coffee tech

June 15, 2020

After Four Years, It Looks I’m Finally Going To Get My Spinn Coffee Maker

Well what do you know? It appears my long, nearly half-decade wait for the Spinn coffee maker is nearing an end.

That’s because I got an email last week letting me know that my Spinn is on its way. For those of you who have been following along, the company first started pitching their centrifugal coffee maker back in 2016. I ordered one early – in the first wave – and waited excitedly for my machine to arrive in 2017.

Only it didn’t, and before long Spinn stopped given expected ship dates. The months soon stretched into years. Backers became restless.

In the meantime, I documented the long and twisting journey of Spinn, from its continued delays to it a new funding round and more.

The company said they started shipping last year, but my research showed they had only really shipped early production models to beta testers, some of whom included the company’s own investors. This shipment appears to be the first one to a broader set of backers.

The company, which had seen a slight setback due to COVID-19 related shutdowns, had teased they had finished production ready for backers in their most recent monthly update:

Since our last update, our colleagues in China have been working very hard on setting up the production line, the pre-assembly, assembly, packaging, and preparing all units of this batch for international shipment. These days, being able to line up a production run is all the more exciting. Our teams across the globe have been hard at work catching up after the shutdowns due to COVID-19.

Despite a four year wait, I’m still pretty excited for my Spinn. I can’t tell you how many emails I received from other backers over the last couple years asking if they should give up and ask for a refund. What I always told them was that despite the long wait, the company’s detailed monthly production updates and news of their funding made it seem the Spinn team was working to get this thing done.

Now they finally have. Once I get it in a few weeks, I’ll have to see if the long wait was worth it.

June 5, 2020

The Kelvin Home Coffee Roaster Enters Production, Ships To Backers in August

Back when the Kelvin, a countertop home coffee roasting appliance, launched on Kickstarter in March of 2018, their promo video made a simple but powerful statement:

“The roast of the bean, the most important factor in our coffee’s flavor, has always been completely out of our control.”

While that’s a bit of an exaggeration – there are plenty of home roasting machines available at the click of a button – the idea of a simple, small countertop appliance was enough to entice me to back the Kelvin. With an estimated ship date of December 2018, I had hopes I’d be roasting my own coffee beans by Christmas.

Two years later, I’m still without my Kelvin. When I’d checked in last August with the CEO of IA Collaborative (the company behind the Kelvin), Dan Kraemer told me via email he expected shipment in November, but another Christmas came and went and still no Kelvin.

But this week, a light at the end of my coffee roasting tunnel appeared in the form of an update that said the Kelvin had entered full production.

From the update:

Now that most parts are made for mass production, the team will begin assembling roasters and loading onto pallets to be shipped in the coming weeks. While our team was testing roasters from pilot production, our manufacturing team was preparing the Kelvin packaging.

Anyone familiar with the hardware crowdfunding knows delays are almost expected nowadays. Still, a year and a half delay is a long one, especially when it seemed much of the research and development of the product appeared completed by the time it showed up on Kickstarter.

I shouldn’t complain too much. Some products never make it to the customer, and other delays can take the better part of a half-decade (I’m looking at you Spinn), so just getting a product you backed on Kickstarter nowadays, no matter how delayed, can feel like a win.

While it might be a couple years later, here’s to hoping I’ll be roasting beans by Christmas.

May 15, 2020

Review: BLOOM is a Speedier Pourover Coffee Maker for Homes and Cafés

When I worked as a barista, my absolute least favorite drink to make was a pour over. Essentially a single-serving cup of coffee made individually, the process was fussy and usually took five minutes, which held up the line and stressed me out.

Coffee design company ESPRO has developed a new single-serve coffee brewer called BLOOM meant to improve on the traditional pour over method. BLOOM is currently wrapping up a successful Kickstarter campaign. This week I got to try it out myself to see what all the fuss is about.

Based in Vancouver, ESPRO had already made its own versions of several tried-and-true coffee brewers, including French Press and Cold Brewer. “Now we’re tackling the pour over,” ESPRO’s co-founder and President Bruce Constantine told me over the phone last week.

The main innovation by the BLOOM brewer is its flat bed — that is, the base of the brewer where the coffee comes out. BLOOM’s is larger than average and has 1,500 tiny holes, which means it can brew coffee faster than a traditional pour over device. According to Constantine, this shape also means that the coffee extracts more evenly, so the end result is more consistent. “It’s the first time the pour over has been reinvented in 30 years,” he told me.

Since the BLOOM has a non-traditional shape, it also requires specialized paper liners. ESPRO currently has patents out for both the paper and the BLOOM brewer itself.

Photo: The parts of ESPRO’s BLOOM brewer [Photo: Catherine Lamb]

Constantine says he expects that the BLOOM will be a 50/50 product in terms of customers: 50 percent consumer, 50 percent foodservice in coffee shops and cafes. With COVID keeping more people at home, however, he said that they’re going to focus on the consumer market first.

