Pour over coffee brewer from 3TEMP
Our idea is simple, give brewed filter coffee the attention it deserves. Traditionally espresso machines are put on display in the coffee shops, meanwhile drip coffee brewers most often are placed in the backline.
Having baristas doing hand-brewed pour-over coffee; cup by cup; are until now the only way to bring brewed filter coffee proper attention, however, this takes a lot of time and training.
3TEMP are finally changing this with our series of brewer’s called HIPSTER brewers.
Space management / Easy height adaption system
HIPSTER KOBRA is designed to use minimal space in your working area, with the unique easy height adaption system the KOBRA are also able to handle most available thermoses up to one gallon. (3.8 liters). The optional drip tray also lets the user do height adaption over the counter. Space is expensive, space management saves money. To reuse existing thermoses are sustainable thinking per definition.
Exactly as the baristas hand brew pour-over coffee, the HIPSTER series brews by pour-over technique, meaning that water is poured over the coffee in small batches and the brewer then pauses, letting the coffee bloom as desired.
HIPSTER KOBRA is able to brew in 3 different brew modes; batch brew coffee, single brew coffee, and cold brew coffee.
Batch brew coffee
From 800 ml to 1 gallon (3.8 liters) the brewer does pour-over in batches, the brewing is separated into 3 brew phases, each phase can have separate temperatures. The brew profiles are set in the recipe editor.
Cold brew coffee
Within 20 minutes the HIPSTER brewer produces a batch of perfectly brewed cold brew coffee. The brew profiles are set in the recipe editor. (The cold brew function is sold as an option on HIPSTER KOBRA).
In single brew mode, the brewer does pour-over brews into V60 filters, the V60 filter basket is included in the metal filter-holder. (The metal filter holder are sold as an option on HIPSTER KOBRA).
The brewer is designed to be simple to use. A trained coffee expert can program up to eight different brewing profiles, then having a “normal” person doing pour-over brewing’s like a professional barista, just as easy as they do a batch brew on any brewer. These brewings can then be repeated by anyone (coffee shop assistant, office clerk) exactly the same way every time.
When a correct brewing profile is stored and set, you can start the brewing by pushing a button on the button controller or via an Android app.
3TEMP is eager to let the café/hotel/restaurants/office/home user owners show that they care about the customers and quality. This is done not only by the quality of the coffee but also by showing their customer attitude by having brewers that show attitude. The design does that. The details create the big picture…
No boiler tank
All of the HIPSTER brewers are built on our patented brewing system, where the only freshwater is used, meaning that the HIPSTER series do not have any boiler tank. This is because when water is heated for a longer period, you get a fallout of minerals and limescale. These fallouts will then lead to problems regarding the components. Just as important is the fact that heated water cannot contain free oxygen so when water stays heated in a boiler tank during idle periods, it will lose most of the oxygen.
The mineral fallout + lack of oxygen will then, and this is the most important thing to notice, reduce the “water quality” if you expect quality coffee extraction. If a boiler-equipped brewer is used frequently, you will not see oxygen loss to any extent on the brewings done shortly after a prior brew, this makes the brewer produce another taste of the coffee compared to the first brew. This leads to an inconsistent taste of the coffee.
From a sustainable- and circular economy perspective regarding the environment; having water standing warm when not needed is a total waste of energy.
Temperature control – in 3 brew phases
When baristas do a hand brew coffee, they are foremost using freshly heated water in a handhold container. During the brew the water will then lose some temperature, meaning the hand brews are warmest in the first “flash”, then slightly decreases temperature. Traditional brewers do the opposite. They start cold and have most heat at the end of a brew, this is when only the bitter tastes of the coffee are left in the coffee. Warmer temperature gives higher extraction, so the best extraction is when you want the least extraction using traditional brewers.
On HIPSTER brewers you brew in 3 different brew phases where every phase can have its own set temperature.
IoT – Remote statistics, service, support, and control
All brewers are IoT ready – Connectivity gives functionality such as enabling remote control, remote support, and remote availability of statistics. This ensures fast response time of service and possibilities of remote diagnostics, calibration, and even brewing. Being able to do remote diagnostics, remote updates, give remote support and remote configuration saves both time and travels. Reducing traveling is both economical and environmental thinking.
Why a HIPSTER brewer is the best investment of all batch brewers
A performance test of a ONE GROUP HIPSTER brewer in 1 hour and 45 minutes
Keep the future in mind when doing your choices, sustainable decisions help us all
(Video created just for fun and learning, still with an important message)