“Immersion Coffee” simply explained, means that the coffee grounds are “immersed” in the water for a lapse of time until the coffee is ready to drink.
The most popular tool is the French Press, patented and upgraded several times since 1852, with a dispute about its origin between French, Italian and even Swiss inventors.
The Siphon coffee, the Ethiopian coffee ceremony using a Jebena (a clay pot), or the Turkish one with a Cezve or Ibrik (copper pot), are other ways of brewing Immersion coffees.
We designed CBE® mesh to make Immersion Coffee in 2 different ways:
1) With the Blind Disc (non-perforated) or the 0,1 Disc. Get the right amount of fine grounds that provide a full-bodied coffee, a deep noted raw mouthfeel and yet a pleasant palatability.
2) With a big 1 x 4 paper filter: No sediments coffee. Watch this video.
This same system is perfect to make awesome Tea from a minimum of two cups up to over 20 cups if you use a big kitchen pot instead the CBE glass jar.
– Amount of Coffee: equivalent to the French Press, 30 grams per 1/2 litre is recommended. If you want the coffee more or less intense, adjust the quantity.
– Coffee Grinding: Coffee beans must be coarsely ground, like for a French Press.
CBE is the result of years of exploration emulsifying all types of seeds & grains. All this research has led to a patent as invention specifically designed for the extraction of coffee, plant milks and the emulsion of other type of foods.
From the small Spanish company promoting this adventure, we want to thank Nacho Fernández for inspiring us, and the following Master Barista and Coffee Experts for their precious time & wise advice.
Marisa Baque
BB’s Café
Expert in Specialty Coffee
Alfredo Jimenez
KafeART Donostia
Master Barista Trainer
Antxon & Iñigo Larzabal
Cafés Panchito
Coffee Roasters since 1914
HARIO
Fumito Nakamura & Jun-ichi Kuranaga
Founded in Japan in 1921