Home brewers certainly seem to be interested in the BLOOM brewer. ESPRO launched the Kickstarter for BLOOM on April 15 with a goal of $20,000. It was fully funded after eight hours. At the time of writing this, the Kickstarter had raised over $63,000 with eight days to go.

Kickstarter backers can get the BLOOM and 50 papers for $35. Constantine said when the device debuts in retail, it will cost $50 for the device and 10 papers. Packs of 100 papers will sell separately for $10 each. The company plans to sell the BLOOM directly through their website, and have already confirmed placements at retailers like Williams Sonoma, Sur La Table, and Nordstrom.

Constantine said they expect to start shipping BLOOM to backers in July. As with any crowdfunded hardware product, there’s no guarantee that ESPRO will be able to hit that timeline — especially as COVID is disrupting manufacturing supply chains around the globe. But Constantine said that since they’re producing in China, which is over the worst of the virus, they actually aren’t experiencing any manufacturing slowdowns right now.

In these uncertain times, things can change moment to moment. But it is comforting that ESPRO has already helmed four Kickstarter campaigns, all of which successfully shipped their products.

I got to give the BLOOM a try to get my caffeine fix this week. The process is extremely simple: put a filter into the brewing cone, place it over a coffee mug, add your ground coffee, then pour in the water. Coffee convention recommends that you “bloom” your coffee first (hence the name), which basically means pouring just a little bit of water into the grounds and letting it sit for thirty seconds to make space and let bitter carbon dioxide escape. After the bloom, I poured in the rest of the hot water and had a tasty cup of coffee in a minute and a half.

The BLOOM brewer ready for hot water. [Photo: Catherine Lamb]

A minute and a half is a speedy brew time for specialty coffee. My typical Chemex routine takes around six, and regular pour overs take four to five. The coffee itself was delicious, and cleanup was a snap thanks to the paper liner, which gives it a definite edge over the French Press for me.

There’s no question that the BLOOM is easy to use and looks beautiful. However, after trying it out I was left wondering: “Is it really worth it?”

Sure, a traditional pourover and Chemex both take a few extra minutes to brew. But the amount of required active time is essentially the same. A Chemex costs around $45, on par with BLOOM, while a regular ceramic pourover is roughly half that. I’m not sure if a slightly faster brew time justifies purchasing a BLOOM in addition to these other brewers.

I think that the bigger opportunity for BLOOM is in cafes — where time actually is of the essence. But since COVID-19 has basically nixed pour overs from the menu — and might shutter some coffee shops for good — that might not happen for a while.

Until then, if you’re looking to speed up your morning coffee routine, or just add a fun new gadget to your collection to spice up quarantine, BLOOM could be a good fix.

May 14, 2020

Taika’s Canned Adaptogen Coffee Ticks the Boxes for Wellness-Loving Millennials

During quarantine I’ve been drinking more caffeine than ever, which means that by 10 a.m., I’m usually about to rocket out of my chair.

Maybe that wouldn’t be the case if I was sipping on the java from new startup Taika (“magic” in Finnish). Founded by an ex-Facebook employee and a champion barista, the company makes cans of “perfectly calibrated coffee.” The startup uses a patent-pending process to reduce the amount of caffeine in each can to 130mg. A 12-ounce cup of regular coffee has 200mg. It also features adaptogens and mushrooms like ashwaganda (for calm) and reishi (for immunity).

Taika is launching with three flavors: Black Coffee, Oat Milk Latte, and Macadamia Latte. The coffee is sourced from a roaster in Vancouver, BC, and the lattes are plant-based and don’t have added sugar.

The caffeine curious can get a variety pack of six Taika drinks, two of each flavor, for $36. A 12-pack of a single flavor costs $59. As of now, Taika’s coffee is available for two-hour contactless delivery in three cities: San Francisco, Los Angeles, and New York. It also sells product to a handful of retailers in the San Francisco Bay Area and L.A.

Taika is clearly trying to appeal to consumers interested in the beverage wellness trend — especially younger people, like millennials and Gen Z. In fact, if you had a list of all the attributes of a trendy CPG beverage company, Taika would check literally all of the boxes. Cool, brightly colored branding? Check. Minimalist packaging? Check. Cheeky marketing? Double check. Taika’s cans even feature a phone number, which consumers are encouraged to text to make sure they got home safe. (I tried it and got a question about the Turing Test, then no response.)

With this wellness focus, Taika is clearly aiming to capture the same demographic as other good-for-you beverage brands, like CBD soda company Recess or Dirty Lemon. Price-wise, it’s in line with both.

Taika isn’t the first company to put adaptogens in coffee, or the first to create lower-caffeine coffee. But combining those two aspects, along with marketing explicitly geared towards wellness-conscious consumers, could help this startup rocket to success.

May 4, 2020

Will Bellwether Coffee’s Plug-and-Play Roasters Help Cafés Survive COVID-19?

Every Tuesday, before I make my weekly outing to grocery shop, I stop by my favorite coffee shop and get a black coffee and a donut. The shop used to be a hubbub of activity — freelancers hanging out on their laptops, friends catching up, kids running around — but now it’s quiet, with a masked barista serving up to-go coffees to patrons who line up outside to be served.

