Allow us to introduce the SteepShot, a new breed of coffee brewer.
Designed by Ari Halonen in Norway, this intelligent and considered 1-cup coffee maker utilises pressure to create delicious coffee simply and speedily.
Having spent the last few weeks brewing almost exclusively with the SteepShot, and having enjoyed the process immensely, we wanted to share our experiences with you. If you'd rather watch our overview than read it, you can access the video here or at the bottom of this piece.
Why is the SteepShot different?
We first became interested in preparing filter coffee inside a pressurised brewer since Gordon Howell won the UK Brewers Cup championship in 2015. Jeremy Challender then won the next year brewing inside a regular Thermos before decanting and filtering.
This approach can produce a really fantastic cup, but as well as being a little slow and messy, the techniques – both of which involve repurposing numerous pieces of drinkware and kitchen equipment – highlight the potential of the SteepShot to produce unique, delicious cups of coffee.
It truly is unlike anything else we've brewed with. Developed by Ari Hanolen in Norway, the unique, patented brewing technology permits the brewer to utilise the benefits of brewing in a pressurised environment, whilst keeping the process fairly simple, with clean down being much easier to handle.
It isn’t like espresso or stovetop brewing, which are essentially pressurised percolation brew methods, and it isn’t like a regular immersion method such as French Press, Clever Dripper or Aeropress, as it utilises the pressure built up within the chamber to speed up the brewing process.
Ostensibly a single-cup filter brewer, it requires quite a bit of headspace to allow pressure to build up inside the chamber to accelerate the extraction process, SteepShot's main benefit is that this allows you to brew faster and still achieve nice high, even extractions without some of the more common obstacles faced in filter brewing, like channelling – where the water effectively ‘misses’ pockets of your ground coffee.
Components & Assembly
At first glance, the brewer might look a touch complicated when compared to a regular pourover, which is just one piece of brewing kit. However, with only one more component than the AeroPress, it all fits together easily and is incredibly intuitive to use.
Like any coffee brewer, there will be a certain part responsible for actually filtering the grounds out of the brewed coffee, and in the case of the SteepShot, this is a perforated metal disc. The disc that comes with the brewer has holes that measure 100 microns, which is relatively small and will catch most if not all of your coffee grounds even if you’re grinding quite fine. If you like the fuller body and mouthfeel of coffee from a French Press, but don’t like waiting for so long to let it settle to deal with the sediment that tends to come with it, then this provides a nice solution. This filter isn’t going to create anything viscous and heavy like coffee from a Mokapot or espresso machine, but the brewed coffee tastes a little creamier and rounder than that prepared with an AeroPress of Clever Dripper.
If you favour clarity of flavour and a slimmer bodied cup then there are a couple of alternatives available. You can buy a second disc with 60-micron holes, which will help further reduce the sediment in the cup. Otherwise, there’s also the option of using AeroPress filter papers for an even cleaner cup, but they obviously aren’t reusable in the same way that these metal filters are.
The metal filter disc sits into a filter holder cap and is then locked in using a ring that sits above the metal or paper filter.
The last part of the SteepShot is called the Deflector, which is a lever that screws onto the lid to create an airtight seal. It contains a small rubber O-ring, which is integral to the brewing process as it's what creates a seal and helps create the pressure.
Once assembled, everything is placed onto the brewing chamber, which is double-walled stainless steel, so you can add boiling water to it whilst still being able to comfortably pick it up and hold it.
Our Recommended SteepShot Recipe
We'd highly recommend experimenting with the SteepShot and the main ways you can do that are by altering your grind size and steep time. The rule of thumb to follow is that a finer grind will require less brewing time, whilst grinding coarser will require a longer steep.
However, we've been getting excellent results with the following recipe:
Where to Set Your Grinder for Your SteepShot
As each grinder will be subtly different as a result of manufacturing discrepancies and the degree of wear experienced by their burr sets over time, the following setting recommendations should be treated as jumping-off points. However, the following grind settings are where we'd suggest starting from to create a predominantly sweet cup, with integrated acidity and minimal bitterness. To learn more about how to approach grinding your coffee you can watch our video here.
Cleaning & Other Considerations
Dispensing the grounds isn’t quite as simple as with the Aeropress or a pourover, but you easily knock your spent coffee out into your compost bin or rinse the brewing chamber and catch the grounds in a little sieve as you discard the water into a sink. If you’ve got any extra boiling water you can also brew an empty chamber and use that to clean out the brewer and your sink quite nicely. However, we do recommend either placing the brewer in the dishwasher or cleaning it with hot, soapy water to remove all of the coffee oils and avoid tainting subsequent brews.
