SAI Phoenix70 Pourover Coffee Dripper

SAI Phoenix70 Pourover Coffee DripperSAI Phoenix70 Pourover Coffee DripperCollective Coffee RoastersThe Phoenix is a minimalist approach to brewing coffee based on fundamentals of geometry, physics and chemistry. It is a framework to support a paper filter. The pap
The Phoenix is a minimalist approach to brewing coffee based on fundamentals of geometry, physics and chemistry. It is a framework to support a paper filter. The paper filter and the Phoenix together create the geometry of the brew column. The geometry of the brew column is a key element in the coffee brewing process. By changing the shape of the brew column you will alter the characteristics of the coffee that is brewed through it.
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In an average 24 gram coffee brew with a standard 60 degree cone shape, the dry brew column is 2.25 inches tall. In an average 24 gram coffee brew with a 70 degree cone shape, the dry brew column is 3 inches tall. The 70 degree brew column is 33 percent taller, causing the brew water to travel further through the brew column. Therefore, by increasing the height of the brew column you are increasing the water to coffee contact. All else being constant, increasing the water to coffee contact results in more extraction of coffee solubles. Secondly, the brew column serves as a filter. As the water moves through, coffee matter is carried downward. Most of the non-soluble matter is eventually trapped within the column, therefore acting as the primary filtering mechanism for the brew. The taller the brew column, the more non soluble coffee matter will stay in the brew column, resulting in higher cup clarity. In short, a taller brew column can help achieve higher extraction yields of coffee solubles and enhances cup clarity.

Stainless Steel

Pairs Well With

How TO USE

1. Heat water to 201 Degrees Ferenheit using your Stagg Kettle.
2. Place the Phoenix Brewer over a Filibuster Carafe or brew container of your choosing.
3. Grab your paper filter. The Perfect Paper Filters are designed with four folds. Find the center fold, and expand it to make a cone with two folds of paper on each side. Place the filter into the brewer.
4. Using your pre-brewed hot water, wet the paper filter completely. This will seal the filter to the walls of the brewer, and will remove any paper flavor that might still be present.
5. Add ground coffee to the filter. Target a 16-1 ratio, meaning, for every 1 gram of coffee, use 16 grams of water. Begin by wetting the coffee bed with your water.
6. Add three times the water by weight of the ground coffee for your first pour. Allow the coffee to "bloom". During the bloom, the coffee and water will foam up or "bloom", which means that gasses from the coffee are being driven out.
7. Allow to stand until the bloom is complete, or is no longer foaming. Once this is done, add 2 times by weight of the coffee grounds of water every thirty seconds or so until you reach your brew ratio of 16 grams of water to each gram of coffee.
8. Once all the water has passed through the brewer and into the carafe, pour, and enjoy!

Crafting Coffee

Cultivating Connections

Espresso shot being served in glass shot

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