Trinity One 3 in 1 Brewer review

Coming from the other side of the world (New Zealand), I tend to be interested in innovative new products that get exported over here and for a while now, I’ve had my eye on the Trinity One that was designed by Mark Folker in Brisbane, Australia (still the southern hemisphere…) and I’ve wondered where to get it from in the UK.  A while back I saw them on kickstarter, and they obviously they got a good response!

Joyfully I found out Coffee Hit here in the UK are now distributing them, so I got my barista hands on an early edition to preview and review for you!

The Trinity One (I’ll shorten it to just ‘Trinity’ in this blog) is essentially a 3-in-1 filter coffee brewer, that looks reminiscent of an ‘espresso’ machine because it comes with a ‘portafilter’ handle, which is pretty cool. It triples as a pour over V60/chemex brewer, Press Brewer (like an Aeropress), and small batch cold brewer (see end of blog for quick easy recipe).

The portafilter handle has a few functions, so it’s not just for a cool look! When you turn the handle left or right, it actually opens and closes a valve, which holds or releases brewed coffee through into your vessel. How the Trinity works is that you put your coffee in the chamber and pour hot water in either using the pour over method, or like an aeropress, fill the chamber with hot water, initially making sure the porterfilter valve is closed to first saturate the coffee and water. Then using the Trinity T-shaped 2.25kg weight to ‘press’ the water through, open the valve and it will press automatically.

The T-shaped (3kg) weight is actually what I think makes this brewer unique and innovative because it forms an airtight seal against the chamber wall allowing an even, clean press, every time.  Which means a more consistent brew!  Even though I really love the Aeropress, sometimes I have to really press hard on it and I’ve had a couple where the rubber seal has gone sticky for some reason ( I think I left it in the sun…). But with this Trinity, I don’t even need to touch it, because of physics, it automatically presses the coffee through into my cup (or jug)!

And while we’re on the geeky-train, the metal frame of the Trinity is made of powder coated matte-black carbon steel, which makes it durable – and I know how cycle geeks love a bit of carbon steel! Ha!

At first I was unsure as to how to measure the water, but there is a line in the clear chamber which measures to about 250ml, perfect for one cup. If you want a stronger or weaker brew, you can amend your dose or fill above or below the line. Also the chamber is made of really durable BPA-free plastic so it can withstand high pressure and temperature, and doesn't give you any nastys - better than glass!

When you’re finished with the brew, just twist the porter filter out - similar to as you would on an espresso machine. The T-shaped weight actually pushes down on a detachable ‘n-cap’ which pops off when you take the handle out. The coffee puck will be neatly packed in the handle for you to take away and discard. It is brilliantly clean! I was super surprised with how clean the chamber is after brewing, so the clean up is minimal! I literally just wiped the bottom of the chamber and threw the grinds out. Done.

What I think is great about this brewer is that you can, not only consolidate all your coffee paraphernalia into one brewer, but it also looks slick as heck. The bamboo finish is a classy touch too. I guarantee if you have a friends over for dinner, it’ll be a topic of conversation because it has a really dramatic and theatrical quality about it, you can't help but ask what this beauty does! Likewise if you’re a café owner and thinking of having a brew bar, this is a great way to visually let your customers know about your filter coffee as well as offer really consistent and tasty brews.  You could even have 2 or 3 set up for different origins or brew methods because the cone shaped opening at the top fits a Hario V60 (02) and Chemex filter paper perfectly.  Again, your customers will be wanting to try a brew from this!

If you're interested, check the Trinity One out here at Coffee Hit (UK).

Extra Notes:

To make coldbrew in the Trinity, just put 40 grams of coffee in the chamber, and fill it with cold filtered water. Be sure to check the valve is closed. Then leave for 4-6 hours and open the valve to release your brew! 

Cold Brew - What is it? and my top four recommendations

COLD BREW

Coffee on its own has come along way over the past ten or 15 years and so too has cold brew. Right in the heart of summer (and yes, London is actually having a summer this year) Cold brew is not only coffee-of-the-moment, but it might actually be here to stay. Here’s why: it’s refreshing, portable and delicious (providing it’s made well)!