Like most other foodservice establishments, coffee shops are feeling the pain of COVID-19. To compensate some are cutting hours, reducing staff, or trying to incorporate new revenue streams, like selling local products, flowers, and emphasizing bagged coffee.

Bellwether Coffee, a company that makes electric, ventless zero-emissions connected commercial coffee roasters that can go into cafés, is trying to help coffee shops supplement their income by roasting their own beans. To try and get more partners during the pandemic, they’re offering to waive the first two months of roaster fees — provided the shop installs it between May and July. The roasters can be delivered in as little as a week.

On the one hand, coffee shops who are struggling to stay afloat probably aren’t able to commit to purchasing a pricey coffee roaster (the machines cost $75,000 to buy or can be rented for a monthly fee), even with the deal. On the other, Bellwether roasters could offer these shops a new revenue stream as they sell bagged beans roasted in-house. The coffee shops could also use their house-roasted beans in their drinks, so they don’t have to purchase coffee from other roasters.

The only reason this is actually feasible is because Bellwether’s roasters don’t require any special setup or expertise. The device, which is about the size of a standard fridge, is automated, so baristas or café managers don’t have to have any roasting experience to figure out how to use it. It runs on electricity and is ventless, so coffee shops don’t have to build out expensive ventilation systems to start roasting — something which would be especially tricky given the limitations around the pandemic.

The software that controls Bellwether’s roasters also features a marketplace where users can browse and purchase green coffee beans in 22-pound boxes. That way, shops don’t have to worry about setting up relationships with suppliers or buy massive amounts of beans if they’re just trying to set up a temporary roasting solution.

With all of that said, the roaster is still pricey. The Bellwether website notes that shops can lease the roaster for $1,150 a month for 60 months, but that’s still cost-prohibitive for small, local coffee shops — coronavirus or no.

Since coffee shops already have to-go infrastructure set up — takeaway cups and containers, etc. — they might actually have a better chance of surviving the pandemic than, say, full-service restaurants. They can also operate pretty easily with a bare-bones staff, since a single barista could take orders, make coffee, bag up pastries, etc.

That said, coffee shops, like all foodservice joints, still have a significant amount of overhead. Just like restaurants, we’ll continue to see cafés get creative to figure out new ways to cut costs and spark new revenue streams. Roasting their own beans could help coffee shops do both of those things. The question will then become whether or not cafés want to keep their Bellwether roasters after they’re able to reopen their doors post-pandemic.

March 25, 2020

These Coffee Bean Delivery Sites Will Help You Get Your Java Fix During Quarantine

Maybe you used to get your coffee at work. Or at a local café on your way into the office. Now that we’re supposed to be working (and staying) at home, how do you get your daily java fix?

Of course, there are plenty of coffee brewing devices out there, ranging from the simple to the high-tech and complex. No doubt you already have at least one kicking around your home.

But one crucial aspect for your home coffee routine that you will need to keep purchasing, quarantine or no, is the beans themselves. Sure, you could pick some up from your local grocery store, provided you’re comfortable doing that and don’t mind picking from whatever’s left on the shelves. Or order your beans via Instacart.

However, for those who seek a more adventurous rotation of beans — or can’t find artisanal beans at their local stores — there are plenty of delivery services happy to help you out. Here’s a list of coffee bean delivery sites that will mail curated packages of beans right to your door.

Mistobox can mail you over 500 coffee bean blends sourced from more than 50 roasters. Fill out a short survey and the service will suggest specific beans for you, or you can choose your own. Subscriptions to Mistobox start at $10.95 a month and can be delivered every one, two, three, or four weeks.
Trade Coffee asks you to complete a short quiz then recommends beans specialized to your tastes. You can either purchase the coffee through Trade or sign up for a subscription service to deliver beans ever one, two, or three weeks. Bonus: Right now Trade will donate $2 from every first purchase to support roaster employees. You can also leave tips for employees directly through their GoFundMe page.
Atlas Coffee Club is for java drinkers that want to take a (virtual) tour around the world — something that might be extra appealing now that we’re all stuck at home. Members of their coffee of the month club receive monthly shipments of beans, each sourced from a particular country. You can also buy beans directly on their site.
Passion House Coffee is a good option for coffee snobs (hi, it’s me!), especially if they’re having a hard time finding artisanal beans as coffee shops shut their doors. The company roasts each bag of beans themselves so they have absolute control over flavor and freshness. Bonus: They also deliver cans of cold brew!
Crema offers a short survey to guide you to a list of coffee beans, sourced from over 40 roasters, tailored to your taste and brew method. Coffees can be shipped every couple of days, weeks, or monthly. You can also buy 5-pound bags of beans if you’re going through a lot right now. Bonus: In response to COVID-19, Crema is currently knocking $1 off of every bag of coffee.
Counter Culture Coffee offers bags of beans available for individual purchase or subscription. It’s a single roaster, so you can get direct information about the source and processing of each roast and blend. You can also buy 5-pound bags if you want to stock up.
Just Coffee is a good option if you’re trying to prioritize ethical sourcing right now. The company is super transparent about their farmers and the environmental impact of each bag of coffee. You can buy single bags or sign up for a subscription.
If you have a favorite local roaster, you can also head directly to their website to see if they ship (they probably do). Support local!

