Classical pour-over asks paper filters to do three jobs: contain grounds, control flow, and clarify the brew. Encapsulated pour-over separates these functions—placing the filter downstream where fines migration can't stall extraction.

Traditional wisdom that "bitter compounds extract late" is incomplete—extraction depends on brewing conditions, and the SSC Brewer naturally inhibits the mechanisms that produce unpleasant bitterness.

There are two main ways to simplify daily brewed coffee: one adds immersion to traditional drip (giving a fuller body with less technique), while the other removes immersion entirely — instead relying on the coffee bed’s expansion to self-regulate extraction.

Carbon dioxide needs to be released when making pour-over coffee - but not because it makes the coffee taste sour!

An incredible art work, that is actually a coffee brewer, makes a luxury statement.

Was the word ‘barista’ promoted instead of ‘barman’ by the fascist regime of Benito Mussolini in pre-war Italy?