I remember about 8 years ago when I was working at Flatwhite (one of London’s original artisan cafés in Soho who paved the way for the industry) bought a delicate Hario slow dripper. It was placed on a high shelf that no one could reach nor did anyone dare to touch it for fear of breaking such a beautiful but “complicated” piece of equipment.  There was zero room to move in the cafe as it was. But the cold brew wasn’t very popular and it was never really encouraged either, because no one knew anything about cold brew.

Fast forward to now, and there are so many cold brews available. Take it to the gym or to a picnic, or mix it in a cocktail... Some cafes make their own very tasty cold brew and sell it at their individual shops and some have expanded it on a larger scale as a new line of product offering. I'm going to tell you which ones of these are consistently good. 

DSC_2303.JPG

If you are to know anything about cold brew, you must know that it actually takes quite some time to prepare.  Brewing coffee in cold or room-temperature water gives a different quality to the flavour because it is less soluble than brewing in hot water. So by increasing the time at which you are “extracting” or “brewing”, you can maximise the solubility of the coffee grounds.

When you extract coffee using hot water, it oxidises and degrades much more and faster. So when using a cold brew method, which is slow, you’ll often find that acidity and bitterness is also very low.

There are two main methods people usually use. One is the “Toddy” System, where coffee is steeped in water for a long period of time. But if left too long, it reminds me of leaving a teabag in the water for ages and sometimes you can get that dry, tannin taste in your mouth. But as long as it’s filtered well it can be really delicious.  Sandows London Cold Brew has an excellent, effective (but secret) filtration system. There’s an art to that too! (An interview with them at the top of this page or via thegirlinthecafe.co.uk). Sandows London has just released a canned nitro cold brew which is debuting today at Netil Market so get out, work up a sweat and go check it out! 

For enquires about this bespoke copper dripper, direct message me and I will pass on contact details & approximate price.

For enquires about this bespoke copper dripper, direct message me and I will pass on contact details & approximate price.

In my experience of making it professionally for over 4 years in cafes, slow drip coffee tastes really delicate with many filtering processes and you can have quite a bit of control over the strength through dose and brew time. I had a beautiful bespoke cold drip coffee maker made for me, which I love, however generally slow drip cold brew is time consuming and the problem is that you don’t get a high enough yield to make it scalable, unless you have multiple devices going at the same time (like San Francisco’s Bluebottle Cafes).

For variety here are FOUR interesting and reliable cold brews you can buy ready-made I would recommend;

 

 

SANDOWS COLD BREW

Sandows were the first in the UK to really get cold brew on the map. When cafes were starting to produce cold brew in small amounts, Sandows was the first to really scale it up – with the help of an unprecedented large crowd-funded backing. Their bottle, branding and ethos is sleek and their product is always high quality and consistently tasty. Not only available in indie cafes, but also now at M&S – Making high-quality, fresh cold brew truly accessible. It's great in a G&T too...

Sandows also have a nitro version in selected cafés around London (Grind cafes) where Nitrogen is pumped into the cold brew replacing oxygen making it look more like a Guinness beer, than a glass of coffee. This has probably been the most innovative and dynamic addition to the cold brew and coffee market so far!

Around £3 per 200ml bottle (they also do a cool give box with two bottles which ships worldwide now). www.sandows.com

 

HER CONCENTRATED COLD BREW

For something stronger I’ve been drinking HER Concentrated cold brew. The ratio is 1 part coffee to 2 parts water, which can be hot or cold. This is novel and probably for the ultra efficient (read lazy), people on-the-go, or even offices and I love it. I’ve been using it in my baking, trying it with Ugly drinks (naturally flavoured sparkling water), or over ice or over ice cream - my favourite! It’s a perfect little surprise for after dinner desert or a hot day treat. For an affogato you need a very concentrated brew for it to mimic that of an espresso, and this works well. Plus I really like the dark, medicinal look of the glass bottle – if you like your fridge to look like an Aesop counter, this is for you. Another little trick I like to do is freeze them in cubes and add them to my Negroni... bring on summer! They're available from HER Haggerston and now Selfridges! 

