Clever Coffee Dripper comes to Tryst
By Stephanie
"A fig for partridges and quails,
ye dainties I know nothing of ye;
But on the highest mount in Wales
Would choose in peace to drink my coffee."
~Jonathon Swift
Tryst has spent the last 12 years researching, experimenting, and applying methods of extraction and pouring to cup only the truest spirit of coffee. In keeping with this tradition, we are now introducing another full immersion brewing method that first caught the public eye only a few years ago.
Initially discovered by many enthusiasts at the 2008 Seattle Coffee Fest, the ABID Clever Dripper resolves a brewer’s conundrum--controlled contact time versus sediment. Going a step further than the French press method, the Clever Dripper does not require a manual separation of grounds from water. Gravity does the trick naturally and therefore smoothly, removing all sediment, leaving the cup consistently flavorful from the first sip to the last.
It earns its “Clever” name from the simplicity in its design and use. Appearing similar to the cups we’ve seen in pour-over racks currently popping up on all the back-counters of neighborhood coffee shops, the Clever Dripper is distinct as a stand-alone brewer. This is possible due its bottom flow release. Gravity separates the bean, but gravity, once fitted over a heated cup, releases the coffee.
Longer steeping time (about 3 minutes and 30 seconds) coupled with a finer grind setting than the average filtered drip coffee, allows for an isolation of brighter notes that are ,dare I say, “vocally” expressed in the profile of Tryst’s current featured single origin bean. The raspberry jam and rich cocoa notes emerge at first sip in this months featured bean, the Worka Natural from Yirgacheffe, Ethiopa.
The Worka is a naturally sundried coffee bean. Sun drying, in many regions, is believed to be the best way to retain the purest flavor of the cherry before roasting. Brewing with a finer grind, through a Clever Dripper, for this particular bean will most definitely result in Love at first sip!
~by Ezzat Obaid, Tryst Barista