About this project
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** UPDATE: A lid will be included with Cold Bruer **
With the right process it is easy to enjoy brewing coffee just as much as drinking it, and when you are intimately involved in each step the end result tastes so much better.
We love brewing coffee; over the past couple years we have enjoyed discovering new ways to do so. One process in particular that stood out was slow drip cold brewing, and while the current brewing devices for this process are pretty impressive, they are impractical and overpriced. So we decided to develop the slow drip cold brewer that we wanted.
Inspired by the simplicity of Chemex, Cold Bruer is driven by clean and functional design while also making no compromises to the brewing experience. After many design iterations, we finally have a prototype we are truly proud of.
What makes cold brew different from other types of coffee?
Cold brewing is one of many processes for brewing coffee, and is just one way of making iced coffee. Cold brewed coffee has a full-flavored, very smooth, velvety taste. It is less acidic and less bitter than other types of coffee with a hint of chocolaty, nutty, natural sweetness. It’s the perfect drink for a hot day or an afternoon pick-me-up.
Cold brewing is a visually appealing process. There are three levels: water, ground coffee, and a coffee collection chamber. Water slowly drips from the water chamber into the coffee chamber, saturating the coffee. Once the coffee grounds are saturated the coffee drips down into the coffee pot. This is a slow process; it can take anywhere between 3 and 12 hours depending on drip rate you select.
Our design goal was to highlight this vertical visual while offering a simple process, clean aesthetics, and extraordinary function.
The Tower is made from borosilicate glass. It holds both the water, and the ground coffee for the brewing process. It can hold up to 24 ounces of water and 2 ounces of coffee.
Cold Bruer uses widely available Aeropress sized filters for water dispersement on top of the bed of coffee.
The Valve is the heart of our design, and consists of two parts. The plug is made from food grade silicone, and separates the water chamber from the coffee chamber in the Tower. The adjustment knob is made from 304 stainless steel. It allows for infinite adjustment of the drip rate.
The Filter sits at the bottom of the Tower and allows the brewed coffee to drip through. It consists of a food grade silicone ring and a 304 stainless steel filter. This part can be easily removed allowing for easy cleaning of the Tower.
The Bruer Pot is also made of borosilicate glass. This is where the brewed coffee extract is collected. It functions both as part of the brewing process and as storage vessel for the coffee after the brewing is finished.
The Bruer Lid will serve as a multi-purpose cover keeping dust out of the glass Tower while brewing and sealing the Bruer Pot for storage in the refrigerator. Due to popular request, the lid is something that will be included with the Cold Bruer. We are currently prototyping some lid concepts, and we will provide additional info in the Project Updates.
The Bruer Mug is also made of borosilicate glass, and can hold 12 oz. It is double walled which is more efficient for keeping your cold brewed coffee cold longer, or your hot coffee hot longer (if your into that sort of thing).
The Cold Bruer is designed to make up to 5 cups of coffee at a time. Brewing with this process produces a concentrate. The resulting concentrate can be mixed with water, milk or cream, or served over ice to get the desired taste. The brewing time depends the drip rate you set, but can take anywhere between 3 and 12 hours. That may seem like a long time, but the unique flavor is worth it!
What you get for your contribution:
The prototypes we have made for the Cold Bruer have proven extremely effective at making delicious coffee!! We have been drinking cold brew every day for the last four months. Up to this point we have been able to fund the development of our prototype. Now its time to share it with the world, but in order to do that we need to be able to pay for production tooling for all our components.
Right now we plan on using the same vendors in China that have made our prototypes. The design of our components will stay the same, except for some minor adjustments to the way we will machine the stainless steel for our valve.
This is what our production calendar will look like. This is an optimistic schedule, its reasonable to expect there could be some delays.
Who Are We?
Gabe Herz and Andy Clark. We met while working at a product incubator in the Santa Cruz mountains. Gabe has a BS in Mechanical Engineering and Andy has a BFA in Industrial Design. We both have experience with manufacturing in China. Our mutual love of everything coffee and elegant design led us to form Bruer.
Bruer is dedicated to creating quality products that celebrate the process of brewing exceptional coffee. To us, brewing coffee is not just about the end product, it is about the ritual behind it. Every step is an intimate action that leads up to that first anticipated sip: your artistic creation!!
Thank you so much for checking out our project!!!
Remember if we don't reach our goal then we won't get funded, and no one will get to use Cold Bruer. So please share with your friends and family!
Risks and challenges
We have lined up manufacturers for all of our components, and have had prototype tools and samples made. We are confident that we will be able to produce our product, but when manufacturing in China it is expected that there could be delays.Learn about accountability on Kickstarter
At lower water temperatures, coffee is less soluble, so it extracts much slower. As a result, at least a couple of hours are necessary to develop a balanced, velvety sweet beverage.
Yes. Each individual part will be available for purchase on our webstore.
We don’t recommend it. Almost all of the good qualities of the coffee have been extracted during the first brew.
Unlike hot coffee that has a very short life span (about 30 minutes), cold brew can be kept fresh for a much longer time. We’ve had some cold brew that’s been in our fridge for a few weeks and still tasted great! The most important thing is to keep it sealed from oxygen.
It’s very simple to clean. The ground coffee easily drops out of the Tower when the bottom filter is removed, and the glass parts are quickly rinsed under a faucet.
Yes. It’s dishwasher safe. But we find it’s easy to clean by hand.
Yes. We are working on a lid that will fit both the Tower and the Bruer Pot.
There are two primary cold brew methods: Full immersion and slow drip percolation. The Toddy is full immersion where the grounds soak in water. The Cold Bruer uses slow-drip percolation where only a small amount of water passes through the coffee bed at any given time.
Compared to slow-drip, we've found that the full immersion (Toddy) method tastes flatter and lacks complexity (usually only one dominant flavor). The full-immersion process can have a lot of sediment in the coffee that will further muddle the flavors. To remove sediment, the Toddy uses a reusable filter that can easily clog and is a hassle to clean and keep from getting funky.
The Cold Bruer's slow drip method helps preserve some of the "origin" characteristics (the flavors specific to that particular coffee and the geographic region it's from), while producing more complexity in flavor. This process also has very little sediment, and this helps amplify the clarity of these flavors. Another thing we've noticed when doing blind taste tests between the two methods is that the Cold Bruer tastes naturally sweeter.
Another difference is that the Toddy's a bit of a black box. It's not a very visual process like the Cold Bruer.
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