It’s not much, but during this time when everything seems uncertain and like kind of a bummer, it’s nice to know you can count on getting something you love and rely on — like coffee beans — delivered right to you. Sometimes it’s the small things, you know?

December 20, 2019

COFFEEJACK, the Handheld Espresso Maker, Crowdfunds $1.1M on Kickstarter

Last week on The Spoon Editorial podcast, Head Editor Chris Albrecht discussed his recent look back at food- and drink-related crowdfunding successes and failures of 2019. He noted that some of the biggest success stories from the year were around gadgets geared towards two beverages: beer and coffee.

When it comes to the COFFEEJACK , that analysis seems accurate. The product, from Bristol, UK-based company HRIBARCAIN, launched a $13,081 Kickstarter for its single-serve portable espresso maker back in October. As of this writing, the campaign has raised over $1,093,000.

The COFFEEJACK is a handheld device that brews a single serving of espresso directly into your cup. Put finely-ground coffee beans in the base, fill it with hot water, and press the pump a few times to get a DIY espresso.

COFFEEJACK’s co-founders Ashley Hribar-Green and Matthew Cain (Get it? HRIBARCAIN!) met when they were engineers working on the cordless vacuum at tech company Dyson. They began developing an idea for an affordable portable espresso machine three years ago. Almost 400 prototypes later, they filed a patent on the current COFFEEJACK device, which creates high-pressure coffee extraction without the use of pods, filters or electricity.

As a one-time barista, I know that making espresso is far more difficult than, say, brewing up some joe in a french press. The key is to apply the exact right amount of pressure on the beans to extract all of the flavors. Cain told me that most espresso makers rely on air to create said pressure, which is why they’re often large and heavy. COFFEEJACK, however, relies on hydraulics to exert the necessary pressure, which requires far less space. That’s how the engineers came to develop a portable espresso maker small enough to hold in your hand, but forceful enough to extract an optimal shot.

Traditional espresso makers are not just unwieldy — they’re also expensive. An average home espresso maker — a real espresso maker, not the stovetop kind which essentially makes concentrated brewed coffee — will set you back around $500. By contrast, prospective backers can pre-order a COFFEEJACK for £70 ( around $91 USD). That’s on par with other handheld espresso makers on the market, though COFFEJACK’s founders told me their machine’s hydraulic extraction made it stand out from the rest.

Hribar-Green and Cain haven’t decided how much the device will cost once it hits the market. They expect to sell the COFFEEJACK both through traditional brick and mortar retail partners and online through their website.

If you missed out on the COFFEEJACK Kickstarter campaign but really want a handheld espresso maker, don’t panic. HRIBARCAIN plans to keep the crowdfunding a-rollin’ with a six-month IndieGoGo campaign, launching soon.

The COFFEEJACK is set to ship in May of 2020. As always with crowdfunded hardware, there’s no way to guarantee that you’ll actually get your hands on the thing you forked over money for. However, HRIBARCAIN already has two successful Kickstarter campaigns under their belt, for a magnetically controlled pen and pencil, both of which are still shipping today. So the pair clearly has at least some experience with the hardware crowdfunding world.

One thing I personally like about the COFFEEJACK is how it cuts down on coffee waste. Keurig and Nespresso machines rely on tons of disposable pods to make espresso. While some of those pods can technically be recycled, they usually end up in landfills. COFFEEJACK isn’t reliant on pods or even filters, so it’s relatively waste-free.

HRIBARCAIN is based in the U.K., but they plan to ship COFFEEJACK globally. Down the road, Cain told me they would probably focus on the U.S., since Americans have, in his words, a “real appreciation for gadgets and great coffee.”

At least when it comes to crowdfunding projects, he’s got a point.

August 19, 2019

SKS Q&A: Atomo’s Founder on Why He’s Creating Coffee Without the Beans

At the Smart Kitchen Summit {SKS}, we’re all about exploring the future of food. But what about the future of drink — specifically the future of our favorite morning beverage, coffee?

That’s exactly what Jarret Stopforth, founder and CTO of Atomo, is trying to brew up (sorry, we had to). Atomo is reverse engineering coffee to make a beverage that tastes just like your favorite cup of joe — but is made without a single coffee bean. And they just raised a tidy $2.6 million to jumpstart their mission.

Stopforth will be at speaking about his vision for the future of coffee at SKS this October. To give you a little advanced taste, we asked the him a few questions about the catalyst to create Atomo and his mission to forge a more sustainable way for people to get their morning caffeine fix. Check out the answers below, and don’t forget to grab your ticket to SKS!