No brewer is without its own set of hazards, to it's also worth considering how to use the brewer safely. Once you’ve added your coffee and hot water and sealed the lid, the inside is pressurised and so you should never open the deflector when the brewer is upright, as coffee can spray out upwards.
The other point is that when you’re ready to release the coffee into your cup it will come out quickly accompanied by some steam, so keep your fingers nice and clear and on the deflector lever, with the opening lowered down into your cup to reduce the risk of spilling coffee everywhere.
Ultimately, the best SteepShot recipe and technique is the one you most enjoy making and drinking and so we encourage getting familiar with the brewer by experimenting.
The main ways you can tweak your SteepShot technique are by altering your grind size and steep times, as well as by playing around with different filtering mediums. You can definitely trial super quick brewing styles with a nice fine grind, and SteepShot themselves claim you’re able to get a nice extraction in just 30 seconds.
Whilst initially dubious about this claim, we've found that if we move through the steps involved in preparing a cup very quickly, then a fast but impressive and full extraction is indeed possible. Unlike a quickly-brewed AeroPress, we've consistently found that rapid SteepShot brews taste sweet, complete and balanced with a long finish.
You’ll find that if you opt for the finer mesh filter, and even more so with a paper filter, that your draw-down will slow down a touch, but the pay off is a slightly cleaner cup. Through clarifying the brew liquor more effectively you may find the mouthfeel gets lighter, but flavour clarity can jump up, and so depending on what you want from your coffee, as well as what particular beans you’re using, you can make the decision for yourself.
Having introduced the full range of MiiR products to the UK, there are some we feel warrant closer inspection and a more in-depth introduction.
The Pourigami is one such item. MiiR's only coffee brewer, this durable, portable travel dripper is also arguably the world's most compact. Packing down into three constituent parts made from powder coated stainless steel, the pourover is housed in a case that neatly fits into your backpack or your back pocket.
If you'd rather watch a video demonstration of the video, you can do so here.
When it comes time to brew, the brewer is quick and simple to construct, with the three panels interlocking to form a cone. Once it's together, the brewer is ready to place on top our your designated vessel.
Using 18g of coffee, we grind a little coarser than we normally would for a single-cup pourover to allow for a slightly slower draining time. Taking your kettle off the boil, pour around 60g of coffee over your grounds for your bloom and wait for 30 to 40 seconds, allowing an opportunity for the grounds to become fully soaked and ready to extract.
Begin pouring your water over your grounds in a thin and steady stream, aiming for dark or dry patches and stopping as you near the top of the Pourigami. Continue topping up until you've added 300g of water, allow your brewer to drain and then remove it from your vessel.
Discard your filter paper, clean down your brewer and enjoy.
When we talk about MiiR’s products, we talk a lot about their thoughtful design, which you can see in how this brewer comes together. But it’s the little extra elements that really help elevate their products, which in the case of the Pourigami are the notches on the bottom of the brewer, which help hold it in place on your mug or decanter.
And as with all of MiiR’s products, the Pourigami has a unique Give Code printed on it. Every MiiR product sold helps to fun trackable giving projects around the world and entering this alphanumeric code over on MiiR.com allows you to follow along with the project your purchase has helped to fun, as well as gain access to updates on them.
If you'd like to find out more about the Pourigami, visit the dedicated MiiR section of our online shop here.
As our range of equipment and hardware continues to expand, our focus remains on showcasing products we’ve extensively tried and tested to ensure they don’t just complement, but elevate, your home brewing experience.
Sometimes that means introducing a new category of products, like water filters or storage canisters, whilst at others it means extending our existing range to offer greater choice.
Dubbed an entry-level grinder, the Baratza Encore is perhaps underselling itself. Whilst it is the brand’s most accessibly priced grinder – and comparably priced to the much-loved Wilfa Svart – it’s a reliable and impressive countertop grinder for the home brewer. The 64mm hardened steel burr is hard wearing and produces a precise grind quality. Two colour options – black and white – allow you to choose a look that blends in on your countertop.
Setting-up and dialling in
Boasting a small footprint (33.8cm x 14.0cm x 16cm (H x W x D)), the Encore is incredibly easy to set-up straight out of the box. Simply pop the rubber ring into the top of the burr set and affix the switch and you can begin grinding your coffee. However, as with any grinder, the first thing you’ll want to do is dial it in.