120ml (makes approx. 2 coffees) £4.50
480ml (makes approx. 8 coffees) £12.00

her-haggerston.com

 

MINOR FIGURES

For a longer lasting shelf life cold-brew by Minor Figures is great. It means you can always have a couple in the fridge like I do for spontaneous picnic days, or one to grab and stash it in your gym bag. They’re presented in a Tetra Pak not glass, so they’re compact and light. I love the colours in their packaging. There’s a good selection of flavours that aren’t only black. They have just released their own canned cold brew nitro that is very good and for non-coffee drinkers new organic masala chai sounds OH YEAH...! "Don't make coffee"... Let them do it! 

Available from many specialty coffee shops and health food shops like Planet Organic.

250ml around £2.50

dontmakecoffee.com

 

BOLD-BREW COLD BREW

Bold-brew cold brew is made from green beans that have been aged in a bourbon barrel. Taking on the subtle flavours of the barrel-aged cask, the beans are then roasted specifically by The Roastery Department, to be made into cold brew. It’s really quite incredible and lives up to it's BOLD name. The smell and the taste is intoxicating, but rest assured, its non-alcoholic! This should be a regular Friday morning treat to get the office teams going!

Stay tuned for their new coffee liqueur coming out soon called Hundred Fifty Lbs - I'll report back here soon soon! 

Available exclusively at the Department of Coffee & Social Affairs cafés around London and the UK.

£12.50 750ml Glass Bottles.

 

 

 

Originally posted by CELESTE WONG for Lovecoffee.com

Espresso Tips (and a video on How to make a good Flat White)

Watch Video Below (and Subscribe)

What IS a flatwhite? 

Flatwhites are made with a double espresso in a 5-5.5oz cup with heated textured milk. The origin is debatable whether it's from NZ or Australia... but since Australia claims most good things and I'm a kiwi, can we side with my country this time on this gem please?!  

The milk should be smooth, creamy and have s velvety texture. The milk should be thinner than a latte and "flatter" in head volume.

A flatwhite should be a short, strong tasting coffee with milk. Thats why its so good! 

Espresso TIPS

  • Use good quality specialty coffee beans – often found at a good independent café (or you can order some from my online shop here)
  • Your grind should be fine, more like fine sand than a powder (Turkish)
  • Your coffee should look dark, thick in consistency and trail down like a mousetail (thick at the top and taper down).
  • Espresso should extract at an even speed – not too fast, not too slow
  • When your espresso starts to look thinner and more watery, “blonde” (a lighter browny/yellow) or starts to “pulse”, wait a second or two and switch the water flow off.

You want your espresso to have a balanced taste and flavour. 

Recipe guide

  • 18-20g Ground Coffee in (I use these scales)
  • 30g liquid coffee out
  • 25-30seconds

Like all recipes this is a guide only. The biggest problem when your espresso isn't extracting well, is the grind size. Especially at home, many people don't realise their grind is still far too coarse. I would suggest grinding your coffee finer than you would normally think to, if not just to see what happens. Invest in a good espresso grinder (quite different to a filter grinder). 

If your grind is very fine, and is running very slow, then you have two options:

  1. Lower your dose (don't put so much in the porterfilter)
  2. Or slightly coarsen your grind

Do the opposite of this if your espresso is running too quickly.  Only do one of these two options at a time so you can see what difference it makes. 

Milk TIPs:

My next blog...

Cafflano Klassic Review | How to use it

It's easier if I SHOW you... so check out my video for all its features and how to use it:  HERE  

If you want to try it out, Cafflano have given me a code for FREE POSTAGE when you order online, just enter TGITCbrews at checkout, until end of May!  www.cafflano.co.uk/cafflano-klassic/


Recently I went home to NZ for a month and I originally packed my Hario mini-mill hand grinder and Aeropress - but at the last minute I took them out and got a Cafflano Klassic, which is an ALL IN ONE pourover filter maker!

It is a grinder, filter, pourer and cup in ONE piece of equipment that neatly screws together so you don't have to take multiple pieces of equipment or filter papers with you. 

The grinder is easily adjustable and made from ceramic conical burrs with gives a more consistent grind and doesn't blunt as easily. You can adjust your grinder to suit other brewing methods - like If you're away from home and there happens to be a cafetiere at the Air BnB or place you're staying in! 