At Atomo, you’re making coffee without any coffee beans. Tell us a little more about how that works.
We looked at green beans, roasted beans and extracted (brewed) coffee samples and through advanced analytical procedures studied the volatile and non-volatile compounds present. By evaluating the individual compounds in coffee we were able to map the most significant ones contributing to the characteristic aroma and flavor of coffee. Once we identified the most significant compounds we evaluated upcycled and natural plant-based material with high sustainability indices as a source for extracting and generating the blend that enables us to create a coffee “dashboard” – with this we can make coffee without the bean and tweak our dashboard to create different flavor and aroma profiles.

What’s your go-to-market strategy?
From our Kickstarter campaign in February, we pre-sold 64,000 cups of coffee to nearly 700 people around the world. We plan to fulfill those backer’s orders by the end of this year/beginning of next with a public product launch in 2020.

Where did you get the idea to make coffee without beans? What was your motivation?
I am an avid coffee drinker and always look for a consistently enjoyable experience that I can rely on. Having my doctorate in food science I am also always looking at food and beverage with an eye on how things are made and how to disrupt or improve them. After having a lot of lousy coffee I said to myself one day that there must be a better way to enjoy one of my favorite beverages and to create it from the ground up where we can control for consistency and quality. I was working on this when Andy approached me to see what I was working on in the background and wished I could be doing full time. And after sitting together to talk through the idea, Andy was motivated to join the quest based on the threats we were seeing with the sustainability and future of coffee – we wanted to create a consistently great cup of coffee that was also good for the environment.

What’s the advantage of making bean-less coffee? Economically, environmentally, etc.
The benefit of beanless coffee is that it is more sustainable by not requiring deforestation as well as using upcycled plant-based materials. Likewise, by using the upcycled ingredients we can create molecular coffee for a fraction of the price it takes to farm beans. We are delivering premium quality coffee that’s accessible to all.

How do you take your coffee?
Cortado.

Keep an eye out for more speaker Q&A’s as we ramp up to our fifth year of SKS on October 7-8 in Seattle! We hope to see you there.

August 5, 2019

PicoBrew Goes Coffee-First With New ‘Brew Computer’, The Pico MultiBrew

PicoBrew, the Seattle based startup that’s made a name for itself with countertop beer brewing appliances, has set its sites on a different type of beverage with its newest product, the Pico MultiBrew: coffee.

In short, PicoBrew has taken the technology it has developed over the past decade for high-precision beer brewing and applied it to making the perfect cup of joe. The MultiBrew will use what the company calls “brew programs” to govern the time, temperature and fluid flow of each coffee brew.

If that sounds like a very high tech approach to coffee brewing, that’s because it is. This shouldn’t be all that surprising since PicoBrew’s founding trio includes a couple of former Microsoft execs and a food scientist.

“We’re ex-software guys and computer guys, as well as coffee and beer guys,” CEO Bill Mitchell told me last week when we visited the PicoBrew offices near the University of Washington to take a peek at the MultiBrew prototype. “So it made sense for us to start with the hardest drink [with] beer and go from there.”

While the MultiBrew is the first ‘coffee-first’ machine from PicoBrew, it isn’t the first that makes coffee. In fact, Mitchell’s brother Jim (a PicoBrew cofounder and a food scientist by training) started making coffee with their very first appliance, the Zymatic, and both the PicoBrew Z (pro unit) and Pico C (consumer) can make cold brew.

And then there’s the Pico U, the multi-beverage brewing appliance the company unveiled in the spring of 2018 and ultimately pulled the plug on even after hitting their Kickstarter funding target. According to Mitchell, what they heard from their community was that while they liked the Pico U’s ability to make multiple types of drinks like coffee, beer and kombucha, ultimately the U wasn’t coffee-forward enough.

“Coffee, coffee, coffee is what we were told,” said Mitchell.

And so unlike the PicoBrew U — which looked like a scaled down version of the Pico C — the MultiBrew looks and acts like a coffee maker, allowing the user to brew different sizes ranging from single serve to a full carafe of coffee. The MultiBrew also lets users brew using their own coffee grounds or from pods that are made of the same compostable pulp paper material as with the Pico’s beer-ingredient packaging, the PicoPaks.

While I’ve given up on Keurig because coffee from pods generally tastes bad (not to mention all the plastic waste), PicoBrew has a spin on coffee pods that could make me reconsider. Not only are they are designing their own (compostable) pods that will not only apply precision parameters specifically designated by the coffee’s roaster, but are also designing the pods to mimic pourover brew methods rather than the brute force heated water injection method used by a typical pod-brew system.

Mitchell showed me a prototype of a MultiBrew brewpod with an laser-cut pattern through which the water will be poured on the coffee (photo below).

Similar to the way the company worked closely with craft brewers to create ingredients for PicoPaks, they are now in discussions with a variety of craft coffee makers about the possibility of cobranded coffee pods for the MultiBrew. Unlike Keurig, which tightly controls the supply of coffee that goes into their coffee pods, PicoBrew is telling smaller roasters they can both provide roasted beans for their high tech system as well as optimized brewing parameters for the specific roast.

With all this emphasis on coffee, it should be noted that the MultBrew is true to its name and does brew drinks other than coffee ranging from kombucha to golden milk to, yes, beer. The MultiBrew will allow users to brew beer using the same kegs as the Pico C by putting the keg directly under the dispense mechanism (rather than using plastic tubing of the Pico C).

