the iron filter is lowered. to separate the dregs.
Taste / Aroma: Direct contact between the ingredients with hot water results in a concentrated extraction.
AEROPRESS
Description: Brewing with air pressure usage to produce a fast and concentrated extraction.
Taste / Aroma: This method has a thicker taste and aroma than the infusion.
SYPHON
Description: An extraction technique that uses boiled water vapor to brew ingredients. Furthermore, vacuum and gravity will pull the material through the filter.
Taste / Aroma: The result has a clean and light taste with a strong aroma.
MOKAPOT
Description: This technique uses the pressure of water vapor that rises through the material. This method condenses the water vapor on the top of the appliance.
Taste / Aroma: Steam pressure produces a taste and aroma that is relatively thicker than the infusion.
COLD DRIP
Description: The extraction process uses cold water that slowly dripped over the ingredients for approximately 8 hours.
Taste / Aroma: Extraction with cold water produces a taste and aroma that is quite different from other methods using hot water.