“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 brew Immersion Coffee with the right amount of fine grounds that provide a full-bodied coffee with a deep noted raw mouthfeel and yet a pleasant palatability.

– Disc: Use the 100 micron disc with the text “0.1 Ground Coffee” engraved by laser.
– Amount of Coffee: equivalent to the French Press, 30 grams per 1/2 liter is recommended. If you want the coffee more or less intense, adjust the quantity.


– If you want your COFFEE LESS FILTERED and more intense, use only the 0.1 disc.
– If you want your COFFEE MORE FILTERED, place the 0.3 disc under the 0.1 disc. This way we perform a double filtering, in addition to ensuring that the 0.1 disc is perfectly airtight.

Although most of the coffee grounds will have been previously filtered, if you are a “Zero Sediments League” warrior, do not stir and let the super fine sediment rest at the bottom while you enjoy your coffee, or brew it with the Pour Over system.

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.

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

Marisa Baque

BB’s Café
Expert in Specialty Coffee

Alfredo Jimenez

Alfredo Jimenez

KafeART Donostia
Master Barista Trainer

Antxon & Iñigo Larzabal

Antxon & Iñigo Larzabal

Cafés Panchito
Coffee Roasters since 1914



Fumito Nakamura & Jun-ichi Kuranaga
Founded in Japan in 1921