While the multi-drink capability of the MultiBrew does makes it stand apart from other high-tech coffee machines on the market, will it be enough? There’s certainly lots of competition in the high-tech coffee space, as companies like SharkNinja have sold millions of the Ninja Coffee Bar while newer entrants like the Terra Kaffe are in market with products that not only can grind coffee, but can make espresso and milk-based coffee drinks using highly-tailored brewing parameters.

We will see soon enough. The MultiBrew, which will be priced “in the same range” as the machines like the Ninja Coffee Bar (below $200), will be available for preorder in the fall and will ship in 2020.

July 18, 2019

A Look at the Terra Kaffe TK-01, a Grind & Brew Espresso Machine That’s Basically a Barista-in-a-Box

In 2016, I plopped down $300 bucks in hopes I’d soon be in possession of a coffee machine that both grinds whole coffee beans and brews a nice cup of espresso.

Almost three years later, I’ve yet to see my Spinn.

So not surprisingly last week when I tried a new do-everything coffee machine called the TK-01 -- a machine that started shipping in May -- it made me wish I’d waited and ordered it instead.

I sat down with Sahand Dilmaghani, the CEO of New York City based Terra Kaffe, to discuss his company’s first product as he made me a couple different espresso drinks.

So what does the TK-01 do? In short, pretty much everything. In fact, with its ability to not only make almost any espresso-based drink under the sun as well as inject frothy milk from an accompanying carafe, it’s not too far off to call the TK-01 a little barista-in-a-box.

What I liked the most about the TK-01 was the fairly straightforward touch screen interface that not only allowed you to easily pick your favorite drink and start a brew, but also let you to go one level deeper to optimize your specific drink. As you can see in the video below, when brewing an espresso you can choose coffee amount, set a specific temperature, opt between a single or double shot and even set the amount of crema you want (crema being the “Guinness” froth you get at the top of your drink).

Starting a Brew With The Terra Kaffe TK-01

Automating milk drinks and frothing is straightforward with the machine’s accompanying carafe that injects milk or milk substitutes into the drink. Dilmaghani told me the company also sells extra carafes (the machine comes with one standard) so users can switch between, say, 2% cow milk and soy milk.

The machine’s whole bean repository takes up to a 12 ounce bag of coffee, which are then ground using a conical burr grinder. The TK-01 also comes with a grinder bypass in case the user wants to brew pre-ground coffee.

Interestingly, unlike so many of the new coffee machines coming to market, the TK-01 doesn’t have connectivity. According to Dilmaghani, that was a conscious design decision. “We decided to focus on one thing with our first product. Let’s get to market with this, and then let’s think about all those secondary features we want to build in.”

The TK-01 isn’t cheap for a home coffee machine at $745, but my guess is the primary customer is going to be coffee aficionados who wouldn’t mind paying more for what is essentially a barista robot. That said, I also think the product would make sense in small offices, though Dilmaghani said the product was designed for the home user (even while he told me about 20% of their orders so far have been small offices).

Bottom line: for those who want a grind & brew coffee machine that automates the brewing of espresso drinks in pretty much any configuration you want, the TK-01 could be the option for you. And, unlike the Spinn, the TK-01 is actually available today.

You can see a video walk-through of the device over on our Spoon Instagram story.

April 24, 2019

Weekly Spoon: The Intelligent Edge for Food, Specialty Coffee Expo Takeaways, Beyond Moves Beyond Tyson

This is the web version of our weekly newsletter. If you’d like to get the Weekly Spoon in your inbox, you can subscribe here.

In a previous life, I wrote a lot about consumer broadband technology. As with any industry, the world of Internet and broadband has a lot of inside baseball conversation, and one of the evergreen themes the industry wrestles with is whether or not the intelligence in the network should reside centrally or at the edge.

In the 90s, the industry talked about network computing. At the beginning of this century, it was about fat vs. thin clients. Later we started talking about distributed and edge computing. While the terms change and technology evolves, this a conversation the world of tech has been having – and continues to have – ever since the network became the lynchpin to everything that we do.

Why am I talking about this in a food tech newsletter?

Because for the last couple of years, I’ve been thinking about how the power of technology – digitization, software, robotics – is reversing what has been a longstanding megatrend towards centralization of nearly everything in food. All along the food value chain – from big ag to food manufacturing to food retail – the primary focus of innovation up until the past decade has been towards a concentration of the means of production, distribution, culinary expertise and pretty much everything else to gain massive efficiencies of scale. If we’re going to feed a rapidly growing population, why not apply what we learned from Henry Ford and other titans of the industrial age to food?

But now, through the power of tech, we’re seeing a reversal of this century-long trend, where digitization, software, IoT, AI, and robotics are unleashing a massive reinvention of food systems and unleashing pockets of innovation and the power of creation everywhere you look.