Your grind size can be easily adjusted with a simple twist of the hopper. Following the 40 numbered settings labelled on the hopper, rotating towards the lower numbers will provide a finer grind, whilst twisting toward the higher numbers will coarsen the consistency of your grounds
The instruction manual in the Encore’s box offers some useful jumping off points for where they recommend setting your grinder for different brew methods. However, what these don’t factor in is your recipe (i.e. how much coffee you might be making with that specific brewer). We’ve therefore built on their guidelines to offer some more specific starting points:
1 minute brew time, 15g coffee to 230g water, inverted – Setting 12
3 minute brew time, 16g coffee to 250g water, regular – Setting 15
1-Cup, 15g coffee to 250g water – Setting 14
2-Cup, 30g coffee to 500g water – Setting 20
25g coffee to 400g water – Setting 18
60g coffee to 1000g water – Setting 32
45g coffee to 750g water – Setting 26
36g coffee to 600g water – Setting 25
75g coffee to 1250g water –Setting 30
Whilst more specific than the manual’s instructions, we still view these as starting points. Each grinder will be calibrated slightly differently, so be sure to find the grind size that works best for you in the cup. You can find more detail on how to approach your grind size in this video.
Cleaning & Maintenance
Keeping your Encore clean is incredibly straightforward. Remove the hopper by rotating it to the coarsest setting and lifting it out. This will reveal the rubber seal and burr set below. Removing both, the stiff-bristled brush included with the grinder allows you to remove any built-up fines from the seal and the burrs.
To maintain consistently clean cups of filter coffee we recommend carrying this out at least once a week if you’re using the grinder on a daily basis, and monthly if you’re just using it at the weekends.
Perhaps one of Baratza's most commendable and appealing qualities is their commitment to creating products that stand the test of time. As well as allowing for easy removal of parts for cleaning, the Encore has also been designed so that every part of it can be replaced with relative ease. This avoids the challenge of built-in obsolescence that many electronic devices face and helps ensure the product will be part of your home brewing routine for years to come.
Being able to brew great coffee wherever and whenever you need it most has always been a key aim of ours. No matter where you are or what equipment you have with you, you should still be able to brew the best cup of coffee possible.
Nowhere is this truer than in the great outdoors, whether that's camping in the wild or hiking up a mountain -- a great cup of coffee is the perfect accompaniment.
Over the recent Summer Solstice weekend, Sheffield-based bikepacking brand, Pannier, set up camp at Stanage Edge in the Peak District and invited tourers to join them for a few days of riding and socialising out in the wild. We roasted a batch of our Rwandan filter, Kirehe Remera, for them to brew up each day.
But brewing in the wild provides some unique challenges and so with practicality in mind, and travelling light a priority, we also put together a few tips to help keep your coffee tasting sweet even with a more lo-fi brewing set-up.
Use a metal filter
You can leave paper ones at home, so the filter holder isn't taking up the space of half a water canteen. Metal filters allow more oils and fine sediment into your cup, and need rinsing and wiping off once you've brewed, thus ensuring the oils don't turn rancid and taint your next cup.
Use a scoop
Every AeroPress comes with a scoop which promptly gets tossed into the "random things" drawer in everyone's kitchen. It's actually pretty decent. The spoon end of a spork (below) also makes for a good alternative.
Grind a touch coarser
You should be using a Porlex when camping; it slots into your AeroPress chamber when packing, is quick, and doesn't require an energy source besides yourself. Rather than trying to squeeze down your AeroPress with a considerable amount of force when you're likely brewing on an uneven tree stump or a mossy woodland floor, go for a coarser grind and longer steep time, with an extended stir to make sure the coffee extracts properly. A coarser grind will also make plunging through a metal filter that little bit easier.
Make sure the rubber bung is securely in place in the brewing chamber and add your ground coffee. Then slowly top up with freshly boiled water to just shy of the brim of the AeroPress a this equates to around 250g of water. Get stirring and leave for a few minutes to steep before placing the filter and cap in place, flipping onto your tin travel mug, and slowly plunging.