I wouldn't use it as a regular grinder for everyday home use, because it's a little large for my wee hands to use all the time. But for a few days or while I'm away from my regular set up, this is a total luxury!

It's great for travelling, especially if you might not be near good cafes or coffee. You can take it camping or on cycling tours or even bring it on the plane so you don't have to have horrible aeroplane coffee! (Cafflano only weighs about 470g) I even used it on the beach! 

If you're away for a short trip, and you already have coffee beans at home, you can take them with you and even store them in the bottom compartment of the Cafflano (there's space!).

I'm taking it away with me to Lake Como this weekend incase I can't find any good coffee - which means I'll be saving my money on buying crappy coffee and its guaranteed my morning cuppa is gonna be decent. 

If you want to try it out, Cafflano have given me a code for FREE postage(!) when you order online, just enter TGITCbrews at checkout (until end of May)   www.cafflano.co.uk/cafflano-klassic/

The Cafflano Klassic includes:

  • 270ml drip pouring kettle
  • Ceramic conical burr grinder
  • Etched stainless steel filter dripper
  • Dual-wall insulated cup

HOT TIP:

Take a scoop away with you and store it in the bottom of the Cafflano - that way your dose in and out will be pretty accurate & no need for scales!

Here are some LINKS below to products I've mentioned, if you want to check them out:

The Worlds Easiest guide on How to grind coffee

How to grind coffee at home

Of course there are variations, but the easiest way to get your "perfect grind" is to turn the dial of whatever you are using to both extremes to "fine" or "course" and grind about 5 grams of beans of both extremes - just to test it out. Then you will know by seeing and doing, how your grinder actually works. This can be applied to all hand and electric grinders. It's just an interesting thing to do. As a barista, I would do this in the cafe too, if I got a new grinder. You need to see how sensitive the grinder is, and how it works. 

This is a diagram I came up with that I think most simply represents whatever grinder you are using:

Fine = Espresso Coffee                                                                                                                            

Medium = filter coffee (V60, Aeropress etc)                                                                                           

Course = Cafetiere/French Press Coffee                            

Examples of different GRINd sizes

You can see that there is a "window of variance". You should be able to change your dial in the direction of “course” or “fine” which is within the “variance” to safely fit whatever desired brew method you want. By experimenting within this 'window of variance' it should help you better gauge your grinder more quickly.

Coffee is subjective, but if you can get familiar with what coffee grind gets you to that cup that you like (within the window of variance) then you can play around with other variables (such as dosage or water volume)

Grinders I recommend & use at home

  • The Hario V60 Electric Grinder has just come out and it's awesome! It's one of the few home electric grinders at home that is simple to use, but is very accurate. You'll feel like you're a real barista at home! Check it out. I also have a product review here.  
  • Hario V60 Electric Grinder YouTube VLOG here.
  • I also use the Hario Mini Mill which I've had for years. I take it with me when I'm travelling to ensure I always have freshly ground coffee! I love its quality and accuracy. 
  • I also have the Baraza Encore electric grinder. It's very basic and simple to use. 

*To try a 250g bag of MY TGITC COFFEE BEANS click here

 

Some Tips:

  • Start with one recipe first. Then only experiment with your grind size for your first few 5 or so coffee brews. You will hit a sweet spot.
  • When making a single cup V60: once you have hit your optimum volume weight (250g-280g) try to aim for your hot water to finish draining at around 3 minutes.

EG: If you’ve poured all your hot water to reach a 280g, and its only taken you 2 minutes, then try turning your dial (1-2 clicks) slightly towards fine. Then your next brew should take slightly longer to filter. 

  • You can start playing around with dosage (amount of coffee beans in) and yield (end weight of your cup of coffee) after you have a better understanding of how to grind your coffee.
  • Make sure you regularly clean your grinders (both electric and handgrinders)

The best thing to do is have a go! Play and feel free to get in touch. 

*Exclusive handmade ceramic TGITC collab with  Studio LVU V60's

*Exclusive handmade ceramic TGITC collab with Studio LVU V60's