Published by Kevin HaugenMay 4, 2012 7:05 pm
There is something to be said about simplicity and tradition, and the new Sowden brewer returns to the basics of coffee preparation with its beautifully simplistic design. I spoke with the folks at Sowden at the SCAA conference this past week, and I was impressed by the ease of use of the process that they have termed “soft brew.” At it’s heart, the Sowden is a full immersion brewer, and the basic process for brewing is quite similar to that of the french press. What makes this particular brewer unique, however, is its finely etched metal filter. The resulting cup is much cleaner than that of a french press, yet you retain more of the delicate oils for added depth. When you are done extracting, the filter is removed from the porcelain server, which saves you from the worry of over-extraction.
The Sowden can also double as a tea infuser or a cold brewer – a definite bonus.
HOW TO BREW ON THE SOWDEN:
The basic process for the Sowden is quite similar to that of the French Press.
- Put your kettle on to boil.
- Pour about 8 ounces of hot water through the filter and carafe to preheat.
- For a 12 oz cup, grind about 30-35 grams of coffee beans to a medium-coarse setting.
- Once your water is boiling, let is rest for a bit so the temperature can go back down to 200 degrees.
- Infuse your coffee grounds with 12 oz (350 grams) of hot water. The grounds will start to “bloom.” Let the blooming grounds sit for about 1 minute.
- Stir to break down the bloom and re-wet the top layer of coffee.
- Remove the filter after four minutes and place it into a separate container to finish draining. Once you’ve made a pot or two you can adjust for your own palate.
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