What happens when you cross a science experiment with a coffee maker? You get the Bodum Pebo Vacuum Coffee Maker of course! Vacuum Coffee Maker you ask? No we are not mad scientists, this style of coffee maker has been around for quite some time.
The Bodum Pebo Vacuum Coffee Maker works on the principle of expanding and contacting gases. As the bottom compartment is heated up on the stove, some of the water inside is turned into vapor. As the water vapor expands it forces the liquid water up the spout and into the chamber above, saturating the ground coffee. Once the water has filled the upper chamber the vacuum pot is removed from the heat. The water vapor cools and no longer exerts enough pressure on upper chamber to hold the water up, and so gravity pulls the coffee back down into the lower chamber.
The result is a really clean cup of coffee. Gail was especially impressed with the quality of the taste. It was very smooth and drinkable.
Be sure to check out the full Crew Review of this awesome vacuum coffee maker!
Here at SCG we love trying new things, and are always on the lookout for new coffee and tea to sample or new products to experiment with. As such, we couldn’t believe our excitement when we got our hands on Mokito coffee. This coffee has been produced in Lombardy, Italy since 1931, but it can be a bit challenging to get a hold of outside of the country. In fact, as far as we know, we are the only ones in the United States that currently sell Mokito blends.
Once these roasts traveled safely into our stores, we had to sample them! To make it a fair comparison, we decided to brew all the roasts across the same brew method. This time around, our brew method of choice was the Bodum Brazil French press. We loaded 45 grams of each flavor, ground to a French press grind, into our presses and added 23 oz. of 200-degree water. Then came the best part, actually drinking the coffee! Here are our thoughts on each Mokito Coffee:
Bianco: Best brewed as drip coffee, half of our taste testers feel in love with the Bianco blend. We found the blend to have hints of nutty flavors (although one taster thought the brew also had a slightly vegetable taste), and it was very clean and smooth.
Verde: The mildest of all three of the blends, we thought the Verde blend would be a great option for people just getting into coffee or for people who don’t like starting the day off with strong coffee. We also thought this coffee had a slightly green hue, but the name could have biased us. During later testing we found this roast tasted the best when brewed as drip coffee.
Rosso: Definitely the strongest blend, Rosso preforms really well as an espresso. We thought this blend had a smokey flavor, similar to toasted or roasted almonds. We also picked up a few hints of chocolate.
If you are a fan of Italian coffee, we highly recommend giving Mokito coffee a try. Overall, we found all three Mokito blends to be very smooth, and its flavor and aroma are very comparable to other well-known Italian brands, like Lavazza. For more tasting notes, watch as some of our crew sample this wonderful coffee.
Born from the campfires in the forests of Washington state, our love for press pot coffee is synonymous with our love for the outdoors. We know that nearly everyone you meet will have a different camp-friendly coffee gear preference, but ours will always be the coffee press.
Of course, cleaning it in the forest is no small chore and doing so at home is even more of a nuisance, so we were sufficiently jazzed when we caught sight of Bodum’s newest innovation: The Chambord with Coffee Catcher. This model is equipped with a little tray that appears to make short work of grounds removal, therefore simplifying the cleaning process.
Watch as Gail shows us this newest iteration of a well-loved classic, then brews up a batch o’ joe that would taste better only if you were sipping it in a pine filled forest, watching the sunrise.
You’ve probably all heard of the ‘cake in a mug’ trend going around. And, if you haven’t, you should really get in on this action.
Naturally, when I saw a brownie in a mug recipe, my brain replaced the word ‘water’ with ‘espresso’ and I was instantly in love! So, without further ado, I bring to you a gooey, chocolatey, espresso brownie in a mug!
Stir the flour, sugar, cocoa powder and salt into the mug.
Add the oil and water to the dry ingredients.
Mix thoroughly, being sure to eliminate any lumps of dry ingredients.
Microwave for 1-1.5 minutes, until the brownie is only slightly moist in the center.
Let sit for a few minutes before eating, as it will be very hot.
That’s right, my friends. You just made a mocha brownie and only dirtied one dish (unless you count a spoon as a dish but, let’s be honest, spoons are so small that they shouldn’t count!). You’re welcome!
Tea lovers, pour over aficionados, French press geeks and cup noodle fanatics know that you can’t beat a good electric kettle. But with so many to choose from, how is one to decide which is the best for their needs?
Watch as Gail takes us through the paces of several different models that we carry. She goes over their features and specs, then we perform a (not-so) madcap race to see how quickly they boil 20 oz. of water.
Whip up a deliciously frothy beverage with Bodum’s super easy-to-use frother, known to fancy folk as the Chocolatiere. It will blend everything together quite nicely, as well as add a yummy froth to it.
Perfect for hot or cold drinks, Gail demonstrates how to use it for hot chocolate. Delish!
While the calendar reads summer, the seasons are already threatening to change on us here in the Pacific Northwest! Brandi decided to craft a lovely hot beverage using Bodum’s Hot Chocolate Maker. While using it makes it super easy — and fun! — you could also just heat everything up on the stove together and you’d get similar, albeit less frothy, results.
Dual purpose for hot and cool drinks, making cold brew in your french press will give you that kick in your pants all summer long. Whether you make it as a coffee concentrate to dilute or if you drink it STRONG like the SCG crew, all it takes is your desired amount of coffee, cold water and 12 hours in the fridge. This is great for making a big batch and stocking it up so it’s available whenever you need a cup o’ cold joe.
While you can use it to make cold coffee similar to that from a french press, the Sowden Soft Brew gives you more flexibility in that you can use different grind consistencies. The microfilter features over a million tiny holes that enable you to brew with even the finest grind, producing a richer cup or more concentrated coffee in a similar amount of time. This can also be used for make hot coffee, as well.
It may look like a science experiment, but the science of the Chemex is easier than it looks. Unlike the french press and Sowden, you’re going to start your coffee out hot and as it brews it’ll cool down in the second chamber. All it takes is placing a good amount of ice in the bottom chamber, placing a paper filter in the top chamber, filling it up with your desired amount of coffee, pouring hot water over the coffee and watch as the coffee is extracted on to the ice giving you a smooth, cold and refreshing cup o’ java.
Made specially for cold brewing, the Hario Cold Brew and Mini Pots come in a sleek glass pitcher that will guarantee you will extract the most flavor out of your coffee. No need to heat up your water, whether it be cold or room temperature, fill up your pot’s nylon filter basket with coarse grounds, pour the water and brew it in the fridge for about 12 to 24 hours. You won’t need to finish your brew all in one sitting as it can keep for up to one month in a sealed container.
If you’re fancy and have a lot of time on your hands, the the Hario Cold Water Dripper is what you need. A unique way of making your average cup of coffee or coffee concentrate, this dripper uses the classic cold-drip method. With every drop of water per second it saturates your coffee and drip by drip it will extract 26 oz. of coffee concentrate in about 5 hours. With a little more patience and learning curve, once you get the hang of it you’ll be sipping on some non-oily and acidic-free java.
Summertime and the living is easy, right? Right! Especially if living involves a smooth cup of cold brewed coffee. We offer a few different ways to make it — from Sowden to Hario to Bodum — and wondered: Is one of them better than the others?
So we did what we usually do when faced with a tough question such as this: We put Gail to the test. Watch as she crafts three batches of cold brew, lets them hang out over night and then we perform a taste test. Find out if any of our cold brewers produces a better cup.