What this means is we are seeing the great decentralization of food intelligence. In food retail, IT, robotics and digital powered micromanufacturing start to make its way to the different storefronts. In the restaurant space, we’re beginning to see automation and robotics to create hamburgers at the quality a Michelin star chef would make them, only without the chef. And at home, we’re witnessing the emergence of digital technologies used to grow food and prepare food and beverages beyond the capability of the home cook.

No matter what we want to call it – digitization of food, the intelligent edge for food (distributed fooding?) – I see it everywhere I look, including in this week’s news…

Photo: Garrett Oden.

One example of the intelligent edge of food is in coffee. Our coffee tech expert Garrett Oden was at the Specialty Coffee Expo this past week and wrote about how Bellwether is moving coffee roasting from the roastery into the coffee shop with their tech-powered coffee roasters. Others like Bonaverde are creating multifunction coffee machines that give the home coffee user new capabilities through technology.

Distributed, digital powered intelligence.

And last week, we talked about robots bringing micromanufacturing to the grocery store aisles, fresh-tossed salads to vending machines and making amazing burgers in restaurants. Sure, automation has been a big deal for in food for some time, but mostly in centralized environments. What’s different now is the advancement in software, sensors, and robotics to mimic essentially some of the things only a person had been able to do more recently.

Venture investor Avidan Ross, who spoke on our investor panel last week at ArticulATE, talked about just this topic and how while we’ve been automating food production for decades, it’s only in the last few years where we’ve seen robotics advance to the point where new capabilities in the creation of food using these technologies have been possible:

“I think what’s interesting now is that we’ve been able to move into chaotic unstructured environments at the endpoint,” said Ross.

This, by the way, is the same point made by Google’s robotic chief, Vincent Vanhoucke, at the same event. From this morning’s post by Chris Albrecht:

Vanhoucke’s team is working on taking the things robots do well — moving around — and marrying that with advancements in computer vision and deep learning to make robots more useful in the messy and complicated real world. And it turns out that food in particular, with its different textures and properties, is quite messy and complicated.

In short, technology is enabling us to do things with food at the edge in a way that was not possible before. Whether it’s the peace dividends from advancements software, autonomous cars, AI or what-have-you, it doesn’t really matter. What matters is the world of food is seeing the emergence of distributed intelligence that is creating a new wave of innovation that will continue to disrupt the food systems for decades to come.

There was lots of interesting news this week outside of coffee, robotics and the intelligence edge for food, including continued activity in the world of alternative protein. Catherine wrote this morning about the recent exit of protein giant Tyson from its investment in Beyond Meat on the eve of the plant-based meat startup’s IPO. She also covered a new startup trying to create animal-free cheese using a process they describe as “recombinant protein technology.”

In the consumer kitchen, Innit partnered up with contract manufacturer Flex and Google to create a suite of ingredient solutions to fast-track the development of smart kitchen appliances. On the delivery front, Google got approval from the FAA to do drone delivery, while Postmates beefed up its delivery location roster in advance of its IPO.

Finally, there are just a few days left to get the best price of the year for Smart Kitchen Summit tickets with Super Early Bird pricing. Use the discount code NEWSLETTER for an additional 15% off (use this link to have the promotion automatically applied).

That’s it for now. Have a great week everyone!
Mike

P.S. We’re launching a Future Food newsletter covering alternative proteins, cell-based meat, bioreactors and more! Interested? Subscribe here.

April 23, 2019

From $200 Bottles of Coffee to Wrist-Saving Espresso Machines: 8 Fascinating Things From Specialty Coffee Expo 2019

April 12th launched the 2019 Specialty Coffee Expo in Boston. As the leading industry event for the western hemisphere, there was no shortage of new gadgets and interesting products to discover—like $200 bottles of coffee, data-driven espresso machines and frozen coffee pods—all while caffeinated beyond reason.

Here are eight coffee tech innovations we loved seeing.

Third Wave Water’s Cafe-Sized Water Maker

Most coffee shops treat their water source to enhance coffee flavor and keep their equipment healthy. This usually involves reverse osmosis, then trying to add some minerals back into the water—but most of the time it’s terribly imprecise. Even with expensive commercial-grade gear, shops often find their water quality to be inconsistent and the coffee disappointing.

Third Wave Water (as seen on Shark Tank) solved this problem for home brewers a few years back with mineral packets designed to create the exact water mineral profile recommended by the Specialty Coffee Association. At the Expo, TWW finally unveiled their cafe-sized solution: the Tethys.

Designed for small to medium-size cafes, the Tethys can create precisely-mineralized water for up to 250 gallons per day.

Elemental Beverage Co’s $200 Bottle Of Coffee

Last year we wrote about IceColdNow’s electric chiller that could make cold coffee in seconds from any hot brew. The company has since rebranded to Elemental Beverage Co and expanded its ambitions.

Not only can cafes use the proprietary Snapchill Technology to insta-chill coffee, Elemental has upsized the tech and added a vacuum-sealer that allows the company to seal and preserve the coffee like wine.

You’ll soon find canned cold coffee on grocery store shelves, but more impressively, Elemental Beverage Co is also releasing limited-batch bottles of super high-end coffees. Graded at a score of 90+ (the top 0.1% of coffee beans in the world), these coffees are meant to be uncorked like a fine wine and enjoyed in fancy tasting glasses.