Take pre-rinsed filter papers
If you're the kind of person to be doing pour-over brewing in the woods, you sound pretty into your coffee. For single cup brewing, the taste of a filter paper will come through if it's unrinsed, but when camping, water and heat will be in short supply compared to back home. Therefore when packing, spend a minute a few days before you leave rinsing a short stack of filter papers in your pourover cone, letting them dry before popping into your rucksack. That way you can brew straight away without having to boil extra water.
Grind a little finer than normal
This might sound counter-intuitive given the AeroPress brewing advice to grind coarser whilst camping but bear with me. The hard part of pourover brewing without scales is getting an accurate coffee-to-water ratio. We all know the right amount of coffee to water, ground on the correct grind setting gets you a cup of coffee which is well extracted and brewed to the proper strength. What we propose you do in the woods, however, is to purposefully brew a cup that's a bit too strong, but is properly extracted. Then, to dilute the concentrated cup and open up the flavours, add a little hot water to taste.
Aim for a large bloom and higher brew bed throughout
As you won't be packing a gooseneck kettle, pouring carefully, slowly and accurately, in all likelihood, won't be possible. To counteract this, and still get an even extraction, start by pouring quite a lot of water onto the grounds, more than you would at home. Get a spoon in there and make sure that all the grounds are wet in this initial slurry, before continuing to pour. Keep the level of water quite high in your cone, as this will hopefully achieve a higher temperature in the brew slurry. Maintaining a high temperature, combined with a finer grind, means you'll be able to extract all the delicious flavours from your ground coffee, with less water than you would use to pour through the coffee bed at home.
When you feel like you've got a strong cup of coffee under the cone, take it off and taste it. Add a splash more hot water, mix and taste again. Keep doing so until the coffee is at your desired strength then savour and enjoy.
The era of the self-flagellating barista is over.
Overly obtuse and complicated brewing procedures that were once entertaining and exciting are now simply annoying. “There are no points for difficulty in coffee”. What really matters is using fantastic coffee and thoroughly enjoying the cups that you brew.
To that end we’ve been on the hunt for an automatic filter coffee brewer that we aren’t just happy to recommend, but wholeheartedly endorse, stock and sell to our customers.
When we first dipped our toes into the world of auto-brewers we knew that we had to do a lot of experimenting. Upon testing a wide range of drip coffee makers we were scoring the machines in the following categories:
We looked at how comfortable and easy it is to engage with the machine, in preparing a pot, brewing and cleaning down, assessing the tactile qualities of the materials as well as sturdiness.
Assessing whether the machine is able to get the water up to an adequate brewing temperature, how quickly it does so and how stable it remains throughout the brewing process
We trialled different recipes and techniques with each brewer, playing every role from skilled barista to someone half-asleep and feeling lazy in the morning. We rinsed filter papers, agitated as necessary and levelled the coffee bed for a more involved brewing procedure, but also trialled simply adding coffee and water by eye, with no intervention during the brewing process. Our thoughts behind these tests were that the better brewer would be the one that can adequately extract the coffee in a range of different scenarios. Using a refractometer we could check which machine brewed a stronger cup when using the same dose of coffee and water, thus informing us as to the more efficient option.
It wouldn’t do to simply test the brewers once, so we brewed pot after pot of a wide range of coffees using water of varying hardness to see how the brewers coped in multiple scenarios.
Good things come to those who wait, but you can’t deny that your first cup in the morning can’t arrive quickly enough. Given that the machines will be popular in offices and cafes as well as in the home we wanted to make sure we selected a brewer that doesn’t take an age to produce a pot.
You can’t overlook the importance of a slick looking machine. The footprint of the machine as well as the choice and finish of materials needs to lead to a pleasing aesthetic.
Value for Money:
There are some super cheap and some crazy expensive automatic brewers out there. It was important to us to find something with good build quality but not cost the earth, as the more people that can enjoy our coffee, the better.
Obviously this relies on the brewer delivering well on the above criteria, but we made sure to taste, taste and taste again to ensure the brewer reliably produces something utterly delicious.
Our Winner: The Technivorm Moccamaster
The Moccamaster ticked every box for us, and we’ve since been using it to brew fresh pots every day in the Workshop Coffee roastery as an extension of our roasted coffee QC program (and to perk the team up during a day’s roasting and packing).
A lesson in utilitarian, industrial aesthetic and a great example of quality manufacturing, the machine is hand-built in the Netherlands and comes with a 5 year manufacturer’s warranty.
We were able to brew well extracted pots of coffee with minimal intervention, and have put together this concise brewing guide for those wanting to get the best out of their investment.