User Manual: Slow System

The Slow System pour over uses a stainless steel pour over filter and flat-bottomed paper filters. This means a more forgiving process and a more even extraction than what you get with cone-shaped drippers. Coffee aficionados can use Wave-style filters, however small auto-drip filters from your local grocery store work as well—for a more common and inexpensive option. The all steel construction also makes the dripper a durable option for camping or travel—or just falling into your sink on a rushed Monday morning.

HOW TO USE

1. Place a flat bottomed filter in the dripper (Kalita wave-style or Melitta 4-6 cup). We sell flat bottom filtered in our shop—link coming shortly.

2. Pour boiling water into the dripper to rinse the filter and warm the carafe. Dump this water

3. Use roughly 20g of beans per cup of coffee—1 heaping tablespoon is close to 10g. Use 20g to 60g for The Pitcher, use 20 to 30g for the mixing glass.

4. Grind the coffee at a medium coarseness and put it in the filter

5. Place the carafe and dripper on a scale, or use the handle as a brewing guide.
   On the mixing glass: the bottom of the handle is about 300 ml (1 cup of coffee) and the top of the handle is about 600 ml (2 cups of coffee).
   On the pitcher: the bottom of the handle is about 350 ml (1 cup of coffee), the middle is 550 ml (2 cups of coffee), and the top of the handle is about 800 ml (3 cups of coffee).

6. Pour a small amount of hot water on top of the coffee—just enough to evenly wet the grounds—and wait 30-60 seconds to give the coffee time to be evenly saturated and release gasses

7. Slowly pour water over the grinds in a circular motion, evenly wetting all coffee. Try to do this slowly, pause if the water level gets too high

8. Stop once you reach your ideal volume—based on weight or volume

9. Ideally the brew is complete in 3-5 minutes

The traditional French press plunger adds turbulence to your coffee when it presses the grinds—this extra movement means at best a cloudy cup and at worst bitter, overextracted coffee. Inspired by this technique, the No-Press makes full-bodied immersion coffee without the press.

HOW TO USE

1. Mixing glass: Weigh out 30g of coffee for 1 large cup of coffee (roughly 3 heaping tbsp)
   Pitcher: Weigh out 60g of coffee for 2 large cups of coffee (roughly 6 heaping tbsp)

2. Grind at a medium coarseness and put in the carafe

3. Pour hot water on the grinds until you reach the desired volume based on weight or volume. For volume, pour until the slurry is just above the top of the handle.

4. Give the slurry a gentle stir to ensure all the coffee is submerged

5. Replace the lid and let sit for at least 5 minutes, but as long as 10 minutes. (While this may seem like a long time, this technique explains why the extended time will not affect the flavor, but will improve the clarity of the cup)

6. Optional: scoop any floating coffee material off the top before pouring

7. Pour slowly, so as not to disturb the grinds at the bottom. Be sure to pour all of the coffee out for best results.

NOTES

The metal parts of the strainer can trap flavors which can transfer between uses—especially stronger flavors like chai or coffee into more delicate uses like tea and cocktails. We recommend disassembling to clean the parts with regularity, or purchasing additional strainers to keep flavors separate.

We're not purists here—cold coffee is delicious. Cold brew gets all the attention, but ice-brew has all the flavor. By replacing half of the water with ice, this process is essentially brewing a coffee concentrate that is flash chilled. This means you capture more of the interesting flavor notes than cold brew—with the added benefit of not having to wait overnight. Add a splash of oat milk and you've got one tasty beverage in your hand.

HOW TO USE

1. Place a flat bottomed filter in the dripper

2. Pour boiling water into the dripper to rinse the filter and warm the carafe. Dump this water

3. Mixing glass: Weigh out 40g of coffee for 1 large cold brew (roughly 4 heaping tbsp)
   Pitcher: Weigh out 60g of coffee for 2 cold brews (roughly 6 heaping tbsp)

4. Grind the coffee at a fine coarseness and put it in the filter

5. With ice brew, you replace half of the water volume with ice—essentially you’ll brew a coffee concentrate over ice. Simply fill your vessel with ice and brew until full or if you want to be more accurate:
   Mixing glass: With 40g of beans you’ll want 640 ml of brew in the end, so half of that volume is 320 g of ice.
   Pitcher: With 60g of beans you’ll want 960 ml of brew in the end, so half of that volume is 480 g of ice.

6. Place the carafe and dripper on a scale, or use the handle as a brewing guide. The top of the mixing glass handle is about 600 ml. The top of the pitcher handle is 850 ml.

7. Pour a small amount of hot water on top of the coffee—just enough to evenly wet the grounds

8. Wait 60 seconds to give the coffee time to be evenly saturated and release gasses

9. Slowly pour water over the grinds in a circular motion, trying to ensure the brew is not happening too quickly.

10. Stop once you reach your ideal volume—based on weight or volume

11. Ideally the brew is complete in 3-4 minutes

The tea strainer was originally designed to be a loose leaf tea brewer—perfect for high quality teas that can be steeped multiple times. Simply add loose leaf tea, steep and pour into a mug or rocks glass—depending on your style. Designed in collaboration with our friends at Spirit Tea, our strainer is key to their new “Standard Brewer.”

HOW TO USE

1. Rinse the carafe with hot water and dump.

2. Dose out your loose leaf tea and put into the carafe.

3. Fill with hot water as per the tea instructions. Place the carafe on a scale, or use the handle as a brewing guide.
   Mixing glass: the bottom of the handle is about 300 ml (1 cup of tea) and the top of the handle is about 600 ml (2 cups of tea)
   The pitcher: the bottom of the handle is about 350 ml (1 cup of tea), the middle is 550 ml (2 cups of tea), and the top of the handle is about 800 ml (3 cups of tea).

4. Place the strainer lid on, wait for the tea to steep

5. When the steep time is complete, pour out the tea entirely so as not to overstep

NOTES

The metal parts of the strainer can trap flavors which can transfer between uses—especially stronger flavors like chai or coffee into more delicate uses like tea and cocktails. We recommend disassembling to clean the parts with regularity, or purchasing additional strainers to keep flavors separate.

Stirred cocktail preparation usually happens in heavy glass pitchers with hand-held strainers—this looks great in a bar, but it can be awkward at home. The handle on the Mixing Glass makes stirring and pouring easy and the slide-in strainer eliminates the hand acrobatics.

HOW TO USE

1. Fill the carafe with ice

2. Pour your spirits on top of the ice.

3. Stir with a bar spoon vigorously for around 60 seconds—this ensures a blended mix, a cold drink, and the proper amount of water melt to balance out the spirits.

4. Place the strainer lid on the carafe and pour.

5. Dump the ice—do not reuse for another drink as the ice will melt at a faster rate after being used.

NOTES

The metal parts of the strainer can trap flavors which can transfer between uses—especially stronger flavors like chai or coffee into more delicate uses like tea and cocktails. We recommend disassembling to clean the parts with regularity, or purchasing additional strainers to keep flavors separate.