They popped one of these ~$200 bottles open on Sunday for a tasting. I was a few rows down and missed out. I’ve been mourning ever since, because everyone standing at the booth nearly 30 minutes after the tasting was still in shock at how tasty the coffee was.

Duvall’s Data-Driven Espresso Machine

Training baristas in specialty coffee shops involves a lot of writing. You write down each espresso shot’s time, yield, taste, and try to discern what kinds of recipes will produce good flavors. It’s a long, confusing process—largely because you can’t remember where you put your sheet of notes in-between customers.

Duvall’s new espresso machine doesn’t only store data from every shot pulled. It enables baristas to program precise recipes into the device, then uses volumetric measurements to make adjustments mid-shot if necessary to match that recipe.

Introducing data into the espresso machine has a variety of benefits that have never been possible before, like allowing coffee roasters to push out espresso recipes to all of their cafes at the same time, or enabling managers to see which baristas are the slowest at pulling shots, or helping trainers connect the dots between recipes and shot flavor for new hires.

La Marzocco’s Wrist-Friendly Espresso Machine (Finally)

There are many reasons baristas burn out (resulting in high employee turnover), but among the top of the list is the bodily wear and tear that comes with the job. Barista wrists, in particular, are subject to much abuse from twisting portafilters in and out of the espresso machine.

It took La Marzocco 20 years to come up with a solution to this problem, and they finally unveiled it this year: the KB90 espresso machine. The straight-in portafilter design is extremely fast to use and feels natural on the wrists.

As someone who experienced life-disrupting wrist pain when I was a barista, I can’t describe how happy it made me to slip the portafilter straight into the machine without having to twist or turn. This sets the new bar for cafe ergonomics.

Bellwether Coffee Roasted On-Site

Our friends at Bellwether were awarded the coveted Best New Product for Commercial Coffee or Tea Preparation & Serving Equipment this year—and we’re not surprised.

The ventless coffee roasters make roasting great coffee easier than it’s ever been in history (no, really). Nathan Gilliland, Bellwether’s CEO, helped me roast a batch myself and I was stunned at how simple it was. The coffee turned out incredible, too.

Nathan also showed me their ‘Tip The Farmer’ feature, which just went live a few weeks ago. With a tap on the tablet, I was able to send a $1 tip directly to a coffee producer (minus credit card fees, of course). Nathan hopes to integrate this feature with popular POS platforms in the coming months to help give consumers easier access.

Odeko’s Auto-Replenishing Scales And Software

With coffee shops being low-margin establishments, software and automation companies have largely steered clear from developing targeted solutions designed for the cafe. Odeko, however, is all-in with coffee shops.

Their new automated inventory management platform uses connected scales to track inventory and usage, creates predictive models, and then orders on the cafe’s behalf to ensure they never run out of cups / croissants / coffee / whatever.

Their booth was particularly striking, with a never-ending conveyor belt of coffee beans and oat milk that earned a double-take from every passerby.

Bonaverde’s Green-To-Cup Home Machine

It’s been a couple of years since our video review of the Bonaverde Roast-Grind-Brew coffee machine, so we checked back in at the Expo. Hans Stier, the founder and CEO, roasted and brewed a batch of coffee that had been picked just 72 hours prior to the event. It was certainly the freshest coffee I’ve ever tasted—and will probably ever taste again.

The machine has gone through some design iterations that make it easier to roast, grind, and brew modularly, without having to go through all three steps in one session. Hans is also looking to expand Bonaverde’s unroasted coffee offerings to US-based roasters, who can send their roast profiles and green beans to customers.

Frozen Coffee Concentrate That Actually Tastes Good

The hottest gossip of the Expo surrounded a new concept: frozen coffee extract in Keurig-compatible capsules. At first glance, Cometeer appeared to be just another pod distributor, but with a closer look, I realized they had some really big names on their capsules, like Counter Culture, George Howell, and Equator Coffee.

The idea is that Cometeer sends you frozen coffee extract pods by mail, you slip them into your freezer, and then you have on-demand coffee from well-known specialty roasters. You can pop the aluminum (fully recyclable) pod in your Keurig, or just rip off the top and mix with hot or cold water to bring it to a drinkable strength.

I was skeptical at first. Could frozen coffee concentrate really maintain its delicate flavor? The sample impressed me—sure enough, it was just as delicious as the freshly brewed coffee I’d tasted in ‘Roaster Village’ around the corner.

It’s difficult to say whether the shipped-frozen model will appeal to regular coffee lovers at home, but Cometeer definitely showed up strong in the eyes of industry professionals.

We loved seeing coffee being served in new and interesting ways (frozen pods, high-end cold brew), but the main coffee tech trend was clear: data.

Data for espresso machines. Data for roasters. Data for inventory and purchasing. Data for sourcing coffee. The coffee world, it seems, is finally embracing a higher-tech future.

See anything else fascinating or quirky at the Specialty Coffee Expo? Tell us in the comments or tweet us @thespoontech!