Background Research
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Coffee was first found by a goat herder, Kaldi, who noticed his animals where more energetic after eating the coffee plant, Coffea.
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Coffee trade and cultivation began in Arabia and by the 15th century moved to Persia, Egypt, Syria, and Turkey.
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By the 17th Century Coffee began it's spread across Europe. By mid-century London had 300 coffee houses and it was a popularized morning drink.
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Mid-1600's coffee was brought to New Amsterdam, now called New York. In 1773 it became America's go to drink when revolt against tea taxes lead to the Boston Tea Party.
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In Americas history of coffee there are three waves of popularization that have lead to it's current boom.
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The first wave during the 1800's is when coffee became a common commodity. Big brands like Folders help people attain the simple satisfaction of a "caffeine kick" with a low quality product.
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The second wave occurred the 1970's due to Starbucks realizing consummers wants for a more social drinking experiance and better quality coffee.
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The third wave occurring in the 2000's was in large a reaction to the second wave. Coffee consumers became coffee lovers, comparable to wine connoisseurs, they demanded a focus on the entirety of the supply chain.
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C: The Third waves connoisseurs want more coffee flavors and process'. E: This gives rise to more specialty coffee's.
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C: In 2019 Nitro coffee had a major year and in the liquor scene hard seltzer's where a big deal E:. Baristas are now adding spritzer and cocktail coffee drinks to their repertoire.
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C: Bar drinks enter the coffee scene. E: This may have opened the flood gates to mixing the coffee and liquor worlds. Portland coffee business owners predict a major uptick in specialty mixed drinks.
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C: Snapchilled coffee is a new cold coffee product which rapidly cools regular coffee to make a cold-brew. E: Snapchilling could replace cold brew as it offers more aromas and flavors without the dilution of ice -cubes.
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C: Holistic health products have swept through America bit by bit ever increasing in variety. E: This has hit the coffee scene with mushroom coffee, Matcha variations, and non-dairy milk like collagen creamers and oat milk.ß
Market Analysis
Japanese Slow-Drip:
Traditionally brewed using a tower to drip water at the rate of 1 second over medium coffee grounds. The drips of coffee then travel through a glass coil allowing for more oxidation which alters flavor and aerates it. This coffee is known to be more syrupy with a flavor reminiscent of rum or whiskey.
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Yama
$255.00
(1,2)
+Handmade
+Beautiful
+Ceramic Filter
+Precise Control
+Aeration Coil
- Enormous
- Fragile
Rating: 4.5/5
Oji
$1488.39
(1,3)
+Beautiful
+Multi-head Drip
+Dual Water Basin
+Precise Control
- Enormous
- Fragile
-Expensive
Rating: 3/5
Vacuum pot (Siphon) brewing
One pot of water is below with a beaker of coffee grounds above in a stand. The lower pot is heated until water bubbles up through a tube into the higher glass where the grounds are then poured in. After 1min. and 45sec. of low heat to keep the water above, the heat is cut and the coffee flows back down passing through a filter. Considered by many to make the purest coffee.
Yama stovetop
$58.00
(1)
+Hand-blown
+Cost Efficient
+Simple Design
+Multiple Sizes
- Seal Issues
- Fragile
Rating: 3.5/5
HARIO
Technica
$88.99
(1)
+Best Quality
+Standalone
+Dual Water Basin
+Ease of Cleaning
- Pricey
- Slow Heating
Rating: 4/5
Drip Through (multiple styles investigated)
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With a multitude of great systems to choose from, there is an ever increasing list of drip style brewers coming out. These brewing wonders tend to be great for high quality coffee made in smaller amounts using a more mobile device. They do tend to require more attention as the quality control is put back into the brewer’s hands.
Chemex
$45.50 (1)
The Chemex is a beautiful coffee brewing device capable of delivering rich yet smooth and aromatic coffee with a clean finish. The larger mouth enables coffee lovers to really fine tune their drink. It also means someone new to pour-overs will have a difficult time getting fine tuning each brew.
+Timeless design +Easy to use +Easy to clean
+Multiple sizes
- Hard to master - Delicate - Coffee will cool off
Rating: 4.2/5
Hario V60
$25.50 (1)
The V60 has come to be known as the most popular of all the pour-over tools. The simplicity of form also informs its extremely simple functioning. This allocates the result of your coffee to all the other parts of the brewing process. Allowing for each part to be tuned for your perfect cup of joe.
+Large Range of Brewing possibilities +Cheap
+Easy to Clean +Quick +Simple Aesthetic
- Hard to Master - Requires full attention at every step
- Product specific filters - Coffee will Cool off
Rating: 4.8/5
Clever Coffee Dripper
$54.45 (1)
While the Clever brewer can do drip like the Beehouse and V60. What sets it apart is it’s ability to also do immersion brewing because of the valve at the bottom. Imagine it like a Beehouse and Frenchpress hybrid, pretty Clever. This reduces the amount of oils you get in your cup meaning less of the fruity and acidic notes and more full-body chocolate flavor.
+Can brew drip and immersion +Easy to Clean +Quick
- Plastic body has poor durability - Not aesthetic design - Coffee will Cool off -Poor oil extraction
Rating: 4/5
Taste Testing
Japanese cold drip:
If Siphon had a baby that was a cold brew and then left it in Japan to be raised by a kind green tea farmer and rum brewer. It leaves a smooth and quiet finish that leaves you longing for another sip. The only improvement would be if it was served without ice to avoid dilution.
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Siphon:
Light like a tea with a quick brightness that briefly rolls along the sides of your tongue, it fades into a slow burn with long coffee tannins that coat the mouth. Later in the drinking experience I noticed that the brightness was more mid-toned in acidity as compared to the Chemex.
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Chemex:
The taste is a vibrant hill of grass under a blue sky with healthy rich dirt that softens your lay-down. The soft earthy undertone is blanketed by an acidity which teaches me the difference between good acidity and harsh acidity that repels your taste. It offers a short and clean finish.
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V60:
The V60 offered the largest range of flavors which are allowed by a lighter body. The coffee was shockingly floral and has helped me identify the meaning of delicate notes in a roast. It will generously remind you that coffee beans come from a coffee cherry fruit and is very refreshing.
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Clever Brewer:
What you might expect, it is halfway between a french press and a drip process flavor. Meaning medium/full body and a noticeable flavors. I really enjoyed this as I use the french press at home and like the large chocolate body. I could see others who really like the pour over being disappointed by the lack of flavor in exchange for the body.