Last week the Portland coffee community came out in full effect for #TNTNW! Techs, baristas, roasters, owners, and a bunch of really awesome folks showed up to pour their hearts out. We gathered at Ristertto’s gorgeous Nicolai location. The cafe is situated in the historic Schoolhouse Electric Building formerly the Pacific Hardware and Steel building. Through the years the space has been home to a steel mill, wool mill and now Schoolhouse Electric & Ristretto! The feel and look of the cafe reflect the industrious past of the building.
As usual there was plenty of beer, latte art, and good times. Huge props to Ristretto and their baristas for opening their doors to a bunch of crazy coffee folks. If any of you want a re-match then join us at Rust Coffee Lounge this month 3/26 for #TNTNW!
Copper is the new black! Hario the “King of Glass” took their classic Buono kettle and V60 Dripper gave them a makeover! The kettle features an upgraded elegant brass handle and wooden knob for the lid. The dripper also boasts new copper accents and a stylish handle. Sure they look great on their own but they look even better when used together.
- Place a Hario 02 filter into the V60
- Preheat & rinse paper filter with hot water. Dispose of rinse water.
- Grind them beans. We use a 1:18 ratio when brewing. That’s 1 gram of coffee to 18 grams of water.
- Add fresh ground coffee to your filter.
- Pour a small amount of your brewing water (50-75 grams) to the coffee and allow to bloom. Blooming can take anywhere between 30-45 seconds depending on freshness of coffee.
- Grab your handy dandy Yama gooseneck kettle and pour the remainder of your brewing water onto the coffee bed from the inside out in a circular motion. Make sure to keep a consistent pour and don’t allow any of the grounds to dry out.
- The full brew should take 3-4 minutes depending on grind setting, coffee freshness, and roast level.
- Individual MP GS3 brew boiler with custom configured pump head for variable pre-infusion pressure
- PID heating control on all boilers
- GB5 steam boiler with modified hydraulic circuit to preheat steam boiler water
- Right steam wand fitted with custom foot pedal and air actuated switch
- Shipped with Vortex and Foam Knife steam tips
- Custom made and modified machine body with riveted, brushed aluminum and stainless steel body panels, black walnut side panels, wrinkle powder coating and hand painted stripping and body details
For customization questions connect with our customer service representatives! Send your inquiry to firstname.lastname@example.org or call 1-800-459-5594 to get an estimate started.
The Yama Glass Silverton Brewer isn’t a one trick pony. You can use this versatile brewer for pour over, cold brew, and full immersion brewing! Coffee powerhouse La Colombe Coffee has entire Silverton brew bar at their beautiful Fishtown location. We’re covering full immersion brewing for today’s post. Cold brew and pour over with the Silverton will be covered in future Brewing with EP posts so make sure to subscribe to the blog! The Silverton shown will be available soon on the site! It features a lighter wood base and brass arm.
- Open valve and place decanter underneath filter holder.
- Preheat & rinse filter with hot water. Dispose of used water.
- Grind your desired amount of coffee to a medium coarseness.
- Add ground coffee to your filter.
- Close valve.
- Using your Yama Gooseneck Kettle (not pictured), add a small amount of your brewing water 50-75 grams to the coffee and let stand. This is called the bloom. Blooming may take anywhere between 30-45 seconds depending on freshness of coffee.
- Then, pour the remainder of your brewing water from the inside of the coffee bed and work your way out slowly in a circular pattern. Aim for a consistent water flow.
- Open valve and allow coffee to filter into decanter.
- Full brew should take approximately 3:00 to 3:45 depending on grind setting, coffee roast level, and age of the coffee.
Join our wholesale program to get exclusive pricing for the Silverton brewer and many items in our Yama Glass Coffee & Tea line! Our amazing customer service team can be contacted Monday through Friday from 8-4.
Our November #TNTNW was held at Spotted Cow about twenty minutes out of Seattle. Spotted Cow is home to Maxwell Mooney who recently placed third in the NW region barista competition! He along with the wonderful crew have been elevating their local coffee scene and they’re doing an amazing job! Not only does Spotted Cow serve some pretty amazing espresso they also offer delicious gelato and ice cream which we all got to sample.
It was beautiful to see pretty much every coffee person come out for the event. We packed the house y’all, standing room only. It’s not hard to believe it but the 32 person bracket filled up in less than 10 minutes! This is the second time in a row that our bracket has filled up so quickly (the first was a month earlier in Portland during Coffee Fest) and we’re very sorry that we had to turn some folks away. As usual the latte art was top notch! The beer was flowing and the pizza was plentiful. After a couple of hours of war we had our top three!
Huge thanks to all of our amazing sponsors and everyone that showed up to support your fellow coffee professionals! See you in 2015.
See you tonight at the final #TNTNW at Conduit Coffee!